Fake puff pastry

Ingredients for 1 servings:

• 250 g flour (wholemeal flour is also possible)
• 250 g quark (low-fat quark)
• 250 g butter, cold
• 1 pinch of salt (only for salty dishes)
• 1 pinch of pepper (only for salty dishes)
• 1 egg yolk

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Basic recipe for a lightning-fast puff pastry with quark

Sift flour, cut in cold butter into fine slices, and knead it with the quark to form a dough. Chill in the refrigerator for about 1 hour before further processing (I had to do this really quickly once, so I skipped the chilling—it worked, too). If using puff pastry for savory dishes, knead a pinch each of salt and pepper into the dough. The edges of this quark puff pastry don’t need egg white as a “glue.” However, the finished pastries should be brushed with egg yolk before baking. Use: Use like regular puff pastry for savory or sweet dishes of your choice (e.g., for caraway sticks, cheese pastries, sausages in puff pastry, pig’s ears, puff pastry parcels with fruit filling, or as a base for quiche). The baking time depends on what you’re making: 15 minutes for pig’s ears, 25 to 30 minutes for filled pastries, 20 minutes for caraway sticks and cheese pastries. The baking temperature is 180°C to 200°C.