Pig's ears

Ingredients for 1 servings:

• 250 g quark
• 250 g flour
• 1 tsp salt
• 250 g butter, cold
• ½ tsp cherry brandy
• Flour
• 100 g sugar
• 25 g butter, melted

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

approx. 40 pieces

Squeeze out the quark. Mix with flour, salt, diced butter, and kirsch. Chop with a knife. Then knead into a dough and chill. Divide the puff pastry into thirds and roll out portions into thin rectangles. Stack the pieces on top of each other. Fold in on all sides. Wrap in foil and chill for about 6 hours, or overnight. Sprinkle the work surface with a little sugar and roll out the dough to a thickness of about 3 millimeters. Brush with cooled, melted butter. Sprinkle the remaining sugar on top and press down lightly. Fold the dough inward several times from the long side so that the edges are about 2 centimeters apart. Then fold it together and chill. Then cut into slices. Place them, not too close together, on a cold, rinsed baking sheet. Bake in the center of a preheated oven at 220 degrees Celsius for about 7 minutes. Turn over and finish baking in 3 minutes. Sprinkle with sugar.