Pogachen with quark

Ingredients for 15 servings:

• 300 g quark
• 300 g flour
• 1 packet of baking powder
• 300 g butter
• 1 pinch of salt
• 1 egg(s), including the yolk for brushing

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Hungarian Danish pastry

Pass the quark through a sieve. Sift the flour, salt, and baking powder together with the quark and butter to form a smooth dough. Let it rest in the refrigerator for at least 2 hours. Then roll out to a thickness of 0.5 cm. Fold into four layers (like puff pastry) and repeat the process 4-5 times. After the last pass, score the surface into small diamond shapes and cut out small circles of about 5 cm. Place on a greased baking sheet and brush with the beaten egg yolk. The egg yolk must not run down the sides, otherwise the pastry will not rise properly. Bake in a preheated oven at high heat, approximately 220-250°C (428-482°F) with top and bottom heat, until golden brown. This Hungarian national pastry can be made sweet or savory. The size of the circles is not important; they just have to be round. You can decorate it with sugar sprinkles for sweet pastries, or caraway seeds and coarse salt for savory pastries. Also delicious for breakfast just with butter and jam.