John Myers
Ingredients for 1 servings:
- 180 g flour
- 90 g butter, cold, in small pieces
- 90 g quark, 40%, well drained
- 1 pinch of salt
Instructions
Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes
Add the cold butter, cut into small pieces, and the well-drained quark, along with a good pinch of salt, to the flour. Using your fingers, first crumble and then quickly form into a ball. The dough shouldn’t be overworked and shouldn’t be homogenous; small pieces of butter and quark should still be visible. Roll this dough out into a rectangle, fold it in half, twist it, and roll it out again into a rectangle—repeat five times. Refrigerate for at least an hour before baking, ideally overnight. Then roll it out and top it as desired. After baking, immediately remove it from the pan and let it cool on a wire rack. The specified amount is sufficient for a 28 cm pan and is suitable for sweet and savory pastries. For those of you living in France: 90 g of quark corresponds to 2 “Petit Suisses” (small Swiss cheeses). Using these saves you the hassle of weighing and draining.
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