Bombastic "lazy housewife" pastry tubes: Anyone can make this dessert and they're fantastic! recept

Name: Bombastic "lazy housewife" pastry tubes: Anyone can make this dessert and they're fantastic!
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 1 package puff pastry; 1 egg yolk (for brushing); 250 g whipping cream; 400 g quark (if needed, use a cold stabilizer); Sugar to taste; 5 egg whites; 300 g granulated sugar; 500 g butter (you can also use Hera or Helia); 1/4 teaspoon salt

Easy to prepare
8 portions
45 minutes

Tomáš, 22. 12. 2025

Print recipe

We offer you two delicious types of creams that you can use to fill these traditional puff pastry tubes. The first option is light and refreshing with a quark cream, ideal for summer, while the second version, Swiss cream, is smooth, rich and luxurious – perfect for special occasions.

For 8 portions

Ingredients

Dough:

1 package puff pastry
1 egg yolk (for brushing)

Quark cream:

250 g whipping cream
400 g quark (if needed, use a cold stabilizer)
Sugar to taste

Swiss cream:

5 egg whites
300 g granulated sugar
500 g butter (you can also use Hera or Helia)
1/4 teaspoon salt

Preparation procedure

Preparation of the tubes: Roll the puff pastry on a floured work surface to a thickness of 3 mm. Cut the dough into about 15 equally wide strips. Grease the metal tube molds with oil and wrap the strips of dough around them, letting the edges slightly overlap. Arrange on a baking sheet lined with parchment paper, brush with the beaten yolk and bake at 200 °C until the tubes are golden (about 12–15 minutes). After baking, let the tubes cool slightly and carefully remove them from the molds.
Summer quark cream: Whip the whipping cream to stiff peaks. In another bowl, mix the quark with sugar to taste. If the quark is too runny, add a cold stabilizer. Then gently fold the whipped cream into the quark until a smooth cream forms.
Swiss cream: Whisk the egg whites in a bowl over a bain-marie and gradually add the sugar until the mixture reaches 50 °C. Remove the mixture from the heat and whisk until cooled. Gradually add the softened butter and beat until a smooth and fluffy cream forms. You can add flavoring or melted chocolate to the cream to taste.
Filling the tubes: Fill the prepared tubes using a piping bag with the quark cream or Swiss cream. Finished tubes can either be dusted with powdered sugar or dipped in melted chocolate.

These delicate tubes are a delicious dessert you can customize to your preferences. Whether you choose the fresh summer cream or the rich Swiss cream, it will always be a perfect treat! Enjoy!