Name: Fruit pastries made from yeast dough with quark, apricots and blueberries
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 500 g all-purpose flour; 250 ml milk (lukewarm); 50 g fresh yeast; 50 g granulated sugar; 1 egg; 60 g softened butter; a pinch of salt; 250 g soft quark; 2 tablespoons granulated sugar; 1 packet vanilla sugar; 400 g fresh or canned apricots (pitted and cut in halves); 150 g fresh blueberries; 100 g all-purpose flour; 50 g granulated sugar; 50 g butter (cold, cut into cubes)

Preparation procedure

Preparing the starter: Crumble the yeast into a bowl, add 1 tablespoon of sugar, pour in lukewarm milk and let the starter rise for 10 minutes.
Dough: Sift the flour into a large bowl, add the remaining sugar and salt. Stir in the egg, softened butter and the starter. Work into a smooth, non-sticky dough. Cover with a cloth and let rise in a warm place for 60 minutes, until doubled in volume.
Quark filling: In a bowl, mix the quark with the sugars until smooth and creamy.
Crumble topping: In a small bowl, work the flour, sugar and cold butter with your hands until coarse crumbs form.
Shaping the pastries: Divide the risen dough into two parts. Roll each out on a floured surface into an oval or rectangular sheet the size of a baking tray. Place on baking trays lined with baking paper.
Filling and decorating: Spread the quark filling thinly over each sheet, leaving a 1 cm border free. Arrange apricots on one half and blueberries on the other. Sprinkle the entire surface with the crumble.
Baking: Preheat the oven to 180 °C. Bake for 20–25 minutes until golden.
Finishing: Let the finished pastries cool slightly, then cut into portions.

Number of servings

12 servings (from 2 large baking trays)

Total preparation time

Active preparation: 30 min
Waiting for rising: 60 min
Baking: 25 min

Total: 2 hours — 2 hours 55 min

Conclusion

These fruit pastries combine airy yeast dough, a delicate quark cream and juicy fruit. They are perfect for breakfast, afternoon coffee and as a dessert for celebrations. Store them covered so they retain moisture for longer — and make them as soon as the fruit ripens!

Fruit pastries made from yeast dough with quark, apricots and blueberries recept

For 12 portions

Ingredients

Yeast dough:

Quark filling:

Fruit:

Crumble topping:

Preparation procedure

Number of servings

Total preparation time

Conclusion

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