Yeast quark pockets with pears
These extremely juicy and fruity quark pockets are very special. With pears on a vegan quark mass baked in the oven. An absolute must are these yeast quark pockets.
Ingredients
For the dough
- 350 g whole spelt flour
- 80 g date flour
- 4 g dry yeast
- 100 g soy curd
- 250 ml soy drink
For the topping
- 5 dates deglet nour
- 100 ml water
- 250 ml soy drink
- half a vanilla pod
- 30 g starch flour
- 250 g soy curd
- 1 tsp locust bean gum
- 2-3 pears
Instructions
- Mix all ingredients for the dough together and knead.
- Then leave to rise, covered, for 1 hour.
- Cut dates into small pieces and boil with water until soft.
- Add a little of the soy drink and mix everything together.
- Bring vanilla pulp and scraped vanilla bean to a boil along with the rest of the soy drink.
- Mix the starch with a little cold water.
- Add to the hot liquid and cook until pudding-like.
- Remove the vanilla bean again.
- Then stir in the quark and carob bean gum.
- Cut small balls from the yeast dough and roll each into a round circle.
- Place on a baking sheet lined with parchment paper.
- Let dough rise again for about 15 minutes.
- In the center, put the curd mixture and leave the edge free.
- Spread the chopped pears on the curd mixture.
- Preheat the oven to 180 degrees celsius top/bottom heat and bake the quark pockets for 25 minutes.
Notes
Quark pastry once with oranges and once with pears
