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Hefequarktaschen

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.
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Prep Time 1 hour 35 minutes
Cook Time 25 minutes
Total Time 2 hours
Servings: 4 person
Course: trifle
Ingredients Method Notes

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

Method
 

  1. Mix all ingredients for the dough together and knead.
  2. Then leave to rise, covered, for 1 hour.
  3. Cut dates into small pieces and boil with water until soft.
  4. Add a little of the soy drink and mix everything together.
  5. Bring vanilla pulp and scraped vanilla bean to a boil along with the rest of the soy drink.
  6. Mix the starch with a little cold water.
  7. Add to the hot liquid and cook until pudding-like.
  8. Remove the vanilla bean again.
  9. Then stir in the quark and carob bean gum.
  10. Cut small balls from the yeast dough and roll each into a round circle.
  11. Place on a baking sheet lined with parchment paper.
  12. Let dough rise again for about 15 minutes.
  13. In the center, put the curd mixture and leave the edge free.
  14. Spread the chopped pears on the curd mixture.
  15. 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