Custard Pastry (Quarktelichen)
Serves 1035 mins prep45 mins cook
If a donut and a cheesecake had a baby, it would be this custard pastry! Traditionally named Quarkteilchen because they are made with German Quark, these are simple with a touch of lemon and the perfect weekend brunch addition!
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What you need
Instructions
Instructions Dough In the bowl of a stand mixer add in the flour, sugar, and yeast, then whisk to combine. Add in the warm milk, butter, egg, lemon zest, and vanilla. Use the dough hook attachment to knead the dough on medium low speed until smooth and the sides of the mixing bowl are clean. This can take 30 minutes. Shape the dough into a ball and place in a lightly greased bowl (can be the same mixing bowl). Cover the bowl with a lid or plastic and place somewhere warm to rise for 45 minutes. Preheat the oven to 350 F and arrange two racks so that they divide the oven into thirds. Custard Pastry Filling In a blender, add in the sugar and cornstarch. Put the lid on and blend briefly until combined, if needed shake it a little while it's not blending to mix the two together. Add in the heavy cream and vanilla and blend until combined. You may need to scrape down the sides and bottom with a rubber spatula. Once mixed, add in the quark and egg and blend again. Pour the blended mixture into a bowl, cover, and set in the fridge until ready to use. Shape and Bake Line two baking sheets with parchment paper or silicone baking mats. Once doubled in size, lightly sprinkle the dough with flour and punch out the air from the dough. Weigh the dough and then divide the number by 10. Use a bench scraper or your hands to divide the dough into 10 equal portions. Shape each portion into a ball by gently flattening it out, and then tucking the edges under to create a taught surface. Roll the ball of dough in a clockwise direction under the palm of your hand on a clean work surface. Starting with the first portion that you shaped, roll the ball of dough out on a lightly floured surface to 4" in diameter. Continue rolling out each portion of dough and then place 5, evenly spaced, onto the lined baking sheets. Lay a kitchen towel over top of both baking sheets and leave them to proof for about 15 minutes, somewhere warm. They don't need to double in size, just become a little puffy. When ready, press a well into the center of each portion of dough that is about 3" in diameter so that a 1/2" border is created around each pastry. This is super important because it will help the filling stay inside. Use a 1/4 cup ladle or a 1/4 cup measure to scoop the custard filling into the well in each pastry. Optionally add a few frozen raspberries into the custard center. Place the two baking sheets in the preheated oven and bake for 10 minutes. Rotate and swap the baking sheets and bake for another 10 minutes. Once baked remove the baking sheets from the oven and place on wire racks to cool. Melt a tablespoon of butter in a small bowl in the microwave and use a pastry brush to brush the butter onto just the dough border of the pastry, avoiding the custard center. Leave to cool fully – these actually test best once set and chilled so don't rush it! Dust with powdered sugar when you are ready to enjoy.View original recipe