Quick Pastries

Instructions

• 1
  Prepare the dough: In a large bowl, mix 400 g all-purpose flour, butter, whipping cream, and a pinch of salt, then knead into a smooth dough.
• 2
  Wrap the finished dough in plastic wrap and let it rest in the refrigerator for 30 minutes. Wrap the finished dough in plastic wrap and let it rest in the refrigerator for 30 minutes.
• 3
  Meanwhile, prepare the fillings: In a medium bowl, mix the egg yolk, quark, cane sugar, and ⅓ of the pudding powder. Pour the remaining pudding powder into a smaller bowl and mix with the jam.
• 4
  Preheat the oven to 160 °C and line 2 baking sheets with parchment paper.
• 5
  Once the 30 minutes of chilling time for the dough has passed, take it out of the refrigerator, divide it into two halves, and process both parts gradually: Always first flour your work surface with 20 g all-purpose flour and on the floured surface, roll out the given part of the dough into a square sheet about 2⁠–⁠3 mm thick. Cut the sheet into squares approximately 6 cm × 6 cm in size and place 1 teaspoon of filling in the center of each square (for the first half of the dough, use the quark filling; for the second, the jam filling). Then, join and press together the two opposite corners of each square, like an envelope, to form the pastries. Arrange the prepared pastries on the lined baking sheets ⁠–⁠ place the quark pastries on one, and the jam pastries on the other.
• 6
  Once you have processed all the dough and both fillings, mix the egg white with 1 tablespoon of water in a small bowl and brush all the pastries with the resulting mixture. Then place both baking sheets in the oven and bake for 30⁠–⁠33 minutes at 160⁠–⁠165 °C.
• 7
  Sprinkle the baked pastries with a total of 1 tablespoon of powdered sugar and let them cool for 10 minutes. Then you can serve the pastries.