Easter Quark-Oil Pastries 🐰 🐣 🌱

We've been busy in our Mixcover kitchen again and this time tried out a recipe for Easter. The result was pretty tasty and everything was gobbled up in no time. This quark-oil dough is something different from the usual cookies from the baking sheet. The little pastries turn out not firm and "cookie-like," but rather fluffy and are somewhat reminiscent of thin fritters or buttery treats.

Try it out for yourself and enjoy. We wish you great success!

Easterly Quark-Oil Pastries

 Ingredients for approx. 2 baking sheets:

• 400g Flour, Type 550
• 250g Low-fat quark
• 1 untreated lemon 
• 100g sugar
• 70g neutral oil (e.g. sunflower oil)
• 50g milk
• 1 egg
• 1 packet baking powder
• 1 packet of vanilla sugar

For the sugar topping:

• 80g butter
• 100g sugar

Here's how:  

1. Place the flour and quark into the mixing bowl. Wash a lemon, grate about half of the lemon zest, squeeze out the whole lemon, and add the grated zest along with the juice to the mixing bowl. Add the remaining ingredients for the dough and knead for 1 minute 30 seconds on kneading level. Tip: Squeezing the lemon works best with our mixcover juicer, which sits directly on the mixing bowl and has suitable cone sizes for different citrus fruits.              

2. Wrap the dough in cling film and let it rest in the fridge for at least 30 minutes. Rinse the mixing bowl in the meantime.

3. Preheat the oven to 170 °C fan and line the baking sheet with baking paper – for example, with the reusable permanent baking paper from mixcover, which you simply rinse off after baking and place back on the sheet.

4. Place the butter into the mixing bowl and let it melt for 4 minutes at 60 °C on level 1. Put the sugar onto a small flat plate.

5. Roll out the dough on a well-floured work surface to a thickness of about 1 cm (flour the rolling pin well too, as the dough is sticky). Cut out the Easter figures and place them on the baking sheet. Tip: The cookie cutters should not be too small or delicate.

6. Brush the pastries with the melted butter and bake on the middle rack of the oven for 10–20 minutes until pale yellow with a light golden color. Baking time may vary, so keep checking in between.
   
   

7. Remove from the oven and brush the still-warm pastries again with melted butter and dip them into the sugar. Let them cool on the baking sheet or a cake rack. Delicious!

Tip: The pastries taste best fresh! Otherwise, store them airtight. Instead of a lemon, half an untreated orange can also be used.