for 12 pieces

Sweet yeast dough

400 g	zopf flour
½ tsp	salt
80 g	sugar
½ cube	yeast (approx. 20 g), crumbled
50 g	butter, cut into pieces, soft
2 dl	milk

Filling

220 g	frozen chestnut puree, defrosted
150 g	cream quark
60 g	walnut kernel, roughly chopped
2 tbsp	rum or orange juice

Shape

60 g	quince jelly

How it's done

Sweet yeast dough

Mix the flour, salt, sugar and yeast in a bowl. Add the butter and milk, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.

Filling

Combine the chestnut puree, quark, walnuts and rum.

Shape

On a lightly floured surface, roll out the dough into a rectangle (approx. 40 x 50 cm). Warm the quince jelly, use half to coat the pastry and set the rest aside.

Spread the filling on top, leaving a border of approx. 1 cm all the way around. Roll up the dough from the long edge. Without exerting pressure, cut into approx. 12 slices using a bread knife, place on a baking tray lined with baking paper, allow to rise at room temperature for approx. 30 mins.

Bake

Approx. 25 mins. in the bottom half of an oven preheated to 200°C. Remove from the oven, brush the hot pastries with the jelly, leave to cool on a rack.

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