for 8 pieces

Quark puff pastry

200 g	gluten-free flour, Schär bread mix B
½ tsp	gluten-free baking powder (Dr. Oetker)
½ tsp	salt
100 g	lactose-free butter, cut into pieces, cold
150 g	lactose-free low-fat quark

Mango filling

2	mangoes (each approx. 350 g)
100 g	sugar
2 tbsp	lemon juice
1	vanilla pod, remove and use only the seeds
50 g	coconut flakes

To prepare the jalousies

1	egg, beaten
	icing sugar, to dust

How it's done

Quark puff pastry

Mix the flour, baking powder and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the quark and mix together to form a pastry, do not knead, press flat, cover and refrigerate for approx. 30 mins.

Mango filling

Combine the mango, sugar and lemon juice and simmer for approx. 3 mins. until the sugar has dissolved, allow to cool a little. Stir in the coconut flakes and leave to cool.

To prepare the jalousies

On a lightly floured surface, roll out the dough into a rectangle (approx. 30 x 56 cm). Cut in half lengthwise, then cut into 16 rectangular pieces each approx. 7 cm wide, place half on a baking tray lined with baking paper. Spread the mango mixture on top of the pastry pieces, leaving a border of approx. 1 cm all the way around. Brush the edges of the pastry with a little egg. Using a sharp knife, make cuts into the remaining pastry pieces at intervals of approx. 1 cm, ensuring that the pieces still hold together around the edges. Place the pastry pieces over the filling, press the edges together firmly, brush with egg.

Bake for approx. 15 mins. in the centre of an oven preheated to 220°C. Remove from the oven, cool on a cooling rack and dust with icing sugar.

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