for 8 pieces

Dough

400 g	white flour
1 tsp	bourbon vanilla powder
1 tsp	salt
1 parcel	dry yeast (7 g)
1 ¾ dl	milk
125 g	half-fat quark
75 g	butter, cut into pieces, soft

To shape

1	egg, beaten

Custard

125 g	half-fat quark
1 tbsp	Maizena cornflour
2 tbsp	almond paste
½ tsp	bourbon vanilla powder
300 g	plums, cut into quarters

To bake

icing sugar, to dust

How it's done

Dough

Mix the flour, vanilla, salt and yeast in a bowl. Add the milk, quark and butter, mix, knead for approx. 10 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.

To shape

Divide the dough into 8 portions, shape into balls. Flatten the balls, stretch out into rounds (approx. 12 cm in diameter), creating a 1 cm high rim around the edge, place on two baking trays lined with baking paper. Brush the edges of the dough with egg, set aside the remainder of the egg.

Custard

Mix the quark with the reserved egg, cornflour, almond mixture and vanilla. Spread the custard in the middle of the pastries, top with the plums.

To bake

Approx. 30 mins. in an oven preheated to 200°C (convection). Remove from the oven, leave to cool completely on a rack. Dust the plum pastries with icing sugar.

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