Almond flaky pastry with strawberry quark filling

Name: Almond flaky pastry with strawberry quark filling
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 deep-frozen puff pastry sheets (à 75 g; 10 x 18 cm); 175 g Strawberries; 250 g Low-fat curd; 1 egg (size M); 15 g Durum wheat semolina; 50 g Sugar; 1 Egg yolk (size M); 1 TABLESPOON Milk; 40 g flaked almonds; 7-10 Tbsp Flour; baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

4 deep-frozen puff pastry sheets (à 75 g; 10 x 18 cm)
175 g Strawberries
250 g Low-fat curd
1 egg (size M)
15 g Durum wheat semolina
50 g Sugar
1 Egg yolk (size M)
1 TABLESPOON Milk
40 g flaked almonds
7-10 Tbsp Flour
baking paper

Directions

1
Place the puff pastry sheets next to each other on a baking tray lined with baking paper and allow to defrost for approx. 10 minutes. In the meantime, clean and wash the strawberries and, except for a few for garnishing, cut them into small pieces.
2
Mix curd, egg, semolina and sugar in a bowl. Stir in chopped strawberries.
3
Roll out puff pastry sheets one after the other on a lightly floured work surface (approx. 15 x 18 cm). Put approx. 1/4 strawberry quark on half of each pastry sheet, fold the other half of the pastry over it.
4
Press the edges first with your fingers, then firmly with a fork. Mix egg yolk and milk and spread on puff pastry pockets. Sprinkle almond flakes on top.
5
Place bags side by side on a baking tray lined with baking paper and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 15-20 minutes. Cut the remaining strawberries into slices.
6
Remove the puff pastry pockets from the oven, arrange on plates and decorate with strawberry slices.