Apricot crumble particles

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   For the quark oil dough, mix quark, vanillin sugar, salt, sugar, egg, oil and milk. Mix baking powder and flour and knead into the quark mixture with the dough hooks of the hand mixer. Work into a smooth dough. For the crumbles, knead flour, sugar, vanilla sugar, salt and fat with the dough hooks of the hand mixer. Then knead again with your hands to crumbles.

2. 2

   For the topping, separate the egg, and work the egg white, marzipan and icing sugar into a smooth mixture. Whisk egg yolk and cream with a fork. Cut the apricots into slices. Roll out the quark and oil dough on a floured work surface to a rectangle (42x28 cm) and cut 6 squares (14x14 cm) from it. Place a blob of the marzipan filling in the middle of each square and fold the corners over to the middle and press them down. Spread apricot slices on the marzipan and sprinkle the pieces with the crumbles. Place the pieces on a baking tray lined with baking paper and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for approx. 30 minutes. About 5 minutes before the end of the baking time, brush the particles with the whisked egg yolk. Let the pastry cool down on a cake rack.

3. 3

   Spread apricot slices on the marzipan and sprinkle the pieces with the crumbles. Place the pieces on a baking tray lined with baking paper and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for approx. 30 minutes. About 5 minutes before the end of the baking time, brush the particles with the whisked egg yolk. Let the pastry cool down on a cake rack. For the icing, stir icing sugar and 2-3 tablespoons of water until smooth. Put the icing in a freezer bag, cut off a small corner with sharp scissors and sprinkle the apricots with the mixture

4. 4

   Cutlery: Carl Mertens

Nutrition Facts

KCAL
690 kcal

CARBS
111 g

FATS
21 g

PROTEINS
16 g