Apricot Pudding Kitchen

Name: Apricot Pudding Kitchen
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 1 package Almond-flavoured pudding powder (for 1/2 l milk; for cooking); 1/2 l Milk; 120 g Sugar; 250 g Flour; 1 coated Tsp Baking Powder; 200 g Low-fat curd; 1 egg (size M); 10 TABLESPOONS Oil; 7-10 Tbsp Flour; 12 Apricot halves (from the can); 2-3 TABLESPOONS Apricot Jam; 30 g flaked almonds; baking paper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

1 package Almond-flavoured pudding powder (for 1/2 l milk; for cooking)
1/2 l Milk
120 g Sugar
250 g Flour
1 coated Tsp Baking Powder
200 g Low-fat curd
1 egg (size M)
10 TABLESPOONS Oil
7-10 Tbsp Flour
12 Apricot halves (from the can)
2-3 TABLESPOONS Apricot Jam
30 g flaked almonds
baking paper

Directions

1
Mix pudding powder, 4 tablespoons of milk and 40 g of sugar. Boil up the rest of the milk. Stir in the pudding powder, bring to the boil again briefly. Put the pudding in a bowl and let it cool down.
2
Mix flour and baking powder. Mix quark, egg, oil and remaining sugar. Stir in half of the flour with the whisks of the hand mixer. Knead in the rest of the flour. Roll out the dough to a rectangle (36 x 48 cm) on a floured work surface.
3
Cut into squares (12 x 12 cm). Place the pudding in the middle of the squares and place 1 apricot half on each. Wave the edges of the dough towards the middle. Place half of the dough pieces on a baking tray lined with baking paper.
4
Spread half of the apricot jam on top and sprinkle half of the almonds on top. Bake in the pre-heated oven (electric: 200 °C/ gas: level 3) for 20-30 minutes. Let cool on a cake rack.
5
Bake the remaining dough pieces in the same way.