Cherry-Almond Bobbes

Name: Cherry-Almond Bobbes
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 11/2-2 Glasses (720 ml each) Cherries; 150 g Low-fat curd cheese, 8 tablespoons milk; 7 TABLESPOONS oil, 100 g sugar; 1 package Vanillin sugar; 1 pinch salt, 300 g + some flour; 1 package Baking Powder; 1 egg, 1-2 tablespoons of coarse sugar (size M); 4-5 Tbsp flaked almonds; 7-10 Tbsp Icing sugar; baking paper

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

11/2-2 Glasses (720 ml each) Cherries
150 g Low-fat curd cheese, 8 tablespoons milk
7 TABLESPOONS oil, 100 g sugar
1 package Vanillin sugar
1 pinch salt, 300 g + some flour
1 package Baking Powder
1 egg, 1-2 tablespoons of coarse sugar (size M)
4-5 Tbsp flaked almonds
7-10 Tbsp Icing sugar
baking paper

Directions

1
Drain the cherries. Line a baking tray with baking paper. Quark, 7 tablespoons of milk, oil,
2
Mix sugar, vanillin sugar and salt. Mix 300 g flour and baking powder and add. Knead everything smooth with the dough hooks of the hand mixer
3
Roll out the dough on a little flour to a rectangle (approx. 35 x 45 cm). Spread the cherries on the dough, leaving a margin of about 1.5 cm on the long sides, and press down lightly
4
Separate the egg. Whisk egg whites. Brush the edges with it. Roll up the dough firmly from the long side and press down gently. Cut it into about 12 triangles and place them vertically on the baking tray with enough space between them (tilt to the side when baking)
5
Whisk the egg yolk and 1 tablespoon of milk. Coat Bobbes with it. Sprinkle with sugar crystals and almonds. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 20 minutes. Let it cool down. Dust with icing sugar. Delicious with vanilla yoghurt