Cherry Bobbes

Name: Cherry Bobbes
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 2 Glasses (720 ml each) Cherries; 150 g Low-fat curd; 7 TABLESPOONS Oil; 8 TABLESPOONS Milk; 100 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 300 g Flour; 1 package Baking Powder; 1 egg (size M); 25 g Sugar crystals; 50 g flaked almonds; 1 TABLESPOON Icing sugar; 7-10 Tbsp Flour; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

2 Glasses (720 ml each) Cherries
150 g Low-fat curd
7 TABLESPOONS Oil
8 TABLESPOONS Milk
100 g Sugar
1 package Vanillin sugar
1 pinch Salt
300 g Flour
1 package Baking Powder
1 egg (size M)
25 g Sugar crystals
50 g flaked almonds
1 TABLESPOON Icing sugar
7-10 Tbsp Flour
baking paper

Directions

1
Drain the cherries well in a sieve. Mix quark, 7 tablespoons of milk, oil, sugar, vanillin sugar and salt. Mix flour and baking powder and add. Knead everything with the dough hooks of the hand mixer to a smooth dough.
2
Then knead briefly with your hands. Roll out the dough on a little flour to a rectangle (approx. 37 x 47 cm). Spread the cherries evenly over the dough, leaving a 1.5 cm wide edge on the long sides.
3
Press the cherries lightly. Separate the egg. Beat egg white. Coat free edges with it. Roll up the dough firmly from the long side and press down gently. Cut into 12 triangles. Line a baking tray (approx. 35 x 40 cm) with baking paper.
4
Place the bobbes standing on the baking tray. Whisk the egg yolk and 1 tablespoon of milk. Coat Bobbes with it. Sprinkle with sugar crystals and almonds. Bake in a hot oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes.
5
Let it cool down. Dust with icing sugar. Serve with vanilla yoghurt.