dumplings made from quark oil dough
easy
75 mins
75 mins
Ingredients
- 1 can(s) (314 ml; extract weight: 175 g) Mandarin oranges
- 200 g Marzipan raw mass
- 250 g Icing sugar
- 25 g Orange marmalade
- 2 Eggs (size M)
- 1 TEASPOON Whipped cream
- 350 g Flour
- 1 package Baking Powder
- 6 TABLESPOONS Oil
- 150 g Low-fat curd
- 6 TABLESPOONS Milk
- 75 g Sugar
- 1 package Vanillin sugar
- 4-5 Tbsp Orange juice
- 7-10 Tbsp Flour
Directions
- 1
Drain the mandarins on a sieve. Cut the marzipan into cubes. Sieve 50 grams of icing sugar. Mix with marzipan, orange marmalade. Stir in tangerines. Separate an egg, beat the egg white with a fork, whisk the egg yolk and whipped cream.
- 2
Mix flour and baking powder. Add oil, quark, milk, remaining egg, sugar and vanilla sugar and work everything through with the dough hooks of the hand mixer. With cool hands quickly knead to a smooth dough. Roll out to a rectangle (39 cm x 50 cm) on a floured work surface. Cut several small rectangles (approx. 10 cm x 13 cm) from this rectangle. Put some mandarin marzipan mixture on each of the dough pieces. Spread the edges of the dough with the whisked egg white. Fold over to form a pocket and place on a baking tray lined with baking paper. Brush with whisked egg yolk and bake in a preheated oven (electric: 175 °C / gas: level 2) for 25 minutes. Stir the remaining icing sugar and orange juice until smooth. Place the pockets on a cake rack and coat with orange icing.
- 3
Put some mandarin marzipan mixture on each of the dough pieces. Spread the edges of the dough with the whisked egg white. Fold over to form a pocket and place on a baking tray lined with baking paper. Brush with whisked egg yolk and bake in a preheated oven (electric: 175 °C / gas: level 2) for 25 minutes. Stir the remaining icing sugar and orange juice until smooth. Place the pockets on a cake rack and coat with orange icing. Decorate as desired with orange julienne and let cool off. Consume fresh
Nutrition Facts
300 kcal
48 g
9 g
6 g
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