Filled pretzel
easy
90 mins
90 mins
Ingredients
- 200 g Marzipan raw mass
- 1 egg (size M)
- 4 TABLESPOONS Raspberry Jelly
- 50 g crushed almonds
- 50 g ground hazelnuts
- 50 g ground walnuts
- 150 g Low-fat curd
- 6 TABLESPOONS Milk
- 6 TABLESPOONS Oil
- 75 g Sugar
- 1 package Vanillin sugar
- 1 pinch Salt
- 300 g Flour
- 1 package Baking Powder
- 7-10 Tbsp Flour
- 2 TABLESPOONS condensed milk
- 100 g Icing sugar
- 2-3 TABLESPOONS Lemon juice
- 7-10 Tbsp Flour
- baking paper
Directions
- 1
Mix marzipan and egg until smooth. Add jelly, almonds and nuts. Drain the liquid from the quark. Put the quark in a bowl. Add milk, oil, sugar, vanillin sugar and salt. Mix with the whisk of the hand mixer.
- 2
Stir in half the flour. Mix the rest of the flour with baking powder, add and work everything through with the dough hooks of the hand mixer. Knead quickly with your hands to a smooth dough. Roll out to 2 plates (20 x 25 cm) on a slightly floured work surface. Brush with condensed milk. Spread the prepared marzipan mixture on one of the dough plates. Cover with the other pastry sheet. Then cut the plate into 12 strips from the long side. Turn each strip into a cord and shape into pretzels. Place on two baking trays lined with baking paper. Bake one after the other in a preheated oven (electric: 175 °C/ gas: level 2) for about 20 minutes. Remove and let cool on a cake rack.
- 3
Then cut the plate into 12 strips from the long side. Turn each strip into a cord and shape into pretzels. Place on two baking trays lined with baking paper. Bake one after the other in a preheated oven (electric: 175 °C/ gas: level 2) for about 20 minutes. Remove and let cool on a cake rack. Mix icing sugar with lemon juice to a thick icing. Spread the pretzel with it. Makes 12 pieces
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