Kirsch-Schmand-Taler (Diabetic)

Name: Kirsch-Schmand-Taler (Diabetic)
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 15
Ingredients: 750 g Sour cherries; 150 g Low-fat curd; 5 TABLESPOONS low-fat milk; 5 TABLESPOONS Oil; 60 g Diabetic sweetness; 7-10 Tbsp Salt; 300 g + 2 tablespoons flour; 1 package Baking Powder; 250 g Schmand; 1 Egg yolk (size M); 1 egg (size M); 150 g Apricot fruit spread; baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 15

750 g Sour cherries
150 g Low-fat curd
5 TABLESPOONS low-fat milk
5 TABLESPOONS Oil
60 g Diabetic sweetness
7-10 Tbsp Salt
300 g + 2 tablespoons flour
1 package Baking Powder
250 g Schmand
1 Egg yolk (size M)
1 egg (size M)
150 g Apricot fruit spread
baking paper

Directions

1
Wash, clean and stone the cherries. Mix quark, milk, oil, 36 g diabetic sweetener and salt. Mix 300 g flour and baking powder and knead. Form dough into a roll and cut into 15 equal pieces. Roll out each piece to a thin circle and place on 2 baking trays lined with baking paper.
2
Mix the sour cream, egg yolk, egg, 24 g flour and 2 tablespoons of diabetic sweetener with the whisks of the hand mixer and spread on the dough thalers. Cover with the cherries. Bake the trays one after the other in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 12 minutes. Remove the cherry and sour cream taler from the oven and spread the fruit spread while still hot
3
You're not diabetic? Prepare quark oil dough with 75 g, sourdough with 3 tablespoons of sugar. You can spread cherries with "normal" apricot jam