Saxon Quarkkeulchen
easy
60 mins
60 mins
Ingredients
- 300 g floury potatoes e.g. Bettina, Granola, Christa or Clivia
- 750 g (720 ml) plums or 1 jar of plums
- 2 small apples
- 100 g Sugar
- 1 Vanillin sugar
- 3 TABLESPOONS Cornstarch
- 50 g Currants
- 4 TABLESPOONS Rum or apple juice
- 500 g Low-fat curd
- 7-10 Tbsp grated rind of 1 untreated lemon
- 1 pinch Salt
- 2 Eggs (size M)
- 4 TABLESPOONS Flour
- 2 TEASPOONS Baking Powder
- 7-10 Tbsp Flour
- 7-10 Tbsp white cooking fat
- 7-10 Tbsp Cinnamon and sugar for
- 7-10 Tbsp Sprinkle
Directions
- 1
Wash the potatoes and cook for 20 minutes. Drain, rinse with cold water and let cool a little. Meanwhile wash, halve and stone the plums. Wash apples, quarter them, remove core.
- 2
Cut the apple quarters into slices. Boil up the plums and apples with 100 millilitres of water, two tablespoons of sugar and vanillin sugar. Let simmer for ten minutes (fruits from the jar with the juice only bring to the boil).
- 3
Stir a tablespoon of cornflour and a little water until smooth. Thicken the compote with it. Wash currants, dab dry and soak in rum or juice. Peel the warm potatoes and press them through a potato ricer or mash them finely with a fork.
- 4
Drain the currants. Work through the curd, remaining sugar, lemon peel, salt, eggs, flour, remaining cornstarch, baking powder, mashed potatoes and currants with the dough hooks of the hand mixer.
- 5
Knead together and roll out to a thickness of one centimetre on a well floured work surface. Use a cookie cutter or a glass to cut out round cookies (about seven centimetres in diameter). Fry in hot fat (180 degrees) until golden brown.
- 6
Drain on kitchen paper and sprinkle with cinnamon and sugar. Serve with apple-plum compote.
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