Strawberry Basket

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Melt the butter, add the milk and warm it up. Grease 10 wells of a muffin tin. Spread a slightly damp tea towel on the work surface. Roll out the dough sheets and cover with a damp cloth to prevent them from drying out.

2. 2

   Quarter 1 sheet of dough (each approx. 9 x 9 cm). Place one quarter in a mould and spread with milk-butter mixture. Place the second quarter on top and spread. Process the remaining two quarters in the same way and brush them on.

3. 3

   With the remaining dough lay out another 9 trays in the same way. Bake in the preheated oven (electric oven: 175 °C/ convection oven: 150 °C/ gas: stage 2) for 12-15 minutes until the dough is lightly brown. Remove from oven and allow to cool slightly.

4. 4

   Remove from the wells and allow to cool. Wash the strawberries and let them drain on kitchen paper. Cut 5 nice strawberries in half. Chop the chocolate coating finely, melt over a warm water bath, remove from the water bath and let it cool down for about 5 minutes.

5. 5

   Dip half of the halved strawberries into the chocolate coating, then place them on a cake rack. Clean the remaining strawberries and cut them into small cubes. Whip the cream with the whisk of the hand mixer until stiff, while pouring in the cream firming agent.

6. 6

   Mix quark, sugar and vanilla sugar. Carefully fold cream first, then strawberries into the quark. Fill the strawberry quark into the dough bowls and decorate with the chocolate strawberries. Dust with icing sugar.

Nutrition Facts

KCAL
230 kcal

CARBS
22 g

FATS
13 g

PROTEINS
7 g