Strawberry-Copenhagener with almonds

Name: Strawberry-Copenhagener with almonds
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 1/2 l Milk; 1 go. tablespoon + 50 g sugar; 1 Package. Pudding Powder; 7-10 Tbsp "Vanilla flavored"; 150 g Low-fat curd; 4 TABLESPOONS Oil; 250 g + some flour; 1 package Baking Powder; 8 TSP Strawberry Jam; 2 TEASPOONS Whipped cream or milk; 50 g flaked almonds; 2-3 TABLESPOONS Sugar crystals; baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 8

1/2 l Milk
1 go. tablespoon + 50 g sugar
1 Package. Pudding Powder
7-10 Tbsp "Vanilla flavored"
150 g Low-fat curd
4 TABLESPOONS Oil
250 g + some flour
1 package Baking Powder
8 TSP Strawberry Jam
2 TEASPOONS Whipped cream or milk
50 g flaked almonds
2-3 TABLESPOONS Sugar crystals
baking paper

Directions

1
Remove 6 tablespoons + 4 tablespoons of the milk. Mix 6 tablespoons of milk, 1 tablespoon of sugar and pudding powder until smooth. Boil up the rest of the milk. Stir in the pudding powder, bring to the boil briefly. Let cool down
2
Mix the quark, 4 tablespoons of milk, oil and 50 g of sugar until smooth. Mix 250 g flour and baking powder. Stir in half. Knead in the rest. Divide dough into approx. 8 pieces. Roll out round (approx. 12 cm Ø) on a lightly floured surface
3
Spread the pudding on the dough circles, leaving a rim free. Turn the dough slightly over on 3 sides towards the middle. Place on a baking tray lined with baking paper. Put some jam in the middle of each circle. Spread the edges with cream. Sprinkle with almonds and sugar crystals
4
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for 18-20 minutes. Let them cool down