Stuffed quark rolls with bacon date

AUTHOR
Xavier Baldwin
DIFFICULTY
easy
RATING
4 2
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 10
  • 5 discs Bacon (à approx. 15 g)
  • 10 Dates (approx. 7 g each)
  • 1-2 TEASPOONS + 6 tablespoons oil
  • 150 g Low-fat curd
  • 6 TABLESPOONS + 1 tsp milk
  • 1/4 TEASPOON Sugar
  • 1/2 TEASPOON Salt
  • 300 g Flour
  • 1 package Baking Powder
  • 1 Egg yolk (size M)
  • 4 Stem(s) Rosemary
  • 7-10 Tbsp Flour
  • baking paper

Directions

  1. 1

    Halve the bacon slices. Wrap each date with 1/2 slice of bacon. Heat 1-2 tsp. oil in a small pan. Fry the bacon dates for 3-4 minutes over medium heat while turning them until crispy. Mix quark with 6 tbsp.

  2. 2

    milk, 6 tbsp. oil, sugar and salt. Mix flour and baking powder and stir about half into the quark mixture. Knead in the remaining flour. Form dough into a thick roll on a floured work surface and cut into 10 pieces of equal size. Press each piece slightly flat with your hands and make a hollow in the middle. Add one bacon date each and form into a roll. Place the rolls on a baking tray lined with baking paper (approx. 32 x 37 cm). Mix the egg yolk and 1 teaspoon of milk. Spread the bread roll with it. Wash the rosemary, dab dry and chop finely. Sprinkle the bread rolls with it.

  3. 3

    Add one bacon date each and form into a roll. Place the rolls on a baking tray lined with baking paper (approx. 32 x 37 cm). Mix the egg yolk and 1 teaspoon of milk. Spread the bread roll with it. Wash the rosemary, dab dry and chop finely. Sprinkle the bread rolls with it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Let the rolls cool down on a cake rack

  4. 4

    waiting time 30 minutes

Nutrition Facts

KCAL
220 kcal
CARBS
27 g
FATS
10 g
PROTEINS
7 g