Sweet Maultaschen with raspberry sauce

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Defrost raspberries at room temperature. For the pasta dough, pour flour on a work surface, make a depression in the middle and add 3 eggs. Wash the lemon hot, finely grate the peel.

2. 2

   Add lemon zest, oil, 1 tablespoon of sugar and salt to the eggs. Knead the ingredients to a smooth dough, form into a ball and let it rest covered for about 30 minutes. Wash and drain the raisins.

3. 3

   For the filling, beat the fat, remaining sugar and vanillin sugar until fluffy. Separate the eggs, stir the egg yolks into the fat and whip until creamy. Squeeze lemon. Stir 2 tablespoons lemon juice, quark and rum into the cream.

4. 4

   Beat egg whites until stiff. Carefully fold the beaten egg whites and raisins into the curd mixture. Pass the raspberries through a sieve, except for a few for decoration. Stir 2 tablespoons of icing sugar into the puree, season to taste and sweeten if necessary.

5. 5

   Roll out the dough thinly on a floured work surface. Using a cake wheel, make 12 circles (approx. 10 cm Ø). Spread the quark filling over the middle of the dough circles. Spread the edges of the dough with cold water and fold over to form semicircles, press the edges firmly with a fork.

6. 6

   Heat clarified butter in a pot, bake Maultaschen in portions at medium heat on each side for about 3 minutes. Keep baked Maultaschen warm and dust with remaining icing sugar. Serve with the raspberry puree.

7. 7

   Serve garnished with remaining raspberries and lemon balm leaves.

Nutrition Facts

KCAL
860 kcal

CARBS
106 g

FATS
33 g

PROTEINS
27 g