Sweet puff pastry sticks with raspberry-vanilla quark

Name: Sweet puff pastry sticks with raspberry-vanilla quark
Cook time: 30 min
Total time: 30 min
Yield: 27
Ingredients: 300 g frozen raspberries; 3 slices (each 112.5 g; 12 x 22 cm) frozen puff pastry; 1 Egg yolk (size M); 1 TABLESPOON Sugar crystals; 1 TABLESPOON ground pistachio kernels; 1 TABLESPOON chocolate sprinkles; 500 g Low-fat curd; 2-3 TABLESPOONS Milk; 2 packages Vanillin sugar; baking paper

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 27

300 g frozen raspberries
3 slices (each 112.5 g; 12 x 22 cm) frozen puff pastry
1 Egg yolk (size M)
1 TABLESPOON Sugar crystals
1 TABLESPOON ground pistachio kernels
1 TABLESPOON chocolate sprinkles
500 g Low-fat curd
2-3 TABLESPOONS Milk
2 packages Vanillin sugar
baking paper

Directions

1
Defrost the raspberries in a bowl at room temperature. Place puff pastry slices next to each other and defrost. Whisk the egg yolks and spread on the puff pastry slices. Sprinkle 1 slice each with sugar crystals, pistachios and chocolate sprinkles. Cut the slices lengthwise into 9 strips and turn each strip into a cord. Line a baking tray (32 x 39 cm) with baking paper.
2
Place puff pastry sticks on top. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 5-8 minutes. Remove and let cool on a cake rack. Stir quark, milk and vanilla sugar until smooth, fold in raspberries. Pass the raspberry-vanilla quark to the puff pastry sticks
3
30 minutes waiting time