Apr 102017
 

german easter rabbit pastry

Ingredients German Easter Rabbit Pastry

500 g quark – How to make Quark –
150 g sugar
zest of 1 lemon or orange (organic)
3 packages vanilla sugar – 0.9oz – How to make Vanilla Sugar –
3 small eggs or 2 large
12 tbsp oil (safflower or canola)
9 tbsp milk
600 g flour
1.5 packages baking powder – 0.7oz
melted butter
sugar

Baking Instructions German Easter Rabbit Pastry

  • If quark contains liquid place quark in a kitchen cloth and press until quark contains no more liquid. Or place quark in kitchen cloth, place in a sieve, let drain over night. When all liquid is gone you have about 300g quark.
  • Combine quark with eggs, sugar, oil, vanilla sugar and zest, mix until you get a smooth cream.
  • Mix flour with baking powder, combine with quark cream. You should get a dough that is similiar to a yeast dough.
  • Let dough sit for 30 min. Knead again briefly (manually).
  • Pre-heat oven to 390 F.
  • Roll the dough (2 cm, 3/4 inches thick) and cut out with a rabbit cookie cutter.
  • Melt some butter and spread over the rabbits.
  • Bake for 10-15 min, let cool off a bit.
  • Place on kitchen paper, brush with melted butter and turn in sugar right away.

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