A well known pastry in austria. Pretty easy to make and very nice for afternoon coffee breaks.

Ingredients

Dough:

• 500g cake flour
• 200g warm milk
• 1 egg
• 55g sugar
• 40g fresh yeast
• 7g salt
• 40g melted butter
• 40g neutral oil

Filling:

• 80g sugar
• 1 egg yolk
• 30g corn starch
• 500g curd cheese (ger: Topfen)
• zest of a whole lemon
• juice of half a lemon
• 1cl good rum

Instructions

As this dough should not rise a lot compared to most yeast based pastry we do not activate the yeast. Mix all ingredients and let the dough rest covered in a warm environment (30 degrees) for 30 minutes.

For the filling mix all ingredients together.

Pre heat the oven and start to roll out the dough thin (2-3mm). Cut big squares (ca. 20x20cm). Add 3-4tbsp filling in the middle, then fold the corners in. Let them overlap a bit. If the dough does not stick by itself use some egg to glue it together.

Let them bake for 20 minutes on 180 degrees.

Next Time..

• Try to increase the heat but reduce the baking time
• let them rest filled for another 15 minutes before baking