Curd Cheese Turnovers

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In Austria and as far as I know, also in Germany , you can get Curd Cheese Turnovers (Quarktaschen) at just about any bakery.

We like to eat them a lot.

Curd Cheese Turnovers taste best very fresh and still warm. My daughter, on the other hand, prefers to eat them cold and puts them in the fridge just for that. :-))

And here comes the recipe, really easy to make. I have used only egg whites in the dough, so no egg whites leftover. In the filling and for brushing I then used the yolks.

More recipes with curd cheese (quark):

Braided Yeast Curd Plait
Quark Stollen
Apricot dumplings
Strawberry Dumplings
Apfelschlangerl – An Austrian Apple Cake

Curd Cheese Turnovers
Yeast dough
  • 220 g lukewarm milk
  • 70 g sugar
  • 20 g fresh yeast or 1 sachet (7g) dry yeast
  • 550 g flour
  • 1 tsp salt
  • 2 egg whites
  • 100 g butter
  • 250 g curd cheese (quark)
  • 1 egg yolk
  • 70 g sugar
  • 1 tbsp corn starch
  • some grated lemon peel
  • a dash of lemon juice
  • 1 tsp vanilla extract
To brush
  • 1 egg yolk
  • 2 tbsp milk
  1. Put lukewarm milk, sugar, yeast, flour, salt and egg whites in a bowl and mix until the ingredients combine.

  2. Add butter in small cubes and knead to a smooth dough. (About 10 minutes)

  3. Cover the dough and leave to rise for about one hour in a warm place.

  4. Roll out the dough on a floured surface. Leave to rest while making the filling.

  5. For the filling, mix all ingredients in a bowl using a whisk until combined.

  6. Roll out the dough a little more if necessary.

  7. Cut out squares of about 12 cm. (with a knife or pizza cutter) (I had 16 squares.)

  8. Place in the middle of each square a tablespoon of the filling.

  9. Moisten the corners with a bit of water.

  10. Press the opposite corners together.

  11. Place on a baking tray with baking paper. (I had 2 trays)

  12. Brush with the yolk-milk-mixture.

  13. Leave to rise for another 30 minutes.

  14. Bake in preheated oven at 180° C for about 18 to 20 minutes.

  15. Dust with powdered sugar.

Enjoy baking!
Maggi & Family

Please do not hesitate to share your ideas with me!
Suggestions and critics are welcome.
Instagram: use #sweetandspicyde or, so I can see your creations.
Thank you!

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