Pastries Filled with Jam (Marmeladetascherl)
Photo: Babsberg at en.wikibooks, CC BY-SA 3.0
Marmeladetascherl are small jam-filled pastry parcels from Austria, and the dough is what makes them worth the effort. Equal weights of flour and butter are bound with curd cheese, which gives a tender, slightly tangy pastry that rolls thin and bakes up rich without needing yeast. Fill them with whatever jam is in the cupboard, or a nut cream, and finish with a dusting of sugar.
Instructions
Stir the baking powder into the flour, then rub in the butter with your fingertips until the mixture looks crumbly. Add the curd cheese and the salt, and knead everything into a smooth dough.
Wrap the dough and rest it in the fridge for 1 hour so it firms up and becomes easier to roll.
Roll the dough out to about 2 mm thick and cut it into 10 cm squares.
Put a spoonful of jam in the middle of each square and fold it over diagonally into a triangle. Press the edges firmly together to seal in the filling.
Place the pastries on a baking sheet and brush each one lightly with egg white.
Heat the oven to 180°C and bake the pastries for about 20 minutes.
Dust the pastries with sugar before serving.
Make it personal.
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