Quark and Rhubarb Pie
Experience the unique blend of tangy rhubarb and creamy quark in this comforting dessert that offers a twist on traditional pie fillings. By incorporating yeast into the crust, you'll create a tender, almost cake-like texture that sets this pie apart, making each bite both satisfying and unexpected.
Instructions
All materials must be in room temperature Dissolve yeast with lukewarm (37C) milk and sugar Add about half of the quantity of flour, mixed with salt Beat the mixture for a short time.
Sprinkle with a little flour , cover the bowl with a towel and place in a warm place to rise for ca 1 hour Add additional flour, cardamom add melted butter.
Beat egg and leave ca 1 teaspoon for spreading.Add other beaten egg in to the dough Knead the dough properly, until it separates from the bowl.
Sprinkle with a little flour , cover the bowl with a towel and place in a warm place to rise for ca 1 hour until dough is doubled in size.
Roll the dough to a square and put in centre quark.
Turn edges on to the quark and roll again carefully to a rectangle.
Pour on to the rectangle rhubarb, sugar and cinnamon. leave one edge ca 2 cm empty.
Roll and cut in to the equal slices.
You should get ca 6-7 rolls.
Empty edge turn under the roll as bottom.
Put roll in to the butter-spreaded springform pan, as flower. one roll in to the centre and others around.
Let enough space to rise.
Coat buns with beaten egg before putting into the oven.
Bate at 180C 20-30 minutes.
Decorate with icing sugar..
Make it personal.
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