- using a deliciously, fluffy quark dough.
yields 6 pieces
1 tablespoon honey
Pinch of salt
pinch of cinnamon
½ teaspoon of vanilla
125g dairyfree quark
5 TL soy / almond milk
5 tablespoons sunflower oil
1 pack (21g) baking powder
175g glutenfree flour
50g almond flour
fresh berries (e.g. blueberries, raspberries, currant)
Preheat oven at 175°C.
In a mixing bowl, blend sugar, honey, salt, cinnamon, vanilla, soy milk, oil and quark. In a separate bowl, mix glutenfree flour, almond flour and baking powder. Add the flour mix to the other ingredients and quickly stir in.
Roll out dough into a rectangle. Using a knife straighten the edges and boarders. Cut out six smaller rectangles and place them on a prepared baking sheet pan.
Wash berries and cut marzipan into thin slices. Position marzipan in the middle of each rectangle and place a layer of berries on top. Then cross one side of the dough over the marzipan and berries and cross the other side on top.
Use a knife to scratch two or three lines into the top of each pastry.
Keep in the oven for 25-30 min until golden brown.