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    Cheese pastry

    Mon Jan 31, 2005 11:04 am Groupie
    About 10 years ago, when in Munich for the first time, I stopped at a pastry shop for a snack. The pastry I chose was about 4 inches square, maybe a half inch thick, with the corners folded in to cover the filling. The filling was mildly cheesy and possibly lemon as well? I have been wanting to know what this was ever since.

    I know it's not much to go on but can anyone identify this for me? Thanks! icon_biggrin.gif
    Mon Jan 31, 2005 11:13 am Groupie
    You might want to give this recipe a try, and you could try using just vanilla & almond extracts in place of the ginger and leave out the pineapple. I used to get the pineapple ones often, but they also sold other types. The filling is the same taste as the other varieties they sold. Not sure if this is the same type you tried or not, but here is the link anyway:

    Ananastoertchen (German Pineapple Pastries) recipe #61746
    Mon Jan 31, 2005 10:15 pm Groupie
    Thanks Heather icon_smile.gif Thinking about it again, and seeing your recipe, it probably was some kind of Quark based filling. Just have to see if I can find Quark around here. I think there's a local gourmet cooking store that I might have seen it at before. I will be in that neighborhood on Friday so I will check it out. icon_biggrin.gif
    Wed Feb 02, 2005 8:42 pm Groupie
    You are right about the Quark, what You had was a Quark-Tasche and if You can not find Qaurk, then please mix 1/2 sour cream and 1/2 yoghurt and let it drain over night in a special will not be is flaky and tart, as the original german Quark, but it will be rich and dense, and that is somthing, You must look for. Also note, that you can use any kind of ready to use puff-pastry dough, to prepare them, just follow instructions carefully and place a good amount of filling inside, .Prepare filling by adding lemon juice and sugar to taste, place on the pastry dough, fold over and brush lightly with egg wash, make sure, not to let the wash run down the sides, as it will prevent pastry from rising, cut 2 or 3 steamer slits on the top and sprinkle some sugar on top, if You like.
    Bake according to instructions on the dough-box...this is the easiest, no-brain method.
    You can spice it up dramatically, if You add raisins, that have been soaked overnight in high volume Rum, then please omit the lemon juice. Happy baking icon_biggrin.gif
    Tue Feb 08, 2005 1:44 pm Groupie
    Mmmmm yummy.gif Thanks so much! I will have to try this soon!
    Mon Apr 18, 2005 8:13 am Groupie
    I finally got hold of some Quark and tried to make my own Quark-tasche. You can see the results here:

    Thanks for all your help!!
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