Rhubarb-pudding-crumble-pastries

 

 

Preparation Time: approx. 1 hr plus raising time

Difficulty: Middle

Yield: 16 pieces

 

Ingredients for the yeast dough:

  • 100 ml lukewarm milk (lactose free)
  • 50 g margarine
  • 375 g spelt flour
  • 1 packet dried yeast or 25 g fresh yeast
  • 50 g corn sugar┬á
  • 1 egg
  • 125 g quark (lactose free)

Ingredients for the crumble:

  • 125 g spelt flour
  • 80 g corn sugar
  • 15 g vanilla sugar
  • 80 g margarine

Ingredients for the topping:

  • 300 g rhubarb
  • 50 g corn sugar
  • 125 g quark (lactose free)
  • 125 ml milk (lactose free)
  • 1 packet vanilla pudding powder
  • 1 egg

 

Directions:

  1. For the yeast dough, dissolve the yeast in the lukewarm milk
  2. Melt the margarine and add to the yeast mix
  3. Put the flour and sugar into a mixing bowl. Add the egg, quark and then the warm fat-milk mixture. Beat thoroughly with a mixer for 5 minutes until a smooth dough is made
  4. Cover the bowl and leave to rise in a warm place until the dough has grown in size
  5. In the meantime, make the crumble
  6. Mix the flour, sugar, vanilla sugar and margarine with a mixer to make crumbles. Put on one side
  7. Prepare the topping
  8. Cut the rhubarb into small pieces and blanch them (approx. 2 minutes in boiling water)
  9. Add the sugar and leave to cool
  10. Mix the quark, egg and milk to a smooth mixture
  11. Add the pudding powder and mix further 
  12. Make sure the rhubarb has as little liquid as possible and add to the quark mixture
  13. Mix well
  14. Pre-heat the oven to 180 degrees
  15. Place the yeast dough on a floured worktop and make a roll. Cut into 16 pieces
  16. Press the dough pieces slightly flat and place on a baking tray lined with grease proof paper
  17. Divide the topping between the pastries (if the topping "runs off", make a "wall"­čśü make a small dent in the middle)
  18. Sprinkle the crumbles on the pastries
  19. Leave covered to rise again for 20 minutes in a warm place
  20. Place in the oven for approx. 20 minutes
  21. If wished, sprinkle a little bit more sugar on the top of the pastries when they have cooled down...enjoy ­čśÄ