Easter Pastries
Ingredients
For the dough
- 200 g low-fat quark
- 50 g milk
- 1 egg
- 100 g vegetable oil
- 75 g sugar
- 1 packet vanilla sugar
- 0.5 tsp lemon zest
- 1 pinch salt
- 400 g all-purpose flour
- 20 g baking powder
For garnishing
- 75 g butter
- 50 g sugar
- 1 packet vanilla sugar
Nutrition per piece, approx.: 90 kcal2 g protein11 g carbs4 g fat0 g fiber
Estimates, calculated from the ingredients.
Instructions
- Preheat the oven to 200 °C (400 °F), conventional oven (top and bottom heat), and if you have them, line two baking sheets with parchment paper right away.
- Mix 200 g low-fat quark, 50 g milk, 1 egg, 100 g vegetable oil, 75 g sugar, 1 packet vanilla sugar, 0.5 tsp lemon zest and 1 pinch salt in the stand mixer.
- Add 400 g all-purpose flour and 20 g baking powder and knead with a dough hook into a smooth dough.
- Melt 75 g butter in a small saucepan and keep warm.
- Put the 50 g sugar and 1 packet vanilla sugar in a shallow bowl, mix and set aside for later.
- Knead the dough once more by hand with a little flour and roll it out about 1 cm thick.
- Cut out the shapes you like and place them on the prepared baking sheets.
- Using a pastry brush, brush the Easter pastries with half of the melted butter and bake them in the oven, ideally one sheet after the other, for about 10 minutes until golden brown.
- Brush the finished pastries with the remaining butter while still warm and press them, buttered side down, into the vanilla sugar mixture.
- Let cool and enjoy right away.
Tips
- You can also bake the Easter pastries with convection/fan at 180 °C (350 °F), then both baking sheets can go in the oven at once. Unfortunately, most ovens don’t really manage to brown the pastries evenly on both sheets. If necessary, swap the sheets halfway through.
- When rolling out the dough, make sure all the cookies are the same thickness, then they’ll all be done on the sheet at the same time.
- The finished Easter pastries can be stored airtight, but they don’t stay fresh for very long. Best enjoyed quickly.
Find more kitchen tips from A to Z in our Kitchen A–Z.
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Frequently Asked Questions about Quark Easter Bunnies
Can I bake both baking sheets at once?
Yes, using the convection setting at 180 °C (350 °F). Many ovens don’t brown evenly, though. So swap the sheets halfway through baking.
Why should all the bunnies be the same thickness?
That way they’re all done at the same time. Roll out the dough evenly to about 1 cm (⅜ inch) thick.
What makes quark-oil dough special?
It contains no yeast and is leavened with baking powder. That makes it quick to prepare, with no rising time needed.
How do I best store quark Easter bunnies?
Keep the quark bunnies airtight in a container at room temperature. They don’t stay fresh for long, though, so enjoy them soon. They taste best on baking day, and you should eat them by the next day at the latest. A quick warm-up in the oven makes them fluffier again.
Can I freeze quark Easter bunnies?
Yes, that’s a good idea if you’ve baked a big batch. Freeze them fresh and completely cooled in a freezer bag. They keep for about 3 months. Thaw them and warm them at 150 °C (300 °F) for a few minutes.
