Easter Pastries

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.