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Quarkschnecken: A Taste of German Comfort

There’s a certain magic that happens when the familiar scent of baking dough mingles with the sweet, tangy aroma of cheese and vanilla. It’s a scent that instantly transports me back to childhood visits to my grandmother’s kitchen in Bavaria. She wasn’t a fancy baker, but her hands worked wonders with simple ingredients, transforming them into edible hugs. Quarkschnecken, or German Cheese Pastries, were a staple, especially for Sunday Kaffee und Kuchen. The slightly sweet, enriched dough, swirled with a creamy quark and pudding filling, was a revelation every time. This recipe, adapted from a cherished German cooking site, has become a beloved treat for my own family, a delicious echo of those cherished memories.

Recipe Overview

Prep Time: 1 hour 30 minutes (includes rising time)
Cook Time: 25-30 minutes
Total Time: 1 hour 55 minutes – 2 hours 5 minutes
Servings: 12
Yield: 12 pastries
Dietary Type: Vegetarian

Ingredients

For the Dough:

150 g all-purpose flour
150 g whole wheat flour
60 g granulated sugar
12 g bread yeast (fresh or active dry, ensure it’s active)
160 ml milk, lukewarm
1 large egg
40 g butter, softened

For the Filling:

50 g instant vanilla pudding mix (unsweetened if possible, adjust sugar in filling)
250 g low-fat cottage cheese
1 large egg
30 g granulated sugar

Equipment Needed

Large mixing bowl
Smaller bowl
Measuring cups and spoons
Hand mixer with dough hooks (or stand mixer)
Plastic wrap or a clean kitchen towel
Food processor or blender (optional, for smoothing cottage cheese)
Rolling pin
Floured work surface
Baking sheet
Parchment paper
Sharp knife or bench scraper
Cooling rack

Instructions

The journey to these delightful Quarkschnecken begins with a tender, slightly sweet dough. You have a few options for bringing it to life, depending on your kitchen arsenal.

Preheat your oven to 350°F (175°C). This is crucial for achieving that perfect golden bake.
If using a bread machine: Combine the first seven ingredients for the dough (150g all-purpose flour, 150g whole wheat flour, 60g sugar, 12g bread yeast, 160ml lukewarm milk, 1 large egg, and 40g softened butter) in your bread machine according to its instructions. Select the dough setting. Allow the machine to complete its cycle, which typically includes a kneading and rising period, usually around 45 minutes for the rise.
If making by hand (mixer recommended): In a large mixing bowl, combine 150g all-purpose flour and 60g granulated sugar. In a separate, smaller bowl, combine 12g bread yeast and 160ml lukewarm milk. Stir gently and let it sit for about 5-10 minutes, until it becomes foamy, indicating the yeast is active. To the yeast mixture, add 1 large egg and 40g softened butter. Whisk to combine. Pour the wet ingredients into the dry ingredients in the large mixing bowl. Using the kneading hooks of your hand mixer (or a stand mixer), mix for 3-4 minutes until a cohesive dough forms. It might still be a little sticky, which is fine.
First Rise (for hand-made dough): Cover the bowl with plastic wrap or a clean kitchen towel. Place it in a warm, draft-free spot for about 30 minutes, or until the dough has risen noticeably. You’re looking for it to have increased in volume.
Prepare the Filling: While the dough is rising or the bread machine is working, prepare the luscious filling. If using a food processor (or blender), combine 50g instant vanilla pudding mix, 250g low-fat cottage cheese, 1 large egg, and 30g granulated sugar. Blend until smooth. If you don’t have a food processor, you can attempt to achieve a smooth texture by vigorously whipping the cottage cheese by hand with a whisk until it’s as smooth as possible before incorporating the pudding mix, egg, and sugar. It’s important for the filling to be relatively smooth for an even distribution.
Shape the Pastries: Once the dough is ready (either from the bread machine or after its first rise), turn it out onto a lightly floured surface. If you made the dough by hand, you might want to knead it again briefly for about a minute to ensure it’s smooth and elastic. Then, roll out the dough into a rectangle measuring approximately 12 x 8 inches (30 x 20 cm).
Assemble and Roll: Spread the prepared cottage cheese/pudding mixture evenly over the dough rectangle, leaving about a 1-inch (2.5 cm) border along all sides. This border will help seal the filling inside. Starting from the wide side of the rectangle, roll the dough up tightly, like a jelly roll.
Cut and Arrange: Using a sharp knife or bench scraper, cut the rolled dough into 12 equal disks, each about 1 inch (2.5 cm) thick. These are your Quarkschnecken.
Second Rise and Baking: Place the cut disks on a baking sheet that has been covered with baking parchment. Leave a little space between them as they will expand slightly. Allow them to rest and rise for another 10 minutes. This brief second rise helps them achieve a lighter texture.
Bake: Carefully place the baking pan in the center of your preheated oven. Bake for 25 to 30 minutes, or until the pastries are golden brown on top and the filling is set. The exact time will depend on your oven.
Cool Slightly: Once baked, remove the pastries from the oven. Let them cool slightly on the baking sheet for a few minutes before transferring them to a wire rack to cool further.

Expert Tips & Tricks

Yeast Activation is Key: Ensure your milk is lukewarm, not hot, when activating the yeast. Too hot and you’ll kill it; too cold and it won’t wake up. A good test is to feel it on your wrist – it should feel comfortably warm.
Smooth Filling Matters: For the creamiest texture, don’t skimp on smoothing the cottage cheese. If you don’t have a food processor, using a fine-mesh sieve after whisking by hand can also help remove lumps.
Don’t Overfill: Resist the urge to pile on too much filling. Overfilling can cause the pastries to burst during baking and can make them soggy.
Even Rolling: Aim for an even thickness when rolling out the dough. This ensures that each pastry bakes at the same rate and has a consistent texture.
Parchment Paper is Your Friend: Baking parchment prevents sticking and makes for easy cleanup, a win-win in any kitchen.
Oven Variations: Ovens can be finicky. If you know your oven runs hot or cool, adjust the baking time accordingly. Keep an eye on the pastries in the last 10 minutes of baking.

Serving & Storage Suggestions

These Quarkschnecken are truly at their best served warm, shortly after they’ve cooled slightly from the oven. The dough is tender, the filling is soft and creamy, and the subtle sweetness is perfectly balanced. They make a wonderful afternoon treat with a cup of coffee or tea.

If you happen to have any leftovers (which is rare in my household!), they can be stored at room temperature in an airtight container for up to 2 days. For longer storage, they can be kept in the refrigerator for up to 4 days. To enjoy them again, you can gently reheat them in a low oven (around 300°F/150°C) for a few minutes to recapture their warmth and soft texture. They can also be frozen; wrap them individually in plastic wrap and then place them in a freezer bag for up to 2 months. Thaw overnight in the refrigerator and reheat as described above.

Nutritional Information

Here’s an estimated nutritional breakdown for these delightful Quarkschnecken:

Nutrient	Amount per Serving	% Daily Value
Calories	198.5 kcal
Calories from Fat
Total Fat	4.8 g	7%
Saturated Fat	2.6 g	12%
Cholesterol	45.9 mg	15%
Sodium	183.1 mg	7%
Total Carbohydrate	31.8 g	10%
Dietary Fiber	2.1 g	8%
Sugars	11.6 g	46%
Protein	7.8 g	15%

Please note that these are approximate values and can vary based on specific ingredients used.

Variations & Substitutions

While the classic Quarkschnecken are divine, here are a few ways to put your own spin on them:

Citrus Zest: Add the zest of half a lemon or orange to the filling for a brighter, more fragrant pastry.
Dried Fruits: Gently fold a tablespoon or two of finely chopped dried cranberries, raisins, or currants into the filling for little bursts of sweetness and chewiness.
Almond Extract: A tiny drop of almond extract in the filling can add a lovely depth of flavor.
Glaze: Once cooled, a simple glaze made from powdered sugar and a little milk or lemon juice can add an extra touch of sweetness and visual appeal.
Whole Wheat Substitution: If you prefer a lighter dough, you can substitute some or all of the whole wheat flour with more all-purpose flour. Conversely, for a more rustic flavor, you could experiment with a higher ratio of whole wheat flour, though you may need to adjust the liquid slightly.

FAQs

Q: Can I use fresh quark instead of cottage cheese?
A: Yes, if you can find true German quark (which is smoother and tangier than most American cottage cheese), it will make for an even more authentic filling. Ensure it’s low-fat and has a similar consistency.

Q: My dough feels too sticky. What should I do?
A: A slightly sticky dough is often a sign of a well-hydrated dough. Try to resist adding too much extra flour. Instead, lightly flour your hands and the work surface when kneading and shaping. If it’s truly unmanageable, add flour 1 tablespoon at a time.

Q: Can I make the dough ahead of time?
A: You can prepare the dough and let it complete its first rise, then cover it tightly and refrigerate it overnight. Allow it to come to room temperature for about 30 minutes before shaping.

Q: What kind of “instant vanilla pudding” should I use?
A: Look for instant pudding mix (often called “pudding and pie filling mix”) that doesn’t require cooking. If you can find an unsweetened variety, that’s ideal, as it gives you more control over the sweetness of the filling.

Q: How can I ensure the filling doesn’t leak out?
A: Make sure to leave a sufficient border when spreading the filling and roll the dough up as tightly and evenly as possible. Baking them seam-side down can also help.

Final Thoughts

There’s a profound satisfaction in creating these Quarkschnecken from scratch. They are more than just a pastry; they are a testament to simple ingredients, patient hands, and the enduring power of delicious tradition. I encourage you to gather your ingredients, embrace the process, and let the aroma fill your kitchen. The warm, comforting bite of these German cheese pastries is a reward in itself. I’d love to hear about your baking adventures and any personal touches you bring to this beloved recipe!

Quarkschnecken (German Cheese Pastry) Recipe