Hazelnut Pastries

Preheat the oven to 180 °C fan (convection) and line a baking sheet with parchment paper.

Mix ground hazelnuts, cinnamon and 50 g sugar and gradually add warm milk until you obtain a spreadable, creamy nut filling.

Place quark, 5 tbsp milk, salt, oil, egg, the remaining sugar and vanilla sugar in a bowl and stir until smooth.

Combine flour and baking powder and add this mixture to the quark mixture.

Knead everything on a lightly floured work surface into a smooth, soft dough.

Roll the dough thinly into a rectangle and cut it with a sharp knife into strips about 8 cm wide.

Place some nut filling in the centre of each strip, fold one side over it and brush the other side thinly with milk. Fold it over so the seam closes, then cut into pieces about 4 cm wide.

Place the pastries seam-side down on the baking sheet and brush them all over with milk.

Bake the hazelnut pastries for about 15 minutes, until they are lightly golden brown.

Remove the pastries from the oven and let them cool on a wire rack.