Peach Boats

Cook the vanilla pudding according to the package instructions and set aside to cool slightly.

Drain the peaches and roughly dice them.

In a bowl, mix the quark, 6 tbsp milk, oil, sugar and vanilla sugar until smooth.

Mix the flour and baking powder.

Stir half of the flour mixture into the quark mixture, then knead in the rest briefly until a smooth dough forms.

Preheat the oven to 150 °C (convection) and line a baking sheet with parchment paper.

Roll out the dough on a lightly floured surface and cut into about 12 squares.

Place some pudding in the center of each square, sprinkle the peach cubes on top and fold two opposite sides toward the center.

Place the pastries on the baking sheet. Beat the egg yolk with 1 tbsp milk and brush the boats with it.

Bake the peach boats for 15–20 minutes until they are lightly golden brown.

While still warm, brush with apricot jam and then let cool on a wire rack.

Best served fresh.