Puff Pastry Baskets

Take puff pastry from the freezer and let it thaw completely.

Preheat oven: fan 180 °C (conventional 200 °C). Prepare muffin tin.

Puree raspberries (or mixed berries) with 1 tbsp sugar and cornstarch.

Separate the egg and place the egg white in a clean, grease-free bowl.

Stir egg yolks with sugar, low-fat quark and lemon juice until smooth.

Stir in the vanilla pudding powder and then add the whole milk, mixing until smooth.

Roll the puff pastry into a rectangle of about 44 × 33 cm and cut 12 squares (approx. 11 × 11 cm).

Place the pastry squares into the wells of the muffin tin and press gently to form little baskets.

Whip the egg white until stiff peaks form.

Melt the butter and let it cool briefly.

Gently fold the egg white into the quark mixture, then fold in the melted butter.

Spoon about 2 tbsp of the cheese filling into each pastry basket, add 1 tsp of the berry puree, then top up with more cheese filling and dot another 1 tsp of puree on top.

Run a wooden skewer through the dollops to create a marbled pattern.

Bake for 30–35 minutes, until the baskets are golden brown and the filling is set.

Let the baskets cool briefly in the tin, then carefully lift them out and let them cool completely. Garnish with fresh berries if desired.