Quark Pastries with Poppy Seeds

Preheat the oven to 150°C fan (170°C conventional) and line a baking sheet with parchment paper.

Beat the ricotta, poppy-seed filling and 2 tbsp sugar in a bowl until creamy.

Drain the peaches and cut them into wedges.

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

Mix the flour and baking powder, stir in half, then knead in the rest briefly until a smooth dough forms.

Roll the dough on a lightly floured surface to 1–1.5 cm thickness and cut out about 10 circles (approx. 12 cm).

Spread the poppy filling onto the dough rounds, leaving a small border all around, and press the peach wedges lightly into the filling.

Place the pastries on the baking sheet, beat the egg yolk with 1 tbsp milk and brush the edges with it.

Bake in the preheated oven for 15–20 minutes, until the pastries are golden.

Let the quark pastries cool on a wire rack and enjoy them best fresh.