Title: Quark Pastry
Categories: Pies &, Pastry
Yield: 32 Servings

250 g Flour; (2 cups)
2 ts Baking powder
200 g Cold butter; 7 oz
250 g Quark; (1 cup)
2 tb Cold water
2 tb Cold water; if needed

From: MarkandSue@highland.cix.co.uk (Mark and Sue Thomas)

Cut the butter into cubes. Put all ingredients except water into food
processor and whizz until fat cut into flour. Add just enough liquid to
just moisten the dough. Dump into a bowl and bring together to make 2
balls. Roll out each ball to approximately 30 cm (12 inches) square. This
will cut into 16 squares. Recipe makes 32 squares about 3" by 3". When
rerolling scraps, place them on top of each other in layers first, rather
than scrunch up into a ball. This makes the last rollings as light as the
first. Use to make Cheesecakes, apple pinwheels, chocolate crescents etc.
Bake at 190 C , 375 F for about 20 minutes.

NOTES : This makes a very rich pastry like puff pastry or croissant dough.
Quark is a very low fat soft cheese that has the same texture as ricotta.
Recipe by: Alison Holst, Cooking Class Book II

Posted to recipelu-digest by jeryder@juno.com on Mar 17, 1998