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🍰 Crispy Puff Pastry Cups with Raspberry Quark Cream

453 kcal · 30 min · 4 servings

Crispy Puff Pastry Cups with Raspberry Quark Cream Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Stack the puff pastry sheets on top of each other.
  2. 2. Cut six squares from the pastry.
  3. 3. Place the pastry squares slightly offset into round, ovenproof molds.
  4. 4. Brush the pastry bases with melted butter.
  5. 5. Dust the cups with powdered sugar.
  6. 6. Preheat the oven to 180 degrees Celsius fan mode.
  7. 7. Bake the cups for about 10 minutes until golden brown.
  8. 8. Remove the cups from the oven.
  9. 9. Carefully release the puff pastry shells from the molds.
  10. 10. Let the shells cool down completely.
  11. 11. Carefully pick over the raspberries and remove any stems or leaves.
  12. 12. Set aside a few whole raspberries for decoration.
  13. 13. Puree the remaining raspberries.
  14. 14. Press the raspberry puree through a fine sieve to remove seeds.
  15. 15. Stir quark, yogurt, and raspberry liqueur until smooth.
  16. 16. Whip the cream until stiff.
  17. 17. Reserve some of the whipped cream for decoration.
  18. 18. Fold the remaining whipped cream into the quark mixture.
  19. 19. Sweeten the cream to taste with powdered sugar.
  20. 20. Flavor the cream with a splash of raspberry liqueur.
  21. 21. Add a little lemon juice to balance the flavors.
  22. 22. Fill the cooled puff pastry shells with the finished cream.
  23. 23. Decorate the cups with the reserved whole raspberries.
  24. 24. Garnish the dessert with fresh mint leaves.
  25. 25. Serve the pastry cups immediately.

Nutrition per serving