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🍽️ Rhubarb Pastries

376 kcal · 30 min · 4 servings

Ingredients

• 400 g rhubarb
• 120 g sugar
• 0.375 l milk
• 1 packet pudding powder (with almond flavor)
• 150 g low-fat quark
• 6 tbsp milk
• 6 tbsp oil (preferably nut oil)
• 75 g sugar
• 1 pinch salt
• 300 g flour
• 1 packet baking powder
• 1 egg white
• 1 egg yolk
• 2 tbsp sliced almonds
• 4 tbsp honey

Instructions

1. 1. Clean the rhubarb, peel it, and wash it thoroughly. Cut into small pieces.
2. 2. Sprinkle with 80 g of sugar and let it sit covered for at least 1 hour.
3. 3. Let it steep well.
4. 4. Mix 6 tablespoons of milk with the pudding powder. Bring the remaining milk and sugar to a boil.
5. 5. Add the pudding powder while stirring continuously and bring to a boil.
6. 6. Let it cool, stirring occasionally.
7. 7. Squeeze the quark in a kitchen towel. Mix the quark with milk, oil, sugar, and salt.
8. 8. Combine the flour with the baking powder. Stir in about half of it into the quark.
9. 9. Knead in the remaining flour.
10. 10. Place the rhubarb in a sieve and let it drain well. Collect the juice.
11. 11. Roll out the dough on a lightly floured surface to a thickness of 2-3 mm. Cut out squares of (14 x 14 cm).
12. 12. Brush the edges of the dough squares with egg white. Place some pudding and a few rhubarb pieces on top. Fold the dough over and press the edges firmly together.
13. 13. Place the pastries on a baking sheet lined with parchment paper.
14. 14. Brush with beaten egg yolk and sprinkle with almond flakes. Bake in the preheated oven at 180 degrees for 12-15 minutes.
15. 15. Reduce the rhubarb juice with honey until syrupy and serve separately with the rhubarb pastries.
16. 16. They taste best when fresh.
17. 17. Serve the rhubarb pockets. They taste best fresh.

Nutrition per serving

• kcal: 376
• Protein: 9 g · Fett/Fat: 11 g · Carbs: 59 g