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🍽️ Plum and Cinnamon Flatbread

392 kcal · 30 min · 4 servings

Ingredients

• 250 ml lukewarm milk
• 1 cube yeast
• 1 tbsp honey
• 125 g low-fat quark
• 400 g flour
• 100 g butter
• 1 pinch salt
• fat (for the baking sheet)
• 100 g sour cream
• 80 g sugar
• 1 tsp cinnamon
• 2 tsp lemon juice
• 2 tsp cornstarch
• 1 kg plums

Instructions

1. 1. Mix the milk with the yeast and honey until everything has dissolved.
2. 2. Stir the quark and two tablespoons of flour into the milk mixture.
3. 3. Cover the bowl and let the dough rise in a warm place for 15 minutes.
4. 4. Knead the remaining flour, the salt, and the soft butter into the pre-dough until a elastic dough forms.
5. 5. Cover the dough with a cloth and let it rise for another 30 minutes in a warm place.
6. 6. Mix the sugar with the cinnamon in a small bowl.
7. 7. Wash the plums thoroughly.
8. 8. Halve the plums and remove the pits.
9. 9. Cut the fruit flesh into narrow wedges.
10. 10. Mix the plum wedges with half of the cinnamon-sugar mixture and let them sit for a short while.
11. 11. Mix the sour cream with the juice that has escaped from the plums.
12. 12. Stir the remaining sugar, the lemon juice, and the cornstarch into the sour cream.
13. 13. Knead the dough one more time briefly.
14. 14. Divide the dough into 10 equal pieces.
15. 15. Dust a work surface with flour.
16. 16. Roll each piece of dough into a round flatbread with a diameter of about 15 centimeters.
17. 17. Grease two baking sheets with some fat.
18. 18. Place the dough flatbreads on the prepared baking sheets.
19. 19. Spread the sour cream mixture evenly over the dough flatbreads.
20. 20. Form a small border from the sour cream mixture on the outer edge of the flatbreads.
21. 21. Distribute the marinated plum wedges over the sour cream.
22. 22. Preheat the oven to 200 degrees.
23. 23. Bake the pastries in the preheated oven for 20 minutes.

Nutrition per serving

• kcal: 392
• Protein: 9 g · Fett/Fat: 16 g · Carbs: 52 g