Polsterzipf

Ready in: 1 1/2 h Serves: 4 Complexity: medium Origin: Sweets and Desserts

 © By Haeferl (Own work) [CC BY-SA 3.0 (http://creativecommons.org/licenses/by-sa/3.0)], via Wikimedia Commons-  https://commons.wikimedia.org/wiki/File%3AM%C3%B6nichwald_-_Krapfenkirtag_-_Polsterzipfl.jpg

© By Haeferl (Own work) [CC BY-SA 3.0 (http://creativecommons.org/licenses/by-sa/3.0)], via Wikimedia Commons- https://commons.wikimedia.org/wiki/File%3AM%C3%B6nichwald_-_Krapfenkirtag_-_Polsterzipfl.jpg

Ingredients

14.1 oz flour, finely ground
1.4 oz butter
9 tbsps milk
1 large soup spoon sugar
1 large soup spoon Obstler (fruit schnaps)
2 yolks
salt
oil for baking
Polsterzipf (quark dough):
7.1 oz quark
7.1 oz butter
7.1 oz flour

Directions

1. Melt the butter, add the hand-warm milk together with the other ingredients and make a dough, knead it. Let it rest for 45 minutes.

2. Roll the dough thinly and cut it into (shifted) squares. Bake them in hot grease or oil. Let it drain, dredge it with powdered sugar.

3. Serve it with applesauce, stewed fruit sauce, or salad or sauerkraut.

4. Viennese Polsterzipf:
Cut the dough into 1.2-1.6 inch big squares. Fill them with redcurrant or apricot jam. Dab the edges with an egg and fold them. Bake them in hot grease.


Image: © By Haeferl (Own work) [CC BY-SA 3.0 (http://creativecommons.org/licenses/by-sa/3.0)], via Wikimedia Commons - https://commons.wikimedia.org/wiki/File%3AM%C3%B6nichwald_-_Krapfenkirtag_-_Polsterzipfl.jpg