Making, baking and mellow fruitfulness…

Just the thing for pairing up with preserves out of the pantry: curd cheese pastries, from the “ricotta and oil” family, have a wonderfully light, moist texture midway between scones and bread (milk loaf)… and they can do both sweet & savoury.

Pictured here: my curd cheese and plum preserve cake…

Quarkteig_sweet with copyright

and individual cheesy pastries for pairing up with chutneys and pickles…

Quarkteig_savoury with copyright


… but you can use this recipe to make all manner of roll-ups, wrap-ups and jazz-ups to suit the filling(s) you have to hand…

Curd Cheese Pastries

Prep. Time: about 15 minutes

Cooking time: about 20 – 30 minutes

Makes 1 cake form (20 cm) or about 10 individual pastries


For the pastry:

Flour                               400 g

Baking powder                2 tsp

Sugar                              80g

Vanilla essence             1 tsp

Salt                                pinch

Curd cheese (or

ricotta)                          150 g

Milk                              120 ml

Oil (i.e. rapeseed)        120 ml

Filling of your choice e.g. plum preserve, cherry preserve, quince preserve, Meadow Orchard Mincemeat ( or else chopped apple with cinnamon and butter…

For finishing and brushing:

Egg, separated        1

Cream                       2 tbsp

1) Pre-heat the oven to 200 °C and then work all of the pastry ingredients into a smooth dough. Roll out on a floured surface.

2) Spread with the filling of your choice, leaving a margin of about 1 cm – brush the margin with the beaten egg white. Roll the pastry up into the shape(s) of your choice e.g. roll it up lengthways, pressing the brushed edges so that they stick together, and place in a greased baking tin in a spiral shape. Alternatively, roll up lengthways into a long “sausage”, slice the roll into individual slices and place on a baking tray.

3) Beat together the egg yolk and cream and use this mixture to brush the pastry/pastries immediately before placing them in the oven.

4). Bake in the pre-heated oven for about 20 (for individual pastries) to 30 minutes (for pastry in a cake tin).

& Savoury

Reduce the sugar to 20 g, leave out the vanilla essence and add about 80 g (to taste) of grated firm cheese (e.g. cheddar) to the pastry ingredients.

Proceed as for the sweet version.

6 thoughts on “Making, baking and mellow fruitfulness…

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