Topfengolatschen (austrian quark pastry)

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Recipe's preparation

Dough

Add lemon zest and sugar into TM bowl and mill for 20 sec / speed 10.

Add salt, vanilla, 125g quark, milk, egg and oil and mix 20 sec / speed 5.

Add flour and baking powder, mix through on speed 6 for 10 sec and knead 1 min / .

Set aside in fridge for 30 minutes (optional - continue with next step if you're in a hurry).

Preheat oven to 180°.

Filling

Mix butter for 1 min /speed 5 while slowly adding the sugar through lid.

Add all other ingredients (not the fruit and sultanas) and mix for 1 Min /speed 6.

Add sultanas and stir 15 sec / / speed 2-3.

Roll dough to about 3 mm thin and cut into squares (11cmX11cm). Put 1 tablespoon of filling onto each square, put apricot ontop and then bring the 4 corners up to the middle and gently press to hold. Stick together with a little leftover dough-sqaure.

Brush with egg and bake for 25 minutes until golden brown.

Dust with icing sugar while still warm.