Austrian Polsterzipf with Topfen Dough
Servings: 18
Calories: 191kcal
Ingredients
- 1 ¾ cup (250 g) flour
- ¼ teaspoon salt
- 8 ¾ ounces (250 g) butter cold, cut into small cubes
- 8 ¾ ounces (250 g) topfen quark or farmer’s cheese
- About 8 tablespoons of jam whichever you like, homemade is best
- 1 beaten egg for egg wash
- Powdered sugar for dusting
Instructions
- Stir flour and salt together. Cut or rub in butter with your fingers until mixture resembles coarse crumbs. Add the topfen and quickly knead it all together into a dough. With a mixer: using dough hooks or paddle attachment, mix flour, salt and butter on low speed until mixture resembles coarse crumbs. Mix in the topfen.
- Halve the dough, wrap each disk of dough in plastic wrap and chill in the refrigerator for 60 minutes.
- Preheat oven to 350°F (180°C) and line your baking sheets with parchment paper.
- On a well-floured surface, roll first disk of dough into a large rectangle, about 2 mm thick. Don’t make it too thin! Cut the dough into 2 ½ inch (10 x 10 cm) squares and lay the squares on the baking sheet.
- Brush the edges of the squares with beaten egg and place about a teaspoon of jam into the center of each square. Fold the squares diagonally into triangles and press the seams together firmly. You can press the edges with the tines of a fork as well if you wish.
- Brush triangles with egg wash and bake for about 18 minutes, until golden brown. Remove from the oven and dust with powdered sugar.
- Repeat with the remaining dough.
- Store cooled turnovers in an airtight container for up to three days.
Nutrition
Calories: 191kcal