en de it
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Quark pockets with poppy seed filling and honey zabaglione

Create enchanting desserts with South Tyrolean honey

Preparation

Mix all the ingredients for the quark pockets into a smooth dough. Let the dough rest for a while. For the poppy seed filling: place the milk, rum and honey in a saucepan, bring to the boil, add the remaining ingredients and mix thoroughly. Roll out the dough to about 3mm thick and cut out circles. Place some of the cool poppy seed filling on each circle, fold over the pastry and pinch the edges together firmly so that the quark pockets don’t burst open during cooking. Place the water, salt, sugar, butter and lemon juice in a saucepan and bring to the boil. Cook the quark pockets in this mixture for about 8-10 minutes, drain and remove. For the honey zabaglione: place all the ingredients in a metal bowl and beat over a water bath until frothy. Arrange the quark pockets on 4 plates, pour the honey zabaglione over them, sprinkle with powdered sugar and poppy seeds, garnish with mint.

Wine recommendation
We recommend Moscato rosa passito.

Ingredients for

2 people
4 people
8 people
Quark pockets
60 g soft butter
1 free range egg from South Tyrol
¼ lemon, juice and peel (grated)
Salt
125 g quark
90 g flour

Poppy seed filling
40 g South Tyrolean honey
50 g poppy seeds
50 g breadcrumbs
A little lemon peel, grated
80 ml milk from South Tyrol
A little rum

Honey zabaglione
40 g South Tyrolean honey
2 egg yolks
20 g sugar
100 ml white wine

Other
Sugar
Butter
Juice of ¼ lemon
Poppy seeds
Powdered sugar
Mint
Quark pockets
60 g soft butter
1 free range egg from South Tyrol
½ lemon, juice and peel (grated)
Salt
250 g quark
180–200 g flour

Poppy seed filling
80 g South Tyrolean honey
100 g poppy seeds
100 g breadcrumbs
A little lemon peel, grated
160 ml milk from South Tyrol
A little rum

Honey zabaglione
80 g South Tyrolean honey
4 egg yolks
40 g sugar
200 ml white wine

Other
Sugar
Butter
Juice of ½ lemon
Poppy seeds
Powdered sugar
Mint
Quark pockets
120 g soft butter
2 free range eggs from South Tyrol
1 lemon, juice and peel (grated)
Salt
500 g quark
380 g flour

Poppy seed filling
160 g South Tyrolean honey
200 g poppy seeds
200 g breadcrumbs
A little lemon peel, grated
320 ml milk from South Tyrol
A little rum

Honey zabaglione
160 g South Tyrolean honey
8 egg yolks
80 g sugar
400 ml white wine

Other
Sugar
Butter
Juice of 1 lemon
Poppy seeds
Powdered sugar
Mint
schaurhof
This recipe comes from
Steurer family
Novale 20, 39049 Novale/Vipiteno