Fitness Recipe: Quark Turnovers – GymBeam Blog

Ever find yourself unable to resist the tempting aroma of a bakery filled with fresh sweet treats? Well, today, we’ve got a simple recipe to bring that delightful scent right into your own kitchen. With these scrumptious turnovers featuring soft dough and a creamy quark filling, you can treat yourself at home for just a fraction of the cost. They are perfect for snacking or pairing with your favourite cup of coffee.

Ingredients:

Ingredients for the filling:

Ingredients for the finishing touches:

  • 1 egg
  • powdered sugar for serving
Quark turnovers - ingredients

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Method:

Start off by preparing the dough. First, mix the white yoghurt with the egg and oil. Then add the flour, cane sugar, and knead until you achieve a slightly sticky dough. Wrap it in plastic wrap and let it rest in the refrigerator for 30 minutes.

In the meantime, let’s prepare the filling. Mix the quark with Greek yoghurt, finely grated lemon zest, and protein powder. Sweeten as needed with Flavor Drops and set it aside in the refrigerator.

Once the dough has rested, take it out of the refrigerator and roll it out on a floured surface to be thin (approximately 0.2–0.3 cm) and shaped like a rectangle. Then, cut it into 16 roughly equal squares. Place a teaspoon of the quark filling in the centre of each square, then take the corners of the squares and fold them together in the middle.

Once you have prepared the pastries this way, transfer them to a baking sheet lined with parchment paper, brush them with a beaten egg, place them in a preheated oven at 180 °C, and bake for approximately 20 minutes. Before serving, lightly dust them with powdered sugar, and enjoy!

Quark turnovers

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Nutrition Facts
1 piece (16 pieces in total)
Energy 107 kcal
Protein 7 g
Carbohydrates 12 g
Fat 3 g
Fibre 2 g

If you like to indulge in fresh sweet pastries, then these quark turnovers will win you over after the first bite.

Don’t hesitate and share your creations with us on social media using the hashtag #gymbeamcom.

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