The cherry season is in full swing! What else can you do with these little red fruits besides cherry pie or compote? How about some »classic« sweet pastries, as you would find them in almost every bakery here in Germany? Delicious Cherry Streusel Pastries aka. German Kirschtaler made with an easy quark-oil dough. Is that something you would be interested in? ;)
I often call them »Danish pastries« even though they are technically not made with a fluffy »Danish pastry« dough similar to puff pastry. That kind of dough takes some time to prepare and is not one of the easiest tasks in the kitchen. Fluffy yeast dough with layers of butter – the result is great, but not really needed here. A simple dough with quark (curd cheese) and oil is also a good base to create these Cherry Streusel Pastries. At least in my opinion. ;)
The result is not as fluffy as you can expect from »real« Danish pastries, but that’s actually not necessary here. We want a nice base for the delicious cherries and streusel – and that is easier to achieve with the dough I prepared. ;)
You can prepare these little streusel pastries with different toppings – there is no need to stick to the cherries. Theoretically, you can use any kind of berries or fruit. You just have to make sure the berries/fruits are will be cooked through within the baking time. That’s normally not an issue with berries, but if you have larger fruit like apples, for example, I recommend cutting them into thin slices to make sure they are baked through and soft after the 20 minutes baking time.
Something else you could use for these pastries is vanilla custard. Add a tablespoon on top of the dough circles and then continue with the cherries and streusel – just make sure it’s not too much topping all in all, or you might end up with soggy bottoms. ;P
If you are a fan of cherry recipes, you might want to check these here too:
INGREDIENTS / ZUTATEN
(8 pastries)
For the streusel:
4.2 oz. (120g) spelt flour (Type 630)
1.8 oz. (50g) sugar
2.5 oz. (70g) butter, at room temperature
1/2 tsp. vanilla extract
For the topping:
17.6 oz. (500g) cherries, pitted
3-4 tbsp. raw cane sugar
For the dough:
7 oz. (200g) low-fat curd (Magerquark)
1/3 cup (80ml) rapeseed oil
1 medium egg
1.8 oz. (50g) sugar
10.6 oz. (300g) spelt flour (Type 630)
3 1/2 tsp. baking powder
pinch of salt
some milk for brushing
apricot jam for brushing (optional)
sugar glaze to decorate (optional)
(Für 8 Teilchen)
Für die Streusel:
120g Dinkelmehl (Type 630)
50g Zucker
70g weiche Butter
1/2 TL Vanille Extrakt
Für den Belag:
500g Kirschen, entsteint
3-4 EL Rohrzucker
Für den Teig:
200g Magerquark
80ml Rapsöl
1 Ei (M)
50g Zucker
300g Dinkelmehl (Type 630)
3 1/2 TL Backpulver
1 Prise Salz
etwas Milch zum Bestreichen
Aprikosenmarmelade zum Bestreichen (optional)
Zuckerglasur für die Dekoration (optional)
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 190°C (375°F). Line two baking sheets with baking parchment and set aside.
2. For the streusel add the flour, sugar, butter, and vanilla extract to a bowl and rub between your fingers to get different sized streusel. Place in the fridge until needed.
3. Wash and dry the cherries, then pit them. Set aside.
4. Add the curd (Quark), oil, egg, and sugar for the dough to a large bowl and mix to combine. Mix the flour with baking powder, and salt and add to the bowl – knead until you get a nice and smooth dough. Divide into 8 pieces, form each piece into a ball, pull apart to create oval rounds with a length of about 5.9 inches (15cm). The edges should be slightly thicker than the centers of the dough pieces. Place them on the baking sheets with some space in between. Add the pitted cherries on top, sprinkle with the raw cane sugar and the streusel. Brush the edges with some milk and bake for 16-20 minutes until the streusel are golden brown. Take the pastries out of the oven and place them on a wire rack. Brush the edges of the still warm plum pastries with some apricot jam (optional) and let cool down. Decorate with sugar glaze (optional) and serve.
1. Den Ofen auf 190°C (375°F) Ober-/Unterhitze vorheizen. Zwei Backbleche mit Backpapier auslegen und zur Seite stellen.
2. Mehl, Zucker, weiche Butter und Vanille Extrakt für die Streusel in eine Schüssel geben und zu Streuseln verarbeiten. Bis zur weiteren Verwendung in den Kühlschrank stellen.
3. Die Kirschen waschen, abtropfen lassen und dann entsteinen. Zur Seite stellen.
4. Für den Teig den Quark mit dem Öl, Ei und Zucker in einer großen Schüssel gut verrühren. Mehl mit Backpulver und Salz vermischen und zur Schüssel dazugeben – zu einem glatten Teig verkneten. Den Teig in 8 Portionen aufteilen, daraus Kugeln formen und jeweils zu runden Kreisen mit einem Durchmesser von etwa 15cm (5.9 inches) auseinanderziehen. Die Ränder dürfen dabei etwas dicker sein als die Mitte der Teigkreise. Mit etwas Abstand auf die Bleche legen und dann die entsteinten Kirschen auf die Teigkreise setzen und mit dem Rohrzucker bestreuen. Die Streusel darauf verteilen. Die Ränder mit etwas Milch bestreichen und dann für etwa 16-20 Minuten backen, bis die Streusel goldbraun sind. Aus dem Ofen holen und auf einem Kuchengitter abkühlen lassen. Wer mag, kann die noch warmen Plunderteilchen am Rand mit etwas Aprikosenmarmelade bestreichen (optional) und mit Zuckerglasur dekorieren (optional).
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Here is a version of the recipe you can print easily.
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Cherry Streusel Pastries (German Kirschtaler)
- Prep Time: 00:25
- Cook Time: 00:20
- Total Time: 00:45
- Yield: 8 1x
- Category: Pastry
- Cuisine: Germany
Description
In summer the perfect little sweet treat – Cherry Streusel Pastries.
Ingredients
For the streusel:
4.2 oz. (120g) spelt flour (Type 630)
1.8 oz. (50g) sugar
2.5 oz. (70g) butter, at room temperature
1/2 tsp. vanilla extract
For the topping:
17.6 oz. (500g) cherries, pitted
3-4 tbsp. raw cane sugar
For the dough:
7 oz. (200g) low-fat curd (Magerquark)
1/3 cup (80ml) rapeseed oil
1 medium egg
1.8 oz. (50g) sugar
10.6 oz. (300g) spelt flour (Type 630)
3 1/2 tsp. baking powder
pinch of salt
some milk for brushing
apricot jam for brushing (optional)
sugar glaze to decorate (optional)
Instructions
1. Preheat the oven to 190°C (375°F). Line two baking sheets with baking parchment and set aside.
2. For the streusel add the flour, sugar, butter, and vanilla extract to a bowl and rub between your fingers to get different sized streusel. Place in the fridge until needed.
3. Wash and dry the cherries, then pit them. Set aside.
4. Add the curd (Quark), oil, egg, and sugar for the dough to a large bowl and mix to combine. Mix the flour with baking powder, and salt and add to the bowl – knead until you get a nice and smooth dough. Divide into 8 pieces, form each piece into a ball, pull apart to create oval rounds with a length of about 5.9 inches (15cm). The edges should be slightly thicker than the centers of the dough pieces. Place them on the baking sheets with some space in between. Add the pitted cherries on top, sprinkle with the raw cane sugar and the streusel. Brush the edges with some milk and bake for 16-20 minutes until the streusel are golden brown. Take the pastries out of the oven and place them on a wire rack. Brush the edges of the still warm plum pastries with some apricot jam (optional) and let cool down. Decorate with sugar glaze (optional) and serve.
Notes
Enjoy baking!
