If you live in Germany you know them from the bakery around the corner – sweet pastries with fruits or berries and streusels on top. There is so much to choose from. In the past I loved to get one of these pastries in the morning on the way to work. The perfect breakfast on the go. Unfortunately, they are always quite sweet and sugary – something I try to avoid these days ;P Well… there is always the option to bake something like these delicious Rice Pudding Pastries (Streuseltaler) with Blackberries at home. They are quite easy to prepare and really scrumptious.
I remember the times when I got these pastries with those big streusels and that thick layer of sugar glaze on top. I basically inhaled them back then. A sweet sugar explosion in your mouth. Today, I can easily say »no, thank you« to those pastries from a bakery. I keep an eye on my sugar intake during the day and try to eat as little sugar as possible. The WHO recommends a maximum of 25 grams of (added) sugar a day… these sweet pastries from a regular bakery usually have already double the amount of that inside and on top. They are heavy hitters ;P
My pastries here are not sugar-free either, but they are made with much less sugar, for sure. The amount of sugar in the recipe is »ok-ish« I’d say. You can replace most of the sugar with something like xylitol to reduce the amount of added sugar even further. I am pretty sure nobody will notice the sugar replacement here.
When using store-bought rice pudding for the topping you will eventually add some sugar to the pastries – there is no way around it. I haven’t seen sugar-free rice pudding in stores yet. BUT you can always prepare the rice pudding yourself – and yes, you guessed right – that can be done without sugar. Quite easily, actually. What I wanted to say – if you want to go (pretty much) sugar-free with these pastries here… it’s possible ;)
Similar pastries often have a yeast dough as their base. Not a big fan of that tbh. Pastries like that tend to dry out quickly. It also takes much more time to prepare the dough. This one here is done and ready in a few minutes and does not need hours to rest until ready to bake ;P
INGREDIENTS / ZUTATEN
(8 pastries)
For the streusels:
3.5 oz. (100g) all-purpose flour
1/4 cup (50g) sugar (or xylitol)
2.5 oz. (70g) butter, at room temperature
For the dough:
7 oz. (200g) low-fat quark (curd)
1/3 cup (80ml) rapeseed oil*
1 medium egg
1/4 cup (50g) sugar (or xylitol)
2 1/3 cups (300g) all-purpose flour
3 1/2 tsp. baking powder
1 pinch of salt
For the topping:
17 oz. (500g) rice pudding (homemade or store-bought)
5.3 oz. (150g) blackberries
some cinnamon sugar
some milk for brushing the pastries
(8 Streuseltaler)
Für die Streusel:
100g Mehl (Type 550)
50g Zucker (oder Xylit)
70g weiche Butter
Für den Teig:
200g Magerquark
80ml Rapsöl*
1 Ei (M)
50g Zucker (oder Xylit)
300g Mehl (Type 550)
3 1/2 TL Backpulver
1 Prise Salz
Für den Belag:
500g Milchreis (homemade oder gekauft)
150g Brombeeren
etwas Zimt & Zucker
etwas Milch zum Bestreichen
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 375°F (190°C). Line two baking sheets with baking parchment and set aside.
2. Add flour, sugar, and butter for the streusels to a bowl and mix until you get different-sized streusels. Place in the fridge until ready to use.
3. For the dough, mix quark, oil, egg, and sugar in a large bowl until well combined. Mix the flour with baking powder, and salt and add to the bowl – mix in and knead until you get a nice and smooth dough. Divide into 8 equal portions, shape them into balls, and then pull/stretch each ball into a round disc with a diameter of about 6 inches (15 cm). The sides of the discs should be a bit thicker than the center. Place the discs on the baking sheets, spacing them slightly apart. Spread rice pudding on each disc (leaving the edges bare) and press some blackberries into the rice pudding. Sprinkle with a mix of cinnamon and sugar. Brush the edges with milk and sprinkle the streusels on top.
4. Bake the pastries for about 20 minutes. The edges should be browned nicely. You can bake one baking sheet after another or both at the same time. If you choose to bake everything at once you should switch the positions of the baking sheets halfway through the baking time so the pastries bake evenly. Remove the baked streusel taler from the oven and let cool down completely on a wire rack.
1. Den Ofen auf 190°C (375°F) Ober-/Unterhitze vorheizen. Zwei Backbleche mit Backpapier auslegen und zur Seite stellen.
2. Mehl, Zucker und weiche Butter in eine Schüssel geben und zu Streuseln verarbeiten. Bis zur weiteren Verwendung in den Kühlschrank stellen.
3. Für den Teig den Quark mit dem Öl, Ei und Zucker in einer großen Schüssel gut verrühren. Mehl, Backpulver und Salz vermischen und zur Schüssel dazugeben – alles zu einem glatten Teig verarbeiten. Den Teig dann in 8 Portionen aufteilen, daraus Kugeln formen und jeweils zu runden Teigscheiben mit einem Durchmesser von etwa 15cm (6 inches) auseinander ziehen/drücken. Der Teig darf an den Rändern dicker sein, als in der Mitte. Mit etwas Abstand zueinander auf die Bleche setzen. Auf jeder Teigscheibe etwas Milchreis verstreichen (die Ränder dabei freilassen), einige Brombeeren in den Milchreis drücken und mit einer Mischung aus Zimt und Zucker bestreuen. Die Ränder mit etwas Milch bestreichen und dann die Streuseln darauf verteilen.
6. Die Streuseltaler für etwa 20 Minuten backen, bis die Ränder und die Streusel Farbe bekommen haben. Man kann die Backbleche einzeln in zwei Runden backen, oder beide auf einmal in den Ofen schieben und nach der Hälfte der Backzeit die Positionen der Bleche tauschen, damit alles gleichmäßig backt. Die fertigen Streuseltaler aus dem Ofen nehmen und auf einem Kuchengitter abkühlen lassen.
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Here is a version of the recipe you can print easily.
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Rice Pudding Pastries (Streusel Taler) with Blackberries
- Prep Time: 00:25
- Cook Time: 00:20
- Total Time: 00:45
- Yield: 8 1x
- Category: Pastries
- Cuisine: Germany
- Diet: Vegetarian
Description
A classic German Snack for a Sunday coffee date: delicious Rice Pudding Pastries with Blackberries. Easy to prepare and better than the ones from the bakery ;P
Ingredients
For the streusels:
3.5 oz. (100g) all-purpose flour
1/4 cup (50g) sugar
2.5 oz. (70g) butter, at room temperature
For the dough:
7 oz. (200g) low-fat quark (curd)
1/3 cup (80ml) rapeseed oil*
1 medium egg
1/4 cup (50g) sugar
2 1/3 cups (300g) all-purpose flour
3 1/2 tsp. baking powder
1 pinch of salt
For the topping:
17 oz. (500g) rice pudding (homemade or store-bought)
5.3 oz. (150g) blackberries
some cinnamon sugar
some milk for brushing the pastries
Instructions
1. Preheat the oven to 375°F (190°C). Line two baking sheets with baking parchment and set aside.
2. Add flour, sugar, and butter for the streusels to a bowl and mix until you get different-sized streusels. Place in the fridge until ready to use.
3. For the dough, mix quark, oil, egg, and sugar in a large bowl until well combined. Mix the flour with baking powder, and salt and add to the bowl – mix in and knead until you get a nice and smooth dough. Divide into 8 equal portions, shape them into balls, and then pull/stretch each ball into a round disc with a diameter of about 6 inches (15 cm). The sides of the discs should be a bit thicker than the center. Place the discs on the baking sheets, spacing them slightly apart. Spread rice pudding on each disc (leaving the edges bare) and press some blackberries into the rice pudding. Sprinkle with a mix of cinnamon and sugar. Brush the edges with milk and sprinkle the streusels on top.
4. Bake the pastries for about 20 minutes. The edges should be browned nicely. You can bake one baking sheet after another or both at the same time. If you choose to bake everything at once you should switch the positions of the baking sheets halfway through the baking time so the pastries bake evenly. Remove the baked streusel taler from the oven and let cool down completely on a wire rack.
Notes
Let the baking begin!
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