Pastries Filled with Jam (Marmeladetascherl)
Marmeladetascherl are a variety of sweet filled pastry originating in Austria.
- Prep
- 23 min
- Cook
- 54 min
- Total
- 1 hr 17 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Mix the flour with the baking powder, and rub in the butter. Then, add the curd and the salt, and knead it into dough.
Procedure
Let the dough rest in the fridge for 1 hour.
Procedure
Roll the dough to about 2 mm thick, and cut it into 10 cm squares.
Procedure
Put a blob of jam in the middle of each square, and fold them diagonally. Press the edges to seal the tascherl.
Procedure
Brush a bit of the egg white onto each tascherl, and place onto a baking sheet.
Procedure
Preheat the oven to 180°C, put the tascherl into the oven, and bake them for approximately 20 minutes.
Procedure
Before serving, dust some sugar onto the tascherl to add some extra flavour.
Photo: Babsberg at en.wikibooks · CC BY-SA 3.0 · https://creativecommons.org/licenses/by-sa/3.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 7 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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