Club Teilchen

Club-Teilchen, or Party Buns, are made from the same cheese-oil dough recipe that I have used before in several other recipes. Normally it uses the European cheese quark, but I had some extra ricotta that also works well with this kind of recipe, and needed to be used up. I used wild blueberry-concord grape jam, and seedless raspberry, both of the type that has more fruit, and less sugar. Quite good.

Club Teilchen
Dough:
150 g Quark Cheese, liquid removed (or Ricotta, or pressed Cottage Cheese)
6 tbsp Milk
6 tbsp Oil
75 g Sugar
3 tsp Vanilla Sugar
pinch salt
300 g Flour, sifted
3 tsp Baking Powder
Filling:
2-3 Tbsp. jam
To brush on:
condensed milk

Remove most of the liquid from the cheese (Note: weight of cheese is without liquid). Combine cheese, milk, oil, sugars and salt. Stir until smooth.

Combine flour and baking powder. Add half the flour mixture by tablespoonfuls to the cheese mixture. Knead in the rest of the flour mixture.

Roll out the dough to 1/2 cm thick and cut into squares. Add the jam to the centre of the square, then fold over into triangles or rectangles. Brush condensed milk onto the top and place on a greased baking sheet. Bake at 350F for 15 minutes.