Curd Dough Wedges

For the curd dough wedges, quickly make a dough from flour, butter, curd cheese and a little salt. Roll out the dough on a floured work surface, then always fold to the middle and roll out again, repeat 2x.

Roll out the dough, wheel out squares, brush the edges of the dough with egg white, put jam in the middle and close to form a triangle, press down well.

Place on a baking tray covered with baking paper and brush with whipped egg yolk. Bake in the preheated oven at medium heat until they are nice and golden.

In the meantime, mix the lemon juice with enough sugar to make a slightly thicker mixture.

When the dumplings come out of the oven, brush them with the lemon glaze while they are still hot, then let them cool.

Preparation Tip:

If you like, you can also cover the curd pastry with chocolate icing.

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