{"id":1261,"date":"2017-01-31T10:09:00","date_gmt":"2017-01-31T09:09:00","guid":{"rendered":"https:\/\/www.lieblingsspeise.at\/?p=1261"},"modified":"2025-09-04T07:34:20","modified_gmt":"2025-09-04T05:34:20","slug":"polsterzipf","status":"publish","type":"post","link":"https:\/\/www.wanderhunger.at\/en\/genuss-rezepte\/polsterzipf\/","title":{"rendered":"Polsterzipf"},"content":{"rendered":"

Today, we have an Austrian classic as our favorite dish: wonderfully jam-sweet Polsterzipf (\"cushion corners\")! To ensure we don't completely overindulge nutritionally, we're making the oven-baked version. But if you're thinking of Carnival and the associated lard-based delicacies, you can also fry the Polsterzipf in hot fat. Admittedly, they taste better that way, but I wouldn't count the calories! \ud83d\ude05<\/p>\n\n\n\n

Polsterzipf and Hasen\u00f6rl<\/h3>\n\n\n\n

Polsterzipf are usually made from curd cheese dough, but there are also versions made from puff pastry and shortcrust pastry. I think curd cheese dough tastes good, and you can easily convince yourself that it's healthier! (I'm a big fan of self-deception, by the way).<\/p>\n\n\n\n

Hasen\u00f6rl (\"rabbit ears\") are the unfilled (lazy) version. They are much less work to make. In this case, the dough is simply cut into long diamond shapes and baked without filling. Sprinkled thickly with icing sugar, they taste so yummy! And if you put the jam jar on the table, you can spread jam on top. Or Nutella...<\/p>\n\n\n\n

By the way, which jam you use is entirely up to you. Apricot jam is particularly typical, but redcurrant jam is also popular. Fans of plum jam can also indulge their passion here. This is also an ideal way to use up leftover jam. Do you often have three or four open jars of jam in your refrigerator? Then simply mix them together. This also adds an element of surprise when serving! <\/p>\n\n\n\n

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\"Polsterzipf\"<\/figure>\n\n\n\n
\"Polsterzipf<\/figure>\n\n\n\n
\"Polsterzipf<\/figure>\n<\/figure>\n\n\n\n

Enjoy it in the savory version!<\/h3>\n\n\n\n

Not quite as traditional, but just as delicious, is the savory version of Polsterzipf. I don't use any sugar in the curd cheese dough, so it has a completely neutral flavor. Fill your dumplings with spicy grated cheese and sliced ham. Or with feta cheese and spinach! Serve with a delicious chive and yogurt sauce, and you have a delicious main course! <\/p>\n\n\n\n

Another tip for an afternoon snack or a small treat is to cut the dough into pieces and, instead of filling them, sprinkle them with grated Parmesan or another cheese. Add a little ground caraway on top if desired, and your delicious cheese biscuits are ready!<\/p>\n\n\n\n

Variable recipes are just great! Enjoy your meal, and good luck! \u2764<\/p>\n\n\n\n

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\"Polsterzipf<\/div>\n <\/div>\n
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Polsterzipf<\/h2>\n
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A classic Austrian pastry made from curd cheese dough<\/span><\/div>\n
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\n Print Recipe<\/a>\n Pin Recipe<\/a>\n \n <\/div>\n <\/div>\n <\/div>\n
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Cook Time <\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Teigruhe <\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>25<\/span> pieces<\/span><\/span><\/div><\/div>
Course: <\/span>Sweets<\/span><\/div><\/div>
Cuisine: <\/span>Austrian<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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\n\n\n\n\n\n\n\n\n\n\n<\/g>\n\n\n\n<\/clippath>\n<\/defs>\n<\/svg>\n<\/span> Ingredients<\/a>\n\n\n\n\n\n\n\n\n\n<\/g>\n\n\n\n<\/clippath>\n<\/defs>\n<\/svg>\n<\/span> Method<\/a>\n\n\n\n\n\n\n\n<\/svg>\n<\/span> Notes<\/a><\/div>\n
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Ingredients
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<\/polyline><\/g><\/svg><\/span> <\/a><\/polyline><\/g><\/svg><\/span> <\/a><\/div>
  • 125<\/span> g<\/span> butter<\/span><\/li>
  • 125<\/span> g<\/span> curd cheese<\/span> (Quark)<\/span><\/li>
  • 180<\/span> g<\/span> flour<\/span><\/li>
  • 1<\/span> egg<\/span><\/li>
  • 50<\/span> g<\/span> jam<\/span><\/li>
  • flour for rolling out, powdered sugar for sprinkling<\/span><\/li><\/ul><\/div><\/div><\/div>\n \n <\/div>\n
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    Method
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    1. Preheat the oven to 200\u00b0C top\/bottom heat. Line a large baking sheet with parchment paper.<\/span><\/div><\/li>
    2. Quickly work the cold butter into small pieces with the curd cheese and flour to form a smooth dough. Flatten into a rectangular brick, wrap in cling film, and leave to rest in the refrigerator for approx. 1 hour.<\/span><\/div><\/li>
    3. Dust a clean work surface with flour. Roll out the dough to a thickness of approx. 3 mm. Cut out squares of approx. 5 x 5 cm using a pastry wheel or the back of a narrow knife.<\/span><\/div><\/li>
    4. Beat the egg well in a small bowl.<\/span><\/div><\/li>
    5. Place a small dab of jam in the center of the squares. Brush the edges with egg, fold diagonally into a triangle, and seal the edges well.<\/span><\/div><\/li>
    6. Place the pastries on the baking sheet. They do not spread much, so they do not need to be placed far apart.<\/span><\/div><\/li>
    7. Bake in the oven for approx. 15 to 18 minutes. They should not become too dark.<\/span><\/div><\/li>
    8. Sprinkle generously with powdered sugar.<\/span><\/div><\/li><\/ol><\/div><\/div>\n \n
      <\/div>\n

      Notes<\/h3>
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      If you don't feel like filling and decorating them, you can simply cut out triangles and bake them for about 8 to 10 minutes. Fresh from the oven and sprinkled with powdered sugar, they are delicious even without jam filling. (In this version, they're called Hasen\u00f6rl, which translates to \"rabbit ears\").<\/span>
      <\/div>\n\u00a0<\/span>
      <\/div>\nThe dough is unsweetened and can therefore also be used for savory fillings (e.g., cheese and ham).<\/span><\/div><\/div>\n
      <\/div>\n \n <\/div>\n <\/div>\n<\/div><\/div><\/div>\n\n\n

      <\/p>","protected":false},"excerpt":{"rendered":"

      Curd cheese dough sounds healthy, doesn't it? With Polsterzipf, you can try to convince yourself of that\u2014until you've eaten your fifth one.<\/p>","protected":false},"author":3,"featured_media":3085,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","iawp_total_views":757,"footnotes":""},"categories":[773],"tags":[777],"class_list":["post-1261","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-genuss-rezepte","tag-suesses-backen"],"_links":{"self":[{"href":"https:\/\/www.wanderhunger.at\/en\/wp-json\/wp\/v2\/posts\/1261","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wanderhunger.at\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wanderhunger.at\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wanderhunger.at\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wanderhunger.at\/en\/wp-json\/wp\/v2\/comments?post=1261"}],"version-history":[{"count":2,"href":"https:\/\/www.wanderhunger.at\/en\/wp-json\/wp\/v2\/posts\/1261\/revisions"}],"predecessor-version":[{"id":3427,"href":"https:\/\/www.wanderhunger.at\/en\/wp-json\/wp\/v2\/posts\/1261\/revisions\/3427"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.wanderhunger.at\/en\/wp-json\/wp\/v2\/media\/3085"}],"wp:attachment":[{"href":"https:\/\/www.wanderhunger.at\/en\/wp-json\/wp\/v2\/media?parent=1261"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wanderhunger.at\/en\/wp-json\/wp\/v2\/categories?post=1261"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wanderhunger.at\/en\/wp-json\/wp\/v2\/tags?post=1261"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}