Ingredients
Method
- Preheat the oven to 200°C top/bottom heat. Line a large baking sheet with parchment paper.
- 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.
- 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.
- Beat the egg well in a small bowl.
- 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.
- Place the pastries on the baking sheet. They do not spread much, so they do not need to be placed far apart.
- Bake in the oven for approx. 15 to 18 minutes. They should not become too dark.
- Sprinkle generously with powdered sugar.
Notes
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 Hasenörl, which translates to "rabbit ears").
The dough is unsweetened and can therefore also be used for savory fillings (e.g., cheese and ham).