Sweet Quark pastry (Traditional version & Thermomix)

The Easter weekend is almost here! A time to rejoice! That’s why I’m sharing with you a recipe that is extremely popular in Germany and Austria.

Quark biscuits are a great little treat for young and old And of course they can be totally varied! At Easter they are cut out as bunnies, lambs, chicks etc., at Christmas with Christmas cutters, at Valentine’s Day with hearts and the rest of the time with any other cookie cutter. One thing is for sure though! They will all be eaten as soon as possible and with great pleasure!

Quark is a kind of synthesis between cottage cheese and fromage frais, from which it differs in texture. The typical texture of Quark is firmer, thicker, richer and smoother, but also a bit grainier than that of cottage cheese, which is crumbly. You can find German quark in many supermarkets, cheese shops and food markets where it is sold in jars.)


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  • 250 g Quark (if you can’t find any, Ricotta or drained Greek yoghurt, which tastes very similar, can be used in the same quantity)
  • 40 g sugar
  • lemon zest
  • 2 packets of vanilla sugar
  • 2 eggs
  • 70 g oil
  • 300 g flour
  • 12 g baking powder
  • melted butter
  • caster sugar

Mix the Quark with the eggs, sugar, vanilla sugar, oil and lemon zest to make a smooth dough.
Add the flour with the baking powder and mix it into the dough so that it resembles a brioche dough.

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Roll out the dough to about 1.5-2 cm thick and cut out shapes with cookie cutters of your choice.
Brush with liquid butter to keep the doughnuts soft during baking.

Bake for about 10-15 minutes. Let cool slightly, place on paper towels and brush again with liquid butter. Immediately roll them in fine sugar and serve. Delicious hot or cold.

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