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Creams and frostings

Creamy quark filling for buns and cakes: pudding mix binds water and prevents leaks

Name: Creamy quark filling for buns and cakes
Prep time: 20 min
Total time: 20 min
Yield: about 700 g
Cuisine: Slovak
Ingredients: 500 g Quark (farmer's cheese) (medium-fat, curd-style); 2 Egg yolks; 80 g Powdered sugar; 1 packet Vanilla sugar (20 g); 20 g Vanilla pudding mix (cook-type powder, half a packet); 1 tsp Lemon zest (grated from an untreated lemon); 50 g Raisins (optional)

Sweet quark filling with egg yolks, vanilla, and lemon zest, thickened with pudding mix for baking. Makes enough for about 16 filled buns.

Slovak cuisine · Vegetarian · Gluten-free · Quick recipes in 35 minutes · Translated from Slovak · November 5, 2026 · Rate the recipe

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Recipe at a glance

Prep time: 20 min
Total time: 20 min
Servings: about 700 g
Difficulty: Easy

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Quark filling is a sweet mixture of quark (farmer's cheese), egg yolks, sugar, vanilla, and lemon zest used to fill buns, sheet cakes, strudels, and Moravian kolache, sweet pastries with an open-faced filling. Half a packet of vanilla pudding mix binds the water the quark releases during baking, so the filling stays in place and turns creamy when baked. Press the quark through a sieve for a smooth filling, or mash it with a fork for a slightly lumpy texture. With 500 g of quark, you can fill about 16 buns.

Ingredients

Units

Quark (farmer's cheese) (medium-fat, curd-style) 500 g
Egg yolks 2
Powdered sugar 80 g
Vanilla sugar (20 g) 1 packet
Vanilla pudding mix (cook-type powder, half a packet) 20 g
Lemon zest (grated from an untreated lemon) 1 tsp
Raisins (optional) 50 g

Gluten-free. If you have celiac disease, buy pudding mix labeled gluten-free.

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Instructions

Tip: tap a step to mark it as done.

Prepare the quark
5 min
If the quark is wet, let it drain briefly in a sieve. Then press it through the sieve or mash it thoroughly with a fork.
Mix the filling
5 min
Add the egg yolks, powdered sugar, vanilla sugar, pudding mix, and lemon zest to the quark. Mix with a wooden spoon or whisk until the pudding mix is fully incorporated and no lumps of powder remain.
Add the raisins
10 min
Soak the raisins in hot water for 10 minutes, drain, pat dry with a paper towel, and stir into the filling. Leave them out if you prefer.
Fill the dough
Use the filling cold on yeast dough or puff pastry. For each bun, use a heaping tablespoon, about 30 g; for a cake, spread it in an even layer. The filling sets as it bakes with the dough.

Tip: For crepes that will not be baked afterward, make the filling without egg yolks or pudding mix; simply use quark, sugar, vanilla, and a little milk. Use raw egg yolks only in filling that will be baked. Read more: Frozen lemons: why to freeze them and use the peel

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy: 180 kcal
Protein: 11 g
Carbohydrates: 25 g
of which sugars: 21 g
Fat: 4.5 g
of which saturates: 2.6 g
Fiber: 0.4 g
Salt: 0.1 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Krémová tvarohová plnka do buchiet a koláča: puding v prášku zviaže vodu a pri pečení nevytečie

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