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Baked goods

Quark dough for pastries and cookies

Name: Quark dough for pastries and cookies
Yield: 2 baking sheets
Cuisine: Slovak
Ingredients: 300 g Quark (farmer's cheese); 300 g Semi-coarse wheat flour; 200 g Butter; pinch Salt; 1 tsp Baking powder; to taste Vanilla extract

Versatile dough made with quark, butter, and semi-coarse wheat flour. Chill, shape into cookies or pastries, and bake for 2 baking sheets.

Slovak cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 20 min
Cook time: 10–15 min
Temperature: 180 °C (350 °F)
Servings: 2 baking sheets
Difficulty: Easy
Cuisine: Slovak

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Quark dough for pastries and cookies is a versatile base made with six common ingredients. Quark (farmer's cheese), semi-coarse wheat flour, butter, a pinch of salt, baking powder, and vanilla extract come together to form a soft, slightly sticky dough. Cover it with plastic wrap and let it rest in the refrigerator for 40 to 50 minutes.

Then shape it into cookies, crescent rolls, torn pieces of dough, or whatever you like. Bake for just 10 to 15 minutes at 180 °C (350 °F).

Ingredients

Quark (farmer's cheese) 300 g
Semi-coarse wheat flour 300 g
Butter 200 g
Salt pinch
Baking powder 1 tsp
Vanilla extract to taste

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Instructions

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Mix all the ingredients together to form a soft, sticky dough.
Cover the dough with plastic wrap and let it rest in the refrigerator for 40–50 minutes.
Remove the chilled dough and shape it into cookies, croissants, torn pieces of dough, or other pastries as desired.
Place the pastries in an oven preheated to 180 °C (350 °F) and bake as you would regular pastries.

Tip: The dough is unsweetened, so omit the vanilla to use it for savory pastries. Dust the work surface only lightly with flour when shaping.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy: 354 kcal
Protein: 9.1 g
Carbohydrates: 30 g
of which sugars: 1.4 g
Fat: 22 g
of which saturates: 14 g
Fiber: 1.0 g
Salt: 0.4 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: Tvarohové cesto na pečivo aj sušienky