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QimiQ
Benefits
Full taste with less fat content
Pastry remains juicy and smooth
Firmer and more stable fillings
15
easy
Ingredients for 4 portions
For the dough
250
g
QimiQ Classic,
room temperature
1
packet
Dried yeast
1
tsp
Granulated sugar
300
g
Spelt wholemeal flour
0.5
package
Baking powder
pinch(es)
Salt
80
g
Butter,
fluid
For the filling
80
g
Onion(s),
finely diced
40
g
Butter
2
tbsp
Parsley,
fresh
250
g
QimiQ Classic,
room temperature
125
g
Cottage cheese min. 20 % fat
1
Egg(s)
3
tbsp
Instant mashed potato flakes
40
g
Horseradish,
grated
Salt
Black pepper,
freshly ground
Nutmeg,
ground
Method
1.
For the pastry: whisk the unchilled QimiQ Classic smooth. Add the sugar and dried yeast and mix well.
2.
Mix the flour with the baking powder and sieve. Mix in the salt.
3.
Mix the melted butter into the QimiQ mixture. Add the flour mixture and knead to a smooth dough. Cover and allow to rest the dough in a warm place for approx. 40 minutes. (Tip: allow to rest in an oven at 80 °F.)
4.
For the filling: sauté the onions in the butter and allow to cool slightly.
5.
Whisk the unchilled QimiQ Classic until smooth. Add the onion, parsley, cottage cheese, egg, potato flakes, horseradish and spices and mix well.
6.
Roll out the pastry (approx. 1/2 cm high) and cut into squares (6 x 6 cm).
7.
Spread the filling onto the centre of each pastry square and fold. Lightly press on the edges.
8.
Place the scones onto a baking tray lined with baking paper and bake in a preheated oven at 350 °F (air circulation) for approx. 20 minutes.