1 portion of basic sweet yeast dough
1 egg for glazing
250 g smooth, soft quark
75 ml sugar
1 tsp vanilla sugar
50 ml cream
50 ml raisins
Prepare a basic sweet yeast dough according to the instructions given here.
After leavening the dough, punch it down and lightly knead it. Let the dough rest for about 5 minutes to relax the gluten.
Meanwhile, prepare the filling. Stir the quark smooth and mix the rest of the ingredients in it.
In addition to vanilla sugar, or instead of it, you can flavour the filling with the juice of half a lemon, if you like. The vanilla sugar and the raisins may be omitted.
Divide the dough into pieces, each weighing about 45 to 50 grams. Roll the pieces into small, flat buns between your palms. Place the buns on a baking sheet covered with parchment paper, cover with a damp towel and let rise until they are doubled in size.
Take a regular drinking glass with a flat bottom. Dip the bottom of the glass in flour and press a deep hollow in the centre of each bun. Be careful not to pierce the bottoms of the buns.
Brush the edges of the buns with egg wash and spoon some quark mixture in the hollows to fill them.
Bake the pies at 225 °C for about 10 minutes, or until the filling has set and the bottoms of the pies are no longer doughy.
Instead of several small pies, you can also bake one or two large pies. Roll out the dough into a thin, flat rectangle, large enough to line the bottom and sides of a rimmed baking sheet, about 35 × 40 centimetres wide and 3 centimetres deep (or use two smaller pans).
Triple the amount of filling, pour in the pan(s) and let rise for about 20 minutes or so. Brush the edges with egg wash and bake at 200 °C for about 25 - 30 minutes. Let the filling set for a while, cut the pie in squares and serve lukewarm.
Replacing the quark filling with bilberries or other berries, you can make bilberry pies.
Recipe source: family recipe/traditional Finnish recipe.