Last updated: 15.01.2024, 05:16 a.m.
By: Sandra Keck
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Crispy on the outside, soft and fluffy on the inside: quark balls are a classic of German cuisine and a real treat. With grandma's recipe, the dessert is guaranteed to be a success. © Simply Tasty
Quarkkeulchen are a simple but delicious dish that was very popular in the GDR. The recipe is quick and easy to cook, thanks to this recipe.
Along with solyanka and spiced meat, Saxon quark keulchen are a classic of GDR cuisine. The simple but delicious dish is easy to prepare and still tastes great today. With their fluffy dough made of potatoes and quark and the crispy baked crust, they are reminiscent of the good old days when you still sat at the kitchen table with grandma and grandpa and told each other stories from times gone by.
Quarkkeulchen are a typical leftover dish that was prepared from leftover jacket potatoes. However, there are also variants of the "Keulchen" that do not contain potatoes at all. Whether quark keulchen or quark käuulchen – the name is derived from the Middle High German term "Kaule", which stands for "ball" and thus more or less aptly describes the shape of the dessert.
Classic quark balls according to grandma's recipe are made like this:
For the curd balls you need the following ingredients:
- 500 g floury potatoes
- 250 g low-fat quark
- 40 g sugar
- 1 pinch of salt
- 50 g flour
- 1 egg yolk
- 1 tsp lemon zest
- raisins, to taste
- 3 tbsp sunflower oil
The preparation of the small pancakes of cottage cheese and potatoes is simple:
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The round pancakes made of quark, potatoes and flour are crispy on the outside and soft and juicy on the inside. With powdered sugar and applesauce, they taste simply heavenly. The recipe can be found here. © Simply Tasty
If you want to rave about nostalgia with every bite, you can enjoy the GDR classic Kalter Hund or fluffy Berlin splinter rolls in addition to the sweet quark keulchen.
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