Pastries and dough-based dishes
A common sight in Viennese bakery windows, topfengolatsche are made by wrapping a filling of drained farmer cheese, lemon zest, and raisins in store-bought puff pastry. They come together quickly and can be frozen or packed in a lunchbox.
Mix the drained farmer cheese with the sugar, one egg yolk, lemon zest, and raisins until smooth.
Dust the work surface with a little flour and cut the puff pastry sheets into triangles. Place 1 spoonful of filling along the wide edge of each piece, bring the corners together in the middle, and fold into a triangular packet.
Brush the triangles with the remaining egg yolk and bake in an oven preheated to 200°C / 390°F for 13 minutes, until the edges are golden.
Let the pastries cool slightly after baking, then sift confectioners’ sugar over them and serve.
Drain the farmer cheese well or the filling may become watery and soften the pastry; leave it in a strainer for at least 10 minutes. Allergens: wheat (gluten), milk, and eggs.
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