Vanilla Quark Twists
These Vanilla Quark Twists are inspired by traditional German quark pastries, but we’re giving them a modern spin by baking them in the air fryer! The pastry is soft on the inside, lightly crisp on the outside, and filled with a creamy, tangy vanilla quark filling that melts in your mouth. They’re simple, satisfying, and don’t require a full oven!
Ingredients:
For the Dough (Shortcut Version):
1 sheet of puff pastry, thawed
(Optional from scratch version available if desired!)
For the Filling:
¾ cup quark (or Greek yogurt if quark is unavailable)
2 tbsp sugar (adjust to taste)
1 tbsp vanilla pudding powder (or 1 tsp cornstarch + 1 tsp vanilla extract)
1 tsp vanilla extract (if not using pudding powder)
1 egg yolk (for richness)
Zest of ½ lemon (optional, adds brightness)
For Assembly:
1 egg (for egg wash)
Powdered sugar for dusting (optional)
Instructions:
Prep the Filling:
In a bowl, mix quark, sugar, vanilla pudding powder, vanilla extract, egg yolk, and lemon zest until smooth. Set aside.
Prepare the Dough:
Roll out puff pastry into a rectangle (~10×12 inches).
Spread the vanilla quark filling evenly over one half of the dough (lengthwise).
Fold the other half over the filling and press gently.
Twist & Shape:
Cut into 1-inch wide strips.
Twist each strip a few times and lightly press the ends so they hold.
Optional: brush with beaten egg for a golden finish.
Air Fry:
Preheat air fryer to 350°F (175°C) for 3–5 minutes.
Lightly grease or line the basket with parchment paper with holes.
Place 3–4 twists in the basket (don’t overcrowd).
Air fry at 350°F (175°C) for 10–12 minutes, or until golden and crisp.
Cool & Dust:
Let them cool slightly, then dust with powdered sugar if desired.
Tips & Tricks:
No quark? Use thick Greek yogurt or mix ricotta + sour cream.
Make ahead: Assemble and freeze twists unbaked. Air fry from frozen (add 3–4 mins).
Sweet tooth? Add a drizzle of vanilla glaze or honey after baking.
Savory twist? Swap filling for herbed cream cheese or spinach feta!