Description
These German Cherry Streusel Pastries, known as Kirschtaler, combine a tender spelt flour dough with tangy cherries and a sweet, crumbly streusel topping. Perfectly baked until golden, these pastries offer a delightful blend of textures and flavors, ideal for a cozy breakfast or afternoon treat.
Ingredients
Scale
Streusel:
- 4.2 oz. (120g) spelt flour (Type 630)
- 1.8 oz. (50g) sugar
- 2.5 oz. (70g) butter, at room temperature
- 1/2 tsp. vanilla extract
Topping:
- 17.6 oz. (500g) cherries, pitted
- 3–4 tbsp. raw cane sugar
Dough:
- 7 oz. (200g) low-fat curd (Magerquark)
- 1/3 cup (80ml) rapeseed oil
- 1 medium egg
- 1.8 oz. (50g) sugar
- 10.6 oz. (300g) spelt flour (Type 630)
- 3 1/2 tsp. baking powder
- pinch of salt
- some milk for brushing
- apricot jam for brushing (optional)
- sugar glaze to decorate (optional)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 190°C (375°F). Line two baking sheets with parchment paper to prevent sticking and set aside.
- Make Streusel: In a bowl, combine the spelt flour, sugar, butter, and vanilla extract. Rub the mixture between your fingers until you achieve small crumbly pieces of various sizes. Place this streusel mixture in the fridge to chill until needed.
- Prepare Cherries: Wash and dry the cherries thoroughly. Remove the pits using a cherry pitter or knife and set the pitted cherries aside.
- Make the Dough: In a large bowl, mix the low-fat curd (Magerquark), rapeseed oil, medium egg, and sugar until well combined. In a separate bowl, mix the spelt flour, baking powder, and pinch of salt. Add the dry ingredients to the wet mixture and knead until you form a smooth dough.
- Shape Pastries: Divide the dough into 8 equal pieces. Form each into a ball and then gently pull to create oval-shaped rounds about 5.9 inches (15cm) long. Make sure the edges are slightly thicker than the centers. Place these onto the prepared baking sheets, leaving space between each.
- Add Toppings and Bake: Arrange the pitted cherries evenly on top of each dough oval. Sprinkle the cherries with 3-4 tablespoons of raw cane sugar, then evenly distribute the chilled streusel over the cherries. Brush the edges of each pastry lightly with milk.
- Bake Pastries: Place the baking sheets in the oven and bake for 16 to 20 minutes, or until the streusel turns golden brown and the pastries are cooked through.
- Finish and Serve: Remove the pastries from the oven and transfer them to a wire rack. While still warm, you may brush the edges with apricot jam for shine and flavor (optional). Allow them to cool slightly, then decorate with sugar glaze if desired. Serve warm or at room temperature.
Notes
- Using spelt flour gives a nutty flavor and makes the pastries a bit lighter than traditional wheat flour.
- Ensure the streusel is chilled before sprinkling on the pastries to maintain its crumbly texture during baking.
- You can substitute fresh cherries with frozen ones; just make sure to thaw and drain excess liquid before use.
- Brushing with apricot jam is optional but adds a lovely shine and extra sweetness.
- Sugar glaze adds an attractive finish and additional sweetness but can be omitted for a less sweet version.
- These pastries are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Pastries
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 pastry
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2.5 g
- Protein: 5 g
- Cholesterol: 45 mg
Keywords: cherry streusel pastries, German Kirschtaler, spelt flour pastries, fruit streusel dessert, low fat cherry pastries
