Ananastoertchen (german Pineapple Pastries)

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 16
• 4 (8 ounce) cans refrigerated crescent dinner rolls
• 1/3 cup finely chopped candied ginger
• 1 lime, juice and zest of
• 1 1/2 cups low-fat quark cheese or 1 1/2 cups mild ricotta cheese
• 3 medium egg yolks, lightly beaten
• 1/3 cup powdered sugar, plus
• to taste extra powdered sugar, for dusting
• 1 baby pineapples, cored, cut into rings or chunks (about 1/2 pound)
• 1/4-1/2 cup pineapple preserves or 1/4-1/2 cup apricot preserves

Recipe

• 1 filling: mix all of the lime zest, just 2 tbsp of the lime juice, the quark,the egg yolks,ginger,and 1/3 cup of the powdered sugar together well.
• 2 preheat oven to 350 f and line two baking sheets with parchment paper - prepare a large working space.
• 3 working with 1 can of dough at a time, separate each can of dough into 4 rectangles
• 4 once you have 16 rectangles (four from each can), on a lightly floured surface, roll
• 5 working at one piece at a time,roll up the long end of the dough into a tube; then
• 6 place each spiral onto the prepared baking sheets until you have 16 coils total, 8
• 7 press each coil with your fingers to flatten them slightly and leaving a slight indentation
• 8 fill the craters with the quark mixture evenly.
• 9 bake in a preheated oven at 350 f in the center of the oven for 15-18 minutes - check
• 10 meanwhile, heat jam and remaining 2 tbsp of lime juice in a small pan on low heat
• 11 once the baked pastries to lukewarm, place one glazed pineapple ring on top of each
• 12 dust with additional powdered sugar and serve warm.
• 13 keep leftovers chilled.