Ingredients
(for one muffin tin - 12 pieces)

For the Pfitzauf:

• 190 g wheat flour type 405
• 1 pinch of salt
• 380 ml milk
• 3 eggs
• some butter for greasing
• Powdered sugar

For the filling:

• 400 g sour cream
• 250 g low-fat quark
• 2 sachets of vanilla sugar
• 30 g meringue
• 200 g raspberries (frozen)

Heat the Merklinger to approx. 200°C.

Grease the muffin tins very well with butter.

Place the flour and salt in a bowl and stir in half of the milk until smooth.

Then stir the eggs into the batter.

Bring the remaining milk to the boil and stir into the batter.

Fill the muffin tins halfway with the mixture and bake in a hot
Bake the Merklinger for approx. 40 minutes at 200°C until golden brown.

During this time, you can make the filling. To do this, mix the sour cream, quark and vanilla sugar in a bowl. Roughly crumble the meringue and carefully mix into the sour cream mixture with the frozen raspberries.

Remove the finished Pfitzauf from the ramekins and place on a plate.
Leave to cool on a wire rack.

Cut the Pfitzauf apart with clean scissors.
Spoon a large tablespoon of the filling onto the bottom half of each pastry and assemble with the top half.
Sift powdered sugar over the top and serve.

Tip:

Traditionell kommen diese Pfitzauf aus der schwäbischen Küche. Beim Backen der Eierspeise entstehen bei diesem Rezept große Hohlräume, die Du beliebig füllen kannst. Die fertig gefüllten Himbeertraum-Pfitzauf kannst Du auch einfrieren, so kannst Du für Deine Gäste ganz spontan ein tolles Dessert „zaubern“ oder eine Kaffeerunde damit versüßen.
Filled with a scoop of ice cream or with a savory filling, the Pfitzauf make a real impression.