Linzer bars with quark and fruit are among those recipes that combine the very best of traditional baking. The base is a perfectly delicate buttery pastry, topped with a generous, fluffy layer of creamy quark. Thanks to the pudding powder, the filling holds its shape beautifully, yet remains wonderfully light.
Add to that the freshness of juicy fruit—whether you choose apricots, blueberries, or tart currants—and you have a dessert with a perfectly balanced flavor right on your baking sheet. Grated dough on top creates a lovely crunchy effect that no one can resist.
| Parameter | Value |
|---|---|
| Preparation time | 20 minutes (+ 30 minutes for dough to rest) |
| Baking time | 35–45 minutes |
| Total time | approx. 1 hour 35 minutes |
| Difficulty | Easy |
| Number of servings | approx. 15–20 bars |
Ingredients You Will Need
For the Linzer dough:
- Flour: 300 g semi-coarse flour (sifted).
- Fat: 200 g cold butter (cut into cubes).
- Sweetener: 100 g powdered sugar.
- Other: 1 egg, ½ packet of baking powder, grated zest from one organic lemon.
For the fluffy quark filling:
- Quark: 500 g soft quark (block for a firmer filling or tub for a creamier one).
- Binder and thickener: 2 eggs, 2 packets of vanilla pudding powder (just the powder), 50 ml milk.
- Sweetener: 100 g sugar (you can add vanilla sugar to taste).
- Fruit: According to season and preference (apricots, blueberries, currants, raspberries, or grated apples with cinnamon).
Step-by-Step Preparation
1. Preparing the delicate dough
In a bowl or on a work surface, mix the flour, sugar, baking powder, and lemon zest. Add the cold butter and egg. Quickly work into a smooth and firm dough—it’s important not to handle it too long, so the butter doesn’t soften from the warmth of your hands. Divide the finished dough into two parts, about 2/3 (for the bottom layer) and 1/3 (for grating on top). If you have time, wrap both parts in cling film and let them rest in the fridge for 30 minutes.
2. Preparing the crust and creamy filling
Roll out the larger portion of dough to fit a baking tray lined with parchment paper. If the dough is too delicate, you can simply press it into the tray with your fingers. Meanwhile, in a bowl, whisk together the quark, eggs, sugar, and milk. Finally, stir in both packets of pudding powder. The pudding stabilizes the filling in the oven and gives it a gentle vanilla aroma.
3. Layering and fruit
Spread about half of the quark filling over the prepared bottom layer of dough. Evenly distribute your chosen fruit on top (if using apples, we recommend squeezing out some of the juice). Then cover the fruit with the remaining quark mixture. Finally, take the smaller portion of dough from the fridge (or freezer) and coarsely grate it over the entire surface of the cake to create an even “cap”. If you love cocoa desserts, you can try a quick and easy cocoa-quark cake.
4. Baking and cooling
Place the tray in an oven preheated to 180°C. Bake for about 35–45 minutes. The cake is ready when the grated dough on top turns a beautiful golden to light brown color. The most important step comes after baking: let the bars cool completely in the tray. The quark filling needs time to set perfectly thanks to the pudding, so the bars can be cut neatly. Enjoy!
Frequently Asked Questions (FAQ)
Yes, all-purpose flour can be used as well; the dough will be even more crumbly and delicate, but it is a bit harder to handle when rolling out. Semi-coarse flour gives the cuts the right “rustic” texture.
Cracking of the cottage cheese is usually caused by too high a temperature or sudden cooling. Bake at the recommended 180 °C and after turning off the oven, leave the door slightly ajar at first.
Anything a bit sour that balances the sweet dough works great – apricots, currants, or sour cherries are ideal. If you use sweet blueberries, we recommend adding a bit more lemon juice to the cottage cheese.
Milk helps the pudding powder dissolve better and combine with the cottage cheese. If your cottage cheese from the tub is already quite liquid, you can completely omit the milk.
