These tender German Easter cookies look like beautiful flowers that are not only incredible delicious but are also a amazing decoration for your Easter table.
The addition of Quark gives these cookies an interesting texture. They are tender, soft and fragrant and remind of a cross between shortbread and scones.
You can make the delicious Easter cookies with or without jam.
The German word for Happy Easter is Frohe Ostern.
Check out the ingredients that you need for these tender Easter cookies. Along with the usual cookie ingredients come some special ingredients that give this cookie the extra finesse. Fragrant strawberry extract, flavorful vanilla sugar and sun kissed dried strawberries from Olive Nation make these cookies a very special treat.
- Quark or Greek yogurt
- egg yolks
- soft butter
- vanilla sugar
- strawberry extract optional
- all-purpose flour
- baking powder
- strawberry jam optional
- dried strawberries
- powdered sugar to dust the pastry
See recipe card for quantities.
Try these variations you might like them.
- Glaze - brush the baked cookies with chocolate or lemon glaze right after baking instead of dusting with powdered sugar.
- Colorful - add a drop of food coloring to your powdered sugar. This makes your cookies even more adorable.
The pastry is best enjoyed freshly but can be stored for about 1-2 days. I would not recommend to freeze the pastry.
Add a sun kissed dried strawberry to the center of each flower to add some extra finesse to your cookies.
Enjoy with a cup of tea, coffee or hot chocolate or a cup of the Northern German coffee specialty called Pharisäer.
German Flower Pastry - Quarkblumen
- 1 cup Quark or Greek yogurt
- 2 egg yolks
- 10 tbsp. butter soft
- ½ cup sugar
- 1 tbsp. vanilla sugar
- 1 tbsp. strawberry extract optional
- ½ tsp. salt
- 2 ¾ cups all-purpose flour
- ½ tsp. baking powder
- 3 tbsp. strawberry jam optional
- 12 dried strawberries
- 2 tbsp. powdered sugar to dust pastry optional
- Add quark and egg yolks to a large bowl and mix until well combined.
- Blend in the soft butter.
- Add sugar, vanilla sugar and strawberry extract and salt and mix briefly to combine.
- Sieve flour and baking powder to the bowl and knead until everything is well combined. Make sure to don´t over knead the dough.
- Wrap dough into plastic wrap and refrigerate for 1-2 hours.
- Preheat oven to 350 F.
- Roll dough out to about ⅛-inch.
- Cut out circles using a cookie cutter or a glass with about 2 to 3-inch diameter.
- Brush each circle with a thin layer of jam. (optional)
- Place 5 circles overlapping in a row and then roll up to a rose.
- Cut each rolled up rose through the middle into two pieces.
- Carefully pull out each leave to open the rose.
- Place the roses on a with parchment paper lined baking sheet and bake for 30-35 min. until golden brown.
- Allow to cool completely on a cooling rack.
- Sprinkle with powdered sugar. (optional)
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