German Quark Crumb Bars Recipes

CARAMEL CRUMB BARS

Steps:

• Position a rack on the lowest level of the oven; preheat to 350 degrees. Line the bottom and sides of a 9-by-13-inch baking pan with parchment paper, then use a little butter to lightly grease the paper.
• For the dough: Combine the 16 tablespoons of butter, the sugar and salt in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed for 2 to 3 minutes, until the mixture is soft and light. Add the vanilla extract and mix to incorporate.
• Reduce the speed to low, then gradually add 2 1/4 cups of the flour and beat until well incorporated to form a smooth dough. Use a spatula to scrape down the bowl and paddle.
• Remove the bowl from the mixer; transfer three-quarters of the dough into the prepared pan. Use the palm of your hand to press the dough down lightly and evenly. Chill the dough-lined pan while you make the topping: Work the remaining 1/4 cup flour into the remaining dough with your fingertips so that it forms small crumbs. Set aside at room temperature.
• For the filling: Combine the butter, corn syrup, brown sugar and condensed milk in a medium saucepan over medium heat, stirring occasionally. Allow the mixture to boil gently, stirring often, for about 10 minutes, until the mixture starts to thicken and darken slightly. Pour into a stainless-steel bowl to cool for 5 minutes.
• To assemble: Pour the cooled filling on top of the chilled dough, then scatter the crumb mixture evenly over the top. Bake for about 30 minutes, until the filling bubbles gently and is a deep caramel color and the dough and crumb topping are baked through.
• Cool in the pan on a wire rack for 15 to 20 minutes, until lukewarm. Use the parchment paper to lift the slab of baked dough out of the pan and onto a cutting board before it has cooled completely. Cut the slab into roughly 2-inch squares.

HOW TO MAKE GERMAN QUARK

Steps:

• Fill the milk into a bowl, stir in the lemon juice and let stand on the kitchen counter overnight, about 16 hours.
• After 16 hours, it should have turned into soured milk.
• Slowly heat the soured milk to no more than 122° F (50° C) until the whey starts to seperate from the solids.
• Let cool and pour into a sieve lined with a cheesecloth.
• Let drip for 12 hours, then press out any remaining liquid and strain the quark through a sive (it get smoother then).

GERMAN QUARK

Steps:

• Pour buttermilk into pyrex baking dish.
• Cover with lid and put into oven overnight at lowest temperature (150F).
• The next morning line the colander with cloth and pour the lumpy buttermilk into it.
• Cover with the ends of the cloth and let drain into sink for about 6 hours.
• This process can be accelerated by putting a bowl filled with water on top.
• This recipe will yield about 1/4-1/2 lbs. of quark.

EASY-MADE GERMAN QUARK

Steps:

• Preheat oven to 200 degrees F (95 degrees C). Line a colander with cheese cloth and place over a large pot in the sink.
• Gently mix buttermilk and cream together in a 2-quart ceramic casserole dish.
• Cook in the preheated oven for 2 hours and 15 minutes.
• Pour buttermilk mixture into the prepared colander; drain for 45 to 60 minutes. Transfer drained cheese to a bowl and beat with an electric hand mixer until smooth and creamy. Store in the refrigerator.

GERMAN QUARK CRUMB BARS

Steps:

• Preheat oven to 350°F Mix the ingredients under the Quark Filling section and set aside.
• Blend Crumb Topping ingredients with a pastry blender (or 2 knives in a criss-cross pattern).
• Measure out 2 1/2 cups of crumbs. Pat into a greased 13x9 glass baking dish. Pat crumbs up about 1/2 inch up sides of baking dish.
• Bake at 350F for 10-12 minutes.
• Pour quark mixture over baked crust. Sprinkle remaining crumb mixture evenly over quark layer. Pat down very lightly.
• Bake 30-35 minutes. Cool before cutting.
• STORAGE: Keep refrigerated but bring to room temperature before serving.