Name: Raspberry Quark Rolls for Baking with Kids
Total time: 90 min
Yield: 4

Introduction

These fruity raspberry quark rolls, made from a simple yeast dough, are wonderfully soft and perfect for little hands from twelve months onward. Rolling out the dough and spreading the filling is great fun for children and playfully supports their fine motor skills. The mild sweetness and valuable nutrients make this pastry an ideal snack for the family table.

Ingredients

250 g spelt flour (type 630 or all-purpose flour)
100 ml lukewarm milk (cow's milk or plant-based alternative)
1/2 cube fresh yeast (approx. 21 g) or 1 packet active dry yeast
30 g soft butter
1 tbsp honey or maple syrup
150 g low-fat quark (or thick Greek yogurt)
100 g raspberries (fresh or thawed)
1 tsp vanilla extract (optional)

Preparation

Dissolve the yeast in the lukewarm milk and let it rest briefly.
Add the flour, butter, and honey, then knead everything into a smooth dough.
Cover the dough and let it rise in a warm place for about 45 minutes, until it has noticeably increased in volume.
Meanwhile, stir the quark and vanilla extract until smooth, then gently fold in the raspberries.
Roll out the dough on a lightly floured surface into a rectangle.
Spread the quark and raspberry mixture evenly over the dough, leaving a narrow border empty.
Roll the dough up from the long side and cut it into slices about two centimeters thick.
Place the rolls on a baking sheet lined with parchment paper and bake in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for 15 to 20 minutes until golden brown.
Allow the finished rolls to cool completely and check the temperature inside before serving to your child.

Variations & Tips

Fruity alternatives: Instead of raspberries, finely chopped strawberries, blueberries, or grated apple also work very well in the filling.
Storage: The rolls keep in the fridge for about two days and freeze exceptionally well. Warm them briefly in the oven after thawing so they taste freshly baked.
For the whole family: Parents can drizzle their portion with a simple lemon glaze after baking for extra sweetness.
Adjusting texture: For children who are still practicing their chewing, you can shape the rolls a bit smaller to make them even easier to handle.

Allergy & Safety Information

This recipe contains gluten (flour) and dairy products (butter, quark, milk). Introduce new ingredients one at a time and in small amounts to easily observe any potential reactions. Caution with honey: Children under twelve months must not eat honey due to the risk of infant botulism. If you have any uncertainties about toddler nutrition, please talk to your pediatrician.

Nutritional Information

The quark provides valuable protein and calcium, which are important for growth. Raspberries offer a good portion of vitamin C, which supports the absorption of iron from the spelt flour. This creates a balanced snack that provides energy for an exciting day at the family table.

Introduction

Ingredients

250 g spelt flour (type 630 or all-purpose flour)

100 ml lukewarm milk (cow's milk or plant-based alternative)

1/2 cube fresh yeast (approx. 21 g) or 1 packet active dry yeast

30 g soft butter

1 tbsp honey or maple syrup

150 g low-fat quark (or thick Greek yogurt)

100 g raspberries (fresh or thawed)

1 tsp vanilla extract (optional)

Preparation

Dissolve the yeast in the lukewarm milk and let it rest briefly.

Add the flour, butter, and honey, then knead everything into a smooth dough.

Cover the dough and let it rise in a warm place for about 45 minutes, until it has noticeably increased in volume.

Meanwhile, stir the quark and vanilla extract until smooth, then gently fold in the raspberries.

Roll out the dough on a lightly floured surface into a rectangle.

Spread the quark and raspberry mixture evenly over the dough, leaving a narrow border empty.

Roll the dough up from the long side and cut it into slices about two centimeters thick.

Place the rolls on a baking sheet lined with parchment paper and bake in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for 15 to 20 minutes until golden brown.

Allow the finished rolls to cool completely and check the temperature inside before serving to your child.

Variations & Tips

Fruity alternatives: Instead of raspberries, finely chopped strawberries, blueberries, or grated apple also work very well in the filling.

Storage: The rolls keep in the fridge for about two days and freeze exceptionally well. Warm them briefly in the oven after thawing so they taste freshly baked.

For the whole family: Parents can drizzle their portion with a simple lemon glaze after baking for extra sweetness.

Adjusting texture: For children who are still practicing their chewing, you can shape the rolls a bit smaller to make them even easier to handle.

Allergy & Safety Information