Whole Wheat Cheese Braided Pastry with Quark Filling
A traditional braided yeast pastry featuring a creamy quark cheese filling spiced with vanilla and cinnamon. The whole wheat dough creates a nutty, hearty base that complements the tangy-sweet cheese mixture perfectly. This impressive bread makes an elegant breakfast, brunch centerpiece, or afternoon treat. The braiding technique not only looks stunning but helps contain the rich filling while baking. Using quark or low-fat cream cheese keeps the filling light yet satisfying, while the optional lemon zest adds a bright note that balances the richness.
Ingredients
- 2 ¼ teaspoons dry yeast, Gefen brand
- ½ cup soy milk, warmed(optional)
- 1 teaspoon sugar, for proofing
- ¼ cup sugar, for dough
- ½ cup oil, divided
- ½ teaspoon salt
- 1 egg
- 2 ½ cups whole wheat pastry flour, Shibolim White Whole Wheat or 70% whole wheat
- 4 ½ cups quark cheese, 0.5% fat or low-fat cream cheesericotta cheese1:1availability
slightly different texture
- ⅓ cup sugar, or to taste
- 1 tablespoon vanilla sugar, Gefen brand
- ½ teaspoon fresh lemon juice(optional)
- ½ teaspoon lemon zest, grated(optional)
- cinnamon, Gefen brand, subtle amount
- 3 tablespoons flour, for filling, such as Shibolim
Instructions
- 1
Dissolve yeast in warm soy milk or water with 1 teaspoon sugar and proof for a few minutes
- 2
Mix half the oil, remaining sugar, and salt in mixer, add yeast mixture and egg
- 3
Add flour and remaining oil, mix until soft dough forms
- 4
Place dough in large bowl, cover, let rise 2 hours at room temperature or overnight refrigerated
- 5
Strain cheese in cheesecloth-lined strainer over bowl until solid, about 30 minutes
- 6
Combine drained cheese with sugar, vanilla sugar, lemon juice, zest, and cinnamon
- 7
Add flour 1 tablespoon at a time until mixture thickens, refrigerate until ready to use
- 8
Preheat oven to 350°F
- 9
Divide dough in half, roll each into rectangle on parchment paper
- 10
Place half filling down center of each rectangle
- 11
Make 1-inch horizontal cuts into both sides of dough
- 12
Fold cuts alternately over filling diagonally to form braid
- 13
Let braids rise 30 minutes before baking if desired
- 14
Bake 30 minutes until golden brown
- 15
Cool and refrigerate
Tips
Strain the cheese until firm to prevent soggy filling that could leak during braiding
Use parchment paper when rolling dough to easily transfer braids to baking pan
Let the second rise happen for 30 minutes before baking for the most tender texture
Good to Know
refrigerate after cooling
dough can rise overnight in refrigerator
room temperature or slightly warmed
Common Mistakes
Don't overdo cinnamon to keep flavor subtle
Ensure cheese is well-drained to avoid soggy filling
Don't skip the parchment paper or transferring will be difficult
Substitutions
FAQ
Can I make the dough ahead of time?
Yes, the dough can rise overnight in the refrigerator, which actually improves flavor development. Just let it come to room temperature before rolling.
What if I can't find quark cheese?
Low-fat cream cheese works perfectly as a substitute. You can also use ricotta cheese, though the texture will be slightly grainier.
How long will this keep in the refrigerator?
The braided pastry will stay fresh for 3-4 days when stored covered in the refrigerator. The cheese filling requires refrigeration.