Ingredients

How to prepare

Start with mixing the flour with the baking powder and salt adding the curd cheese, softened fat and eventually the finely grated carrot. Mix the dough thoroughly. Let stand for about 30 minutes covered by plastic wrap. Then roll the dough into a strip four times longer that its width. Dust with fine flour (e.g. corn, buckwheat). Proceed carefully, do not press too hard. Start with folding both ends towards the middle and fold once again (4 layers on top of each other). Roll the folded dough once more, this time in the opposite direction, and the dough will be three times longer that its width. Fold into thirds. Repeat this process 2x more. This serves to make the turnovers more brittle once baked. It resembles preparing a puff dough. You can use the dough practically immediately, but you can also store it in the fridge for a couple of hours (wrapped in foil). If the dough is matured, it is easier to work with. 

Use a dusted surface and roll the dough flat (about 3 mm). Put either selected cut out shapes on a baking tray (making them more regular and neat), or you can use the rolling pin to move the entire flattened dough onto the tray and cut it into small squares or rectangles using a knife or a tracing wheel and spreading them apart (2 mm are enough).

Preheat the oven to 190-200 °C and bake until finely pink (about 13-15 minutes). The shaped pieces will swell up a bit in the centre yet stay crunchy towards the edges. 

While still hot, toss them into a mixture of sifted powdered sugar mixed with vanilla sugar. Coat the carrot turnovers with this mixture and remove the excess sugar. You can put them on a sieve, for example, and sift the sugar off.

Our tip: We recommend that cinnamon lovers add a proper dose of cinnamon into the sugar mix.