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Dough:
- 3 2/3 cups flour
- 1 ½ tsp dry yeast, or 1 small pack
- 2 cups warm milk
- ½ stick melted butter
- ¼ cup sugar
- 1 egg
- dash of salt
Filling:
- 3 pounds of fresh pears
- ½ cup cherry liquor or cherry juice
- 1 stick + 6 Tbsp butter, room temperature
- 1 cup sugar
- 3 eggs
- 3 ½ cups Quark
- 1 cup buttermilk
- 5 Tbsp cornstarch
- 1 dash of salt
- rind of one lemon
Topping:
- 2 ¾ cups flour
- 1 cup sugar
- some cinnamon
- 1 stick + 6 Tbsp butter
Dissolve yeast in a little bit of warm milk and some flour. Let proof. Add rest of butter, flour, sugar, egg and dash of salt. Mix and let rest for 15 minutes. Peel, core and slice pears. Cook in sherry or juice for 5 minutes. Remove from liquid and pat dry. Cream butter with sugar. Add eggs, Quark, buttermilk, cornstarch, salt and lemon rind. Grease cookie sheet with butter. Roll out yeast dough. Put pears on top. Spread Quark mixture on top. Make streusel with the remaining ingredients and put on top. Let rise for 15 minutes. Bake in preheated oven for 25 minutes at 400F.
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