Ananastoertchen (German Pineapple Pastries)

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   ["Filling: Mix all of the lime zest, just 2 Tbsp of the lime juice, the quark,the egg yolks,ginger,and 1/3 cup of the powdered sugar together well.", "Preheat oven to 350 F and line two baking sheets with parchment paper - prepare a large working space.", "Working with 1 can of dough at a time, separate each can of dough into 4 rectangles each, sealing the perforations.", "Once you have 16 rectangles (four from each can), on a lightly floured surface, roll out each dough piece(one at a time) into a 7"" x 3 1/2"" rectangle", "Working at one piece at a time,roll up the long end of the dough into a tube; then holding one end, coil the tube into a spiral.", "Place each spiral onto the prepared baking sheets until you have 16 coils total, 8 on each sheet.", "Press each coil with your fingers to flatten them slightly and leaving a slight indentation in the centers.", "Fill the craters with the quark mixture evenly.", "Bake in a preheated oven at 350 F in the center of the oven for 15-18 minutes - check early so they don't burn;Let cool slightly.", "Meanwhile, heat jam and remaining 2 Tbsp of lime juice in a small pan on low heat until melted, then add the pineapple slices and briefly cook until they take on a glazed appearance;remove from heat.", "Once the baked pastries to lukewarm, place one glazed pineapple ring on top of each (or several smaller chunks decoratively).", "Dust with additional powdered sugar and serve warm.", "Keep leftovers chilled."]

* Per serving · 4 servings · Values may vary.