Blueberry Quark Pockets

Ingredients

• 300 g flour
• 1 packet baking powder
• 80 g powdered sugar
• 1 pinch salt
• 1 packet vanilla sugar
• 150 g quark
• 4 tbsp milk
• 6 tbsp oil
• flour (for working)
• 250 g quark
• 1 egg
• 80 g sugar
• 2 tbsp starch
• 200 g Blueberries
• 2 tbsp whipped cream (for brushing)

Instructions

1. 1.

   Sift flour, baking powder and powdered sugar on a work surface. Add salt and vanilla sugar, then knead with quark, milk and oil into a smooth dough. Wrap in foil and refrigerate for about 1 hour.

2. 2.

   For the filling, mix well-drained quark with egg, sugar and starch. Rinse blueberries and pat dry.

3. 3.

   Preheat oven to 200°C (400°F) with fan or top/bottom heat.

4. 4.

   Roll chilled dough on floured surface into a sheet about 40 x 40 cm. Cut into 9 squares. Place about 2 tablespoons of quark mixture in the center of each square, sprinkle blueberries on top. Brush corners with whipped cream, fold up, stack and press firmly. Arrange on parchment-lined tray and bake for about 20 minutes until golden brown.