Quark Pockets

Ingredients

• 300 g wheat flour type 1050 (+ flour for dusting surfaces)
• 1 sachet Baking Powder
• 50 g powdered sugar from raw cane sugar
• 1 pinch salt
• 2 pinches vanilla powder
• 400 g Low-fat quark
• 4 tbsp Milk (3.5% fat)
• 70 ml neutral oil
• 1 egg
• 2 tbsp honey
• 2 tbsp Cornstarch
• 1 tbsp Raisins
• 1 egg yolk

Instructions

1. 1.

   Sift flour, baking powder, and powdered sugar onto a work surface; add salt and a pinch of vanilla powder. Knead with 150 g quark, milk, and oil until smooth. Wrap in a cloth and chill for about an hour.

2. 2.

   Meanwhile, strain the remaining quark through a sieve. Add egg, honey, and cornstarch to the strained quark, then mix in raisins and the rest of the vanilla powder. Combine well. Roll chilled dough on a floured surface into a 40 x 40 cm sheet. Cut into nine 12 x 12 cm squares.

3. 3.

   Place one tablespoon of the quark mixture in the center of each square. Brush edges with egg yolk, fold over, and press firmly to seal. Arrange on parchment-lined baking tray and bake at 200 °C (180 °C fan; gas: level 3) for about 15–20 minutes until golden brown.