Quark Pockets with Jam

Ingredients

• 400 g puff pastry (frozen)
• 1 Egg white
• 1 egg yolk
• 3 tbsp milk
• 75 g butter
• 100 g sugar
• 400 g quark
• 2 Eggs
• 1 packet vanilla pudding powder (for 500 ml milk, for cooking)
• 0.5 tsp Baking powder
• 1 pinch lemon zest
• 200 g cherry jam

Instructions

1. 1.

   Let the puff pastry thaw while lying side by side.

2. 2.

   Preheat the oven to 180°C fan and line a baking tray with parchment paper.

3. 3.

   For the filling beat butter with sugar until fluffy. Gradually fold in eggs. Then stir in well-drained quark, remaining eggs, pudding powder, baking powder, and lemon zest. Roll the puff pastry into two sheets about 30x20 cm each. Cut one sheet into grids using a pastry cutter. Spread the filling on the second sheet. Place 12 small mounds of filling spaced roughly 4 cm apart, gently flattening them. Top with jam and brush edges with egg white. Lay the grid over the dough and press the borders together. Cut out small rectangles and place on the tray. Beat yolk with milk and brush pockets. Bake in the oven for 25-30 minutes until golden brown. Remove from oven, cool slightly, and serve.