Knead the quark, margarine and flour into a smooth dough. Add salt to taste. The dough stays a little sticky, but that`s ok.
Chill the dough for about 2 hours.
Dust the work surface with flour and place a wad of dough on top. Dust with flour and roll out to a thickness of approx. 1 cm. Now sprinkle with caraway or paprika as desired. I always alternate between making 1 tray of caraway seeds and 1 tray of paprika. Sprinkle with grated cheese and lightly press everything down with the rolling pin. Cut out rectangular pieces with a pastry cutter.
Line the baking sheet with parchment paper and carefully place the cut pieces on the baking sheet.
Bake at about 220 degrees for about 15 minutes. I used top / bottom heat. With circulating air, it is probably a little faster at a lower temperature. When the pastry has turned color and smells delicious, it`s done.
Let it cool down on a rack and then serve it freshly to the guests.
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