Summary

Ingredients

• 6 egg (s)
• 4 tablespoon sugar
• 0.5 teaspoon ½ cinnamon
• 400 g flour
• 100 g raisins
• 50 ml Armagnac, Cognac or Rum
• 400 g quark
• 5 tablespoon butter
• 1 pinch (s) saffron
• 0.5 ½ lemon (n)
• salt

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Instructions

1. First soak the raisins in Armagnac or a similar aromatic schnapps.
2. For the batter, beat four of the eggs with a tablespoon of sugar, a pinch of salt and a little water. Knead in the flour until you have a smooth dough. If necessary, add a little more water or a little more flour. Continue kneading for a few minutes, then wrap the dough in cling film in the refrigerator for at least half an hour.
3. Separate the two remaining eggs. Beat two tablespoons of the butter until foamy, mix well with three tablespoons of sugar, the drained quark, the drained raisins, the two egg yolks, the saffron and a pinch of salt. Season to taste with the juice of half a lemon.
4. Roll out the dough thinly on a floured surface and cut out squares about twelve centimeters long. Place a tablespoon of the curd mixture in the middle of each piece of dough. Brush the edges of the dough with beaten egg white, fold into a packet and press firmly so that none of the quark mass can escape.
5. In a large saucepan, bring enough water with a little salt to simmer. Gently put the quark pockets in and simmer on a low flame for a quarter of an hour.
6. In the meantime, mix the last remaining spoonful of sugar with the cinnamon and melt the remaining butter, but don`t let it brown.
7. Remove the quark pockets from the water with a slotted spoon, sprinkle with cinnamon sugar and pour a little melted butter over them.
8. The dish is available in a similar form along the entire Baltic Sea coast up to the Baltic states. The origin of the funny name is unfortunately completely unclear.