Knead flour, margarine and layered cheese or low-fat quark with a food processor or hand mixer to form a slightly sticky dough. If the dough sticks too much, add a little more flour. It must be easy to remove from your fingers, but it must not be dry.
Shape the dough into a ball and wrap it in cling film and place in the refrigerator for at least two hours, or better overnight.
Take the dough out of the refrigerator, divide it into four parts and roll out one after the other on a floured work surface, about 2 - 3 mm thick. Divide into approx. 15 rectangles and put a small teaspoon of plum jam in the middle of each. Fold into a pocket and press down the edges well. The puree should be relatively firm so that it does not run out during baking.
Preheat the oven to 180 ° X (convection, top / bottom heat: 200 ° C). Put the bags in the middle of the oven and bake for about 12 minutes until golden. The time may vary depending on the oven.
In the meantime, prepare the next pockets. The amount of dough results in 60 pockets on four trays.
Let the pockets cool down well. Make a thick icing from the powdered sugar and lemon juice and spread it on the pockets.
Tip: Of course you can also use any other jam or B. Use thickened cherries as a filling, but it must not be jelly. Hearty filled with minced meat or spinach and feta cheese, they are also very tasty.
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