Summary

Ingredients

For the dough:

• 250 g flour
• 250 g low-fat quark or layered cheese, drained
• 1 pinch (s) salt
• 1 point vanilla sugar
• 250 g butter

For the filling:

• 500 g cream quark
• 100 g suar
• 3 tablespoon raisins, (pickled rum raisins)
• 2 egg (s)
• some lemon peel, grated or 1 bag Citro-Back
• 125 g powdered suar
• 3 tablespoon lemon juice

Print Recipe Pin Recipe

Instructions

1. Heap the flour, quark, salt and vanilla sugar on the work surface. Cut the butter into small pieces and add. Chop all the ingredients with a large knife and then knead with your hands to form a smooth dough. Wrap the dough ball in foil and refrigerate for 1 hour.
2. Then roll out 2-3 mm thick on a lightly floured work surface. Cut the rolled out dough into squares with an edge length of 10 cm.
3. Mix the cream quark with sugar, raisins, eggs and lemon zest until smooth. Place 1 tablespoon of filling in the middle of each square and fold the dough over it so that triangles are formed. Press firmly on the edges.
4. Place on a greased tray and bake in a preheated oven at 200 ° for 20-25 minutes.
5. Mix powdered sugar with lemon juice until smooth and glaze the pockets with it.