Pastries with plum jam

Cut the butter into cubes in a large bowl. Add low-fat quark and spelt flour and work everything together into a smooth dough. For easier preparation, use a mixer with a larger chopper.

Place the resulting dough in the refrigerator for about 15 minutes. Meanwhile, preheat the oven to 170 °C and line a baking sheet with baking paper.

Transfer the chilled dough from the refrigerator to a work surface and roll it out into a sheet about 2 mm thick. Cut the dough sheet into squares (4 cm × 4 cm) and add a spoonful of plum jam to each square. Join the opposite corners of each square and fold them to form a pastry.