Strawberry Pastries

Take a large bowl, put 300 g of plain flour, butter, quark, and 1 egg into it, and knead the dough.

Wrap the prepared dough in cling film, transfer it to the refrigerator, and let it chill for 30–45 minutes.

Flour your work surface with the remaining 30 g of plain flour. Then, take the chilled dough out of the refrigerator, place it on the floured work surface, and use a rolling pin to roll it out to a thickness of approximately 2 mm.