Strawberry Pockets

INSTRUCTIONS

• 1
  Take a large bowl, put 300 g of plain flour, butter, quark, and 1 egg into it, and knead the dough.
• 2
  Wrap the prepared dough in cling film, transfer it to the refrigerator, and let it chill for 30–45 minutes.
• 3
  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 roll it out with a rolling pin to a thickness of approximately 2 mm.
• 4
  Preheat your oven to 170–175 °C and prepare a baking sheet by lining it with baking paper.
• 5
  Cut the prepared dough sheet into squares of approximately 6 cm × 6 cm (the dough should yield about 14 squares).
• 6
  Now start forming the pastries: Place 1 teaspoon of strawberry jam in the center of each dough square, then join the opposite corners of the square, and transfer the finished pastry to the lined baking sheet.
• 7
  Once you have used all the dough and strawberry jam, crack 1 egg into a small bowl, whisk it with a fork, and brush all the pastries on the baking sheet with the resulting mixture.
• 8
  Place the baking sheet into the preheated oven and bake the pastries for 15–17 minutes at 170–175 °C.
• 9
  Sprinkle the baked pastries with powdered sugar and serve.