Crispy Bear Puff Pastry Pockets

Roll out the puff pastry to about 3 mm thick and cut out 20 identical shapes with a large cookie cutter. For extra fun, we use a bear shape, but hearts or stars are also excellent. Leftovers can simply be cut into squares.

Place half of the shapes on a baking sheet lined with parchment paper, set the other half aside.

For the sweet filling: Cream 30 g butter with 40 g sugar until fluffy. Stir in one egg yolk and lemon zest, then incorporate 60 g quark. Beat one egg white until stiff and carefully fold it in. Finally, add the berries (blueberries or finely chopped strawberries).