Strawberry Quark Pockets | Fruity Pastries

Place 300 g of the flour together with the soft butter, quark, and one egg in a large bowl. Quickly knead all ingredients into a smooth dough.

Wrap the dough in cling film and let it rest in the refrigerator for about 30–45 minutes.

Preheat the oven to 170–175 °C (top/bottom heat) and line a baking sheet with baking paper.