Strawberry Quark Pockets | Fruity Pastries

In a large bowl, knead 300 g flour, the soft butter, quark, and one egg into a smooth dough.

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

Preheat the oven to 170–175 °C and line a baking sheet with baking paper.