Puff Pastry Bites

Stir the pudding constantly while cooking to prevent lumps.

Cover the surface directly with cling film to prevent a skin from forming.

For an extra-smooth cream, briefly beat the quark with a hand mixer.

Mix only while lukewarm so the cream doesn't become too runny.

Cut with a pizza wheel or a sharp knife so the edges stay clean and the layers can rise well.

Use only a little egg yolk so the outer layers remain free and can puff up nicely.

Avoid opening the oven door while baking so the puff pastry doesn't collapse.

The rack keeps the bottom crisp because moisture can escape more easily.

Slice the strawberries just before assembling so they stay juicier and transfer less color.

Pass the jam through a fine sieve if you want it extra smooth.

The cleanest way to portion the cream is with a piping bag or a freezer bag with the corner cut off.