Puff Pastry Quark Pockets

Take the puff pastry out of the freezer and let it thaw at room temperature for about 20 minutes.

Beat the quark, sugar, lemon juice and lemon zest in a bowl until creamy.

Preheat the oven to 175 °C (convection) and line a baking sheet with parchment paper.

Gently roll out the puff pastry sheets on a little flour and cut into equal-sized rectangles.

Whisk the egg yolk with the milk.

Brush the edges of the rectangles with the egg wash, place about 1 teaspoon of quark filling on one side, fold over and press the edges firmly together.

Place the pastries on the baking sheet and brush the tops with the remaining egg wash.

Bake in the preheated oven for about 15–20 minutes until golden brown.

Let the puff pastry quark pockets cool on a wire rack and dust with powdered sugar if desired.