Quark Pocket with Corn and Cheese

Preheat the oven to 200°C (convection) and line a baking tray with parchment paper.

In a bowl, stir the quark, 4 tbsp milk, oil, salt and the egg until smooth.

Mix the flour and baking powder, add to the quark mixture and knead quickly into a smooth dough.

Lightly flour the dough and roll it out directly on the parchment paper into a rectangle.

For the corn cream, whisk milk and a little flour in a saucepan until smooth, bring to a boil while stirring and let thicken. Season with salt, pepper and parsley, then fold in the corn.

Top the center of the dough with raw ham, spread the corn cream over it and sprinkle with grated Fontina (or another cheese).

Fold the sides of the dough over the filling and press the seam firmly.

Bake the quark pocket on the tray for about 20 minutes, until golden brown. Let cool briefly and serve warm.