Quark Pockets

Stir the quark (Topfen) with milk, oil, 80 g sugar, a pinch of salt and 1 egg until smooth.

Mix the flour with the baking powder and add it gradually to the quark mixture until a soft, smooth dough forms.

Preheat the oven to 190 °C (top/bottom heat) and line a baking sheet with parchment paper.

Cream the soft butter with 90 g sugar and gradually beat in the egg yolks.

Fold the ricotta, finely grated lemon zest and raisins into the butter-egg mixture.

Roll the dough out thinly on a floured surface and cut into squares of about 12 x 12 cm.

Place 1 tablespoon of quark filling in the center of each square.

Brush the four corners of the dough with beaten egg and fold them over the filling toward the center.

Cut small round pieces from the dough scraps, brush the underside with egg and place them as a “lid” over the seam.

Place the quark pockets on the baking sheet and bake for about 30 minutes until golden brown.

While still warm, dust with powdered sugar and serve.