Strawberry Quark Pockets | Fluffy & Fruity

In a large bowl, knead 300 g of smooth wheat flour, the room-temperature butter, the quark, and one egg into a smooth dough.

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

Dust the work surface with the remaining 30 g of flour. Roll out the chilled dough on it to a thickness of approx. 2 mm.