Strawberry Topfen Pockets | Fluffy & Fruity

In a large bowl, knead 300 g all-purpose wheat flour, the room-temperature butter, the Topfen, 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 flour. Roll out the chilled dough on it to about 2 mm thick.