Quark pockets with yeast dough

Ingredients for 1 servings:

• 500 g wheat flour
• 30 g vanilla sugar
• 3 egg yolks
• 200 ml whipped cream
• 250 g butter, mildly soured
• 4 tbsp milk
• 1 cube of yeast (42 g)
• 1 pinch of salt
• 500 g quark
• 2 egg yolks
• 30 g vanilla sugar
• 1 bag(s) of vanilla pudding powder
• 1 bottle of rum flavoring
• 5 m.-large nectarine(s)
• some powdered sugar for dusting

Instructions

Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 15 minutes

with fresh nectarine fillets in the quark filling

Peel the nectarines and cut out the segments. Beat the quark with the egg yolks, vanilla sugar, pudding powder, and rum flavoring until smooth. Combine the finely crumbled yeast with the lukewarm milk, egg yolks, and sugar in a mixing bowl and let it rest for about 5 minutes. Then sift the flour over the mixture through a sieve, add a pinch of salt, room-temperature butter, and cream. Use a stand mixer fitted with a dough hook and knead everything into a dough for about 5 minutes. Roll out the dough on a floured surface and cut into 9-12 rectangles. Top each sheet of dough with 1 tablespoon of filling and about 3-4 fruit segments. Fold the two opposite corners of the dough together. Place the parcels on a baking sheet lined with baking paper. Place in the middle rack of an oven preheated to 170°C (top/bottom heat). After baking for approximately 30-40 minutes, the quark parcels will be golden brown and baked through. Dust with powdered sugar while still hot. This recipe yields 9-12 quark parcels.