Puff pastry parcels with lemon-ginger curd and raspberry syrup

Ingredients for 1 servings:

• 1 roll of (to taste) dough from the refrigerated section
• 250 g low-fat curd cheese
• 20 g ginger root, finely chopped, alternatively 1 tsp ginger powder
• 1 lemon(s), zest and juice
• 50 g sugar
• 1 pinch of salt
• 1 packet of vanilla pudding powder
• 1 egg(s), size M
• 100 ml raspberry syrup or other syrup to taste
• 2 tbsp condensed milk for brushing
• Powdered sugar for sprinkling

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

simple and smart, approx. 6 pockets

Heat the quark with ginger, lemon juice and zest, sugar, salt, and custard powder, stirring constantly, until the mixture thickens. Allow the mixture to cool slightly and then stir in the egg. Cut the puff pastry into six squares. Place the quark mixture in the center of each square and brush the edges with condensed milk. Fold the corners towards the center. Place the pastries on a baking sheet lined with baking paper and brush with condensed milk. Bake the pastries in a preheated oven for about 15 minutes at 225°C (top/bottom heat) or 210°C (fan oven). Cover with paper before they get too brown. Drizzle the hot pastries generously with syrup. Once cooled, sprinkle with powdered sugar if they survive the heat, as they are best when hot and sticky.