Inge's Quark Pockets

Ingredients for 1 servings:

• 500 g wheat flour type 550
• 60 g sugar
• 1 egg(s)
• 1 egg yolk
• 200 ml milk
• 100 g butter or margarine, melted
• ½ tsp salt
• 1 cube of yeast (42 g)
• 750 g cream cheese (40%)
• 1 cup sour cream
• 1 egg(s)
• ½ bag of cheesecake mix
• 2 tbsp sugar
• 1 vanilla sugar
• 2 tbsp milk
• 1 egg yolk
• powdered sugar
• lemon juice

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 25 minutes

For the yeast dough, mix the yeast with a little sugar and warm milk and let it rise until bubbles form. Put the flour, sugar, eggs, salt, the remaining milk, and the fat in a tall bowl and add the risen yeast. Knead with a dough hook for 25 minutes. Let the dough rest for 30 minutes. For the filling, mix together the quark, sour cream, sugar, vanilla sugar, egg, and cheesecake mix. Roll out the dough with a rolling pin, not too thin, and cut into 16 squares. Spread the quark cream on top. Pull the corners of each square into the center to form pockets. Place the pockets on one or two baking sheets lined with baking paper. Place in the oven and set the temperature to 30°C. The pockets should rise a little longer in the oven. Brush the pockets with a milk and egg yolk mixture. Remove the baking sheets and set the temperature to 200°C (top/bottom heat). Bake the baking sheets one after the other on the second rack from the bottom for about 20-25 minutes. Mix lemon juice with a little water and stir in powdered sugar to make a glaze. Spread the quark parcels with the glaze.