Low-carb quark pockets

Ingredients for 1 servings:

• 150 g soy flour
• 150 g chickpea flour
• 300 g wheat flour, type 405
• 4 eggs
• 1 cube of yeast
• 1 tsp honey
• 3 tbsp, heaped Stevia
• 500 g low-fat curd cheese, 0.3% fat
• 1 tbsp raisins
• 50 ml oil, neutral in taste, e.g. rapeseed oil or sunflower oil
• 100 ml milk
• 1 pinch of salt

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

Makes 12 delicious desserts.

Crumble the yeast into a large bowl. Mix with 100 ml of lukewarm milk and approximately 150-200 ml of lukewarm water. Add the honey and mix lightly. Let it rise briefly in a warm place until the yeast has formed small flowers on the surface of the liquid. Mix the wheat flour with the soy and chickpea flour, 1 pinch of salt, and 1 tablespoon of stevia and add to the yeast mixture. Add 1 egg and the egg white from the second egg to the flour and knead into a smooth, elastic dough. Place the egg yolk in a bowl and, if desired, mix with 1/2 teaspoon of vanilla sugar. This will be needed for brushing at the end. If the dough is too sticky or runny, add a little more soy or wheat flour. Spread the oil on the work surface and knead the dough again vigorously with your hands. You can also use a little less oil. Form the dough into a ball, cover with a clean cloth, and let it rise in a warm place until it has doubled in size. For the quark filling, mix the quark with 2 tablespoons of stevia, 2 eggs, and raisins. Knead the dough again, divide it into 2 halves, roll each out to about 1 cm thick, and cut into 12 squares using a pizza cutter. Place about 1 teaspoon of the quark cream on each square, fold the corners toward the center, and press gently to form small parcels. Place the parcels on a baking sheet lined with baking paper, leaving enough space between them. Brush with egg yolk and bake in the oven at 180°C for 15-20 minutes until golden brown. Then let it cool and dust with stevia or powdered sugar, depending on your taste.