Quark corners, filled

Ingredients for 8 servings:

• 200 g flour
• 2 tbsp oil
• 2 eggs
• 375 ml milk
• 1 pinch of salt
• 250 g quark (low-fat quark)
• 40 g sugar
• 2 tbsp vanilla sugar
• 2 tbsp milk
• 1 egg yolk
• Raisins, as desired

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

This dessert can be prepared several hours before serving, except for the final frying. For the batter, mix the flour, oil, egg, and half of the milk. Slowly stir in the remaining milk. The batter should be very thin. Cover and let rest in a warm place for at least 30 minutes. Meanwhile, for the filling, mix the quark, sugar, vanilla sugar, and milk. Add the egg yolk. Refrigerate the filling until ready to use. Heat oil in a 20 cm diameter non-stick pan. Pour in a ladleful of batter. If necessary, spread the batter very thinly in the pan using a swirling motion. Once the batter has firmed up a little, turn the pancake over and finish cooking. Place the cooked pancake on a plate. Immediately place 1 tablespoon of the quark filling in the center of the warm pancake. Carefully fold all sides (top, bottom, right, and left) towards the center, one after the other. Slowly turn the quark wedges over and let them cool with the edges facing down. Repeat the process for the remaining batter. Let the filled quark wedges rest for at least 30 minutes. Before serving, fry each quark wedge in a little butter until golden brown on both sides. Sprinkle with sugar while still hot.