- For the dough
- 300 grams
- 1 packet
- 80 grams
- 1 pinch
- 1 packet
- 150 grams
- 4 tablespoons
- 6 tablespoons
For the dough: Combine flour, baking powder, powdered sugar, salt and vanilla sugar on a work surface. Create a well and knead in quark, milk and oil until smooth. Wrap in plastic and chill for about 1 hour. Soak raisins in rum.
For the filling: Put quark through a sieve. Combine quark, egg, sugar and cornstarch. Mix in soaked raisins and vanilla.
Roll out chilled dough on a floured surface. Create a large square, about 40 x 40 cm (approximately 16 inches). Cut out 9 squares and reserve excess.
Preheat oven to 220°C (approximately 425°F).
In the center of each square, add 1 tablespoon of filling. Brush the ends with egg yolk and fold over each other, like an envelope. Create small circles out of remaining dough and press onto folded dough, creating a seal. Place pastries on a baking sheet lined with parchment paper and bake on the middle rack for about 15-20 minutes.
Remove, let cool slightly, dust with powdered sugar and serve.