Hearty curd cheese pockets with cream cheese

Ingredients for about 24 pieces

For the dough

• 250 g flour
• 250 g butter, soft
• 250 g quark or curd cheese
• 1 tsp salt

For the filling

• 200 g cream cheese
• salt
• pepper
• chives, finely chopped

Optional

• bacon cubes
• grated mountain cheese
• herbs
• dried tomatoes

Preparation

1. Prepare the dough

• Bring butter to room temperature
• Knead flour, butter, quark, and salt into a smooth dough
• Form into a ball
• Cover and chill for at least 1 hour

2. Make the filling

• Mix cream cheese with salt, pepper, and chives
• Optionally incorporate bacon, cheese, or herbs

3. Shape

• Roll out dough about 3 mm thin
• Cut out circles or squares
• Place filling in the center
• Fold into half-moons or triangles
• Press edges firmly together

4. Bake

• Preheat oven to 170 °C top/bottom heat
• Place pockets on baking paper
• Bake for 10–15 minutes
• Bake until lightly golden brown, not too dark

Pro Tips

• Chill dough well, then it can be handled cleanly
• Use butter soft, not liquid
• Knead dough only briefly
• Brush with egg yolk for more color
• Freshly ground pepper gives more aroma

Variations

South Tyrolean Variation

• bacon
• mountain cheese
• chives

Mediterranean Variation

• dried tomatoes
• olives
• herbs

Spicy Variation

• gorgonzola
• walnuts
• pepper

Nutritional values per piece approx.

• Calories: 150 kcal
• Protein: 4 g
• Fat: 11 g
• Carbohydrates: 9 g

Product knowledge

Quark
Quark makes the dough crumbly and light. It ensures the typical texture.

Cream cheese
Cream cheese adds creaminess and binds the filling. It goes well with herbs and bacon.

Storage

• Airtight, keeps for 2–3 days
• Reheat briefly in the oven
• Also good cold

Serving suggestion

• Arrange on a wooden board
• Sprinkle with herbs
• Combine with olives, cheese, and bacon

Goes well with

• White wine from South Tyrol
• Aperitivo
• Beer

Can you prepare the pockets in advance?

Yes. Make the dough the day before and store it cold.

Can you freeze them?

Yes. Freeze raw or baked.

Why does the dough become so crumbly?

Because of the ratio of flour, butter, and quark in equal parts.

Which other fillings are suitable?

• Spinach
• Cheese
• Mushrooms
• Bacon
• Herb cream cheese