Topfengolatschen

Directions

1. 1
   Rub the sugar with the lemon zest to release its aroma.
2. 2
   Stir the quark with the lemon sugar, egg yolk, cornstarch and vanilla until smooth. If you like, fold in the raisins. The cornstarch binds the filling during baking so it doesn’t run out. Chill the filling.
3. 3
   Preheat the oven to 180 °C (350 °F) top and bottom heat. Line a baking sheet with parchment paper.
4. 4
   Roll out the pastry dough and cut it into equal squares - for 6 large pastries approx. 12 x 12 cm, for 12 small ones approx. 8 x 9 cm. Place the squares on the baking sheet with some space between them.
5. 5
   Place the filling in the center of each square - a heaped tablespoon for large pastries, a level tablespoon for small ones. Don’t use too much, or it will run out during baking.
6. 6
   Fold the four corners into the center, let them overlap slightly and press them together in the middle.
7. 7
   Cover the pastries and let them rest for about 15-20 minutes - also follow the instructions on the package.
8. 8
   Whisk the egg yolk and milk together and gently brush the pastries.
9. 9
   Bake until golden brown - large pastries for about 18-22 minutes, small ones for about 15-18 minutes.
10. 10
    Let them cool on a wire rack and dust with powdered sugar.