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Quark pockets with plum jam: A quick classic with gingerbread and clarified butter

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Quark pockets with plum jam: A quick classic with gingerbread and clarified butter recept

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  • Easy to prepare
  • 4 serving
  • 45 minutes
Jan, 17. 12. 2025

Quark pockets with plum jam are a hearty Czech dessert you can make even on a weekday. The quark dough without rising can be prepared in a few minutes and holds its shape beautifully. Thick plum filling won’t run out; the pockets remain juicy and tender. The final sprinkle of grated gingerbread and a drizzle of clarified butter gives them a nostalgic “just like grandma’s” taste.

For 4 serving

Ingredients

For the dough:

For the filling:

For finishing:

Preparation procedure

  • Make the dough. In a bowl combine the quark, flour, egg, salt and softened butter. Work into a smooth, elastic and non-sticky dough. Properly kneaded dough does not stick to your hands or to the work surface.
  • Roll and cut. On a lightly floured surface roll out a sheet about 3 mm thick and cut squares approximately 6 × 6 cm with a pastry wheel. Brush the edges of the squares with egg white so they seal well during cooking.
  • Filling and shaping. Put a teaspoon of plum jam into the center of each square and fold into a triangle. Press the edges firmly with the pad of your finger, or reinforce them with the tines of a fork. Thorough sealing is key to prevent the filling from leaking.
  • Cooking. Bring plenty of water to a boil in a wide pot and salt it with a teaspoon of salt. Add the pockets in batches, gently lift them from the bottom so they don't stick. From the moment they float, cook for 5 minutes, then remove them with a slotted spoon.
  • Serving. Divide the hot pockets among plates, drizzle with clarified butter, generously sprinkle with grated gingerbread and lightly dust with powdered sugar.

Total preparation time: 45–55 minutes

Number of servings: 4 (approx. 24–28 pockets depending on size)

Tips for guaranteed success

  • Choose really thick plum jam; thinner jam can be firmed up with a teaspoon of grated gingerbread.

  • Use quark in a block; tub quark is too wet and the dough would become soft.

  • Cook the pockets in smaller batches so the water doesn’t lose its boil and the dough doesn’t become soggy.

Conclusion

Quark pockets with plum jam prove that from a few basic ingredients you can make a dessert with distinctive flavor and minimal effort. The dough is elastic, easy to shape and thanks to the egg white holds the seam perfectly. Clarified butter and gingerbread give the finish character – an ideal sweet note after lunch and a quick treat with coffee.

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