How to prepare

Mix the dough using the dough mixture, water and eggs and let stand for about 10 minutes. Slice the cheese into roughly 0.5 cm slices. Slice the quargels or camembert in half. Knead the dough once again and roll it flat (about 0.3 cm). Dust with fine corn flour, for example, and use a mould or glass edge to form a circle. Place some cheese on half of each circle and fold the other half over it. Press together tightly. Bake the pockets from both sides on a dry pan. Serve with a vegetable salad, and you can dip them in your favourite dipping sauce.

Tip: They are fantastic with baked quargels. Slice the round quargel in half and wrap it in the dough.