Prepare the puff pastry as directed.

Preheat oven to 400 °F (200 °C).

For the filling, cream the butter with the confectioner’s sugar.

Stir in all the other ingredients except for the raisins and rum.

Finally, mix in the raisins and rum.

Roll out the dough on a floured work surface.

Keep some of the dough on the side for decoration and cut it into small, 1x1in (2×2 cm) squares.

Cut the rest into 4in (11×11 cm) squares.

Place some quark filling in the middle, brush the four corners of the square with egg, fold into the center, and brush with egg again.

Place the little dough squares in the middle, press down gently, and also brush with egg.

Brush with melted butter and place on a buttered baking sheet.

Bake at 400 °F (200 °C) at first and then lower to 340 °F (170 °C) and bake for 15 minutes.

Dust with confectioner’s sugar.