1. For the filling, stir the quark with the egg, granulated sugar, vanilla sugar, starch and lemon zest until smooth, then fold in the raisins.
2. Unroll the puff pastry and cut it into 8 squares of about 12x12 cm.
3. Put a heaped tablespoon of filling in the middle of each square.
4. Fold two opposite corners over the filling and press together (or fold into triangles and seal the edges with a fork).
5. Place on a lined tray, brush with the egg yolk mixed with a little water and bake in an oven preheated to 200 °C for 18-20 minutes until golden.
6. Once cool, dust with icing sugar and serve.
Tip: Use well-chilled filling - the puff pastry rises better and won't get soggy.
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