For the baked Topfenfleckerl knead a strudel dough from flour, salt, egg, yolk, milk and butter. Let the dough rest for 1/2 hour.
For the curd filling, mix all ingredients. Then roll out dough (not too thin). Spread curd filling on half of the dough with a tablespoon and place the remaining dough on top and roll off.
Press edge firmly and bake in hot fat until golden brown. Serve the baked potato patties.
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