For the strudel dough pockets separate an egg and whisk the egg white with a little (1 tablespoon) water. Mix egg yolk, egg, salt, pepper, curd cheese.
Bring a pot of salted water to a boil, blanch chard briefly. Lay out strudel dough, cut into 15x15cm squares, brush with egg white and lay two on top of each other.
Place the chard leaves on the squares, leaving a 1 cm wide border. Spread some bread cubes on top and the filling on top.
Brush edges and fold into triangles. Place on a baking tray covered with baking foil or paper.
Bake the Strudelteigtascherl in the oven at 180°C for about 10 to 15 minutes.