How to put liquid cream in pastries?

I'm trying to make this German Pastry, ';Quark-tasche';, using Quark (type of fresh cheese). After mixing up the cheese, lemon juice, sugar and egg, I'm then instructed to pour two tablespoons of the mixture onto a square crescent roll and(described below ';Take hold..';). When attempting to do so, the mixture, now a liquid consistancy, spills and pours all over the place. When I had it in Germany, my friend baked it in little round balls; I tried, batter mess, failed. Please help me make this work!


Instructions:


-Preheat oven to 375掳F


-Combine quark, lemon juice and 3-4 tsp sugar


-Add egg and stir to combine.


-Unroll crescents and separate into large (roughly) squares. Pinch together seams as much as possible


-Measure out about 2 Tablespoons of cheese mixture and place in center of square


-Take hold of two opposite corners of dough and bring to a point in the center, bringing the other two corners in to meet them, so that you are left with roughly a square filled pastry


-BakeHow to put liquid cream in pastries?
maybe you beat it too long?


here are some things you could try


-chill the cream mixture (this is probably your best option, freezer or fridge until its dense enough for you to work with)


- add flour (my grandma always reccomends this, however I do not because it seems to alter taste in many cases, sometimes it clumps, I don't like this one)


hope this helped you some. Good luck, and this recipe sounds amazing!How to put liquid cream in pastries?
Try making the cheese mixture VERY cold before adding it. Put it in the fridge or freezer for a bit. It will keep it from going all over the place. Thats what I do whn making cream filled cupcakes. Good Luck!