Mix all the ingredients for the quark pockets into a smooth dough. Let the dough rest for a while. For the poppy seed filling: place the milk, rum and honey in a saucepan, bring to the boil, add the remaining ingredients and mix thoroughly. Roll out the dough to about 3mm thick and cut out circles. Place some of the cool poppy seed filling on each circle, fold over the pastry and pinch the edges together firmly so that the quark pockets don’t burst open during cooking. Place the water, salt, sugar, butter and lemon juice in a saucepan and bring to the boil. Cook the quark pockets in this mixture for about 8-10 minutes, drain and remove. For the honey zabaglione: place all the ingredients in a metal bowl and beat over a water bath until frothy. Arrange the quark pockets on 4 plates, pour the honey zabaglione over them, sprinkle with powdered sugar and poppy seeds, garnish with mint.