For the chestnut pastry, first prepare the dough. The butter should be warm to the touch. If it is too cold, put it in the microwave for a few seconds.
For the dough, mix the flour with the curd cheese, the egg and the warm butter in a mixing bowl (preferably by hand). When the dough is already well smooth, continue kneading on a floured work surface.
Let the dough rest in a cool place for about 1 hour.
In the meantime, prepare the filling. For this purpose, mash the cooked chestnuts very well with a fork until there are no more pieces. Now mix with the milk and the flavoring. Now prepare the breadcrumbs.
Melt the butter in a wide pan and roast the breadcrumbs over medium heat (stirring constantly) until golden brown. Then stir in the granulated sugar.
Now place the cold dough on the floured work surface and form into a thick roll. Cut about 3 cm thick slices from the dough, form them into flattened plates, fill them and fold them.
Press the edges tightly and well. Bring a pot with plenty of water to a boil, put in the formed pockets and simmer for about 8-10 minutes.
Strain the maronita pockets from the water and immediately roll them in the finished breadcrumbs. Sprinkle with powdered sugar before serving.