Fruit in dough

Ingredients for 2 servings:

• 300 peach(s), ripe
• 2 large bananas, ripe
• 2 tbsp cane sugar
• 1 apple, sour
• 300 g wheat flour
• ¼ tsp salt
• 3 tbsp sugar
• 200 g margarine
• 2 eggs
• 120 ml buttermilk
• Frying fat, approx. 1 kg or 2 liters of oil
• Powdered sugar for dusting

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

with a compote of apple, peach and banana

Peel and slice the banana. Peel the apple, remove the cores, and cut into cubes. Wash, halve, core, and finely chop the peaches. Simmer the fruit with a little water and the brown sugar until soft. Let cool. Mash the fruit with a fork and mix well. Mix the flour with the sugar and salt. Add the margarine and mix everything with a hand mixer until the mixture resembles coarse crumbs. Add an egg and gently beat everything together, then add the buttermilk and stir gently until combined. Form a ball and wrap it in plastic wrap. Let it rest in the refrigerator for at least 1 hour. After this time, roll out the dough on a floured surface into a large rectangle approximately 30 x 60 cm, making sure the dough is rolled out very thinly. Using a pizza cutter or a knife, trim the edges straight to create a very even rectangle. Remove any scraps along the edge. Cut the rectangle into 8 smaller rectangles. Using a tablespoon, place some fruit compote on the bottom half of the rectangles, leaving plenty of space around the edges. Crack the second egg and whisk. Then, using a brush, spread the beaten egg onto the bottom half of the filling rectangle. Place the top part of the rectangle over the bottom half and press gently to remove any air. Press the edges together with a fork to seal them tightly. Heat the frying oil in a large saucepan until it reaches approximately 175°C. The pan should be filled with about 3 cm of hot oil. Now, place 1-3 pastries into the oil using a slotted spoon or metal spatula and fry until golden brown. This should happen after about 3 to 4 minutes. Remove the pastries from the hot oil with a slotted spoon and drain on kitchen paper. Repeat until everything is cooked. Sprinkle the pastries generously with sifted powdered sugar and serve warm.