in Recipes

Apricot pockets

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Ingredients for 1 servings:

  • 175 g margarine
  • 75 g powdered sugar
  • 1 pinch of salt
  • 1 packet of vanilla sugar
  • 1 egg(s)
  • 300 g flour
  • 75 g apricot(s), dried
  • 75 g marzipan
  • 4 tbsp apricot jam
  • some walnuts

Instructions

Working time approx. 25 minutes; Rest time approx. 1 day 6 hours; Total time approx. 1 day 6 hours 25 minutes

Preheat oven to 200°C. Make a shortcrust pastry from margarine, powdered sugar, salt, vanilla sugar, egg, and flour. Wrap it in foil and chill for 30 minutes. In the meantime, finely dice the apricots and marzipan and mix with the apricot jam. Roll out the dough to a thickness of about 3 mm. Cut out two equal circles (approx. 6 cm in diameter). Fill one of them with some of the filling, place the second circle on top, and press down with the help of an egg cup to form a rim. Place a walnut half on top. Bake the parcels for about 15-18 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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