John Myers
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Chrisi’s Cherry Pockets
The perfect chrisi’s cherry pockets recipe with a picture and simple step-by-step instructions.
for the dough
- 50 g Soft butter (no margarine)
- 50 ml Rapeseed oil or other neutral oil
- 50 g Sugar or xylitol
- 75 g Quark semi-fat
- 4 tbsp Milk
- 250 g Self-Raising flour (own combination)
for the filling
- 0,5 Glass Cherry jam
- 0,5 Glass Milk to brush on
for the glaze
- 150 g Sifted powdered sugar
- 1 tsp Cherry juice
- 1 tsp Hail sugar to sprinkle on
- Mix all ingredients and knead into a smooth dough. The dough should no longer stick. If necessary, knead in some more flour.
- Wrap the dough in cling film and put it in the fridge for at least 30 minutes.
- Roll out the cooled dough about 0.3 cm on a floured work surface
- Cut out circles about 10 cm in diameter from the rolled out dough. I use my pie cutter for this.
- Brush the dough circles with milk,
- put a teaspoon of cherry jam in the middle,
- Fold up and press the edges firmly into place. (I also do this with my pie cutter)
- Place the cherry pods on a baking sheet lined with baking paper or permanent foil (does not need large gaps) and bake in the preheated oven at 175 ° C top / bottom heat for about 20 minutes.
- For the glaze, mix the icing sugar with the cherry juice and coat the slightly cooled cherry pockets with it. If necessary, sprinkle with a little sugar.
- These dumplings can of course also be filled with other jams or cooked fruit. I’ve also filled them with chocolate cream, chocolate bars cut into small pieces, and granola bars. Was delicious too. There are no limits to your imagination with these small bags.
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