John Myers
Ingredients for 1 servings:
- 500 g flour
- 500 g margarine
- 500 g layered cheese or low-fat quark
- 250 g powdered sugar
- 1 lemon(s), juice
- Flour for the work surface
- 1 jar plum jam
Instructions
Working time approx. 1 hour 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 14 hours 30 minutes
simple pockets filled with sweet or savory
Knead the flour, margarine, and layered cheese or low-fat quark with a food processor or hand mixer until you have a slightly sticky dough. If the dough is too sticky, add a little more flour. It should come away easily from your fingers, but not be dry. Shape the dough into a ball, wrap it in cling film, and refrigerate for at least two hours, preferably overnight. Remove the dough from the refrigerator, divide it into four pieces, and roll each out on a floured surface to a thickness of about 2-3 mm. Divide into approximately 15 rectangles and place a small teaspoon of plum jam in the center of each rectangle. Fold each rectangle into a pocket and press the edges down firmly. The jam should be relatively firm so it doesn’t leak during baking. Preheat the oven to 180°C (fan oven, top/bottom heat: 200°C). Place the pockets in the center of the oven and bake for about 12 minutes until golden brown. The time may vary depending on the oven. In the meantime, prepare the next parcels. The dough yields 60 parcels on four baking sheets. Let the parcels cool thoroughly. Make a thick glaze from the powdered sugar and lemon juice and spread it on the parcels. Tip: Of course, you can use any other jam or, for example, thickened cherries as the filling, just make sure it’s not jelly. They also taste delicious with a hearty filling of minced meat or spinach and feta.
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