Summary

Ingredients

For the dough:

• 300 ml cream
• 300 ml milk
• 35 g yeast, fresh
• 800 grams flour
• 1 teaspoon, heaped salt

Also:

• 1 pumpkin (se), (Hokkaido)
• 1 apple
• 180 g suar
• 80 g flour
• Powdered sugar, for dusting

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Instructions

1. For the yeast dough, warm the milk with the cream, mix the salt with the yeast and let stand briefly until the yeast liquefies. Then make a dough out of the flour, milk cream and yeast. If the dough still sticks, add a little more flour. Cover and let the dough rise in a warm place until the dough has doubled.
2. Meanwhile you can prepare the filling. Bake the pumpkin in the oven at 120 degrees for about 20 minutes. Let cool a little, then peel and cut into small cubes. Peel and core the apple, cut into cubes and mix with the pumpkin cubes.
3. Mix the sugar with the flour in an extra bowl. Preheat the oven to 180 degrees circulating air.
4. When the dough is ready, the dough is divided into 60 g balls, which are covered with a kitchen towel.
5. Always take a ball and roll it out into a square on the worktop. You can also press the dough flat with your hand.
6. Then put a heaped tablespoon of the filling in the middle and a level tablespoon of the sugar / flour mixture. Then all 4 corners are pressed together in the middle and the openings are closed. The bags are placed on a baking tray lined with baking paper and are baked immediately. If you let them go, the pockets will open while baking.
7. Bake the bags in 12-15 minutes. Or until they are golden brown. Then they are dusted with powdered sugar.