Cherry Pockets Without Puff Pastry

Summary

Prep Time	45 mins
Cook Time	15 mins
Total Time	1 hr
Course	Dessert
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough:

150 g low-fat quark
100 ml oil, neutral, e.g., rapeseed or sunflower oil
1 egg (s), alternatively 5 tablespoon milk
2 Table spoons milk
75 g suar, optionally with a portion vanilla suar
300 g wheat flour
0.5 ½ pack baking powder
possibly lemon juice or lemon zest to refine

Also:

Instructions

Drain the cherries. Hold back some of the juice so that you can stir the starch later.
Heat the remaining juice in a saucepan. When the liquid boils, stir 1 - 2 tablespoons of starch with the cold cherry juice until smooth and stir in with the whisk in the saucepan. The mass becomes thicker the more starch is used. Fold in the cherries and let cool.
Note: The cherry sauce becomes a little firmer when you bake it. The cherry sauce should drip lightly from the spoon for filling.
Preheat the oven to 200 ° C top / bottom heat.
Knead the remaining ingredients into a smooth dough that can be rolled out and no longer sticks. If you don`t have an egg, you can replace it with 5 tablespoons of milk, but you may need more flour.
Now roll out the dough as thinly as possible (approx. 3 - 5 mm) and cut into squares. For 10 cm squares I always put 5 cherries in the middle and put 1 teaspoon cherry sauce on top. Then you can either fold them into triangles or rectangles. Press the edges firmly, otherwise the pockets will leak during baking.
For more tan, you can brush the pockets with egg yolk and milk.
Bake the dumplings for 10-15 minutes at 200 ° C top / bottom heat and then dust with powdered sugar.

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