Fruit Pockets with Apricot Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 10 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g apricot jam or another fruit puree
- 50 g butter, room temperature
- 250 g quark, (40%)
- 250 g flour
- 1 pinch (s) salt
For the sauce:
- 8 apricot (s), soft or 1 can apricots
- 0.5 ½ pack vanilla sugar
Also:
- 3 tablespoon butter
- 2 tablespoon sugar
- 4 tablespoon breadcrumbs
Print Recipe
Pin Recipe Instructions
- Knead the butter, quark, flour and a pinch of salt to form a smooth dough. Let the dough rest a little.
- Cut off a portion of the dough, shape it into a ball, use the rolling pin to roll out the dough in a circular shape with a diameter of 8-10 cm. Put 1 teaspoon of fruit pulp in the middle of each circle, fold into a half moon. Press the edges well.
- Put the bags in boiling water and let them steep for 15-20 minutes.
- Just before the end of the cooking time, put the butter in a pan, let it melt, add the sugar and let it dissolve. Add breadcrumbs and stir everything together.
- Peel and core the apricots with an asparagus peeler, add vanilla sugar and puree with a hand blender. When using canned apricots, place them in a sieve, drain and puree with 1 tablespoon of juice and vanilla sugar.
- Take the bags out of the water with a slotted spoon, place them in the pan and cover with breadcrumbs. Carefully remove and serve with the apricot sauce.
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