Raspberry – Mascarpone Bags

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 1 hr 30 mins
Course Baking
Cuisine European
Servings (Default: 25)

Ingredients

  • 400 g flour
  • 50 grams sugar
  • 1 packet yeast (dry yeast)
  • 200 ml milk
  • 2 tablespoon butter, melt
  • 1 egg yolk

For the filling:

  • 250 g mascarpone
  • 100 g suar
  • 1 lemon (s), the grated zest
  • 2 egg whites
  • 250 g raspberries

For painting:

  • 2 Table spoons milk
  • 1 egg yolk
Raspberry – Mascarpone Bags
Raspberry – Mascarpone Bags

Instructions

  1. Sieve the flour into a bowl, add the sugar and yeast and mix well.
  2. Then add milk, butter and egg yolk and knead everything into a smooth dough. let rise for about 1 hour.
  3. Then roll out the dough thinly and cut into rectangles of approx. 10 x 10 cm.
  4. Mix the mascarpone with the sugar and lemon zest until creamy.
  5. Beat the egg white until stiff and fold into the mascarpone together with the raspberries.
  6. Put a dollop of approx. (3 / 4- 1 tablespoon) filling on each piece of dough and moisten the edges a little. Fold into a rectangle or triangle (as you like), press down well (!!) and place on a prepared tray.
  7. Beat the egg yolks with milk, brush the pockets with it and bake at 200 ° C for about 15 minutes until golden.
  8. Caution: Do not use too much filling, otherwise the pockets will burst open easily!

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