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
Print Recipe
Pin Recipe Instructions
- Sieve the flour into a bowl, add the sugar and yeast and mix well.
- Then add milk, butter and egg yolk and knead everything into a smooth dough. let rise for about 1 hour.
- Then roll out the dough thinly and cut into rectangles of approx. 10 x 10 cm.
- Mix the mascarpone with the sugar and lemon zest until creamy.
- Beat the egg white until stiff and fold into the mascarpone together with the raspberries.
- 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.
- Beat the egg yolks with milk, brush the pockets with it and bake at 200 ° C for about 15 minutes until golden.
- Caution: Do not use too much filling, otherwise the pockets will burst open easily!
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