Summary

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

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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!