Summary

Ingredients

For the yeast dough:

• 200 ml milk
• 50 g butter
• 375 grams flour
• 1 packet yeast (dry yeast)
• 50 grams sugar
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 1 egg (s)

For the filling:

• 300 g strawberries
• 1 packet vanilla sugar
• 1 packet custard powder (vanilla)
• 40 g suar
• 500 ml milk
• some milk to brush on

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Instructions

1. To prepare the dough, warm the milk and melt the butter in it. For the dough, sieve the flour into a mixing bowl and mix carefully with the dry yeast. Add the remaining ingredients for the dough and the warm milk-fat mixture. Work the ingredients with a hand mixer (dough hook) briefly on first the lowest, then on the highest level in about 5 minutes to a smooth dough.
2. Cover and let the dough rise in a warm place until it has visibly enlarged.
3. For the filling, wash and clean the strawberries and cut into small pieces. Cook the pudding from powder, milk and sugar according to the instructions on the packet, allow to cool. Mix the strawberries and pudding.
4. Preheat the oven to 200 degrees.
5. Dust the dough lightly with flour, take it out of the bowl and knead again briefly on the lightly floured work surface. Roll out the dough thinly and cut out 14 circles each 12 cm in diameter. Spread the filling on half of each sheet of dough. Brush the edge of each sheet of dough with milk, fold the other half of the dough over it and press the edges well with a fork or a pastry card.
6. Brush the strawberry pockets with milk (sprinkle with almonds if you like) and place the strawberry pockets on two baking sheets each lined with baking paper.
7. Let all strawberry bags rise again in a warm place until they have visibly enlarged.
8. Then put in the oven and bake at 200 ° C for about 20 minutes.
9. Note: Since this is an own creation, I have nothing against suggestions for improvement.