Yeast Pockets Filled with Plums
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the yeast dough:
- 375 g wheat flour
- 1 packet yeast, (yeast dough guarantor)
- 50 grams sugar
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 200 ml milk
- 50 g butter, soft
For the filling:
- 300 g plums
- 200 g plum jam
- 70 g walnuts, chopped
- 0.5 ½ bottle rum flavor
- some cinnamon
For painting:
- some Milk
- 30 g hazelnuts, rated for sprinklin
- Icing sugar for a topping
Print Recipe
Pin Recipe Instructions
- Wash, stone and dice the plums. Cover two baking sheets with parchment paper and preheat the oven to 200 ° C.
- Mix the flour with the yeast and add the remaining dough ingredients. Knead everything well. Divide the dough into 12 pieces (each piece weighs approx. 60 g) and roll each piece into a circle with a diameter of approx. 12 cm on a floured work surface.
- Mix the plums with the plum jam, nuts and flavor. Place 1 tablespoon of the filling in the middle of the dough circles. Sprinkle a little cinnamon on each of the plums. Brush the edge of the pastry sheets with milk and fold the pastry circles into crescents. Press the edges well with a fork.
- Brush the plum pockets with milk and sprinkle the grated nuts on top. Place all of them on the baking sheets and bake for approx. 17 minutes each time in the lower third of the oven.
- For the very sweet ones, the pockets can be coated with icing.
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