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🍽️ Camembert Pockets with Pear and Lingonberries

106 kcal · 30 min · 4 servings

Ingredients

• 350 g flour
• 1 tsp salt
• 2 tbsp oil
• 200 ml water
• 200 g Camembert
• 200 g pears (1 pear)
• 2 tbsp cranberries (from the jar)
• flour (for rolling out)
• 1 egg white

Instructions

1. 1. Mix the flour with the salt in a bowl.
2. 2. Add the oil and the water.
3. 3. Work the mixture with the dough hooks of your hand mixer until everything is well combined.
4. 4. Knead the dough briefly by hand into a smooth, soft ball.
5. 5. Cover the dough ball or wrap it in cling film.
6. 6. Let the dough rest for about 30 minutes.
7. 7. Cut the Camembert into small cubes.
8. 8. Quarter the pear.
9. 9. Peel the pear quarters.
10. 10. Remove the core of the pears.
11. 11. Dice the pears into small pieces as well.
12. 12. Put the Camembert, the pear cubes, and one tablespoon of lingonberries into a bowl.
13. 13. Mix the filling ingredients in the bowl.
14. 14. Preheat the oven to 225 degrees.
15. 15. Set the oven to gas setting 4 to 5 or fan-assisted 200 degrees.
16. 16. Line a baking tray with baking paper.
17. 17. Sprinkle some flour on the work surface.
18. 18. Roll the dough out thinly into a rectangle.
19. 19. The rectangle should be approximately 40 by 50 centimeters.
20. 20. Cut out circles with a diameter of about 12 centimeters from the dough.
21. 21. Place about one teaspoon of filling in the center of each dough circle.
22. 22. Brush the edge of the dough with egg white.
23. 23. Fold the dough over the filling.
24. 24. Press the edges together slightly.
25. 25. Leave a small opening at the top.
26. 26. Place the pockets on the prepared baking tray.
27. 27. Bake the pockets on the middle rack.
28. 28. Bake them for 15 to 18 minutes.
29. 29. Let the pockets cool down slightly.
30. 30. Decorate the pockets with the remaining lingonberries.
31. 31. Serve the pockets while still lukewarm.

Nutrition per serving

• kcal: 106
• Protein: 4 g · Fett/Fat: 3 g · Carbs: 15 g