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🍽️ Crispy Plum Pockets with Yeast Dough

566 kcal · 30 min · 4 servings

Ingredients

• 250 g flour
• 100 g sugar
• 0.25 cube yeast
• 75 ml milk
• 40 g butter
• 6 sheets puff pastry (frozen) each 10x20 cm
• 400 g plums
• 150 g quark (20% fat)
• 2 egg yolks
• 0.5 untreated lemon (zested)
• 1 egg yolk (for brushing)

Instructions

1. 1. Mix flour, 50 grams of sugar, yeast, milk, and 20 grams of melted butter to form a smooth yeast dough.
2. 2. Let the dough rise in a warm place for 30 minutes until it has doubled in size.
3. 3. Line a baking tray with baking paper.
4. 4. Let the puff pastry sheets thaw at room temperature.
5. 5. Lightly flour your work surface and roll out the yeast dough to a size of 20 by 35 centimeters.
6. 6. Place one puff pastry sheet flat on top of the yeast dough.
7. 7. Fold the yeast dough over the puff pastry sheet from the long sides.
8. 8. Place a second puff pastry sheet on top.
9. 9. Fold the yeast dough over again so that the puff pastry is in the middle.
10. 10. Place the dough package in the refrigerator for 10 minutes.
11. 11. Take the dough out and roll it out again to 20 by 30 centimeters.
12. 12. Place two more puff pastry sheets on the dough.
13. 13. Place the package back in the refrigerator for a short time.
14. 14. Repeat the rolling and layering with puff pastry a third time.
15. 15. Chill the dough again after the third process.
16. 16. Roll the dough out finally into a square of 36 by 36 centimeters.
17. 17. Let the dough rest in the refrigerator for 15 minutes.
18. 18. Preheat the oven to 200 degrees.
19. 19. Wash the plums thoroughly.
20. 20. Remove the pits and cut the plums into quarters lengthwise.
21. 21. Mix the remaining melted butter with the quark (curd cheese).
22. 22. Stir the remaining egg yolks, sugar, and lemon zest into the quark mixture.
23. 23. Cut the dough into 16 equal squares.
24. 24. Place a spoonful of the quark mixture in the center of each square.
25. 25. Distribute the plum quarters evenly over the quark mixture.
26. 26. Fold the four corners of the square towards the center to form a pocket.
27. 27. Place the pockets on the prepared baking tray.
28. 28. Whisk the remaining egg yolk with a spoonful of water.
29. 29. Brush the pockets with the egg yolk mixture.
30. 30. Bake the pockets in the center of the oven with convection at 180 degrees for about 30 minutes until golden brown.

Nutrition per serving

• kcal: 566
• Protein: 8 g · Fett/Fat: 37 g · Carbs: 50 g