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🍰 Cherry Almond Pockets

612 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Heat 250 milliliters of milk in a pot until it is lukewarm.
  2. 2. Crumble the yeast into the warm milk and stir in 1 tablespoon of sugar until dissolved.
  3. 3. Cover the pot and let the mixture rest for about 15 minutes.
  4. 4. In a large bowl, mix flour, 85 grams of sugar, a pinch of salt, softened butter, and 1 egg with the yeast milk.
  5. 5. Knead the ingredients into a smooth dough.
  6. 6. Cover the dough and let it rise in a warm place for about 60 minutes.
  7. 7. Drain the cherries in a sieve and catch the juice in a pot.
  8. 8. Bring 250 milliliters of the reserved cherry juice together with 150 milliliters of milk to a boil.
  9. 9. Smoothly mix the remaining milk with the leftover sugar and vanilla pudding powder in a separate bowl.
  10. 10. Stir this milk-sugar mixture into the boiling cherry milk while stirring constantly.
  11. 11. Let the pudding mixture cook for about 1 minute while stirring.
  12. 12. Remove the pot from the heat and let the pudding cool while stirring occasionally.
  13. 13. Preheat the oven to 160 degrees Celsius fan.
  14. 14. Toast the almond flakes in a non-stick pan without fat over medium heat for about 3 to 4 minutes.
  15. 15. Knead the risen dough briefly again.
  16. 16. Divide the dough on a lightly floured work surface into 10 equal portions.
  17. 17. Roll each portion individually into a square with a side length of about 15 centimeters.
  18. 18. Place some cherry pudding, a few cherries, and toasted almond flakes in the center of a square.
  19. 19. Fold the four corners of the square towards the center and press the edges together gently to seal the pocket.
  20. 20. Place the finished pockets on two baking sheets lined with parchment paper.
  21. 21. Let the pockets rise on the sheets for another 10 minutes.
  22. 22. Separate the last egg and lightly beat the yolk.
  23. 23. Brush the tops of the pockets with the egg yolk.
  24. 24. Bake the pockets in the preheated oven for about 20 minutes until golden brown.
  25. 25. Swap the baking sheets in the oven after about 10 minutes so they bake evenly.
  26. 26. Let the finished pockets cool completely on a wire rack.

Nutrition per serving