Pockets from Non-Rising Dough with Yeast, Quark, and Plum Jam

15 PIECES

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INGREDIENTS FOR THE DOUGH

400 g coarse flour
100 g plain flour
1 cube fresh yeast (42 g)
1 egg and 1 yolk at room temperature
250 g butter at room temperature (taken out of the fridge about 1 hour before)
2 tablespoons powdered sugar
1 vanilla sugar
Zest of 1 lemon
2 – 4 tablespoons lukewarm milk
Pinch of salt

INGREDIENTS FOR THE QUARK FILLING

250 g (1 block) quark (not in a tub)
1 small egg
4 tablespoons sugar
4 g vanilla pudding powder

INGREDIENTS FOR THE PLUM JAM FILLING

220 g plum jam
1 tablespoon rum (domestic)
1 tablespoon ground almonds

INGREDIENTS FOR FINISHING

1 egg for brushing before baking
2 tablespoons butter
1 tablespoon rum
1 tablespoon powdered sugar

YOU WILL ALSO NEED

Baking paper

INSTRUCTIONS

1
Make a well in the flour and crumble the yeast into it. Sprinkle with sugar and add salt to the side. Add the egg, lemon zest, and use milk to knead the dough by hand or in a mixer. The dough's consistency is closer to shortcrust pastry than traditional rising dough. Wrap in cling film and place in the fridge for half an hour to an hour.
2
Prepare the fillings – mix all the ingredients in a bowl.
3
Then roll out a thin sheet (about 2 mm thick) or smaller sheets – take a piece of dough each time – on a lightly floured surface and measure regular squares with a ruler.
4
Mentally divide each square into 4 quarters, but cut only two lines in the bottom right quarter, so that you do not separate this quarter from the whole (i.e., the cut does not meet in the center). Place a dollop of filling on the opposite quarter and cover the filling with the cut opposite quarter. Work carefully with the dough, as it is not as elastic as traditional rising dough. Cut the remaining two quarters into strips leading from the edge of the dough towards the covered quarter. Alternately fold the strips from one side and the other over the covered quarter.
5
Arrange the pockets on a baking sheet lined with parchment paper, brush with beaten egg, and bake for about 20 minutes at 170˚ C.
6
After removing from the oven, brush with a mixture of melted butter, sugar, and rum.

Tip

From the dough, you can easily create filled crescents instead of pockets. Roll out a round sheet, which you divide like a pizza. Place a dollop of filling on the bottom wider base of each 'triangle' and roll towards the center. Gently press the edges with your fingers to keep the filling closed.

Under Cake Pressure

Behind the blog Under Cake Pressure are two sisters united by a passion for creating desserts. Veronika and Alžběta create exclusive recipes for Rohlik, so you can also enjoy their treats!