Plum Jam Pockets

INSTRUCTIONS

• 1
  Melt the butter, add the milk to it, and let it cool slightly.
• 2
  Sift the flour and sugar and mix them with the spices, salt, and yeast. Add the egg yolk and slightly cooled butter with milk to the bowl and work into a dough. It is quite dense but elastic. Cover the bowl with a cloth and let the dough rise for one hour in a warmer place without drafts.
• 3
  Roll out the risen dough to a thickness of 3 mm, trying to use as little plain flour as possible and roll it out as precisely as possible into a rectangular shape. Cut the sheet into squares with sides of 6.5 cm. Place less than a teaspoon of plum jam in the center of each square, fold the corners to the center. Place half an almond on the dough joint and gently press it into the dough.
• 4
  Place the pockets on a baking sheet lined with parchment paper about two centimeters apart. Bake for 15 to 18 minutes in an oven preheated to 160°C with a fan. Immediately after baking, brush with egg yolk whisked with milk, rum, and a little powdered sugar. Let dry and cool on a rack.