Ingredients
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For the pastry
For the filling
Method
-
The pastry
Quickly rub the flour, cold diced butter, egg, sour cream and a pinch of salt into a dough. Chill in the fridge for half an hour.
-
The filling
Break up the curd cheese with a fork, then mix it with the sugar, vanilla sugar and egg yolk. Add the drained raisins if using.
5 min -
Assembly
Roll the pastry out thinly and cut it into squares. Place a spoonful of filling in the centre of each square, fold over the edges and press them down with a fork.
10 min -
Brushing
Mix the egg white with the sour cream and brush the tops of the pockets with it.
2 min -
Baking
Place the pockets on a tray lined with baking paper and bake at 180°C until golden brown.
20 min -
Cooling
Let the pockets cool slightly after removing them from the oven, so the filling sets.
10 min
| Nutrient | Total (12 pieces) | 1 pieces |
|---|---|---|
| Energy | 3 060 kcal | 255 kcal |
| Fat | 167 g | 14 g |
| of which saturates | 95 g | 7,9 g |
| Carbohydrates | 316 g | 26 g |
| Protein | 77 g | 6,4 g |
| Fibre | 10 g | 0,9 g |
An estimate calculated from the raw weight of the ingredients. Calculated with approximate data: cottage cheese, vanilla sugar. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: gluten, milk, egg
May contain: sulphites (depends on the exact product used)
For sensitive digestion: flour, sour cream (lactose), cottage cheese (lactose), raisins (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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