Plum Butter Pockets

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Plum Butter Pockets
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation

Ingredients

for
6
Ingredients
500 grams starchy potatoes
150 grams soft butter
200 grams Pastry flour
50 grams Semolina flour
1 teaspoon Lemon peel (zest)
2 egg yolks
salt
250 grams Plum butter
1 Vanilla bean (cut in half and scraped)
1 tablespoon Rum
¼ teaspoon cinnamon
1 egg
50 grams breadcrumbs
powdered sugar (for dusting)
How healthy are the main ingredients?
potatosaltcinnamonegg

Preparation steps

1.

Peel the potatoes and rinse. Cook in a pot of boiling salted water for about 25 minutes. Drain and press through a ricer into a bowl. Let cool.

2.

Mix 50 grams (approximately 3.5 tablespoons) of butter with the flour, semolina, zest, egg yolks, and 1 pinch of salt. Add to the potatoes and knead to a smooth dough.

3.

Roll out on a slightly floured surface to 4 mm (approximately 1/8 inch) thin. Cut out circles to about 10 cm (approximately 4 inches) in diameter.

4.

Mix the plum butter, vanilla seeds, rum, and cinnamon. Place in the center of each cookie. Mix the egg with 1 tablespoon of water and brush the egg wash around the edge of the cookie. Fold the cookies in half and press the edges.

5.

Bring a large pot of salted water to a boil. Turn down the heat and boil the pockets for 4-5 minutes, until they rise to the surface. Remove from the water and drain.

6.

Heat the remaining butter in a pan and cook the breadcrumbs until golden brown. Carefully toss the pockets in the breadcrumbs. Serve dusted with powdered sugar.