Buy all ingredients right below the recipe
Ingredients
- 250 g curd cheese (semi-skimmed)
- 250 g plain wheat flour
- 250 g room temperature butter
- 400 g Powidl
- 1 pinch salt
- Powdered sugar for dusting
- Baking paper
- Cling film
Method
- 1Preheat the oven to 170 °C (top/bottom heat). Line a baking sheet with baking paper.
- 2Place curd cheese, flour, soft butter, and a pinch of salt in a mixing bowl. Using the dough hook of a stand mixer or by hand, knead for about 3 minutes until a smooth, pliable dough forms.
- 3Wrap the dough in cling film and place it in the freezer for about 5 minutes so it's easier to work with later.
- 4Lightly flour the work surface. Roll out the dough to about 2 mm thick. Cut out circles with a round cutter (approx. 10 cm diameter). Recombine the remaining dough, roll it out again, and cut out more circles until all the dough is used.
- 5Place a dollop of Powidl (approx. 20 g) in the center of each circle. Fold the dough circles in half to form crescent shapes. Press the edges firmly together so that the filling does not leak out during baking.
- 6Place the pockets on the prepared baking sheet and bake in the preheated oven for about 15 minutes until golden brown.
- 7Generously sprinkle the still warm curd cheese pockets with powdered sugar or roll them in it, and ideally enjoy them lukewarm.
