Curd Cranberry Pockets

A simple but delicious cake recipe:

For the filling:

Cream 50 g butter and 50 g sugar with the whisks of a mixer in 3-5 min until frothy. Add 1 egg yolk and 1 pk. vanilla sugar and fold in carefully. Stir in 250 g curd cheese and 20 g flour. Whip egg whites with 1 pinch of salt until stiff and fold into curd mixture.

For the dough:

Mix 400 g flour with the baking powder. Add 250 g curd cheese, 90 ml milk, oil, 1 pinch of salt and 100 g sugar and knead with the dough hook of the mixer to a smooth dough.

Roll out on a lightly floured surface to a rectangle of 60×40 cm and cut into 8 rectangles of 20×15 cm each. Place one-eighth of the curd mixture and one-eighth of the cranberry jam on the bottom half of each pastry sheet. Leave a 2 cm wide border free. Mix the egg yolks with the remaining milk and brush the edges with it. Fold the top half of the dough over the filling and press the edges firmly with a fork. Place dumplings on a baking sheet lined with parchment paper, brush with egg milk and prick with a fork.

For the crumble, knead 60 g butter, 50 g sugar, 1 pk. vanilla sugar and 80 g flour into coarse crumbles and spread evenly on the pockets.

Bake in the heated oven at 200 °C on the 2nd rack from the bottom for 20 minutes (gas 3, convection oven 180 °C).

Also good with raspberry jam.

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