Fruit Pockets

A simple but delicious cake recipe:

Drain fruit well, perhaps cut in half. Mix the egg whites with 1 tbsp. water. Brush the dough sticks for black and white pastry on one side each. Press all dough sticks together to form a rectangle. Roll out on floured surface to just under 1/2 cm thick. Divide into squares (1 per piece), brush edges with egg white. Sprinkle a portion of bread crumbs in the center of each piece of dough. Spread the fruit evenly on top. Fold dough over fruit from one corner, pressing edges firmly to smooth. Place the pockets on a baking sheet lined with parchment paper. Bake in the oven (electric oven: 200 °C , convection oven: 170 °C , gas: level 3) for about 25 minutes. Cool on a cooling rack. Bring to the table dusted with powdered sugar.

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