"No special culinary skills are needed for this quick and easy desert. It’s fresh and fruity with sweet-sour taste. And off course you can replace the apricots for any other fruit – nectarines, peaches, pears, plums….. These pockets are ideal for picnics, school lunches or just a treat with a good cup of coffee."
Ingredients for 12 pockets:
275 g cottage cheese/quark/curd cheese
1 cup sour cream
6 apricots
1 egg
2 rolls puff pastry
6 spoons semolina
Also:
caster sugar
275 g cottage cheese/quark/curd cheese
1 cup sour cream
6 apricots
1 egg
2 rolls puff pastry
6 spoons semolina
Also:
caster sugar
Method:
- In a bowl mix together cottage cheese, sour cream and a good half of a beaten egg. Add semolina and leave it to rest for 30 minutes in the fridge.
- Roll out the puff pastry and cut it into 6 pieces/squares (2 rolls=12 pieces).
- On each piece put 1 spoon of the mixture and cover it with ½ of the apricot.
- Fold up the corners to the centre and stick them together to form the pocket.
- Coat the pockets with the rest of the beaten egg.
- Bake the pockets at 180°C for 30 minutes.
- When cooled, dust with caster sugar.
