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Soft and succulent pockets filled with cheese made from yeast dough: a versatile pastry for all occasions

Soft and succulent pockets filled with cheese made from yeast dough: a versatile pastry for all occasions


Delight in these soft, chewy cheese-filled pockets, each made from a smooth, easy-to-handle yeast dough. Filled with a creamy and sweet cheese blend, these pockets are a perfect blend of delicate dough and rich filling, making them a treat everyone will cherish.

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Why you'll love it:

  • Soft and chewy dough: The yeast dough is incredibly soft and easy to work with, providing a perfect envelope for a succulent filling.
  • Rich cheese filling: The combination of cheese, sugar and vanilla provides a soft, creamy texture that contrasts nicely with the light dough.
  • Versatility: These pockets can be adapted to different fillings, making them suitable for both sweet and savory preferences.

Perfect occasion: These cheese-filled pockets are ideal for breakfast, as a snack or served at brunch. They also make a wonderful addition to a picnic basket or as a homemade treat for gatherings and celebrations.

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Decorating Tips:

  • Elegant presentation: Brush each pocket with an egg and milk mixture before baking for a shiny, golden finish.
  • Serve in style: Place the pouches on a delicate serving tray covered with a lace doily for a touch of elegance.

Ingredients:

  • For the dough:
    • 250g of flour
    • 100 ml of lukewarm milk
    • 35g of sugar
    • 1/2 sachet of dry yeast (about 5 g)
    • 50 g butter at room temperature
    • 1 egg
    • A pinch of salt
    • Egg and milk for brushing

For the filling:

  • 250 g cheese (Quark or similar)
  • 70g powdered sugar
  • 1 sachet of vanilla sugar
  • 2 egg yolks

Directions:

  1. Prepare the dough:
    • Dissolve the yeast in the lukewarm milk with the sugar. In a food processor, mix everything with the flour, butter, egg and salt to form a smooth dough. Leave to rise for 1 hour.
  2. Make the filling:
    • Mix the cheese, powdered sugar, vanilla sugar and egg yolks in a bowl until creamy.
  3. Assemble the pockets:
    • Divide the dough into 8 equal parts (approximately 60 g each). Roll each part into a thin square.
    • Place 2 tablespoons of stuffing in the center of each square. Bring the corners to the center and secure them with a toothpick to ensure they hold during cooking.
  4. Pastry shop:
    • Bake at 180°C (356°F) for about 17 to 20 minutes or until golden and puffy.

Enjoy these delicious cheese-filled pockets, a simple yet elegant treat that is sure to impress at any gathering!


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