apple pockets

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Warm the milk lukewarm. Put the flour in a bowl, make a depression in the middle and crumble the yeast into it. Add 2 tablespoons of sugar and milk and mix with some flour. Cover the pre-dough and let it rise in a warm place for about 20 minutes. Add 70 g sugar, salt, eggs and fat to the pre-dough.

2. 2

   Knead with the dough hook of the hand mixer to a smooth yeast dough and let it rise again for about 30 minutes. Knead the dough once more and roll out rectangularly (50 x 30 cm) on a floured work surface. Cut the dough sheet into 15 squares. Put 1-2 teaspoons of apple compote in the middle of each square. Brush the edges with milk and fold the squares into a triangle. Press the edges well with a fork. Put them on a baking tray covered with baking paper and let them rise for about 10 minutes. Heat the oil in a pot. Mix icing sugar and lemon juice to a smooth thick icing. Add apple pockets in portions to the hot oil and deep-fry for 7-10 minutes, turning until golden brown.

3. 3

   Press the edges well with a fork. Put them on a baking tray covered with baking paper and let them rise for about 10 minutes. Heat the oil in a pot. Mix icing sugar and lemon juice to a smooth thick icing. Add apple pockets in portions to the hot oil and deep-fry for 7-10 minutes, turning until golden brown. Remove with a skimmer and let it drip off on kitchen paper. Brush the apple pockets with icing immediately and serve lukewarm

4. 4

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
300 kcal

CARBS
43 g

FATS
12 g

PROTEINS
5 g