Tangerine pockets with casting

Name: Tangerine pockets with casting
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 3 peeled mandarins (360 g); 25 g Apricot Jam; 125 g Low-fat curd; 24 g + 24 g fructose; 4 TABLESPOONS Oil; 4 TABLESPOONS low-fat milk; 240 g + some flour; 1 coated Tsp Baking Powder; 1-2 TEASPOONS Orange juice; baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

3 peeled mandarins (360 g)
25 g Apricot Jam
125 g Low-fat curd
24 g + 24 g fructose
4 TABLESPOONS Oil
4 TABLESPOONS low-fat milk
240 g + some flour
1 coated Tsp Baking Powder
1-2 TEASPOONS Orange juice
baking paper

Directions

1
Chop the mandarins into small pieces. Mix with jam. Mix quark, 24 g fruit sugar, oil and milk. Mix 240 g flour and baking powder and knead. Roll out to a rectangle (approx. 20 x 32 cm) on a little flour. Cut into 8 pieces (approx. 8 x 10 cm)
2
Put about 1 tablespoon of mandarins on each piece. Fold over from the broad side. Press the edges together and cut a little, if necessary. Place on a baking tray covered with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for about 25 minutes. Allow to cool down
3
Stir orange juice and 24 g fructose until smooth. Cover pockets with it. Leave to dry