Yeast pockets with plums (diabetics)

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Warm the milk and dissolve crumbled yeast. Put flour, 90 g diabetic sweetener, salt and fat in flakes in a bowl. Add yeast milk and knead until smooth. Cover and leave to rise in a warm place for about 40 minutes

2. 2

   Stone the plums and cut them into small pieces. Mix 4 tablespoons apple drink and pudding powder until smooth. Boil up the rest of the apple drink, 40 g diabetic sweetener and 1/2 teaspoon cinnamon. Stir in pudding powder and bring to the boil again. Add plums and let cool down

3. 3

   Knead the dough again. Roll out to a rectangle (approx. 40 x 50 cm) on a little flour. Cut out 20 squares (approx. 10 x 10 cm). Separate the egg. Mix egg yolk and 2 tablespoons of milk. Place 1-2 tablespoons of plum compote in the middle of each square. Brush the edges with the egg white. Fold the dough pieces over to form a triangle. Press the edges lightly with a fork. Spread the dough pockets with egg yolk. Put them on a baking tray lined with baking paper and let them rise for another 15 minutes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-18 minutes. Let them cool down. Sprinkle with sweetener and cinnamon

4. 4

   Time required: approx. 1 3/4 hours

5. 5

   nutritional values: , 3 BE

6. 6

   You can exchange these ingredients:

7. 7

   Prepare the dough with 100 g sugar instead of diabetic sweetness. For the compote use normal apple juice and pudding powder as well as 40 g sugar. Dust the pockets with icing sugar instead of powdered sweetness

Nutrition Facts

KCAL
190 kcal

CARBS
33 g

FATS
5 g

PROTEINS
4 g