Pot Pie Pocket

Ingredients

• 500 g flour
• 30 g yeast
• 50 g sugar
• 200 ml milk
• 0.5 tsp Salt
• 60 g soft butter
• 2 Eggs
• 200 g cold butter
• 80 g Butter
• 100 g sugar
• 2 Eggs
• 1 Tbsp vanilla sugar
• 0.5 lemon (unpeeled)
• 1 tbsp Cornstarch
• 2 tbsp rum
• 300 g quark (20% fat)
• raisins (optional)
• 1 Egg white
• powdered sugar (for dusting)

Instructions

1. 1.

   Sift the flour into a bowl and form a well in the center. In the well, crumble the yeast, add 2 tsp sugar, and stir with a bit of milk and flour to make a small dough; dust with flour and cover to let rise in the refrigerator for about 15 minutes.

2. 2.

   Place the soft butter, salt, eggs, vanilla sugar, remaining sugar, and grated lemon zest on the rim of the bowl and knead everything into a single dough (hand mixer). Add enough milk so that the dough has a soft texture but is not sticky.

3. 3.

   Cover the dough and let it rise in a cool room for about 45 minutes until doubled in size.

4. 4.

   Roll the entire dough into a rectangle about 0.75 cm thick. Cover half of the dough surface with thin butter slices, fold the other half over, press the edges slightly together. After the two open sides, roll the dough into a long strip lightly until the sheet is about 1 cm thick. Fold each end almost to the middle inward and fold again so that the dough layers four times. Chill for 30 minutes.

5. 5.

   Repeat the folding process twice more: roll the dough into a 1 cm thick strip after the two open sides, fold ends toward the center, fold in the middle, chill for 30 minutes between each round and also after the last turn.

6. 6.

   When rolling, beat more than press! Beat leftover dough together instead of kneading. The butter layers must remain intact to keep the pastry flaky.

7. 7.

   For the filling, cream the butter. Alternate beating sugar and eggs. Then add vanilla sugar, grated lemon zest, cornstarch, rum, and quark in sequence. Add raisins if desired.

8. 8.

   Preheat the oven to 200°C (fan). Line a baking tray with parchment paper.

9. 9.

   Roll the puff pastry dough about 0.5 cm thick into a rectangle. Cut the dough into squares. Place the filling in the center of each square. Brush the edges with egg white and stack them one on top of another in order. When all pockets are formed, brush them with yolk and bake for 15-20 minutes until golden brown.

10. 10.

    Before serving, dust the pastries with powdered sugar.