Plum pockets
Description
The recipe will not take much time. Preparation: wash the plums, remove the pits, and chop finely. Line a baking sheet with parchment paper. Preheat the oven to 180°C. Yeast dough: thoroughly mix the flour with the yeast in a bowl. Add the remaining ingredients (sugar, vanilla sugar, salt, milk, and 50 g butter) and mix with a mixer on the lowest speed, then on the highest speed for about 5 minutes, until you have a smooth, even dough. Cover the dough and leave it in a warm place until it has visibly risen. Dust the dough with flour, shape it into a 24 cm roll, and cut into 12 slices about 2 cm wide. On a floured surface, roll each slice into a circle (approx. 12 cm diameter). Filling: mix the plum pieces with jam and nuts (70 g). Spread 1 tablespoon of filling on each piece of dough. Brush one edge of the dough with milk and fold the other half over to cover. Press the edges of the pockets with a fork. Brush the plum pockets with milk, sprinkle with the remaining chopped hazelnuts, and place on the baking sheet. Put the baking sheet in the lower third of the oven. Baking time: about 20 minutes. Transfer the plum pockets on the parchment to a wire rack. Glaze: sift the icing sugar and mix with lemon juice to a thick paste. Melt and stir in 10 g butter. Brush the hot pastries with the mixture and leave to cool. Serve warm or chilled. Perfect with tea.