Crispy Pockets with Sour Cream and Strawberry Jam

Preparation Time: 30 minutes
Cooking Time: 50 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 12

A delicate pastry that melts in your mouth, filled with homemade strawberry jam. So delicious that you cant stop eating…

Cream the softened butter and sugar until fluffy. Add sour cream, egg yolk, and salt. Mix well. Gradually add the flour and knead into a smooth dough. Wrap the kneaded dough in plastic wrap and let it rest in a cool place for half an hour.
While the dough is resting, prepare the strawberry jam. Place cleaned and diced strawberries, regular sugar, and vanilla sugar in a pot and slowly heat. Once it boils, cook for 20 minutes.
Remove the pot from the heat and add lemon balm leaves (optional) to the strawberries. Blend with an immersion blender. If the jam seems too thin, cook it a bit longer. Let the prepared jam cool. Before using it as a filling, mix in a little ground walnuts, hazelnuts, or almonds to slightly thicken it and prevent it from leaking out during baking. If the jam is already thick, skip this step.
Lightly flour the counter and place the cooled dough on it. Roll it out to a thickness of 3 millimeters.
Cut the rolled-out dough into squares. Place a teaspoon of jam in the center of each square.
Bring the opposite corners of the squares together and carefully fold them to form pockets. Place the pockets on a baking sheet lined with parchment paper. Bake in a preheated oven at 170 degrees Celsius for 12 to 15 minutes.
Let the baked pockets cool, then dust them with powdered sugar, arrange them on a plate or platter, and serve.