Mini Jam Pockets
If you want to surprise your guests or family with perfect bite-sized cookies, then mini jam pockets are ideal for such an occasion. Making them requires some patience, as the pockets are very small and each one needs to be filled individually. However, all the effort and time will be richly rewarded when you take a bite into them.
Details
- Preparation Time: 45 minutes
- Cooking Time: 15 minutes
- Difficulty: 2
- Spiciness: 0
- Number of Servings: 8
Ingredients
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200 g Flour, Wheat, bread flour
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250 g Flour, Whole wheat
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200 g Butter, unsalted
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1 pinch Salt, table
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50 g Oil, vegetable oil, canola
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50 g Sugar, white
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180 g Sour cream
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pieces Flour, Wheat, bread flour
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pieces Marmalade, orange
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pieces Powdered sugar
Steps
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Mix the flour, butter, and salt to form a crumbly dough. Add oil, sugar, and sour cream (or pressed cottage cheese) and knead the dough until it is smooth and doesn’t stick to your hands.
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Sprinkle a little flour on the work surface and place the dough on it. Roll it out to about 3 mm thickness. Use a round cookie cutter to cut out circles from the rolled dough, approximately 10 cm in diameter.
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Fold each circle in half and press the center with a wooden stick (I used a chopstick) to create 2 pockets, as shown in the picture.
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Fill each pocket with jam (you can also use another filling) and carefully seal it with your fingers, a fork, or a pastry cutter. If using homemade jam, add a little cookie crumbs or ground nuts/hazelnuts/almonds to thicken it slightly. I added some chocolate powder.
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Place the filled pockets on a baking tray lined with parchment paper. Bake them in a preheated oven at 180°C for about 15 minutes. Baking time may vary depending on the oven, so keep an eye on them to avoid overbaking.
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Dust the baked pockets with powdered sugar before serving.
Nutrition Information (Per 100g)
- Calories: 427.9 kcal
- Fat: 27.15 g
- Saturated Fat: 13.3 g
- Carbohydrates: 40.02 g
- Sugars: 5.79 g
- Protein: 6.12 g
- Fiber: 3.11 g