Beninese pocket
Ingredients for pockets
- Flour 2 ½ cups
- Butter 6 ounces
- Egg 1
- Egg white 1
- Granulated sugar 2 tbsp
- Caster sugar 4 tbsp
Ingredients for filling
- Chopped glazed cherries ½ cup
- Almonds and pistachio chopped ½ cup
- Chocolate chips ¼ cup
- Butter 2 tbsp
- Caster Sugar 2 tbsp
Method
- Line 2 baking sheets with butter paper mix together all ingredients in a bowl Chopped glazed cherries ½ cup, Almonds and pistachio chopped ½ cup, Chocolate chips ¼ cup, Butter 2 tbspCaster Sugar 2 tbsp, preheat oven to 180 degree C. in a bowl combine flour, caster sugar mix in butter, eggs, mix the dough to a paste, wrap and chill for 30 minutes, roll out the dough quarter inch thick and cut into 2 inches square, place 1 tbsp of filling in the center of each square for each corner into the centre press to seal, brush the squares with egg whites, sprinkle with granulated sugar, bake for 20 minutes, remove on wire rack, cool store in an air tight container for 1 week.
Comments