Ingredients for 4 persons (20 pockets)
½ kg potatoes
120 g flour
30 g semolina
80 g breadcrumbs
30 g finely grated hazelnuts
20 g butter
120 g Waldviertler goat’s milk cheese (grated)
Cook potatoes, peel, mash with a potato masher or ricer and allow to cool slightly. Add flour, semolina, egg and a pinch of salt to the mashed potatoes and knead into a soft dough. Let dough rest briefly, then roll out to 1 cm thickness and cut into circles approx. 8 cm in diameter (the easiest way is to use a glass). Place a teaspoon of plum jam in the middle of each circle and sprinkle the entire surface with grated Waldviertler goat’s milk cheese. Fold circles in half and seal by pinching the edges with a fork.
Drop pockets in boiling salt water and cook over low heat for about six to eight minutes. While the pockets are cooking, heat butter in a skillet, add breadcrumbs and hazelnuts and toast until golden brown. Remove pockets from water, let drain briefly and toss in the breadcrumb-hazelnut mixture.
Sprinkle with caster sugar and serve while still warm.
Preparation time: approx. 60 min.
Level of difficulty: easy