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Viennese Jam Pockets

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Recipe

 

Yield

1 batch

Prep

25 min

Cook

20 min

Ready

1 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 ¼ cups butter
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cup sugar
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2 each egg yolks
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1 each egg yolks
lightly beaten
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1 teaspoon orange zest
grated
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2 teaspoons vanilla extract
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3 ¼ cups all-purpose flour
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1 ½ cups fruit jam
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1 tablespoon water
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2 each egg whites
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Ingredients

Amount Measure Ingredient Features
296 ml butter
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158 ml sugar
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2 each egg yolks
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1 each egg yolks
lightly beaten
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5 ml orange zest
grated
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1E+1 ml vanilla extract
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769 ml all-purpose flour
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355 ml fruit jam
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15 ml water
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2 each egg whites
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Directions

Cream the butter and sugar together by beating them against the side of a bowl with a wooden spoon or by using an electric mixer at medium speed until the mixture is light and fluffy.

Rub the hard-cooked egg yolks through a sieve with a wooden spoon, then stir them, the egg yolk, orange peel, vanilla and salt into the butter-sugar mixture.

Add the flour ½ cup at a time; stir until the mixture becomes a slightly stiff dough.

Shape the dough into a ball, wrap it in wax paper or plastic wrap and refrigerate it for about an hour.

On a lightly floured surface, roll the dough out into a 15- inch square about ⅛ inch thick.

With a pastry wheel or sharp knife, cut the large square into 3-inch squares.

Drop a teaspoon of jam onto the center of each square.

Then lift a corner of each square and fold it over the opposite corner, forming a triangle.

Seal the edges by pressing them firmly with the tines of a fork, then refrigerate them for 30 minutes.

Preheat the oven to 350℉ (180℃).

With a pastry brush or paper towel lightly butter two 14x17-inch baking sheets, sprinkle a handful of flour over the butter, and knock out the excess flour by striking the inverted sheet against the edge of a table.

Arrange the chilled triangles on the baking sheets, leaving at least ½-inch of space between them.

Gently prick the center of each triangle with a fork.

Mix the water and the egg whites together by beating them lightly with a fork.

Then, with a pastry brush, coat each triangle lightly with egg white mixture.

Bake the triangles on the middle shelf of the oven for 10 or 15 minutes, or until they are lightly browned.

Remove them from the baking sheets with a metal spatula and cool them on a cake rack before serving.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 212g (7.5 oz)
Amount per Serving
Calories 101352% from fat
 % Daily Value *
Total Fat 59g 90%
Saturated Fat 37g 183%
Trans Fat 0g
Cholesterol 153mg 51%
Sodium 411mg 17%
Total Carbohydrate 37g 37%
Dietary Fiber 3g 11%
Sugars g
Protein 22g
Vitamin A 35% Vitamin C 1%
Calcium 3% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
 

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