Vegan Swiss Fastening Flans

Vegan Whole Wheat Fastenwähe (1 von 1)

Helau friends! Are you feeling the carnival vibe or aren`t you celebrating that event at all? In Bern – my hometown – the carnival just finished. But in Basel, a Swiss city with a very famous and well-known Mardi Gras, they just started celebrating today with the so-called “Morgenstreich”. Personally I am not that of a huge “Fasnacht” fan – that is how we call carnival in Switzerland – too many people, way too noisy and I don`t like the traditional “Guggen” music at all. Although I absolutely dig the idea behind this custom, which is to banish the cold season and to welcome spring. On my opinion it`s definitely time to kick winter to the curbs. I need some sunshine in my life! Sadly the actual situation here is more likely the contrary. The last few days have been really cold and grey. I can feel the coldness in my bones only by looking out of the window. That`s the disadvantage of living in a cold country, although it`s beautiful here. What is your opinion on this? Are you more of a winter type or do you prefer the warm months like I do?

vegan Whole Wheat Fastenwähe (1 von 1)

OK, enough complaining about the weather situation. Let`s get back to the main topic of this post. Maybe it`s not new to you, that “Fasnacht” also is about welcoming and celebrating the fasting period. The name itself might already suggest that though. During this period you can encounter some culinary highlights in Switzerland, which are sold everywhere. As for example “Fasnachts-Chüechli”, a special type of fried dough pastry, and the star of today`s post the “Fastenwähe”. The name “Wähe” may give the impression we are talking about a flan, but that is not the case here. Fastenwähe is a traditional baked good from Basel and it is based on a yeast-risen dough. Besides the yeast there`s also white flour, butter and milk in it and it`s given a cumin-egg wash in the end. In one sentence, Fastenwähe is made out of ingredients we don`t eat living a mainly vegan diet.

For that very reason, I would like to share a veganized version today. This recipe also is completely free of refined white flour, as it consists of whole wheat flour. You might think no big deal to replace white flour by whole wheat right? I almost agree, but there is a small trick you have to know when using whole wheat flour with white flour recipes. Namely you can not substitute white flour by whole wheat flour one-to-one. A lot of times you need to adjust the amounts of the ingredients as well. A whole wheat dough needs more liquid and sometimes also more yeast as a regular white wheat one. In some cases you also have to give the dough more time to raise. For this recipe I had to double the time. This is due to the high bran percentage of whole wheat flour. Also don`t be astounded by the fact, that a whole wheat dough will never have the same fluffiness and will never raise the same like a white flour dough. But at least it provides a way better attribution to a wholefood diet.

vegane Vollkorn-Fastenwähe (1 von 1)

Ingredients (for 5 flans):

  • 250g whole wheat flour, organic
  • 25g yeast, organic
  • 1 teaspoon salt
  • 200ml soy milk
  • 85g margarine, vegan
  • 50ml soy milk, for the wash
  • 3 tablespoons caraway seeds -> I only had cumin seeds, which isn`t exactly the same thing, but I definitely recommend to use caraway seeds.

Preparation:

  1. Mix the flour and salt in a bowl. Crumble the yeast over the flour.
  2. Add soy milk and margarine and knead until the dough is smooth.
  3. Put the dough in a bowl, cover with a kitchen towel and let rise at room temperature for 4 hours.
  4. Preheat the oven at 230 Celsius and place a parchment paper on a baking tin.
  5. Divide your dough in 5 evenly sized portions. Sprinkle some flour on a flat surface and roll out the 5 dough parts into an oval shape. Make 4 cuts for every flan.
  6. Place the flans onto your baking tin and carefully pull apart the cuts to make them wider. You can also cut out a little bit of the dough to make it similar to the traditional ones. Let rise for another 15 minutes.
  7. Give the flans a soy milk wash and sprinkle on some caraway seeds.
  8. Bake for 12 minutes on the middle rack of your oven.

There`s actually the possibility to prepare a bigger amount of flans and freeze them after baking. Like that you can take them out of the freezer and put them in the oven whenever you feel like eating some.

Read you soon,

Sarah

 

Vegan Heart-Shaped Tortellini with Pesto Rosso all`Arrabiata

Herzförmige Tortellini mit Pesto rosso alla arrabiata (1 von 1)

Have you ever made your own pasta so far? If yes, then you might already know that, although the whole process is quite time-consuming, it`s so worth it. Fresh homemade pasta is way better than store-bought.  You did not yet find the courage to try it out yourself? Don`t feel ashamed, I haven`t either up until now. What finally made me do it? Mainly two reasons, which I am about to tell you right now.

Did you know that yesterday was the national day of the tortellini? Of course we absolutely had to cook some of them this week. So I went to the supermarket with the aim to get a package. But who might have guessed it! Our supermarket didn`t have any vegan tortellini at all. Even the pasta dough wasn`t vegan. Here you got the first and main reason, why I decided to make my own tortellini.
Second I instantly fell in love with Bianca Zapatka`s heart shaped ravioli. After that there was no way I would miss on doing another Valentine`s Day inspired meal, but this time a savory one. And of course our supermarket didn`t sell any heart-shaped vegan tortellini either. And thus for reason nummero dos!

In case you are still on the search for a yummy Valentine`s Day dinner idea, these heart-shaped tortellini stuffed with spicy pesto rosso could do the trick for you. I didn`t convince you yet? Then let me tell you; this was one of the best pesto rosso I have ever eaten in my entire life! A little Italian sun began to shine deep in my heart. And in yours definitely too if you give this a try. Only disadvantage, you must have some spare time on your hand to creat this delicious Italian treat. But I`m 100% sure your sweetheart will love this and appreciate all your effort!

Heart Shaped Tortellini with Pesto Rosso alla arrabiata 1 (1 von 1)

Heart Shaped Tortellini with Pesto Rosso alla arrabiata (1 von 1)

You’re in on this? Wonderful, then let`s dive into the process of making these beauties.

Ingredients (for 2  servings of tortellini* & 1 jar of pesto):

  • 300-340g multi grain flour, organic
  • 1 teaspoon piri-piri infused salt or regular salt
  • 80ml water
  • 1 teaspoon olive oil
  • some flour to roll out the dough
  •  round cookie-cutter
  • 10-15g fresh basil leaves
  • 150g sun dried tomatoes, pickled in oil
  • juice of 1/2 lemon, organic
  • 2 red chili
  • 2 tablespoons tomato puree
  • 2 teaspoons chili infused oil
  • 2 pressed garlic cloves, organic
  • 90g of the oil the tomatoes were pickled in
  • 30g pine seeds
  • 1/2 teaspoon piri-piri infused salt or regular salt
  • a pinch of freshly ground black pepper
  • 1 piping bag or freezer bag
  • 100g cherry tomatoes, organic (optional)
  • a few fresh basil leaves (optional)

Preparation:

  1. Mix together flour, 1 teaspoon salt, water and olive oil in a bowl until you got a firm dough. Knead the dough until elastic, whereas the dough shouldn`t be too wet/soft. I first started with 300g flour and then had to add some more. Cover and let sit for 30 minutes.
  2. Prepare your pesto in the meantime. Therefor add all the ingredients all the way down to the black pepper into a jar. Puree using a hand-held blender. Alternatively you can also use a food processor or regular blender.
  3. Sprinkle some flour on a flat surface and roll out the dough as thin as possible. Use a pasta machine if you wish. I tried it with my machine but it didn`t work out for me, as the dough was full of holes afterwards. But who knows, maybe it`s working for you.
  4. Cut out dough circles using the cookie-cutter and place them on a baking sheet.
  5. Fill the pesto into the piping bag or freezer bag. If you are using the freezer bag you will need to cut off one edge and that`s about all the difference to the piping bag. Pipe a small amount of the pesto onto the middle of your pasta circles. Don`t bother if there is some oil of the pesto dripping out, you will squeeze that away in a later step anyway.
  6. Damp one half of the edge of your circles with a little bit of water and turn down the other half onto that half. Or in other words shape half moons, same to making dumplings. Press on the ends of your circles very tight and also make sure that you pressed away all the remaining air between the filling and the rest of the dough. This is important as you don`t want your tortellini to open whilst cooking.
  7. In a next step turn the round side up. Wrap the left and right side of your tortellini around your finger and stick them together using water. Now you can gently pull those ends forming the peak of your heart. Then you press down the upper round part of your tortellini in the middle to form the rest of the heart. Here  is a very good video showing you how to form tortellini
  8. Fill a pan with water, add a teaspoon of salt and bring to boil. Add your tortellini and cook until they start swimming on top.
  9. Drain off the water using a sieve and serve them immediately with the remaining pesto. If you like you can add some cherry tomatoes and fresh basil leaves as well. There`s also the possibility to gently roast the cherry tomatoes before serving them with the pasta.

This dish is absolutely worth the effort. The result is super fresh and soft. It literally only took us 10 minutes to finish our plates. In case you are already pros in making your own pasta please share your tips and ideas.

Read you soon

Sarah

*The recipe for the pasta dough is from the following cookbook.

Valentine`s Day Nice Cream Bowl

Valentine Nice Cream Bowl (1 von 1)

Unbelievable only to days to Valentine`s Day! What are your plans for that very day? Date night out or a cozy evening at home? Do you even celebrate Valentine`s Day? Me, I am not that big of a  fan of this holiday. Usually we just have dinner at a restaurant or cook something nice at home. And that`s about it, nothing special though, as you can see. I especially don`t expect my husband to buy me a present. Actually, I rather prefer him buying me something sweet, like flowers, during the year instead of Valentine`s. What`s your opinion on that?

Still Valentine`s Day has one nice thing about it. Can you guess what? OK, I`m gonna tell you anyway! Social media gets overfloated with super cute food creations. And if those delightful inspos are pink and heart shaped, my foodie heart can not be stopped anymore. I`m a sucker for things like that and this is the moment I can spend hours browsing Instagram and Pinterest to get inspired.

And isn`t Valentine`s just the perfect day to indulge on some delicious sweet treats? And if you are a sucker for pink as well, but don`t want to buy too much into the whole commercial aspect of this holiday, then I have the perfect dessert – or breakfast in bed – for you. A super yummy homemade coconut strawberry nice cream bowl. And if your just a huge fan of nice cream and would like to treat yourself and your beloved one with a cute vegan bowl, then you are at the right here as well.

Kokosnuss Erdbeeren Nice Cream (1 von 1)

Ingredients (for 2 coconut bowls):

  • 1 coconut
  • 2 bananas, frozen & organic
  • 50-100ml coconut milk or puree -> concerning the texture, I would recommend the puree. As I was using a blender, which needs a liquid base, I used coconut milk and it worked just fine. Depending if using a food processor or blender you will need a different amount of coconut milk, which is why I highly advise for you to start with a small amount and then you can go on adding more and more until your nice cream has the right texture.
  • 1-2 teaspoons strawberry powder -> the amount depends on the intensity of your powder and on the desired color.
  • vegan chocolate cookie hearts
  • vegan lemon cookie hearts
  • vegan chocolate -> here you can find the chocolate and biscuits I used in this recipe.

Preparation:

  1. Halve the coconut. You can use the water for a smoothie.
  2. Add frozen bananas and coconut milk into your blender/food processor and puree. My nice cream was quite liquid in texture, as my blender needs a certain amount of liquid to process the bananas to the desired texture. Try to use as little coconut milk or puree as you can. But make sure the coconut flavor is still present.
  3. Add the strawberry powder and mix together until mixed together evenly. I used strawberry powder from frooggies.
  4. Pour your nice cream into the coconut halves and decorate with cookie hearts and chocolate to your liking.

Coconut Strawberry Nice Cream (1 von 1)

In case the nice cream turns out too liquid there`s always the possibility to put it back into the freezer for a few minutes. Sadly there wasn`t enough space in ours. Because first our freezer is too small and second always stuffed at maximum.                              Since we tried this bowl, we got hooked up on nice cream and thus for we are constantly looking out for new nice cream inspo. So any recommendations? I think next we will try a chocolate-peanut butter version and a pistachio version is also on top of our list.

Read you soon,

xoxo

 

Sweet Couscous Rainbow Bowl

Sweet Rainbow Couscous Bowl

Let`s talk about the most important meal of the day, item breakfast. During my teenage years the only thing I needed in the morning was a can of Red Bull to-go. After ditching that addiction, I replaced the Red Bull with coffee. And that was it in terms of brekkie….The End…

Just kidding guys! Of course I haven`t even started yet. The last sentence of the above paragraph is meant to show you the mantra I was living by the last 15 years. And now let me tell you the following; it`s never too late to let go of bad habits or to change things to a better! Being 31 years old is when I discovered my mom had been right all those years, telling me: “Sarah, you know breakfast is the most important meal of the day, right?”. No idea if this maybe is a growing kind of old thing….

At any rate my mom`s statement – probably not only her`s but also the one of half the mothers on planet earth – is a given fact. Every new morning is the start of  a new day, whereupon we need to prepare our body and soul by having breakfast. After all it`s very important, that we are going to have enough energy to overcome the day. And same like a car needs gasoline, we as well need to tank up on fuel, especially in the morning.

Sweet Couscous Rainbow Bowl

Beforehand I have to set something straight. If I`m talking about breakfast, I don`t mean the bowl of your favorite sugary corn flakes or a slice of bread smeared with Nutella, nothing against Nutella though *lol*. Talking breakfast means real breakfast, which actually stands for a healthy and balanced meal, fully packed with lots of fibers, nutrients, minerals and vitamines.

According to this, I have a recipe in store today, that fulfills all those requirements. Namely a yummy breakfast bowl with couscous and fruits coming in all the colors of the rainbow. You can read in this blog post, why it is important to eat the rainbow. Just in case you don`t like couscous, you can choose porridge, buckwheat, homemade Granola or oatmeal. The latter one actually is an amazing source for iron, which especially is important for all of those following a vegan diet.

Rainbow Bowl with Couscous

Ingredients (for 2 bowls):

  • 150g couscous
  • 200ml boiling water
  • 300g coconut soy yogurt, if possible without any additional sugar
  • 1 yellow kiwi, organic
  • 30g Physalis
  • 30g strawberries, frozen
  • 30g raspberries, frozen
  • 30g  redglobe grapes
  • 30g blueberries, frozen
  • 30g green apples

Preparation:

  1. Pour the boiling hot water over your couscous, cover and let soak for 5 up to 10 minutes. You can prepare all your fruits in the meantime.
  2. Rinse off all the fresh fruits, minus the frozen ones.
  3. Cut the kiwi into two star-shaped pieces, you can find tutorials on YouTube. You can eat the kiwi with the peel, which is actually quite healthy, as long as it`s an organic one and you rinsed it off before.
  4. Cut all the other fruits into pieces.
  5. Spread soy yogurt on the bottom of a bowl and distribute couscous on top of it.
  6. Now you can arrange your rainbow fruits on top of the couscous.

This bowl was prepared within 15 minutes and absolutely delicious in taste. Sweet but not too sweet. And there`s an additional plus, namely you already ate all the colors of the rainbow in just one sitting.

Read you soon,

Sarah

Kale Cholula Bake

Kale Cholula Bake

Where are the bake and casserole lovers amongst us? Hands up? Then you are going to be at the right place at Velvet & Vinegar. Because today I have a delicious and most important a super healthy bake in store for you. It`s main star is a green super hero. And no I didn`t put Hulk in my oven and baked him at 200 degrees. I am actually speaking about kale – one of the latest hipster veggies – being the superhero. This isn`t only due to it`s yummy taste, but also to the fact that kale is an incredible healthy green, packed with a high content of vitamin C, K and beta carotene. So to call this veggie a superhero is certainly justified.

Kale Cholula Auflauf mit Kartoffelhaube

vegan Kale Cholula Bake with Mashed Potatoes

Well, kale by itself already is a wonderful ingredient, but have you ever combined it with hot Cholula sauce? The latter is a spicy Mexican chili sauce, which I am absolutely crazy addicted to. Seriously I drizzle this sauce over everything at the moment. Cholula also works wonders in transforming plain and boring dishes into something special. Helloooo taste heaven!                                                                                                                                  What about you peeps, do you even like hot & spicy? Looking back at my childhood, I remember having a huge dislike towards everything being too spicy. But at one point, likely when the fajita and taco hype was starting, my relationship with chili began. From then on food couldn`t be spicy enough. Someone said chili or jalapeño? Give them to me! Since my pregnancy though, I started to become more sensitive towards several flavors, including spicy food. Nevertheless I can never get enough of chilis.

You still aren`t convinced to test this bake? Then let`s do some serious talk about the  mashed potato crust. Isn`t this the most beautiful thing you have ever seen? And I am not talking about my piping skills.. I mean those beautiful colors. A few weeks back, I stumbled upon a casserole recipe with a potato crust in one of my cookbooks and as mashed potatoes is my absolute favorite way to prepare potatoes, I thought let`s give this a try. What makes this crust really special is switching between regular potato mash and sweet potato mash.

Kale Bake with Hot Cholula Sauce and Mashed Potato

Ingredients (one medium size gratin dish):

  • 100g kale
  • 2 tablespoons olive oil, extra virgine
  • 1/2 teaspoon cayenne powder
  • 1 teaspoon sweet paprika powder
  • 2 parsnips, organic
  • 250g soy cream
  • 1 garlic clove, pressed
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper, freshly ground
  • 3 tablespoons hot Cholula sauce
  • 300g purple sweet potatoes
  • 400g starchy potatoes
  • 50g margarine for every puree, vegan
  • 100 up to 150ml unsweetened coconut drink  for each puree
  • 1/2 teaspoon nutmeg, freshly ground
  • 1/2 teaspoon sweet paprika powder
  • 1/2 teaspoon salt for every puree
  • 2 piping bags
  • 2 star nozzles, of course you can just use 1 piping bag and 1 nozzle, then you will have to first pipe on one mash then the other one

Preparation:

  1. Rinse off the potatoes and sweet potatoes. Put them in separate pans, pour in water and bring to boil. Cover the pans and cook until the potatoes are soft. You should be able to pierce them with a fork without any resistance. I highly recommend to use the 2 separate pans, as you don`t want the sweet potatoes to alternate the color of the regular potatoes.
  2. Rinse & pat dry the kale. Mix kale, olive oil, cayenne powder & paprika powder together in a bowl. Make sure the kale is evenly covered with oil and spices.
  3. Cover the bottom of your gratin dish with kale.
  4. Rinse off, peel & slice parsnips. Distribute the parsnip slices on top of the kale.
  5. Mix together soy cream, pressed garlic clove, white pepper & Cholula sauce. Drizzle over your bake.
  6. Pre-heat the oven at 200 degree Celsius (convection).
  7. As soon as the potatoes are ready, drain off the water & peel them. Then you mash the potatoes using a passe-vite, a potato masher or a fork. Make sure no big lumps are remaining in your puree, as it will be difficult to use the piping bag with lumpy mash.
  8. Add margarine to both of the mashes and mix. Then start slowly adding the coconut drink step by step whilst constantly mixing. Your mash should be creamy and homogenous but not runny. It`s certainly better to use less fluid rather than too much. Season both mashes with salt.
  9. Add paprika powder to your sweet potato mash and nutmeg to the regular one.
  10. Fill your piping bags with mash and start piping on the mash alternating between both sorts.
  11. Put your dish in the oven and bake until the potato crust is starting to brown slightly (approximately 40 minutes). If you prefer a crunchy and brown crust feel free to leave it in the oven longer.

Give this a try! Even the kale haters amongst you will love this bake, I am most certainly convinced. My hubby and I devoured the whole batch in one single session.

Read you soon,

Sarah

 

Vegan Chocolate Blueberry Muffins

Blueberry Muffins with Chocolate, vegan

The two most popular muffin flavors got united today. Both of them are classics and still they didn`t find their way on the blog up until now. Definitely time to post them, don`t you think? First of all because it`s common courtesy and second those little fellows are incredibly luscious. And please no worries! Even the biggest backing grouches amongst you will be able to pull those off.                                                                                                        Now the big question is, what makes these chocolate blueberry muffins distinguishable to all the other ones out there? As the blog post title may already suggest, they are completely made without any animal products, thus for vegan. And I have another surprise in store for you. Are you ready…? Namely… These muffins don`t contain any refined sugar at all. They are only sweetened with agave and dates syrup. Maybe you guys already know, that I am an absolute newbie in terms of vegan baking and baking without refined sugar. As one might say I am celebrating my première with these chocolate blueberry muffins.

vegane Schoko-Blaubeeren-Muffinsvegan Chocolate Blueberry Muffins with no refined sugar

Altogether, I am pretty satisfied with the first result. The muffins have a nice chocolaty flavor. The blueberry aroma is subtle, but definitely present. And most important, they are incredibly moist. Because there is nothing worst than dry muffins. I think you guys can agree with that?                                                                                                                            What`s to improve about this recipe? In terms of taste and texture, I am proud to say nothing! Although I have to admit, that generally I prefer XXL muffins. Which is why I`ll probably go for a bigger size next time. Secondly, those sweet treats shrunk like old apples after opening the oven door. I suppose this was because of the temperature shock – my dear hubby loves to open the kitchen window all the time and it`s freaking winter – or because I used too much baking powder. Anyway it`s not really affecting the taste of the muffins, just a tiny flaw.

Ingredients (for 12 muffins):

  • 85g margarine, vegan
  • 1 tablespoon agave syrup, organic
  • 2 tablespoons date syrup, organic
  • 100g cocoa powder, organic
  • 150g spelt flower
  • 2 tablespoons baking powder
  • 225g soy yogurt
  • 100ml coconut drink, unsweetened
  • 100g frozen blueberries, I highly recommend using fresh blueberries when they are in season, but right now they are not, which is why I used frozen ones
  • muffin tin
  • 12 muffin liners

Preparation:

  • Pre-heat the oven at 180 degree Celsius (convection).
  • Pour all the ingredients into a big bowl and mix until you got a homogenous texture.
  • Place your liners in the muffin tin.
  • Evenly distribute your muffin mixture amongst all the liners.
  • Bake your muffins on the middle rack of your oven for about 40 up to 45 minutes.

vegan Chocolate Blueberry Muffins

Kids, as well as adults, will love these muffins. On top of that, they are not overpowered by sweetness, as they don`t contain any sugar at all. So definitely no bad conscience about devouring these little treats. Exceedingly practical is the fact, that you can prepare them within a short amount of time, maybe even while you’re doing something else aside. I was cooking dinner and baking muffins at the same time. I think you got plenty of reasons why should give these beauties a try.

Read you soon,

Sarah

Cinnamon Prune Danish Pastry Pockets

Cinnamon Prune Puff Pastry Pockets

It has been a while since I`ve posted a dessert recipe here on the blog. Same goes for these savory cinnamon prune stuffed  Danish pastry pockets, as it has actually been in autumn I baked them. Due to lack of time they find their way onto the blog just now with a little bit of a delay. Generally I am a huge fan of traditional Austrian and German pastries and I can barely keep my hands off these treats, if I stumble upon them. Absolutely count in above mentioned beauties. The fruit part is what especially has me rooting for these pockets.                                                                                                                  So one cloudy autumn day a completely unexpectedly wave of desire came over me and I just needed to have a German style Danish pastry pocket. Someone out there knowing that feeling? On my defense, I was actually pregnant that time and this circumstance can cause all sorts of crazy cravings. Of course I couldn`t get hold on any Danish pastry, which is why I decided, with a tiny bit of cheating, to make them myself. I guess now you are wondering where I cheated right? Ok, let me tell you…..

By tradition Danish pastry pockets are made out of Danish pastry, as the name itself already suggests. So when I craved them of course I couldn`t find any Danish pastry dough either and I was way too lazy to do it myself. This is when I decided to go for puff pastry, which is absolutely not the same thing. But hey, it did the job and Danish pastry pockets sounds way more fancy than puff pastry pockets right? Despite my cheating the pockets turned out to be luscious and I just felt like sharing them with you guys. Further prunes and cinnamon are the perfect winter ingredients aren`t they? For that matter of fact I hope the delayed posting of this recipe isn`t too inappropriate.

Cinnamon & Prunes stuffed Danish Pastry

Ingredients (for 5- 6 pockets):

  • 270g Danish pastry or puff pastry (in my case)
  • 200g prunes, fresh or frozen
  • 3-5 tablespoons water
  • 2 teaspoons ground cinnamon
  • 2 tablespoons sugar (optional), I didn`t add any as my hubby doesn`t like sugar too much
  • 1 egg
  • 2 tablespoons water

Preparation:

  1. Pour the prunes and cinnamon into a pan with a small amount of water (3 up to 5 tablespoons), cover the pan and let simmer at low heat until the prunes are soft.
  2. Preheat the oven at 180 Celsius.
  3. Roll out the dough into a rectangular shape (app. 5mm thick).
  4. Spread your prune-cinnamon-mixture onto the lower half of the dough leaving 2cm of space at the edge. You should leave enough space above, so as you are able to flip the upper part of the dough over the lower one.
  5. Flip upper half onto lower one and make sure the edges of the dough are pressed on well.
  6. Use a knife to make even cut-ins. Spare the edges or in other words don`t cut the dough entirely up to the outside.
  7. Whisk the egg together with the water and baste the liquid onto the dough.
  8. Cut dough into 5 or 6 pieces of same size. Lay them on a baking sheet covered with parchment paper. Put in the oven and bake for 30 up to 40 minutes. Frequently check on your pockets. As soon as they develop a golden-brownish color they are ready

Pretty simple and unbelievably yummy. On top of that there are an enormous amount of different filling possibilities. Spontaneous mangos, strawberries, raspberries, blackberries, apricots and blueberries are popping up in my mind. Which filling would be your favorite?

Read you soon,

Sarah