Dough pockets with cream cheese filling
by Tavolino
Homemade, golden-brown pan-fried dough pockets, filled with a savory mixture of cottage cheese and shredded cheese. A quick and easy finger food.
Ingredients
- Cottage cheese 150 g
- Shredded cheese 50 g
- Salt 0.5 tsp
- Herbs 1 tbsp
- Flour 300 g
- Milk (lukewarm) 220 ml
- Yogurt or quark 2 tbsp
- Baking powder 1 tsp
- Oil (for frying) as needed
Preparation
- 1
For the dough, knead 300 g flour, 220 ml lukewarm milk, 2 tbsp yogurt, 1 tsp baking powder, and 1/4 tsp salt in a bowl until smooth.
- 2
If the dough is too sticky, rub your hands with a little oil and shape the dough with them.
- 3
For the filling, mix 150 g cottage cheese, 50 g shredded cheese, 1/4 tsp salt, and 1 tbsp herbs in a small bowl.
- 4
Roll out the dough thinly and cut out circles using a glass or cookie cutter.
- 5
Place a little filling in the center of the dough circles.
- 6
Fold the edges of the dough together and press firmly with your fingers to seal the pockets.
- 7
Additionally, press the edges lightly with a fork to ensure they are securely sealed.
- 8
Heat enough oil in a pan.
- 9
Fry the dough pockets in the oil until golden brown on both sides; fry the top side first so they puff up better.