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Plum jam pockets with cinnamon crumble

Potato dough with a plum filling, fried in butter and served with a sweet cinnamon breadcrumb.

Serves 4-6


Boeuf Bourguignon

For the potato dough:

  • Approx. 300 g floury, jacket potatoes
  • Salt
  • 2 egg yolks, class M
  • 30 g soft wheat semolina
  • 50 g flour, type 405
  • 1/4 tsp. nutmeg

For the filling:

    • 175 g plum jam (chunky plum mousse, e.g. from Staud)
    • 10–20 ml plum brandy

For the cinnamon crumble:

    • 50 g butter
    • 100 g breadcrumbs (preferably from a bakery)
    • 2 tbsp. fine sugar
    • 1 tsp. ground cinnamon

For the cinnamon crumble:

    • Icing sugar


Peel the potatoes and press into a mixing bowl through a potato ricer. Knead into a smooth doughwith a pinch of salt, 1 egg yolk, semolina, flour and nutmeg. Stir the plum jam and brandy together until smooth.

Roll out the potato dough approx. 1/2 cm thick onto a flour-coated worktop and cut out 12 circles (each with a diameter of 8 cm). Stir the rest of the egg yolk with 1 tbsp. water. Place a little plum jam in the centre of each dough circle, daub the edges with a little egg yolk and then fold into semicircles. Press the edges firmly!

Bring plenty of slightly-salted water to boil in the Fusiontec Mineral low casserole 20 cm. Place the jam pockets inside, remove the pot from the stove and leave the pockets to steep for a good 5 minutes.

Meanwhile, melt the butter in the Fusiontec frying oan 20cm. Add the breadcrumbs, sugar and cinnamon, stir fry until golden brown and then remove from the stove.

Remove the plum jam pockets from the water using a skimmer, drain slightly, coat in the breadcrumb mix and then plate up.

Serve with a sprinkle of icing sugar.

It tastes very well with vanilla ice cream.

Preparation time

1 hour