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ITALIAN PLUM POUCHES FROM BÜHL†

 

(ZWETSCHGENTASCHEN VON BÜHL)

 

12-14  Italian plums

2         tablespoons sugar

8         oz. light or fat free ricotta cheese

6         tablespoons olive or vegetable oil

6         tablespoons milk

    1/2  cup sugar

2         cups flour

3         teaspoons baking powder

2         tablespoons sour cream

1         egg

1         teaspoon vanilla extract

1         cup powdered sugar

3         tablespoons hot water

 

Wash plums, remove pits and cut each into 8 pieces.  Place in a bowl, stir in 2 tablespoons sugar and put aside.  In a large bowl place ricotta cheese (make sure to first discard any liquid), stir in oil, milk and 1/2 cup sugar.  Mix the baking powder in the flour and stir into the cheese mixture.  Knead into a smooth dough adding a little flour if it is too sticky.  Place the cut plums in a strainer to remove excess juice.  In a small bowl beat the egg with a fork, stir in the sour cream and vanilla extract and set aside.  Sprinkle flour on a countertop.  Take half the dough and roll it out to 1/4" thickness.  Take a round cookie cutter or bowl 4 1/2” diameter and cut 20 rounds.  With a brush spread the egg mixture over each round.  Place 5 plum pieces on half the round and fold over the dough to cover the plum pieces and sealing it by pinching the edges.  Place on a greased cookie sheet and bake in a preheated oven at 350° for 16-20 minutes until light brown.  Stir powdered sugar with hot water in a small bowl and brush over each pocket while hot.

 

Makes 20 pieces

 

 

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