Crispy Pastry Pockets with Banana and Date Filling
Baking and Desserts | European cuisine
⏳ Time
50 minutes
🥕 Ingredients
9
🍽️ Servings
6
Description
Crispy pastry pockets filled with banana and dates
Ingredients
- Bananas - 3 pieces
- Sour Cream - 3.5 oz
- Dried Apricots - 10 pieces
- Chicken Egg - 1 piece
- Wheat Flour - 14.1 oz
- Vegetable Oil - 10 fl oz
- Orange zest - 1 piece
- Powdered Sugar - 0.7 oz
- Salt - to taste
Step by Step guide
Step 1
Place the sour cream in a mixing bowl, add the egg and orange zest. Mix thoroughly.
Step 2
Add flour and salt to the mixture and knead into a thick dough.
Step 3
Roll out the dough into a thin sheet (like for homemade noodles) and cut into wide strips about 8 cm long.
Step 4
Slice the bananas. Remove the pits from the dates. Seal the fruits in the strips of dough.
Step 5
Heat the oil in a wok.
Step 6
Fry the prepared pockets in the oil, then place them on a rack to drain excess oil.
Step 7
Arrange on a plate and sprinkle with powdered sugar.
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