Mandarin Pockets von Food with Style, fertig angerichtet

Pastry

Mandarin Pockets Recipe

Name: Mandarin Pockets Recipe
Cook time: 18 min
Total time: 18 min
Yield: 15 pieces
Ingredients: 400 g puff pastry dough; 250 g quark or unsalted cream cheese (1 cup); 2–3 tbsp sugar; some freshly ground vanilla; 1 tbsp cornstarch; 160 g canned mandarins, very well drained and patted dry (1 cup); 2–3 tbsp sliced almonds; 1 egg yolk + 1–2 tsp milk (for brushing); powdered sugar (for dusting)

Flaky puff pastry pockets filled with a creamy vanilla cheese mixture and juicy mandarins – light, delicate, and wonderfully fruity.

Servings

15 pieces

Cook Time 18 minutes

Ingredients

400 g puff pastry dough
250 g quark or unsalted cream cheese (1 cup)
2–3 tbsp sugar
some freshly ground vanilla
1 tbsp cornstarch
160 g canned mandarins, very well drained and patted dry (1 cup)
2–3 tbsp sliced almonds
1 egg yolk + 1–2 tsp milk (for brushing)
powdered sugar (for dusting)

Directions

1
Preheat the oven to 180°C (350°F), top and bottom heat. Line a baking tray with parchment paper.
2
Roll out the puff pastry and cut it into 15–16 squares (about 8–9 cm / 3–3½ inches each).
3
Cut each corner towards the center without cutting all the way through.
4
Drain the canned mandarins very well, then gently pat them dry with paper towels.
5
Mix the quark or unsalted cream cheese, sugar, vanilla, cornstarch, and finely chopped mandarins until smooth.
6
Spoon about 1 tbsp of filling into the center of each pastry square.
7
Fold all four corners towards the center and gently press them together.
8
Brush with the egg yolk–milk mixture.
9
Sprinkle sliced almonds over the center and lightly around the edges, then place one mandarin segment on top of each pocket.
10
Bake for 18–22 minutes until golden brown.
11
Let cool completely and lightly dust with powdered sugar.

Video

Mandarin Pockets Questions

Why do my pockets pop open or leak while baking?

Usually there is too much filling or the corners were not pressed together firmly enough. Stick to about 1 tablespoon per square and press the four folded corners down into the filling so they stick. It also helps if the cut from each corner stops before the center, so the pastry still holds together as one piece.

Can I use something other than quark or cream cheese?

Yes - any thick, unsweetened fresh cheese works, such as mascarpone or well-drained ricotta. What matters is that it is firm rather than runny, because a wet filling will soak the puff pastry from below. If your substitute is looser than quark, keep the cornstarch in, since that is what binds the filling as it bakes.

Can I use fresh mandarins instead of canned ones?

You can, but peel the segments carefully and remove the thin skins, since they stay chewy in the oven. Fresh segments also carry more free juice, so blot them just as thoroughly as the canned ones before chopping. The recipe already insists on very well drained, patted-dry mandarins for exactly this reason.

Can I prepare the pockets in advance?

Mix the quark filling a few hours ahead and keep it covered in the fridge, then stir it briefly before spooning it in. Shaping the pockets far ahead is less successful, because the moist filling softens the raw pastry the longer it sits. If you do assemble early, chill the tray and brush with the egg yolk and milk only just before it goes into the oven.

How do I store the baked pockets and can I refresh them?

Because of the quark filling they belong in the fridge, loosely covered rather than in an airtight box, which would trap steam and soften the pastry. They taste best on the day they are baked. To bring back the crispness, warm them in the oven for a few minutes at the same 180°C (350°F) and dust with powdered sugar afterwards, not before.