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Sweet Onion and Cheese Parker House Pockets

Sweet Onion and Cheese Parker House Pockets

Time: 2 hrs 5 mins


  • 250 g part-skim cottage cheese or 250 g ricotta cheese
  • 1/3 cup green onion, finely sliced (we use red onion, white onion will work also)
  • 1 small potato, peeled, cooked, and mashed
  • 1 1/4 cups skim milk
  • 1/3 cup granulated sugar
  • 1/4 cup canola oil
  • 1/8 teaspoon salt
  • 2 cups whole wheat flour
  • 8 g instant yeast (or 2 1/4 tsp if you buy yeast in bulk)
  • 1 egg white, fork-beaten
  • 2 -2 1/2 cups all-purpose flour


  • 1 Combine cottage cheese and onion in small bowl, set aside.
  • 2 Combine next 5 ingredients in small saucepan; heat and stir on medium heat until sugar is dissolved.
  • 3 Remove from heat; cool to very warm but not hot.
  • 4 Combine whole wheat flour and yeast in large bowl; stir in wet ingredients until thick batter consistancy.
  • 5 Add egg white, mix well; add all-purpose flour, 1/2 cup at a time, until soft dough is formed.
  • 6 Turn out and knead on floured surface for about 10 min until smooth and elastic.
  • 7 Cover dough in bowl, let dough rest 15 min in oven with light on and door closed.
  • 8 Cut dough in half; roll one portion out on lightly floured surface to scant 1/2 inch (12 mm) thickness.
  • 9 Cut with three inch (7 cm) round cutter (square cutter should also work); fill middle with 1 tsp cheese mixture; fold over and pinch side like a perogy.
  • 10 Repeat with remaining dough.
  • 11 Arrange pockets on 2 large greased baking sheets; cover, let rise in oven with light on and door closed for 40 min until doubled in size.
  • 12 Bake at 350F for 20 to 25 minutes until golden brown.
  • 13 Makes 24 delicious pockets.


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