Puff Pockets

Step 1/6

• 20 ml vegetable oil
• 10 ml water
• ⅛ lemon zest
• ⅛ tsp vanilla extract

• whisk
• bowl

in a bowl, mix the wet ingredients using a whisk until incorporated.

Step 2/6

• ¼ tbsp cornflour
• ⅜ tbsp coconut sugar
• ⅛ pinch salt

add the sugar and whisk until dissolved add the cornflour and salt and continue whisking.

Step 3/6

• 45 g flour

gradually add the sifted flour to the mix and incorporate it with your hand, in this step make sure not to knead the dough.

Step 4/6

• rolling pin

rest the dough for 30 minutes till firm and cold, flatten the dough with a roller pin on a floured surface, the thickness should be around 3 - 4 mm.

Step 5/6

• pastry cutter
• fork

cut the dough with a round pastry cutter, in the center of the circle, put a tsp of jam and meet the two ends, use a fork to seal it.

Step 6/6

• oven rack
• parchment paper

line the cooking rack with parchment paper and bake for 15-20 min in a 180°C oven, or until golden on top, it's okay if the jam got out from the sealed sides, it should be just fine and still tasty.

Enjoy your meal!