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You are here: Home / Dessert / Raspberry Pocket Cookies (Himbeerdasche)

September 8, 2016 By Kaitlin Leave a Comment

Raspberry Pocket Cookies (Himbeerdasche)

Note: I was sent a review copy of Dutch Treats: Heirloom Recipes from Farmhouse Kitchens

I live in Philadelphia, and a one of the largest influences on our local food is definitely Pennsylvania Dutch cooking. Despite growing up here, I haven’t cooked many traditional Pennsylvania Dutch recipes, although I certainly have been known to eat them!

Raspberry Pocket Cookies

Internationally known food historian William Woys Weaver has compiled over 100 heritage recipes, and the stories behind them, into one wonderful cookbook – Dutch Treats: Heirloom Recipes from Farmhouse Kitchens.

ST LYNN'S PRESS - Dutch Treats Cover

Recipes include Shoofly Cake, New Year’s Pretzels and the original recipe for Snickerdoodles. Dutch Treats
 explores the vast diversity of authentic baked goods, festive breads and pastries that we call Pennsylvania Dutch (named for the German-speaking immigrants who settled there starting in the late 1600s).

Raspberry Pocket Cookies

I enjoyed reading the back stories to all of these delicious baked goods as I paged through the book. From learning about traditional holiday treats, to why pretzels are considered good luck, the cookbook was an interesting read as well as a great source of yummy recipes.

Raspberry Pocket Cookies

I decided to make Raspberry Pockets, using a recipe for Almond Pastry Dough that dates back to a late 18th century recipe. I edited the recipe just a bit to use Orange Blossom Water instead of Rose Water, because that was what I had on hand. I also made the cookies a bit larger than suggested.

Raspberry Pocket Cookies

Ingredients:

For Almond Pastry Dough

  • 5 cups pastry flour
  • 1 cup superfine (caster) sugar
  • 1/2 cup almond flour
  • 1 tablespoon salt
  • 3 sticks (12 ounces) unsalted butter
  • 2 egg yolks (reserve the egg whites for the raspberry pockets)
  • 6 to 9 tablespoons dry white wine

For Raspberry Pockets

  • 1 cup fresh red raspberries
  • 2 tablespoons sugar
  • 1 tablespoon Orange Blossom Water or to taste
  • 1 batch almond pastry dough
  • 2 egg whites, lightly beaten
  • crystal (coarse) sugar, to taste

To make the dough, sift together the flour, sugar, almond flour and salt.

IMG_5704

Cut in the butter into the dry ingredients to form crumbs.

IMG_5710 IMG_5713

In a separate bowl, beat the yolks until lemon colored.

IMG_5707

Add in 6 tablespoons of white wine.

IMG_5709

Add the yolk mixture to the crumbs and work into a dough, adding more wine if necessary.

IMG_5714

It will be a relatively hard dough.

IMG_5715

Cover and refrigerate for at least 2 hours. When ready to make the raspberry pockets, remove the dough from the refrigerator.

Preheat your oven to 350 degrees F. Combine the raspberries and sugar, gently mashing the fruit as you mix. Add in the orange blossom water and stir to combine.

IMG_5716 IMG_5717

Roll out the pastry dough on a well floured surface. Using a 4-inch cookie cutter with scalloped edges (if you prefer), cut out rounds of dough. (I was able to fit about 9 on a cookie sheet, so cut out about nine at a time.) Using a much smaller cookie cutter of your choice (not much larger than your thumbnail), cut out a shape on one side of the round, so that when folded over, it makes a window in the pocket. I used a heart, moon, and star cutter. Add to a greased cookie sheet.

IMG_5718

Add a teaspoon of the mashed berries on to the half of the round without the window.

IMG_5730

Fold over the side with the window, pressing closed.

IMG_5731

Brush the top with egg whites.

IMG_5724

Scatter liberally with crystal sugar.

IMG_5725

Bake at 350 degrees F for 15 minutes and cool on racks. Repeat with remaining ingredients.

IMG_5732

The raspberry pockets are a relatively simple cookie that can turn out really beautifully. The result is a nicely chewy cookie with a burst of raspberry flavor.

Raspberry Pocket Cookies

I liked that there is some sweetness (it is a cookie, after all), but not overwhelmingly so. The buttery almond dough does a nice job of holding up to the flavor of the raspberry mixture. The cookies also held up really well for a few days and stayed nice and chewy.

Raspberry Pocket Cookies

Dutch Treats is available for purchase this fall, just in time for some traditional holiday treats! It will be available on the St. Lynn’s Press website and Amazon as well as through all national chains and independent bookstores all over the US and Canada (including Barnes & Noble) on September 15, but can pre-ordered through Amazon today.

 

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Raspberry Pocket Cookies (Himbeerdasche)

Prep Time: 2 hours, 30 minutes

Cook Time: 15 minutes

Total Time: 2 hours, 45 minutes

Yield: 36 cookies

Serving Size: 1 cookie

Raspberry Pocket Cookies (Himbeerdasche)

Ingredients

    For Almond Pastry Dough
  • 5 cups pastry flour
  • 1 cup superfine (caster) sugar
  • 1/2 cup almond flour
  • 1 tablespoon salt
  • 3 sticks (12 ounces) unsalted butter
  • 2 egg yolks (reserve the egg whites for the raspberry pockets)
  • 6 to 9 tablespoons dry white wine
  • For Raspberry Pockets
  • 1 cup fresh red raspberries
  • 2 tablespoons sugar
  • 1 tablespoon Orange Blossom Water or to taste
  • 1 batch almond pastry dough
  • 2 egg whites, lightly beaten
  • crystal (coarse) sugar, to taste

Instructions

  1. To make the dough, sift together the flour, sugar, almond flour and salt.
  2. Cut in the butter into the dry ingredients to form crumbs.
  3. In a separate bowl, beat the yolks until lemon colored.
  4. Add in 6 tablespoons of white wine.
  5. Add the yolk mixture to the crumbs and work into a dough, adding more wine if necessary. It will be a relatively hard dough.
  6. Cover and refrigerate for at least 2 hours. When ready to make the raspberry pockets, remove the dough from the refrigerator.
  7. Preheat your oven to 350 degrees F. Combine the raspberries and sugar, gently mashing the fruit as you mix. Add in the orange blossom water and stir to combine.
  8. Roll out the pastry dough on a well floured surface. Using a 4-inch cookie cutter with scalloped edges (if you prefer), cut out rounds of dough. (I was able to fit about 9 on a cookie sheet, so cut out about nine at a time.)
  9. Using a much smaller cookie cutter of your choice (not much larger than your thumbnail), cut out a shape on one side of the round, so that when folded over, it makes a window in the pocket. I used a heart, moon, and star cutter. Add to a greased cookie sheet.
  10. Add a teaspoon of the mashed berries on to the half of the round without the window.
  11. Fold over the side with the window, pressing closed.
  12. Brush the top with egg whites.
  13. Scatter liberally with crystal sugar.
  14. Bake at 350 degrees F for 15 minutes and cool on racks. Repeat with remaining ingredients.
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Filed Under: Dessert, Make Ahead, Meatless, North America, Review, Vegetarian Tagged With: Almond, Almond Flour, Baking, Butter, Caster Sugar, Cookies, Dessert, Dough, Dutch Treats, Eggs, Himbeerdasche, I Can Cook That, Make Ahead, Orange Blossom, Pastry, Pastry Flour, Pennsylvania Dutch, Pocket, Pockets, Raspberries, Raspberry, Recipe, Review, Sugar, White Wine

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