For this blog post, am sharing this New Family Favourite Potato Dessert Dish that I feel like the rest of the World must know about. Especially for my fellow moms out there, this is a great dessert dish because it falls under the not too sweet kind of desserts, which to me is perfect for children.
Living in Austria for a good amount of years, I have mastered a few of their desserts and I can proudly tell you that this Potato dessert dish is one of the top best that they have and trust me the Austrian’s have quite a list of desserts and sweet dishes.
What I like most about this potato dessert dish is that, it is a great option for mother’s just like myself who want to proudly present a delicious homemade dessert on the table for their family that requires no baking. The other thing that I like about this new family favourite potato dessert dish is that, the ingredients are so basic that everyone of you have most of them in your kitchen already.
And the last bits and pieces that makes this recipe a keeper is the fact that it is easy to make, it can be made in bulk and frozen, anybody can make it, no special equipments required and it is an exceptional dessert that your entire family or friends will love. Before we go through the ingredients, note that you can cut the amount in half. So to begin you need the following ;
For Potato Dough;
1 kg Cooked Potatoes (preferably Yukon gold potato)
320 g All-purpose Flour (plus about 30 g for working surface for later)
60 g Butter (at room temperature)
2 Large Eggs
1 teaspoon Grated Nutmeg
Pinch of Salt
For The Filling ;
250 g Apricot Jam
1 teaspoon Cinnamon (optional)
Bread Crumbs Coating;
120 g Butter
160 g Bread Crumbs
2 Tablespoons Brown Sugar
Step one: Preferably, cook potatoes and refrigerate over night but you can also cook and use it that same day. Keeping the potatoes over night in the refrigerator makes it a bit more starchy and that means it will combine nicely without you needing too much flour.
Step two: Mash the potatoes using a potato masher or potato presser. Add butter, salt, eggs and nutmeg.
Step three: Now gradually add the flour and using clean hands, combine until the dough comes together nicely.
Step four: For the filling, am using Apricot jam but you can use your favourite jam or even nutella (chocolate spread). Combine jam with nutmeg and set aside.
Step five: On a clean surface with a bit of flour and using a rolling pin, roll out potato dough to about half centimetre thickness. Using a small bowl or a biscuit cutter (am using an 8 cm biscuit cutter but just use whatever you have that can cut a nice round circle).
After cutting the circle, use your fingers to flatten it in order to spread it out a bit more. Now fill it with 1/2 teaspoon Apricot and Cinnamon mix, fold in half, then pinch and close to form a pocket and lay it on a tray lined with parchment paper. Repeat steps with the remaining potato dough and apricot mix. You can click on this link and watch me make this potato dessert dish.
Step seven: To make the bread crumbs coating, on medium heat, using a frying pa, melt butter and add bread crumbs. Stir continuously to make sure it does not burn. What you are looking for is nice golden brown colour. Ones you take it off the heat, continue to stir or else the bottom part will burn and it will taste bitter. When it cools down, add brown sugar and combine.
Step eight : To cook the potato pockets, fill a big pot half way with water, add some salt to taste and bring to a boil. Now drop the potato pockets in the boiling water, put the pot’s lid on halfway and cook for about 6-8 minutes. The potato pockets are done ones they rise to the top.Using a strainer spoon, take a few out, allow the water to drip and put directly in the bread crumbs. Coat each one generously with bread crumbs and arrange nicely on a serving tray.
The best way to eat this potato dessert dish is by serving it warn. It can be refrigerated up to week but make sure to warm it briefly before serving. You can also freeze them up to 3 months but this is what you have to do, after filling the potato dough with the jam and sealing it, they have to be put on a tray with some semolina.
Wrap the tray then with plastic wrap and freeze or use a bowl with lid. Either way they will freeze nicely and when you want to cook them, just put the frozen pockets into your bowling water and note that you must cook them a bit longer putting into consideration that they are frozen.
If you haven’t already, check out my whole wheat bread recipe that is perfect for families with children.
Thank you for reading my post, stay safe and stay blessed.