Prune Pockets


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Preparation info

  • Makes

    4 to 6

    • Difficulty


Appears in

Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague


By Rick Rodgers

Published 2002

  • About

Dumplings don’t always have to be round, as these turnover-shaped “pockets” illustrate. Use apricot preserves, if you wish.


  • Potato Dough
  • cup prune butter (lekvar), as needed
  • 3 tablespoons unsalted butter
  • ½ cup fresh bread crumbs
  • Confectioners’ sugar, for serving


  1. On a well-floured work surface, roll out the dough to ¼ inch thick. Using a 3-inch round biscuit cutter, cut out rounds. Gather up the scraps and reroll until all the dough has been cut out. You should have about 30 rounds.
  2. Place about ½ teaspoon prune butter in the center of each round. Brush water on the edges, then fold over into half-moons, pinch the edges closed, and press the seal with the tines of a fork. Place on a lightly floured kitchen towel on a baking sheet.
  3. Bring a large pot of lightly salted water to a boil over high heat. A few at a time, add the dumplings to the water. Cover to return the water to a boil. Reduce the heat to medium and cook until the dumplings are cooked through, about 4 minutes. Drain well.
  4. Meanwhile, melt the butter in a medium skillet over medium heat. Add the bread crumbs. Cook, stirring often, until the crumbs are golden and crisp, 3 to 5 minutes.
  5. To serve, place 3 or 4 dumplings each in soup bowl, sprinkle with the bread crumbs, sift with the confectioners’ sugar, and serve immediately.

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