Cottage cheese pockets (cheese pockets)

Preparation steps

• Take out the margarine to soften it at room temperature and cut it into smaller pieces.
• Sift the flour and add a teaspoon of salt and a teaspoon of sugar.
• Add cottage cheese and margarine to the flour and combine the ingredients by hand (or a food processor if you have one) and leave the dough to cool in the fridge (approx. 15min) to allow the dough to cool and set slightly, as the margarine may start to melt on your hands. If you see that the dough is very sticky, add more flour as needed.
• Sprinkle the work surface with flour (do not overdo it because you will not be able to close the pockets later, because the flour will not be able to join the parts of the dough) and divide the dough into 4 equal parts. Shape into a ball, and on the surface with flour roll out the dough into a square about 3-5mm thick. If you have leftover dough (ends), repeat the process (make a ball again and roll it out) until you have used up everything.
• Cut the dough into 10 × 10cm cubes. Put a teaspoon of plum jam in the middle of each cube (the thicker the jam, the better, because it won't leak out of your pocket during baking). After you have put the jam, connect the diagonal (upper left and lower right end and then the upper right and lower left end) ends of the cubes in the middle (press in the middle), so that your pockets do not open like roses during baking. Arrange the pockets prepared in this way on baking paper. (I usually make 3-4 trays of pockets from this mixture, but they are eaten while you move your ear, the pockets are shouting: "DE MORE!": D)
• Bake at 190 ° C for 20-30 minutes, when you see that they are golden in color, they are done. As soon as you take them out while they are still in the pan, shake them with powdered sugar and take them out into another bowl.