Jam Filled Carrot Pockets
Super easy and tasty sweet carrot empanadas. No eggs ✓ No dairy products ✓
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  1. 250 g Carrot
  2. 500 g Flour
  3. 1 tsp Baking Powder
  4. 1/2 Tbsp Vanilla Sugar
  5. 250 g Coconut Oil (softened)
  6. 150 g Apricot Jam
  1. 1. Peeled and shred carrots.
  2. 2. Mix flour, baking powder, vanilla sugar and shredded carrots. Add softened pieces of coconut oil. Using your fingertips and thumbs take small amounts of the mixture and rub them together.
  3. 3. Add the mixture in a food processor. Pulse until the mixture resembles fine crumbs and continue mixing unit form a smooth dough.
  4. 4. Heat the oven to 180 °C. Line two baking sheets with parchment paper.
  5. 5. Roll out the dough on a lightly floured surface. With a cookie cutter cut dough circles.
  6. 6. Scoop a teaspoon of apricot jam into the middle of the round pastry.
  7. 7. Seal the edges with a fork.
  8. 8. Place them on the prepared baking sheets. Bake in preheated oven for 15 minutes until slightly golden.
  9. 9. Cool slightly and sprinkle with powder sugar. Enjoy!
Petra Kavšek The Foodie http://www.new.petrakavsek.com/