Next time you have a campfire (or light your fireplace, or start your BBQ), give these pastry pockets a try – you won’t be disappointed! Cooked on a wooden dowel (purchased at any hardware store), they can be stuffed with an endless assortment of goodies. Try peanut butter and jam (Geoff’s favorite), Nutella (my favorite), our not-too-sweet cream cheese icing and a sprinkling of cinnamon (tastes like a cinnamon bun – just a bit crunchier), and fruit flavoured yogurt (more healthful and very tasty).
The recipe for these was inspired by don’t forget delicious‘s dough for “fastest cinnamon rolls.”
What you’ll need:
1/4 cup + 2 tablespoons cottage cheese
2 1/2 tablespoons buttermilk
TIP: We don’t usually have this on hand so we use 2 1/2 tablespoons milk mixed with 1 teaspoon vinegar and let it sit for 5 minutes before adding.
2 tablespoons sugar
1 ounce butter (melted)
1/2 teaspoon vanilla extract
1/2 cup rice flour
1/4 cup coconut flour
1/4 cup tapioca flour
1 teaspoon xanthan gum
1/2 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 or more sections of doweling (3/4 inch or more in diameter and long enough to keep your hands away from the fire!)
TIP: round the edges on the cooking end and sand the doweling to avoid slivers and for easier removal of the pastry.
What you’ll do:
In medium bowl, sift together flours, xantham gum, baking powder, salt, and baking soda. Set aside.
Combine the cottage cheese, milk/buttermilk, sugar, melted butter, and vanilla in food processor. Process until smooth (about 10 seconds).
Add flour mixture to the processor and pulse in short bursts until the dough clumps together. It will be soft and moist – don’t over process.
Turn out onto a piece of parchment paper and knead four or five times until it comes together in a smooth ball. Use right away or wrap in plastic wrap and keep in the fridge for up to a week.
To make a pastry pocket, grease the end of your dowel with butter or margarine.
Tip: Geoff uses a disposable plastic glove for this and for working the dough onto the doweling. This works well and has the added benefit of layering some of the butter onto the dough so it browns better.
Remove a large pinch of dough – enough to roll into about a 1 inch ball. Work the dough over the end and up the sides of the dowel so that you have a finger-length pocket.
Roast the pocket over hot coals, turning until it browns nicely. You’ll know it’s finished baking when it releases easily from the dowel.
Remove from the dowel and let sit for a bit to finish baking and to cool a bit.
Then … let the stuffing begin!
Some stuffing suggestions:
not-too-sweet cream cheese icing and cinnamon
jam or jelly
peanut butter and jelly
whatever you can imagine!
Makes approximately 8 pockets.
Like this? You might also like some of gf and me’s other pastry or outdoor cooking recipes. Try:
Photo credit: gf and me 2013