Traditional Plum Jam Pockets | With Toasted Breadcrumbs

Sift the flour into a bowl or onto a pastry board, make a well in the center, crack in the egg, add a pinch of salt and about 80-100 ml of lukewarm water. Knead into an elastic, non-sticky dough, then shape it into a ball, cover with a kitchen towel, and let it rest for 20 minutes.

On a lightly floured surface, roll out the dough thinly (approx. 2 mm thick). Visually divide the sheet of dough into two halves, and place small mounds of thick plum jam onto one half, spaced 4-5 cm apart.

Fold the empty half of the dough over the jam-topped half. Firmly press down the dough between the jam mounds and along the edges with your fingers to remove any trapped air, then cut into pockets using a pastry wheel or knife.