Apple Pockets with Potato Dough

Try this delicious cake recipe:

Remove the peel from the potatoes, press them through a press and mix them in a bowl with the almond kernels and nuts, with the whole cane sugar, baking powder and cinnamon. Divide the butter into flakes and crumble finely with the flour. Knead in the potatoes and the egg. Cool the shortcrust pastry for 2-3 hours.

For the filling, core the apples and coarsely grate them with the peel, if possible. Mix the raisins, lemon zest, juice of one lemon, rum and honey with the apples. Knead the dough and roll it out to a thickness of 2 mm. Cut out circles of 12 cm ø. This is best done with the basket of the Moulinette. Put 1 tbsp. of the filling on each circle and form pockets. Press the edges together with a fork. Brush the pocket with milk and sprinkle with almond or hazelnut flakes. Place on the baking sheet. Place the apple pockets in the cold oven (center) and bake at 220 °C for about 25 minutes.

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