Homemade Yogurt Pouches Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the dough:</li> <li class="ingredients-single-item">375g all-purpose flour</li> <li class="ingredients-single-item">1 tsp baking powder</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">75g granulated sugar</li> <li class="ingredients-single-item">170g cold unsalted butter, cubed</li> <li class="ingredients-single-item">120ml cold milk</li> <li class="ingredients-single-item">1 large egg</li> <li class="ingredients-single-item">For the filling:</li> <li class="ingredients-single-item">500g Greek yogurt (or thick strained yogurt)</li> <li class="ingredients-single-item">60g honey, plus extra for drizzling</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">Zest of 1 lemon</li> <li class="ingredients-single-item">For finishing:</li> <li class="ingredients-single-item">1 egg, beaten (for egg wash)</li> <li class="ingredients-single-item">20g powdered sugar (for dusting)</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Pastry blender (or food processor)</li> <li class="equipment-single-item">Baking sheet</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Pastry brush</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Prepare the yogurt filling first so it can chill while you make the dough. In a medium bowl, combine the Greek yogurt, honey, vanilla extract, and lemon zest. Stir until smooth and well incorporated. Cover with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> For the dough, whisk together the flour, baking powder, salt, and sugar in a large bowl. Add the cold, cubed butter and use a pastry blender to cut it into the flour mixture until you have pea-sized pieces. Keeping the butter cold creates pockets of steam during baking, resulting in a flakier texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> In a separate small bowl, whisk together the milk and egg. Pour this liquid mixture into the flour mixture and stir with a fork until the dough just begins to come together. Be careful not to overmix, as this will develop too much gluten and make your pouches tough rather than tender. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Turn the dough onto a lightly floured surface and gently knead a few times just until it forms a cohesive ball. Wrap in plastic wrap and refrigerate for at least 30 minutes to relax the gluten and firm up the butter. This chilling step is crucial for creating a flaky texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Preheat your oven to 180°C and line a baking sheet with parchment paper. Remove the chilled dough from the refrigerator and divide it into 12 equal portions. On a lightly floured surface, roll each portion into a circle about 12-15cm in diameter and about 3mm thick. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Remove the yogurt filling from the refrigerator. Place about 2 tablespoons of filling in the center of each dough circle, leaving a 2-3cm border around the edge. Be careful not to overfill, or the filling might leak during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Gently fold the edges of each circle up and over part of the filling, pleating as you go to create a pouch that's open in the center. The filling should still be partially visible. Pinch the pleats firmly to seal and prevent leaking during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Transfer the pouches to the prepared baking sheet, spacing them about 5cm apart. Brush the dough portions with beaten egg to create a golden, shiny crust during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Bake in the preheated oven for 22-25 minutes, or until the dough is golden brown and the filling is slightly puffed. The yogurt will set somewhat but maintain its creamy texture. If the pouches are browning too quickly, loosely cover with aluminum foil. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Once baked, remove from the oven and allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to continue cooling for another 10 minutes. While still warm, drizzle with additional honey and dust with powdered sugar if desired. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Serve warm or at room temperature. These pouches are best enjoyed the day they're made, but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 150°C oven for 5-7 minutes before serving. </li> </ol>