Lukewarm Pasta Pockets on Poppy Cream

Mix butter, flour, eggs and knead with hands for at least 10 min. to form a smooth elastic pasta dough. Wrap in cling film and rest for 30 min. Stir through sugar, cream cheese, egg yolks and sauce powder. Fold in sorted berries. Roll pasta dough thinly on a little flour. Cut out circles (diameter 12 to 13 cm). Place 1 tbsp. filling in the center of each circle. Brush edges of dough with egg white. Gather over filling to center, pressing edges firmly.

Boil milk, lemon zest and slit vanilla bean. Simmer pasta pockets one by one in a little bit of milk for 5-7 minutes. Lift out, drain. Arrange on dessert plates. Whip cream, vanilla sugar and ground poppy seeds in a blitz chopper. Refine with rum and serve with the pasta dumplings.

Tip: Use the milk from the pasta pockets for other purposes in the kitchen (e.g. for sweet milk soup, flummery, pastries, pudding, or possibly sweet sauces).

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