Vegan Apricot Jam Pockets

Instructions

1. First things first, let's make sure all our ingredients are at room temperature. This is key for getting that perfect dough consistency, so if you've just pulled anything out of the fridge, give it some time to warm up.
2. In a large mixing bowl, combine the all-purpose flour, baking powder, vanilla sugar, and regular sugar. Give it a quick whisk to blend everything together.
3. Now, add the vegan butter and vegan sour cream to the dry ingredients. Using your hands or a pastry cutter, work everything together until you have a cohesive dough. Don't overwork it - we want those lovely butter pockets for flakiness!
4. Once your dough has come together, wrap it up in some cling film or eco-friendly food wrap. Pop it in the fridge for a 30-minute chill session. This helps the gluten relax and makes the dough easier to work with.
5. While the dough is chilling, preheat your oven to 180°C (350°F) and line a couple of baking sheets with parchment paper.
6. After 30 minutes, retrieve your dough from its cool hangout. On a lightly floured surface, roll it out to about 3-4mm thickness. Think of a pound coin - that's about how thick you want it.
7. Using a round cookie cutter (or the rim of a glass if you're in a pinch), cut out circles from the dough. Aim for about 6-8cm (2.5-3 inch) diameter circles.
8. Now for the fun part! Place a small dollop (about a teaspoon) of apricot jam in the center of each circle. Remember, a little goes a long way - we don't want jam explosions in the oven!
9. Fold each circle in half, creating a semi-circle or pocket shape. Use your fingers to gently press the edges together, then go around the edge with a fork, pressing down to create a decorative seal. This also helps keep the jam where it belongs - inside the pocket!
10. Transfer your jam pockets to the prepared baking sheets, leaving a bit of space between each one for expansion.
11. Bake in your preheated oven for about 10-12 minutes, or until they're golden brown and crisp around the edges. Keep an eye on them towards the end - oven temperatures can vary.
12. Once they're done, let them cool on the baking sheet for a few minutes before transferring to a wire rack. They'll be piping hot inside, so resist the urge to bite into one right away (trust me, burnt tongues are no fun).
13. Enjoy your Vegan Apricot Jam Pockets warm or at room temperature. They're great on their own, but a dusting of powdered sugar or a dollop of vegan whipped cream takes them to the next level!
14. Store any leftovers in an airtight container at room temperature for up to 3 days. They're great for breakfast on-the-go or as a sweet afternoon pick-me-up with a cup of tea.