Today I share with you these delicious coffee pouches filled with jam or hazelnut spread. Simple, fragrant and perfect for any occasion.
If there’s one thing I truly cannot give up, it’s the smell of coffee filling the kitchen in the morning. So I thought: why not capture that aroma inside a fragrant little pastry? Today I made these delightful coffee pouches — a real treat for the palate.
The nice thing about this recipe is that you can have fun with the filling, just like I did. I filled some with jam and the crunchy note of pine nuts, while for the greediest I chose hazelnut cream and chopped hazelnuts.
Come along and let’s start baking.
Enjoy the recipe, Giusi.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 20 Minutes
- Cooking time: 10 Minutes
- Portions: 8 Servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the coffee pouches
- 2 3/4 cups 00 flour (Italian '00' flour) — about 350 g
- 3 tbsp brewed coffee (about 40 g / 40 ml)
- 2 eggs
- 1/2 cup unrefined cane sugar (or granulated) — about 100 g (or granulated)
- 6 1/2 tbsp vegetable oil — about 90 g
- 2 tsp baking powder (for cakes) — about 8 g
Steps for the coffee pouches
In a bowl, beat the eggs with the sugar. Add the coffee, the oil and, finally, the flour and the baking powder. Work the ingredients until you form a dough. If necessary, add a little more flour; I always hold back a bit because you can always add it later. The dough should be soft and not sticky.
Roll out the dough on a floured surface and, using a cookie cutter or simply a glass, cut out the rounds. Fill the center with jam and pine nuts or, alternatively, spreadable hazelnut cream and hazelnuts, or whatever you prefer.
Take the right side and fold it to the center, then fold the left side to the center as well to form a little embrace. At the closure, lightly moisten with a finger using a bit of water so the dough adheres better; this helps the shape hold.
Bake in a conventional oven at 356°F for about 15 minutes.
I hope you enjoyed these cookies and that you’ll try them soon. Thank you for cooking with me. See you on the next kitchen adventure, and thank you always for the trust you’ve shown me over all these years.
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Storage
You can store your coffee pouches in an airtight container or under a glass cloche for about 3-4 days. If you used jam, I recommend keeping them in a cool, dry place to preserve their softness.
