Bohemian Pastry
Per serving
This is a recipe that my Mother, Carrie Waters Cox Pazolt made every year. They are similar to kolaches. You can use prepared preserves, marmalade, or kolache filling. A teaspoon of preserves is about right; too much and it runs out of the pastries. Jelly doesn't work well because it runs out, too. You can substitute margarine for butter if you prefer. I like butter myself and have used butter for the vegetable shortening (Crisco) as well with no bad effects - except to my cholesterol... I did not count the overnight chilling time in the preparation time.
Ingredients
10 serv.Step-by-step instructions
- 1
Cut the flour and salt into the butter and shortening as you would for pie dough.
- 2
Mix sugar, yeast, milk, egg yolks in a bowl.
- 3
Add the liquid mixture to the flour/shortening mixture and mix well. Should form a nice ball of dough.
- 4
Cover the dough ball and refrigerate overnight or at least 5 hours.
- 5
Preheat oven to 375 degrees F.
- 6
Remove from the refrigerator and roll thin like pie crust.
- 7
Cut in 3 inch squares.
- 8
Put preserves in the center and fold each pastry from corner.
- 9
Use a fork (or your thumb) to seal the edges.
- 10
Place on a lightly greased cookie sheet (you could also use parchment paper) and bake 20 to 25 minutes in a 375°F degree oven.
- 11
Dust with powdered sugar, cool to touch, and enjoy. Keeps well in a sealed container. .
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