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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 10 |
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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:
3 cups flour |
1 1/2 cups vegetable shortening |
1/2 cup butter |
1/2 teaspoon salt |
1 tablespoon sugar |
1 1/4 ounces yeast |
1/2 cup milk |
2 egg yolks, slightly beaten |
1 1/2 cups preserves or 1 1/2 cups marmalade |
powdered sugar, for dusting |
Directions:
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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