 |
Prep Time: 120 Minutes Cook Time: 15 Minutes |
Ready In: 135 Minutes Servings: 8 |
|
This is a Hungarian recipe that is absolutely tasty. I love trying out different fillings with this, and I've been experimenting with lots of them lately. I love using poppy seed filling or almond paste that I find in the baking section of my local grocery. Be as creative as you want, and you won't ever be disappointed! Ingredients:
4 tablespoons sour cream |
1 cup cold water |
1 egg |
1 tablespoon vinegar |
4 cups flour |
1/2 teaspoon salt |
1 lb crisco |
poppy seed filling |
almond paste |
dark chocolate squares |
sour cherry pie filling |
diced apple pie filling |
Directions:
1. In a large bowl, combined the sour cream, water, egg, and vinegar.
2. Stir in flour and salt.
3. Turn out onto a floured surfaces and knead for approximately 10 minutes.
4. Let rest for a few minutes.
5. Roll out to about 1 thick rectangle and spread evenly with 1/3 of the Crisco.
6. Fold four ways, wrap in wax paper, and refrigerate for 1/2 hour.
7. Roll dough out again to the same shape as the first time and spread with another 1/3 of the Crisco.
8. Fold four ways, wrap back in wax paper and refrigerate for another 1/2 hour.
9. Roll dough out again to the same rectangular shape and spread with remaining Crisco.
10. Fold four ways, wrap in wax paper, and refrigerate for at least 1 hour and up to over night.
11. Preheat oven to 425°F.
12. Roll dough out into a rectangle and cut with a hot knife into 3 squares.
13. Place squares on cookie sheets and spoon desired filling into the center, leaving at least 1/2 inch dough uncovered by filling.
14. Bake for 15 minutes on a cookie sheet.
|
|