1 hr 5 mins
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.
My Private Note
Units: US | Metric
- 1Cut the flour and salt into the butter and shortening as you would for pie dough.
- 2Mix sugar, yeast, milk, egg yolks in a bowl.
- 3Add the liquid mixture to the flour/shortening mixture and mix well. Should form a nice ball of dough.
- 4Cover the dough ball and refrigerate overnight or at least 5 hours.
- 5Preheat oven to 375 degrees F.
- 6Remove from the refrigerator and roll thin like pie crust.
- 7Cut in 3 inch squares.
- 8Put preserves in the center and fold each pastry from corner.
- 9Use a fork (or your thumb) to seal the edges.
- 10Place on a lightly greased cookie sheet (you could also use parchment paper) and bake 20 to 25 minutes in a 375°F degree oven.
- 11Dust with powdered sugar, cool to touch, and enjoy. Keeps well in a sealed container. .
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Nutritional Facts for Bohemian Pastry
Serving Size: 1 (148 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 657.2
- Calories from Fat 377
- Total Fat 41.8 g
- Saturated Fat 15.3 g
- Cholesterol 59.3 mg
- Sodium 222.6 mg
- Total Carbohydrate 65.0 g
- Dietary Fiber 2.4 g
- Sugars 24.6 g
- Protein 6.4 g