CZECHOSLOVAKIAN COOKIES
Spicy bar cookies with a nice crunch of pecans plus the sweetness of a jam filling.
Provided by LindaK
Categories World Cuisine Recipes European Eastern European Czech
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease one 8 inch square baking dish.
- Cream the butter until soft and fluffy. Add the white sugar gradually, until light and fluffy. Beat in the egg yolks.
- Sift the cardamom, allspice and flour together. Gradually add it to the butter mixture and stir to combine well. Stir in the chopped pecans.
- Spoon 1/2 of the dough into the prepared pan, spreading evenly. Top with strawberry jam and cover with the remaining dough.
- Bake at 325 degrees F (165 degrees C) for 1 hour or until lightly browned. Cool then cut into 1 1/2 inch sized squares.
Nutrition Facts : Calories 384.1 calories, Carbohydrate 43.2 g, Cholesterol 74.8 mg, Fat 22.8 g, Fiber 1.4 g, Protein 3.6 g, SaturatedFat 10.6 g, Sodium 110.8 mg, Sugar 25.6 g
TRDELNIK - SLOVAK/CZECH SWEET PASTRY
This recipe is result of request by many forum members. My first recipe here, and on top of it, transated from Slovak / Czech original (well, but by native Czech chef), so bear with me :-) Some history - original recipe is dated to 17th century, perhaps the original is from Hungary or even Easter parts of Europe. TRDLO - the exact translation is "clodpole, or clodpoll or goofy", but meaning here is the wooden stick, about two feet long and 3 to 4 inches in diameter, which this sweet pastry is supposed to be baked on. Original recipe calls for baking it over open fire (hot coals), wrapped around this buttered wooden stick. However, metal works too. After many sleeples nights I found solution, which easily allows me (now you too)to prepare this in USA. (aren't I a clever boy :-))) Round wooden stick is still needed (any hardware store), can be wrapped in AL foil, if you don't trust the bare wood. Best part for upcoming warm weather - the grill. Yea, get your grillmaster out of there and rig this trdlo, (ok, we'll call it wooden stick) over the grill. Do not try to lay it on the grill screen, has to be above in the air!! Take the grilling screen out if possible and bake the trdelnik over the hot coals. This easy setup will allow you to bake it the way it was last couple hundred years, no oven or such, this is awsome and super easy fun.
Provided by Tomas Sedlacek
Categories Dessert
Time 2h40m
Yield 5 pastries, five servings each, 25 serving(s)
Number Of Ingredients 9
Steps:
- Please read the description part first, as it's essential for this recipe. Thak you.
- First stiff into large mixing bowl flour and powdered sugar. Make a small hole in the middle and place into it crumbled fresh yeast. Pour lukewarm milk over the yeast. Let it rise for about 10 minutes.
- Meanwhile melt the butter.
- Add egg yolks into the bowl, pour in melted, but not hot butter, add pinch of salt.
- Mix together to make fairly firm dough, well worked (use stand mixer, it's easy).
- Let the dough rise for 20 minutes in warm place.
- Divide into five equal parts, make loafs.
- You can let it rise for another 20 minutes (it's better, but not necessary if fresh yeast used, a must with dry yeast).
- Roll out each loaf into 2/3 inch diameter /caster?/ - you know what I mean, thin, cylindrical shape, like a small snake :-)).
- lol.
- Wrap the dough tighty around the BUTTERED "trdlo" wooden stick. Let it stand for ten more minutes (support the ends, so it will be in the air).
- Glair with the last egg, cover all around with chopped walnuts and granulated sugar.
- Bake as described above over hot coals on the grill. Results MAY be achieved with oven, but . . . .
- The pastry need to be turned pretty often during baking, and baked until golden red color. Baking time is not determined, since baking over hot coals and on open air, but from my experience about 20 to 40 minutes, also depends on size you making.
- When cooled down a little,
- slide the baked pastry of the wooden stick, cut into individual servings, sprinkle with powdered sugar, enjoy.
- Also you can cover it in various nuts, coconut and such.
- Makes five, baked on two feet long, three inch diameter wooden stick.
- I tried to have your reading bit more enjoyable, if there is something not so clear (this recipe is VERY unusuall), feel free to ask.
- Tomas Sedlacek.
Nutrition Facts : Calories 245.6, Fat 9.2, SaturatedFat 3.7, Cholesterol 53.5, Sodium 8.6, Carbohydrate 35.4, Fiber 1.4, Sugar 6.6, Protein 5.5
CZECHOSLOVAKIAN PASTRY BARS
My mom has made these for holiday gatherings for years now, and they are always a hit! My mom likes them with a lot of preserves (jam) and uses more than the 12 oz. that the recipe calls for. You can substitute different preserves or jams to your liking....just make sure it's seedless! Hope you enjoy!
Provided by Mrs. Missy
Categories Bar Cookie
Time 50m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- In a large bowl cream together butter and sugar until light and fluffy.
- Beat in eggs and vanilla until combined.
- In a medium bowl mix salt with 3 1/2 cups flour.
- Gradually add to butter mixture to form thick batter.
- Spread 3/4 of the batter evenly over surface of an 11x17 inch jellyroll pan or rimmed cookie sheet.
- Top with an even layer of jam.
- Sprinkle with nuts (if desired).
- Blend remaining flour with the rest of the dough. Crumble on top.
- Bake 35 minutes or until crust is golden brown.
- Cool completely and cut into bars.
Nutrition Facts : Calories 146.6, Fat 7.7, SaturatedFat 3.9, Cholesterol 24.1, Sodium 94.9, Carbohydrate 18.2, Fiber 0.5, Sugar 9, Protein 1.7
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