German Puff Pastry Cookies Blatterteig Pastetchen Recipes

GERMAN PUFF PANCAKES

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Whisk the eggs, flour, milk, salt, vanilla extract, and cinnamon in a bowl; set aside.
• Put the butter in a 9x11-inch baking dish. Melt the butter in the preheated oven, making sure it doesn't burn, about 5 minutes. Pour the batter into the baking dish with the melted butter.
• Return to the oven and bake until the pancake is puffed and no longer moist in the center, 20 to 25 minutes.

GERMAN PUFF PASTRY COOKIES (BLATTERTEIG PASTETCHEN)

Steps:

• Blend flour and confectioners' sugar; chill.
• Add potato and mix gently with a fork. Cut in butter until pieces are the size of small peas.
• Sprinkle extract over mixture, a few drops at a time, mixing lightly with fork (dough should be crumbly). Shape dough into a ball; chill thoroughly.
• Roll dough, a half at a time, 1/4 inch thick on a floured surface; cut with 1 3/4 inch round cutter and cut centers from HALF the rounds with a 3/4 inch round cutter. Place rounds, rings, and centers on separate ungreased cookie sheets.
• Bake at 400°F 10 to 15 minutes.
• When cool, spread rounds with currant jelly and top with rings; fill centers of rings with a small amount of jelly; top with centers. About 2 dozen cookies.
• CAI Canadian Family Cookbook.

TRAVADOS

Steps:

• In a food processor, grind 1 cup each of the walnuts and almonds until fine, but not powdery. Add the remaining filling ingredients, grind coarsely.
• Make the dough. Mix the butter/margarine with the sugar until creamy.
• In another bowl, combine the flour, salt, and baking soda. Add the vanilla extract and blend with the butter/sugar. Mix well.
• Divide the dough into 4 pieces. On a floured surface, roll each piece approximately 1/8-1/4" thick. Using a cup or cookie cutter, cut into rounds approximately 3" in diameter. Gather the dough scraps and re-roll to make more rounds.
• In the center of each round, place a spoonful of the filling.
• Wet the edges of the dough with water, and fold in half, making a semicircle. Press the edges to seal. If the dough rips or cracks, gently press back together (it will stick back together while baking).
• Carefully transfer to a greased baking sheet. They don't expand much while cooking, and can be spaced about 3/4" apart. Preheat the oven to 350°F.
• Bake the travados for about 20 minutes, or until golden brown. Once cooked, set aside and allow them to cool *completely*, as they are brittle when hot.
• While the cookies are cooling, prepare the syrup. In a small pot, heat the water, sugar and honey until boiling. Lower the heat and cook for another 10-15 minutes. It should be a thin, watery consistency, so don't overcook it. Add the lemon juice and/or rose water, stir.
• Using a slotted spoon or tongs, carefully lower each travado into the syrup and allow to sit for about 15-30 seconds. Place on a rack over paper towels to dry.
• Toasted sesame seeds can be sprinkled on top while still sticky, if desired. Allow to cool. Travados can be refrigerated.
• Enjoy!