This sweet nut-filled pastry was a feature of my Christmases growing up.
Source: Nanny, my paternal grandmother
This recipe comes from my grandmother, which I believe she received from a neighbor. A staple of Songheart family Christmas. You can add icing or not (I usually do).
Ingredients
- 2 cups flour
- 2 Tbsp sugar
- 1/2 tsp salt
- 1/2 c butter
- 1/2 c milk
- 2 egg yolks
- 1 package yeast
- 1/4 cup warm water
- 1 egg white
- Filling: a few cups of chopped nuts, sugar, cinnamon, dates, whatever.
Procedure
Oven @ 375 F
- In a mixing bowl: combine flour, sugar, salt. Cut in the butter.
- In a separate mixing bowl: combine egg yolks and milk. Dissolve the yeast in the water. Add all liquids to the flour mix. Mix thoroughly. Cover and chill 2 hours (or longer).
- Divide the dough in half. Leave one part in the fridge. With the other: roll into a 6 x 18 inch rectangle on a well-floured board. Cover the dough with the filling. I usually use cinnamon, sugar, and chopped nuts, but you could put anything in here.
- Fold the long ends of the dough over the filling. Then fold the sides over to just make an envelope. Seal the pastry with well-beaten egg white.
- Shape the dough into an oval or horseshoe or whatever.
- Repeat with the other part of dough in the fridge. Cover with a pastry towel. Let rise 30-45 minutes.
- Bake 20-30 minutes at 375 F.