CZECHOSLOVAKIAN PASTRIES RECIPES
TRDELNIK - SLOVAK/CZECH SWEET PASTRY RECIPE - FOOD.COM
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.
Total Time 2 hours 40 minutes
Prep Time 2 hours
Cook Time 40 minutes
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, FatContent 9.2, SaturatedFatContent 3.7, CholesterolContent 53.5, SodiumContent 8.6, CarbohydrateContent 35.4, FiberContent 1.4, SugarContent 6.6, ProteinContent 5.5
CZECH PASTRY CALL KOLACKY RECIPE - FOOD.COM
A kolacky is a small dinner roll-like pastry which is folded, enclosing filling in the center. The most common fillings include prune, poppyseed, apricot, apple, blueberry and raspberry. both open-faced and closed-face kolackys were made in Czechoslovakia. the closed kolacky came into being because the fruit in the open-faced buns would get all over the working man's lunch bucket. The men had their wives fold over the pastry so it wouldn't mess up the other things in the lunch bucket. This is a old recipe from my grandmother who came from Prague Czechoslovakian at the turn of the 20th century.
Total Time 1 hours 5 minutes
Prep Time 45 minutes
Cook Time 20 minutes
Yield 48 Kolacky, 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Let butter and cream cheese soften in a bowl.
- When very soft mix together.
- Add salt and sugar.
- Add flour last and mix by hand. To get dough to the consistency of pie dough.
- Put the dough in wax paper in the refrigerator overnight.
- If you want to bake it today leave the dough in the refrigerator at least for 3 hours.
- Then take it out and divide it into 3 parts.
- Take 1 part of the dough and put it on a floured table. Flatten the dough to a 1/8 of inch thick.
- Then take a small juice glass and cut round circle in the dough. (Put some flour on the rim of the glass if the dough starts to stick). Take your thumb and make a dent in the middle of the dough. Fill it with apricot or any jam.
- Bake at 350 for about 15-20 minutes or until lightly brown.
Nutrition Facts : Calories 573.5, FatContent 33.3, SaturatedFatContent 20.9, CholesterolContent 92.2, SodiumContent 344.6, CarbohydrateContent 66.4, FiberContent 1, SugarContent 25.4, ProteinContent 6
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