Ice Kolatchen/Rough Puff Pastry by bettina

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Ice Kolatchen/Rough Puff Pastry
Submitted by bettina on January 27, 2004 at 8:13 am

DESCRIPTION
Ice Kolatchen/Rough Puff Pastry

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
This comes from "The Settlement Cookbook"...one of my most favorite "oldies"...doughs for days! This book has been republished and updated for "modern" tastes, and is a lovely source of Eastern European recipes and cooking/baking techniques.

1 cup (1/4 lb.) flour
1 1/8 cups (9 oz.) butter

Have all materials and utensils ice cold. Chop or rub the butter in the flour, then work into a dough. Set in a cool place to harden. Then prepare Dough No. 2.

2 cups (1/2 lb.) flour
1/2 cup lukewarm cream
1 egg and yolks of 2 (save whites, they're used to glaze pastry)
1 tablespoon (1/2 oz) sugar
Rind of 1/2 lemon
1 cake (1/2 oz.) yeast (sub pkt active dry)
1/2 teaspoon salt
A little nutmeg, grated (between 1/8-1/4 tsp)

Dissolve yeast in cream, add sugar, eggs and the rest. Beat until smooth. Let rise until doubled. Roll out Dough No. 1 and Dough No. 2, 1/4 inch thick, place Dough No. 1 on top of Dough No. 2, pat and roll out together three times as long as wide. Fold dough in 3 layers, pat and roll. Repeat twice, turning the pastry half-way around each time before rolling. Now fold in a dampened napkin and set in a cool place overnight(plastic wrap!, refrigerate!)to chill. Next morning, roll the dough again, cut into 3-inch rounds, place on floured board and let rise several hours in a warm place until light. Place a teaspoon of raspberry jam on lower half of each, then fold over the other half and press edges together, moistening edges with water or white of egg. Brush remaining whites of eggs stiffly beaten all over top and sides of Kolatchen and roll in granulated sugar. Bake in a moderate oven at 350F.

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