Pennsylvania Dutch Pastry Food

PENNSYLVANIA DUTCH PASTRY

Steps:

• Blend in bowl. Knead with your hands until it is the consistency of dough. Separate into loaves and refrigerate over night. Next day, cut off small pieces and roll out in powdered sugar.
• Cut 4 squares out of each rolled out piece, use a pizza cutter with ragged designer edge, fill each square with either apricot, cherry, pecan or prune filling.
• Take one corner and roll to the other, like a crescent.
• Place on greased cookie sheet, brush on raw beaten egg and bake at 375F for approximately 10 minutes or until golden brown, cool on plate; sprinkle with powdered sugar.

PENNSYLVANIA DUTCH FLASH UN KAS (SAVORY FILLED PASTRY APPETIZERS

Steps:

• FOR THE PASTRY: Cream butter and cream cheese together until well blended. Add the flour and mix until smooth. Chill pastry thoroughly (overnight if possible).
• Using a small portion of pastry at a time, roll pastry about 1/8 inch thick on a lightly floured surface; cut out rounds with a 2-inch cookie cutter.
• Spoon a rounded 1/4 teaspoonful of filling onto half of each round. Fold dough over filling and press edges together with a fork. Transfer to baking sheets.
• Bake at 400°F 8 to 10 minutes, or until lightly browned. Serve hot. About 9 dozen appetizers.
• FOR THE FILLING: Mix thoroughly goose liver pate, Worcestershire sauce and 1 teaspoon steak sauce. For the HAM FILLING; mix ground country style ham, steak sauce and 1 teaspoon ketchup. (Each filling is enough for about 4 1/2 dozen appetizers.).
• NOTE: This pastry will keep for several weeks if wrapped tightly in moisture vapor-proof material and stored in the refrigerator.
• CAI Canadian Family Cookbook.