Polkanes Food
POLKA CAKE
Steps:
- Preheat the oven to 325 degrees F. Line cupcake or muffin pans with 24 muffin liners.
- Combine the butter, buttermilk and honey in a pitcher. Sift the flour, baking soda and salt. In the bowl of a stand mixer, combine the granulated sugar, sour cream and eggs. Add the buttermilk mixture to the sour cream mixture. Slowly stir in the sifted flour mixture until combined.
- Fill the cupcake liners and bake for 20 minutes, rotating halfway through. Remove from the oven and cool completely before frosting.
- Fill the cupcakes with the Baklava Filling. Pipe with Cinnamon Buttercream. Top with a Filo Puff.
- In a saucepan, combine the milk, granulated sugar, butter, corn syrup, cornstarch and egg yolks, and melt over medium heat using a heatproof spatula. Add in the chopped nuts. Bring to a simmer while stirring. Remove from the heat and refrigerate until completely cooled.
- In a stand mixer with the whisk attachment, whip the butter until soft. Slowly add in the powdered sugar and vanilla, along with the heavy whipping cream. Beat until fluffy. Add in the cinnamon and stir to combine.
- Preheat the oven to 325 degrees F. Spray a baking sheet liberally with pan spray.
- Remove the filo dough from the package and, taking 1/2-inch-thick bunches of strands at a time, twist into circular shapes. Place the circles on the prepared baking sheet and bake until golden, about 10 minutes, rotating once halfway through. Remove from the oven and cool completely.
POLKANES
Provided by Mark Bittman
Categories quick, appetizer, side dish
Time 30m
Yield 8 polkanes
Number Of Ingredients 7
Steps:
- Make the masa into a dough by adding salt and 1 1/2 to 2 cups of water. Stir it well and knead it a bit - it should not be sticky or dry - and then let it rest, covered, for at least 15 minutes. Mix together all the remaining ingredients except the oil.
- Flatten about 1/8 of the dough on your hand, then fill it with a bit of the stuffing. The dough will be flexible, so you'll be able to make an egg-shaped dumpling by enclosing some of the filling within. (Even if the dumpling is imperfect - that is, with some of the filling escaping - it'll be fine. Just shape it nicely and don't worry about beans or bits of onion on the surface.) Repeat with the rest of the dough and the filling.
- Fry in about 1/4 inch of oil or lard, turning as needed to brown beautifully. Serve hot or at room temperature with tomato-pumpkinseed salsa (recipe here).
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- For filling, place pumpkin seeds in a food processor. Cover and process until ground. In a large skillet combine 1 cup of the ground pumpkin seeds, the butter beans, onion, chile pepper, and chives. Cook and stir over medium heat until heated through and onions are softened. Using a fork, mash slightly to break up beans, but leave chunky. Season to taste with salt. (Mixture will be dry.)
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- Take 2 rounded tablespoons of the masa and pat it into a 4-inch-diameter circle. Spoon 1 tablespoon of the filling into the center of the circle. Fold the masa over the filling and form into an elongated egg shape. Repeat with the remaining masa and filling.
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