Cold Doughs

Ingredients:

• 6 cups flour
• 3  sticks butter ( room temperature )
• 1/4 cup sugar
• 1/2 teaspoon salt
• rind of lemon ( optional)
• 1/4 cup warm milk
• 1 package dry yeast ( not Quick Rise )
• 6 egg yolks
• 1 cup sour cream
• Sugar for rolling dough

 

DOUGH:

1. Cream butter, flour, salt, and sugar, (lemon rind)  to look like pie crust.
2. In 1/4 cup warm milk, dissolve yeast.
3. Mix sour cream and egg yolks together.  Add yeast to mixture.
4. Mix wet ingredients to dry ingredients to form a dough.
5. Divide dough in 4ths – wrap in wax paper and refrigerate overnight.

                                                                                           

ROLLING DOUGH:

1. Only take out one piece of dough  at a time.
2. Roll dough in sugar into a  thin square.
3. Cut dough into small squares, add a small amount of filling.
4. Roll dough tip to tip.
5. Place on parchment lined cookie sheets
6. Bake at 350 for 15-20 minutes

 

 

 

 

FILLINGS:

Apricot

• 2 cups chopped dried apricots
• 8-10 ounces of orange juice
• 1/2 cup or more sugar
• rind of one lemon

 

 

 

1. Soak apricots in orange juice   for 1/2 hour
2. Cook on low heat for 1/2 hour , occasionally stirring
3. Add sugar and stir
4. Place mixture in food processor and pulse to combine
5. Adjust sugar to taste and add zest of one lemon – pulse to combine.

 

Nut – Pat and Sarah’s

• 1 pound ground nuts ( 2 cups )
• 1/4 cup sugar
• 2 T. melted butter
• warm milk to moisten
• vanilla/ almond

After filling and rolling, Pat whipped egg whites and placed a small teaspoon of whipped egg white on each cold dough  before baking both nut and apricot cold doughs

 

Nut – Grandmom Hrebenar’s 

• 1 pound nuts ( 2 cups )
• 1/2 cup  sugar -adjust to taste
• 2 egg whites
• 2 T. melted butter
• warm milk to moisten
• Vanilla

After filling and rolling, grandma brushed more egg white ( not whipped ) on each cold dough and sprinkled with more sugar before baking both nut and apricot cold doughs