St. John's Windish Evangelical Lutheran Church
The Windish Cook

Chicken Paprikaš

Recipe: "Flaky Pastry (Szkalgye)" from:  "Our Traditional Windish (Slovenian) and Hungarian Heritage Recipes".  Published October 2008.
Recipe by Mrs. Theresa Podleiszek.

FLAKY PASTRY (Szkalgye)                     
5 egg yolks
¼ c. sugar
1 tsp brandy
2&1/2 c. flour
5 tbsp. sour cream
fat for frying

Beat 5 egg yolks until lemon colored. Add about ¼ cup sugar and beat smooth. Blend in 1 tsp. brandy.  Add
2-1/2 cups flour alternately with 5 Tbsp. sour cream. Mix until dough can be handled. Knead well on floured board. Roll out very thin and cut into strips - 3 or 4 inches long and 1-1/2 inches wide. Make a short slit in center of each piece and pull one end through the slit. Fry in hot fat (about 350° to 375°) until lightly browned. Drain on absorbent paper and dust generously with powdered sugar.

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chicken paprikash
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