"Krapec (Poszolonka)"
from: "Our Traditional Windish (Slovenian) and Hungarian
Heritage Recipes". Published October 2008.
Recipe by Mrs. Peter
Szvetecz.
KRAPEC (Poszolonka)
Dough:
3 to 4 c. flour
2 tbsp sugar
1 tbsp lard
salt
1 dry yeast (sprinkle in center)
warm milk
Slowly add warm milk to 1 to 1 and ˝
cups flour and begin making dough. Add flour as needed. Knead well
and place on floured board until dough raises - about
1-1/2 hours.
Use finger to test if dough is ready.
Topping:
1 lb (16-oz) dry cottage cheese
1 tbsp (heaping) sour cream
2 tbsp sugar (to taste)
If cottage cheese is wet, squeeze out liquid. Mix together.
Procedure:
Lightly grease cookie sheet (approx 10" x 14") or large pizza pan.
Roll out dough to ˝ to ľ inch thickness and place on pan. Do not
work dough to edge of pan (you need to have an edge). Place cottage
cheese topping on dough leaving about ˝ inch of dough free of
filling around the edge. Place in 350° oven and bake until edges are
golden brown (about 45 minutes). Serve warm or cold topped with sour
cream.
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