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A cookbook of doughs and fillings for the preparation of Traditional Slavic Filled Dumplings and Filled cookies.
The origins of filled dumplings are found in early Slavic folk cuisine. Filled dumplings are enjoyed by people of Polish, Slovak, Unrainian and Russian nationalities. These filled dumplings have long been a family tradition served during Advent and Lenten fast days, weddings and christenings. No Christmas Eve dinner would be complete without a variety of homemade filled dumplings. Traditionally filled dumplings are half-moon or triangular shaped noodle dough filled with a variety of both savory and sweet fillings. These cooked savory dumplings may then be fried or browned in better and topped with buttered bread crumbs, butter and onions, bacon crumbles or sweetened whipped cream or sour cream.
Filled pastries or cookies have long been a part of any family, holy day or seasonal celebration. The generic Slavic term used to describe these fruit, jelly, jam and nut filled cookies are Kolace (Czech Slovak - circular), Kolaczki (Polish-wheel), Kolachky (Ukrainian - circle) and Pierog (Russian - small pie). The cream, buttner, cream cheese and egg enriched dough was filled with preserves (cherry, blueberry, strawberry, peach, apricot, apple, raspberry, loganberry and even rhubarb) nuts (almond and walnut) cheese filling (sweet cottage, farmer's or cream cheese) or poppy seeds. Each filled pastry was shaped into a circle, half-moon, rolled or folded to create a bite sized delicacy. These were often topped with granulated sugar, confectioner's sugar or frosted with a sugar glaze. Not a festive celebration, christening, wedding, fair or festival would be complete without some of these "Old World" favorites to enjoy.
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Features
- Spiral Bound
- Black and White and Color Illustrations
- 36 pages
- Size 5.75" x 8.5" - 15cm x 23cm
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