Yield: 36 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Flour |
| 5 tablespoons | Butter |
| 5 tablespoons | Sugar |
| 7 \N | Egg yolks |
| \N \N | Sweet cream |
| 2 cups | Milk |
| 2 tablespoons | Sugar |
| 2 tablespoons | Vanilla sugar |
| 2 tablespoons | Flour |
| 3 tablespoons | Ground nuts |
| 1 tablespoon | Rum |
DOUGH
FILLING
From: cavrak@... (Steve Cavrak) Date: Sat, 12 Mar 1994 02:41:18 GMT I suspect there are several variations on this. My "Slovak American" cookbook is missing, by my Balkan one gives: Knead a smooth dough - using enough cream to be smooth. Refrigerate for 1 hour to become quite cold.
To make filling - boil milk, sugar, vanila sugar, and flower, stiring constantly, until slightly thickened. Mix with ground nuts and rum Roll out cold dough very thin and cut into 3-inch squares. Place 1 teaspoon of the filling on each square and fold like an envelope.
Place on a well-greased and floured pan and bake in 325 oven for 30 to 40 minutes. Makes 35 - 40 envelopes.
The Czech name would be something like "kolachi".
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