Jam Turnovers (Lekvárove Taštičky)
Ingredients: frozen puff pastry sheet, 1 yolk, plum or blueberry jam
Prep Time: 30 minutes
Lekvárove taštičky means “jam sachets”, but these are basically identical to turnovers. This pastry is amazingly simple to make, assuming you start off with frozen puff pastry sheets. This is another item that was prepared by my dad’s friend Janka. We made them from the same frozen dough that was used for the salt sticks.
Take the puff pastry (lístkové cesto) sheet and roll it out on a floured surface until you have a sheet few millimeters thick. Take a sharp a knife and first lightly mark the squares you want to cut out. Then cut out pieces about 2 by 2 inches. Then place about a teaspoon of jam in each piece. We used blueberry jam (čučoriedkový lekvár) but supposedly plum jam (slivkový lekvár) works the best.
Then make the sachets, or “little bags”, taštičky. Fold the square over to make a triangle and push shut with your finger. Or, fold one third of the square over and the fold over again to make the rectangular pieces.
Take a pastry brush, and brush on whisked yolk onto each. You want to use just the yolk, since the whites would dry up the dough. Bake at 400F for 15-20 minutes.
Hardest thing about making these jam turnovers was resisting the temptation to eat them all. I still managed to finish about 10 before dinner. And don’t forget to check out the recipe for poppy and walnut roll, as prepared by my grandmother.
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the best taste – before baking sprinkled with chopped walnuts
Can you post receipe for listkove cesto?
Hi Anne, I have actually never tried making lístkové cesto (puff pastry dough) from scratch. But I definitely will make it at some point in the future and will post the recipe. Make sure to subscribe to the newsletter if you have not so already so that you don’t miss it when it gets posted.
The cookbook I use says that the most important thing is to use “fine-grind” flour. In Sloakia, flour comes in various coarsenesses of grind. You then make two types of dough, závinové (roll) and tukové (grease). You roll out the first kind of dough to a shape of a square, and place the second kind of dough, formed into shape of a cube, on top of it. You then fold it over like an envelope.
There is no recipe for the “greasy” dough in the book (go figure). I am guessing that it’s probably just flour and butter. The roll dough is made from flour, salt, luke-warm water, egg, and a bit of vinegar. The dough should not be sticky. You grab it and smack it against a board multiple times until it stops being sticky.
The pastry should also be baked at high temperature, and it’s important to not open the oven door for the first 10-15 minutes so it remains puffy. After that, you can reduce the oven temperature to bake it through.
Hopefully this helps for now, I realize this is confusing. Which is why I have yet to make this dough from scratch…
One recommendation when making these pastries or filled pastries made of puff dough is to make tiny holes with fork or toothpick to allow for hot air to come through and prevent the sachets from blowing open.