Comments on: Jam Turnovers (Lekvárove Taštičky) http://www.slovakcooking.com/2010/recipes/lekvarove-tasticky/ Recipes from Slovakia, food, traditions, and language lessons - Slovak Cooking Mon, 06 Feb 2012 21:44:39 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Katarina http://www.slovakcooking.com/2010/recipes/lekvarove-tasticky/#comment-9324 Katarina Sat, 01 Oct 2011 19:04:45 +0000 http://www.slovakcooking.com/?p=1866#comment-9324 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. 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.

]]> By: lubos http://www.slovakcooking.com/2010/recipes/lekvarove-tasticky/#comment-3853 lubos Tue, 21 Dec 2010 14:42:09 +0000 http://www.slovakcooking.com/?p=1866#comment-3853 Hi Anne, I have actually never tried making <i>lístkové cesto</i> (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, <i>závinové</i> (roll) and <i>tukové</i> (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... 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…

]]> By: Anne Burnett http://www.slovakcooking.com/2010/recipes/lekvarove-tasticky/#comment-3815 Anne Burnett Sun, 19 Dec 2010 17:11:45 +0000 http://www.slovakcooking.com/?p=1866#comment-3815 Can you post receipe for listkove cesto? Can you post receipe for listkove cesto?

]]> By: Martina http://www.slovakcooking.com/2010/recipes/lekvarove-tasticky/#comment-834 Martina Sat, 16 Jan 2010 19:58:09 +0000 http://www.slovakcooking.com/?p=1866#comment-834 the best taste - before baking sprinkled with chopped walnuts :-) the best taste – before baking sprinkled with chopped walnuts :-)

]]>