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Title: Jam Packets (Baratfule)
Categories: Dessert Pastry Hungarian
Yield: 4 Servings
| 1 | lb | Flour |
| Salt | ||
| Lard | ||
| 4 | Eggs | |
| Stiff plum jam | ||
| Breadcrumbs | ||
| 1 | Egg white | |
| Castor Sugar | ||
| H--White cheese filling-- | ||
| 5 | oz | Fresh white cheese ** |
| 1 | pn | Salt |
| 1 | tb | Castor sugar |
| 1/2 | ts | Lemon rind; grated |
| 1 | oz | Raisins |
| 2 | Egg yolks |
NB * Cottage or cream cheese, or Fromage Frais.
Make a stiff dough of the flour, the eggs, water and salt. Divide in two parts and roll out thin. On one sheet of paste place half teaspoonfuls of stiff plum or damson jam about 2 inches apart from one another and brush the parts between the heaps of jam with the white of an egg. Place the other sheet of paste on the top of this one, and press it lightly down between the heaps of jam to make it stick to the under part. Let it stand like this a little, then cut it between the jam with a pastry cutter and spread the pockets out on a board dredged with flour. When all have been cut out, drop them into boiling water. When the pockets have risen to the surface of the water, lift them out with a strainer and pour cold water over them. When the cold water has run off, put them into a saucepan with hot breadcrumbs browned in lard, and shake to coat them evenly with the breadcrumbs. Dredge with sifted sugar. The same kind of pockets may be filled with white cheese or any other kind of stiff jam.
White cheese filling ==================== Rub fresh white cheese through a hair sieve and mix with a little salt, sugar, grated lemon rind, raisins and the yolks of eggs.
Recipe Karoly Gundel - "Hungarian Cookery Book" MMed IMH Georges' Home BBS 2:323/4.4
From: Ian Hoare Date: 04-24-96 (21:26) The Pine Tree Bbs (250) Intrcook (
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