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Author Notes: Having learned how to make pate feuillettee a few ways at King Arthur Flour baking camp this week, here is a recipe that I learned and have adapted with my own filling. These kerchiefs are perfect to hold in one hand. - Sagegreen —Sagegreen
Food52 Review: Sagegreen's Fazzoletti Dolce are divine. I was excited to try this pastry dough (using King Arthur flour, of course) and it was easy to work with and baked into beautiful pastries. My dough was a little bit dry, so I added a few extra drops of ice water and it came together nicely. It's a versatile pastry dough and one that you can have fun being creative with! Sagegreen's filling is a pleasing mix of rum soaked cherries and lightly sweetened cheese (I used ricotta) ... really a delicious combination. Needless to say, these pastries disappeared quickly! - BlueKaleRoad —BlueKaleRoad
- 2 cups All purpose flour
- 1 teaspoon salt
- 2 tablespoons unsalted butter, cold and cut into small pieces
- 1/2 cup cold water
- Mix the flour and salt together in a bowl. Rub in the cold butter with your fingers until you can no longer see the butter.
- Pour in a few tablespoons of the cold water until it is incorporated. Cautiously add a little more water until the dough comes together. Do not add too much water.
- On a floured surface turn the dough out and knead it to form one large ball. Wrap the dough in plastic and refrigerate 4 hours or better, overnight.
- 3 tablespoons dried cherries
- 1/2 cup kirsch, or rum
- 8 ounces quark (or whole milk ricotta if you don't have any quark)
- 2 tablespoons powdered sugar
- 2 egg yolks
- 1/4 teaspoon fresh lemon zest
- 1/8 teaspoon grated nutmeg and cinnamon
- pastry rolled to 1/4 inch thick, cut into 5 inch squares
- 1 egg beaten and mixed with 1 tbl. water for wash
- 1/2 cup or so cold water
- The night before soak the cherries in the kirsch or rum.
- After the cherries have soaked, drain them. Mix them with the quark, sugar, yolks, zest, and spice. Preheat the oven to 400 degrees.
- Roll the puff pastry out to 1/4 inch thickness. Cut five inch squares out of this. Fill each square with 1 rounded tablespoon of the filling. Then brush the circumference of the squares with some cold water.
- Fold the squares in half to create a triangular shape. Keep the filling inside. Press to seal. Brush the tops with the egg wash.
- Slash the top of each kerchief with three cuts for venting. Bake at 400 for 15-20 minutes until golden brown.
Move Over, Boozy Pops
We Prefer Our Pops All-In
We shall call them pop-tails.
We are in love—with this toast.