Fazzoletti Dolce: Sweet Kerchiefs

By • August 9, 2011 • 24 Comments

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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. - SagegreenSagegreen

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! - BlueKaleRoadBlueKaleRoad

Serves 4

The Pastry

  • 2 cups All purpose flour
  • 1 teaspoon salt
  • 2 tablespoons unsalted butter, cold and cut into small pieces
  • 1/2 cup cold water
  1. 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.
  2. 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.
  3. 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.

The Kerchiefs

  • 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
  1. The night before soak the cherries in the kirsch or rum.
  2. After the cherries have soaked, drain them. Mix them with the quark, sugar, yolks, zest, and spice. Preheat the oven to 400 degrees.
  3. 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.
  4. Fold the squares in half to create a triangular shape. Keep the filling inside. Press to seal. Brush the tops with the egg wash.
  5. Slash the top of each kerchief with three cuts for venting. Bake at 400 for 15-20 minutes until golden brown.
Jump to Comments (24)

Tags: a German twist to an Italian treat

Comments (24) Questions (0)

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over 3 years ago gingerroot

These look and sound delicious, Sagegreen!

Bike2

over 3 years ago Sagegreen

Thanks so much, gr!

Lorigoldsby

over 3 years ago lorigoldsby

Yum!, want to know more about baking camp!

Bike2

over 3 years ago Sagegreen

Thanks, lori. King Arthur has wonderful classes in Norwich VT!

Me

over 3 years ago wssmom

This is sooooo much better than the zeppole at the local fair .... YUM!

Bike2

over 3 years ago Sagegreen

Thanks, wssmom!

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Nice, and, hello? Baking camp?

Bike2

over 3 years ago Sagegreen

Thanks, drbabs. Yes, I was away for a week at "Camp Arthur!"

Me

over 3 years ago wssmom

I need baking camp!

Bike2

over 3 years ago Sagegreen

You would love it!

Massimo's_deck_reflection_10_27_13

over 3 years ago lapadia

Oh, that's right the baking camp (now I remember you talking about going there)....I am jealous :) I love King Arthur!

Massimo's_deck_reflection_10_27_13

over 3 years ago lapadia

Nice, tasty and very inviting, Sagegreen!

Bike2

over 3 years ago Sagegreen

Thanks, lapadia!

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Wow! These are adorable. I love the shiny egg wash and the filling sounds scrumptious.

Bike2

over 3 years ago Sagegreen

Thanks, hla. The filling is addictive! I have given most away to avoid eating more!

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over 3 years ago aargersi

Abbie is a trusted source on General Cooking.

These are beautiful. What's quark?

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I didn't know either so looked it up and its a type of cheese.

Bike2

over 3 years ago Sagegreen

Thanks! It is a curd cheese you usually can find now at Whole Foods. It is what I use to make my German cheesecake. Whole milk ricotta would work if you couldn't find quark...but that's my German spin on an Italian recipe.

Lobster_001

over 3 years ago nannydeb

Oh, wow! They look delicious!

Bike2

over 3 years ago Sagegreen

Thanks, nannydeb. We will have to get you Austinites up north for a visit sometime!!

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

These look great, oh you must have had so much fun at baking camp. I would so love to do it. Great recipe.

Bike2

over 3 years ago Sagegreen

Thanks, sdebrango. Mostly we worked on rye breads. I made my first volkornbrot and brought home some of the stiff levain culture I hope to keep active.

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

How wonderful. I have been wanting to got to King Arthurs baking camp for the longest time. I just think it would be so much fun. Hope you keep the culture active, you just have to feed it from time to time right?

Bike2

over 3 years ago Sagegreen

Yes, I am feeding it each week and keeping it in the fridge. There are short courses there, but the whole week courses are even more amazing. I learned so much.