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
Test Kitchen Notes
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
All purpose flour
unsalted butter, cold and cut into small pieces
kirsch, or rum
quark (or whole milk ricotta if you don't have any quark)
fresh lemon zest
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
or so cold water
In This Recipe
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.
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.