Ingredients for Bohemian Pastry
- 2 1/2 cups all-purpose flour
- Vegetable Shortening
- 1 cup (2 sticks) cold unsalted butter
- 1 teaspoon salt
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1/2 cup warm milk (105-115°F)
- 2 large egg yolks
- 1 teaspoon per pastry of your favorite preserves (apricot, plum, or homemade kolache filling)
- Powdered sugar, for dusting
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How to Make Bohemian Pastry
- Whisk together 2 1/2 cups all-purpose flour and 1 tsp salt in a large bowl.
- Cut in 1 cup (2 sticks) cold unsalted butter and 1/2 cup cold vegetable shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, combine 1/4 cup granulated sugar, 2 1/4 tsp active dry yeast, 1/2 cup warm milk (105-115°F), and 2 large egg yolks. Whisk until the yeast is dissolved.
- Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms.
- Turn the dough out onto a lightly floured surface and knead for 2-3 minutes until smooth.
- Place the dough in a lightly oiled bowl, turning to coat. Cover and refrigerate overnight (or for at least 5 hours).
- Preheat oven to 375°F (190°C). Lightly grease baking sheets.
- Roll out the chilled dough on a lightly floured surface to about 1/8 inch thickness.
- Use a 3-inch cookie cutter or knife to cut out squares.
- Place about 1 teaspoon of your favorite preserves (apricot, plum, or homemade kolache filling) in the center of each square.
- Fold each square into a triangle, pressing the edges firmly to seal. Crimp the edges with a fork.
- Arrange the pastries on the prepared baking sheets.
- Bake for 20-25 minutes, or until golden brown.
- Let cool slightly on the baking sheets before dusting with powdered sugar and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
98g
Fat
76g
Carbs
21g
