A Czech pastry filled with jam. Like any pastry, don’t over-work the dough.

ksu_folder A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.


1 pkg. yeast dissolved in 1/4 cup warm water; set aside.

In a mixer put:

  • 4 egg yolks
  • 2 Tbsp. sugar
  • 1 tsp. salt
  • 1/2 tsp. vanilla

Then beat lightly.

In a bowl put:

  • 4 cups unsifted flour
  • 1 1/2 cups lard;

Mix as for pie dough.

Add yeast to the egg yolks mixture and add 3/4 cup milk and mix in a beater. Add this to the flour mix. Mix well and divide into 4 balls and put in plastic bags and store 4 hours or overnight in refrigerator.

Roll out and cut in 4″ squares. Put in whatever filling you please. Pull the corners up and seal. At the top turn all four ends a bit after sealing the sides with your fingers. Bake at 400 degrees, 15 minutes, and sprinkle with powdered sugar.

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