Our family’s traditional pastry at Christmas is quite similar, and originates in Slovenia. The walnut filling incorporates 12 eggs. There is also an Hungarian version.
Love the history.. I have tried this before with lackluster results. But think I told you at the time that I wasn't using the right quality butter! Will try your recipe again - with GOOD Euro butter. Thx! ❤️
I loved reading about the history of the recipe. Can I use lard or lard + butter? You know of course that I can't make puff pastry where I am right now — Florida, summer, heatwave, no A/C — but I LOVE reading recipes!
Our family’s traditional pastry at Christmas is quite similar, and originates in Slovenia. The walnut filling incorporates 12 eggs. There is also an Hungarian version.
This sounds delicious!
It’s called potica, if you would like to look it up.
That sounds amazing. I adore walnuts.
Thank you for the history lesson. I’ve tried my hand at croissants and cornetti but have never tackled puff pastry. When I’m back on my feet...
I really hope you’re doing well and healing fast! I know it can take a while.
Started PT last week and it’s already done wonders. I have a terrific therapist.
Love the history.. I have tried this before with lackluster results. But think I told you at the time that I wasn't using the right quality butter! Will try your recipe again - with GOOD Euro butter. Thx! ❤️
Yes! European unsalted butter!
Very interesting history of puff pastry...had no idea! Thanks for sharing, Jamie.
Linda! I’m so thrilled you read my Substack!!
Looking forward to future posts. Big hug to you!
I would love to try making puff pastry, but it’s summer and the kitchen is just too hot. It would be a good winter project.
Definitely! If you do it in the summer you just need to refrigerate it more often.
I loved reading about the history of the recipe. Can I use lard or lard + butter? You know of course that I can't make puff pastry where I am right now — Florida, summer, heatwave, no A/C — but I LOVE reading recipes!
Thank you!!! Truly, Barbara, you just need the time and patience. Take it slow and keep referring to the recipe and photos. You’ll get it!