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“This is a recipe that my Mother, Carrie Waters Cox Pazolt made every year. They are similar to kolaches. You can use prepared preserves, marmalade, or kolache filling. A teaspoon of preserves is about right; too much and it runs out of the pastries. Jelly doesn't work well because it runs out, too. You can substitute margarine for butter if you prefer. I like butter myself and have used butter for the vegetable shortening (Crisco) as well with no bad effects - except to my cholesterol... I did not count the overnight chilling time in the preparation time.”
1hr 5mins
20 pastries

Ingredients Nutrition


  1. Cut the flour and salt into the butter and shortening as you would for pie dough.
  2. Mix sugar, yeast, milk, egg yolks in a bowl.
  3. Add the liquid mixture to the flour/shortening mixture and mix well. Should form a nice ball of dough.
  4. Cover the dough ball and refrigerate overnight or at least 5 hours.
  5. Preheat oven to 375 degrees F.
  6. Remove from the refrigerator and roll thin like pie crust.
  7. Cut in 3 inch squares.
  8. Put preserves in the center and fold each pastry from corner.
  9. Use a fork (or your thumb) to seal the edges.
  10. Place on a lightly greased cookie sheet (you could also use parchment paper) and bake 20 to 25 minutes in a 375°F degree oven.
  11. Dust with powdered sugar, cool to touch, and enjoy. Keeps well in a sealed container. .

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