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German Puff Pastry Cookies (Blatterteig Pastetchen)

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“Layers upon tender layer describes these jelly-filled flaky rounds, each with a small “cap.””
READY IN:
25mins
YIELD:
2 doz
UNITS:
US

Ingredients Nutrition

Directions

  1. Blend flour and confectioners’ sugar; chill.
  2. Add potato and mix gently with a fork. Cut in butter until pieces are the size of small peas.
  3. Sprinkle extract over mixture, a few drops at a time, mixing lightly with fork (dough should be crumbly). Shape dough into a ball; chill thoroughly.
  4. Roll dough, a half at a time, 1/4 inch thick on a floured surface; cut with 1 3/4 inch round cutter and cut centers from HALF the rounds with a 3/4 inch round cutter. Place rounds, rings, and centers on separate ungreased cookie sheets.
  5. Bake at 400°F 10 to 15 minutes.
  6. When cool, spread rounds with currant jelly and top with rings; fill centers of rings with a small amount of jelly; top with centers. About 2 dozen cookies.
  7. CAI Canadian Family Cookbook.

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