I keep the tradition going...

with my Mum's traditional , home made pastry's .
We call them Tasticky, which means ... Pastry purses. I guess because they are filled in with goodies.
Tradition must go on....am sure you all have one of those recipes, that you will remember for ever. Each  time this lovely vanilla pastry smell is spreading in the house I can imagine myself back home, in the living room with my family , having never ending chats and coffee after coffee accompanied with a mountain of those cakes ;P...
Why am I craving my Mums pastry's ??
Because I feel quite homesick now, and am so ready to go home....:D

Are you ready to try them?
You  will need :           1/2 kg flour
                           yeast 20 g
                           1 table spoon of sugar
                           tiny bit of salt
                           2 dcl warm milk
                           1 egg
                           250 g margarine

Now separate your flour into 3 parts - the same amounts...
2 parts will go into a dough and one stays on the side - you can put it in a bowl.

Prepare your dough: Into warm milk mix your sugar, egg and yeast.
                            Than add flour and salt , combine well , keep nodding the dough, to get enough air in it, When the dough separates away from the bowl and your hand , it is ready for you to leave it aside. Cover it with a towel and leave it in a warm room. Temperature is quite important for yeast to work well.

Now, the rest of flour, that we left in the bowl , mix it with a margarine and create a rectangle shape.

When first part the dough is ready, spread it and put the rectangle shape on top and fold the dough over it, so you make a square.

 Fold half way from top to bottom

and than half way from the left and half way from the right to create a square.

 Leave it for 15 min.Roll it again and fold again. Repeat the process  2-3 times .
Than the dough is ready , so spread it and cut squares, which you can feel in with jam.
Or you can make them special with the Cream cheese filling and jam like I do.

 Cream cheese filling : Cream cheese
                              1 egg yolk ( keep the white for the top of pastries )
                              Grind of 1 lemon
                              juice from 1/2 lemon
                              20 g of Vanilla sugar
                              30 g of powder sugar ( you can use more or less )

                                   Apricot jam and Cherry jam are my favorite.
Don't forget to gloss them with a egg white.

Here they are, out of the oven, sprinkled with sugar and ready to eat ;) 

Enjoy , just like we do....This is home to me :D

Only one more week to go...and I'll be there...at home .....

Vanilla xx