Viennese Jam Pockets
Source of Recipe
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1-1/4 cup unsalted butter' softened
2/3 cup sugar
2 hardcooked egg yolks
1 egg yolk; lightly beaten
1 tsp grated orange peel
2 tsp vanilla extract
3-1/4 cup sifted all-purpose flour
1-1/2 cup thick jam; or preserves
1 Tbsp water
2 egg whites
cream the butter and sugar together by beating them against the side of
a bowl with a wooden spoon or by using an electric mixer at medium speed
until the mixture is light and fluffy.
rub the hard-cooked egg yolks through a sieve with a wooden spoon, then
stir them, the egg yolk, orange peel, vanilla and salt into the
butter-sugar mixture. add the flour 1/2 cup at a time; stir until the
mixture becomes a slightly stiff dough. shape the dough into a ball, wrap
it in wax paper or plastic wrap and refrigerate it for about an hour.
on a lightly floured surface, roll the dough out into a 15- inch square
about 1/8-inch thick. with a pastry wheel or sharp knife, cut the large
square into 3-inch squares. drop a teaspoon of jam onto the center of each
square. then lift a corner of each square and fold it over the opposite
corner, forming a triangle. seal the edges by pressing them firmly with
the
tines of a fork, then refrigerate them for 30 minutes.
preheat the oven to 350. with a pastry brush or paper towel lightly
butter two 14-by-17-inch baking sheets, sprinkle a handful of flour over
the butter, and knock out the excess flour by striking the inverted sheet
against the edge of a table. arrange the chilled triangles on the baking
sheets, leaving at least 1/2-inch of space between them. gently prick the
center of each triangle with a fork.
mix the water and the egg whites together by beating them lightly with a
fork. then, with a pastry brush, coat each triangle lightly with egg white
mixture. bake the triangles on the middle shelf of the oven for 10 or 15
minutes, or until they are lightly browned. remove them from the baking
sheets with a metal spatula and cool them on a cake rack before serving.
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