Ingredients: |
Ingredients: 1 cup scalded milk
1 cake yeast
1 tablespoon butter
1 tablespoon sugar
1 cup warm water
1 1/2 pounds all-purpose flour
2 egg yolks, slightly beaten
2 teaspoons salt
Pagach fillings:
Sauerkraut Pagach filling::
1/2 pound sauerkraut
2 tablespoons butter
2 tablespoons sugar
Pinch of salt and cinnamon
Potato Pagach filling:
1 large potato, cooked and mashed
1 tablespoon butter, browned
Salt and pepper to taste
Cheese Pagach filling:
1/2 cup dry cottage cheese
1 egg yolk
1 teaspoon butter
Pinch of salt
Cabbage Pagach filling:
1 pound cabbage, chopped fine
1 teaspoon salt
1 tablespoon butter
1 teaspoon sugar
1 small onion, chopped (optional)
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Directions: |
Directions:Dissolve the yeast in half cup warm water. Pour half cup scalded milk over butter and sugar. Cool to lukewarm. Add to dissolved yeast. Set aside; allow yeast to rise.
Sift flour and salt in a deep bowl; add eggs and yeast mixture along with remaining milk and water. Knead well. Cover and let rise in a warm place until doubled in size; about 2 hours. Turn put on floured surface. Divide dough into 3 equal portions. Cover each portion (I use a glass bowl) and let rise for 10 minutes.
Take one section at a time, flatten in the center with the back of your hand. Place filling in the center and draw up the edges. Pinch the dough tightly. Again, cover and let rise for another 10 minutes. Heat oven to 375 degrees. Turn dough over with the filling in it; press carefully with the back of your hand all around, then roll out slowly, so the filling will not break through to 12-inches in diameter. Place both hands under the Pagach and put in the bottom of the oven for 10 minutes, turn over, and place in the middle of the oven for another 10 minutes. When done, wrap in a damp cloth. Let stand for 10 minutes. Brush lightly with sweet cream, then with golden browned butter on both sides. Cut to desired size. Sprinkle with sugar.
Sauerkraut Pagach filling:
1/2 pound sauerkraut
2 tablespoons butter
2 tablespoons sugar
Pinch of salt and cinnamon
Wash sauerkraut in half cup warm water; squeeze dry. Chop sauerkraut fine. Saute butter and seasonings until brown. Mix with finely chopped sauerkraut.
Potato Pagach filling:
1 large potato, cooked and mashed
1 tablespoon butter, browned
Salt and pepper to taste
One large potato cooked and mashed. Add one tablespoon browned butter. Salt and pepper to taste.
Cheese Pagach filling:
1/2 cup dry cottage cheese
1 egg yolk
1 teaspoon butter
Pinch of salt
Combine all ingredients; mix thoroughly.
Cabbage Pagach filling:
1 pound cabbage, chopped fine
1 teaspoon salt
1 tablespoon butter
1 teaspoon sugar
Chop finely the cabbage; add 1 teaspoon salt and set aside to stand for at least 10 minutes. Then squeeze out the water from the cabbage and fry (with optional onion) in 1 tablespoon butter that has been allowed to brown. Add the 1 teaspoon sugar, and stir occasionally to keep from burning. Fry until golden brown. |
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