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Peckmespelschterli
(Peck-mess-pel-shter-lee) –
Jam Pillows
by
Anne Dreer , 7 Nov
2007
Comment: This recipe is from
my mother's family.
None of the ingredients were
measured. It was always
“so
many cupped hands full of
flour” (they called it kafl,
pronounced cawfu" in
Donauschwaben. I don't know the proper German word
or spelling. I had to make the
jam pillows and measure the
ingredients to explain just how much
of 'what' was used. This was usually
the way. You learned by watching
your mother and learned to know
when
the dough felt just right. The
recipe makes a large amount. You may
use only half or two thirds. |
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Dough:
Filling:
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Stir the flour, eggs, salt, and water together in a bowl to
make a fairly stiff dough (this is really noodle or pasta
dough). Our mothers and grandmothers used to do this on the
dough board (Nudelbrett). When all the moisture is
absorbed, knead the dough on the dough board or the kitchen
counter (which has been sprinkled with flour). Flatten it
and let it relax, covered, for about ten minutes. This will
make it easier to roll out. Roll it until very thin, about
1/16 of an inch to form a circle. The dough will become
stretchy, so let it relax for a while. |
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While the dough relaxes, grind walnuts in a nut grater or
food processor. Add the sugar and set aside.
Put rows of one teaspoon jam 1˝ inches apart on half of the
dough. Make sure they are all in line in both directions.
Press down between the lumps of jam to make the dough stick
& the jam is sealed in.**
Heat lightly salted water in a large pot to the boiling
point. I used a soup pot. Add a little oil to the water.
With a pastry wheel (zig-zag wheel) or knife cut the pastry
into little squares. When the water boils, turn the heat
down and add the little pillows quickly. Let them simmer
(not boil) till they rise to the top. Drain.
Stir nuts and sugar and put about one cupful in a soup
bowl. Dip the individual pillows into the nuts and put in a
serving bowl. Use more nuts as needed.
*I use Smuckers or Kraft pure apricot jam, plum jam may also
be used. Some regular jams contain too much pectin which
will melt when heated.
**If you are not used to handling large sheets of dough, cut
it into 5-inch strips, put a row of jam heaps along the
centre, fold over and press together. Press between jam and
cut.
[Edited by Rose Mary Keller Hughes. Published by Jody McKim Pharr,
7 Nov 2007] |
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