Cheese Palmiers
Sift 4 ½ cups flour with 2 teaspoons salt. Cut in 2 tablespoons butter and work in 1 cup ice water and ¼ cup rum or kirsch. Work the dough for at least 15 minutes, until it is smooth and pliable, and chill it well.
Work together 2 cups butter and ½ cup flour in a floured cloth, shape it into a square tile, and chill it.
Roll the dough out ½ inch thick on a lightly floured board and lay the butter tile in the center. Fold the four sides of the dough over the butter, wrap the dough package in a moistened cloth, and chill it for 20 minutes.
Roll the dough into a rectangle ½ inch thick and fold it the short way in thirds. Wrap and chill it again for 20 minutes, Roll it out in the opposite direction and fold it in thirds. Roll it out once more (always in the opposite direction) and fold it. Chill the dough. Roll it out again, brush the left-hand and center sections with a neutral-tasting salad oil and sprinkle them with Parmesan cheese. Fold in the right-hand section, then the left over it. Chill the dough, roll it out, oil it, sprinkle it with cheese, fold it, and chill a last time.
Roll the oiled dough into a rectangle 6 by 12 inches. Sprinkle it with Parmesan cheese and roll up both long sides to the center. Slice the rolled dough ½ inch thick, lay the slices 2 inches apart on an unbuttered baking sheet, sprinkle them with Parmesan cheese and salt, and bake them in a moderately hot oven (375° F.) for 7 minutes. Turn the palmiers with a spatula and bake 7 minutes longer. Makes about 45.
Scbinkentascben (Ham Pockets)
Sift 2 cups sifted flour with ¼ teaspoon salt onto a pastry board. Make a well in the center of the flour and in it put I cup butter, ½ pound cream cheese, and 1 egg yolk. Work the center ingredients into the flour to make a smooth dough. Chill the dough for 1 hour.
Sauté 2 medium onions, finely chopped, in 1 tablespoon butter. Remove the pan from the heat and add ½ pound ham, chopped, 2 tablespoons sweet pickle relish, 2 teaspoons prepared mustard, 1 teaspoon paprika, 2 teaspoons salt, and ½ teaspoon pepper. Mix this filling well.
Roll the dough out 1/8 inch thick on a lightly floured board, cut it into 2-inch squares, and on each square place a teaspoon of filling. Pinch the corners of the squares together over the filling and press the edges of the dough to seal them. Bake the ham pockets on an unbuttered baking sheet in a moderate oven (350° F.) for 15 minutes. Serve hot. Makes about 6 dozen.
Potato Dougb
Combine and work into a dough 1 cup sifted Hour, ½ cup butter, 1 cup grated Parmesan cheese, ½ teaspoon salt, and ½ cup cold boiled riced potatoes, tightly packed. Roll out the dough, fold it in thirds, and chill it for ½ hour. Roll it out again, sprinkle it with 2 tablespoons grated Parmesan cheese, and fold it in thirds in the opposite direction. Chill the dough for ½ hour, roll it our, sprinkle it with cheese, and fold it in thirds once more in the opposite direction. Chill the potato dough and use it to make any of the following specialties.
Schweinsohren (Pigs' Ears)
Roll the potato dough out 1/8 inch thick on a lightly floured board. Cut it into rectangles 4 inches wide and 10 inches long, brush them with an egg yolk beaten with 1 teaspoon water, and roll the long sides to the middle, Dust this double roll with grated Parmesan cheese and cut it into ¼-inch slices. Lay the slices on an unbuttered baking sheet, sprinkle litem with salt and grated Parmesan cheese, and bake in a moderate oven (350° F.) for 7 minutes. With a spatula turn the slices and bake them for 7 minutes more. Serve hot. Makes about 36.
Stangen (Potato Sticks)
Roll potato dough out 1/8 inch thick on a lightly floured board and cut it into strips ½ inch wide and 8 to 10 inches long. Lay the sticks on an unbuttered baking sheet, sprinkle them with Parmesan cheese, and bake in a moderate oven (350° F.) for 15 minutes. Serve hot. Makes about 12.
Plätzcben (Potato Discs)
Roll potato dough out 1/8 inch thick on a lightly floured board and cut it into rounds with a 1-inch scalloped cutter. Press a hazelnut into each round, sprinkle with salt, and bake the discs on an unbuttered baking sheet in a moderate oven (350° F.) for 15 minutes. Serve hot. Makes about 24.
Haselnuss Salzgebäck (Hazelnut Salt Rounds)
Sift together 2 ½ cups flour and ½ teaspoon salt, cut in ¾ cup butter, and work in 1 egg yolk and enough ice water—about 2 tablespoons—to make a smooth dough. Chill the dough for at least ½ hour. Roll the dough out 1/8 inch thick on a lightly floured board, cut small rounds with a fluted cutter, and paint the rounds with an egg yolk beaten with 1 teaspoon water. Sprinkle the rounds lightly with sale and Cinnamon and thickly with 1 cup finely chopped hazelnuts. Bake the rounds in a moderate oven (350° F.) for 15 minutes. Makes about 6 dozen.
Salzscbiffcben (Salt Barquelles)
Line tiny barquette molds with the dough for Haselnuss Salzgebäck, eliminating the final dusting of salt, cinnamon, and nuts, and bake the shells in a moderate oven (350° F.) for 15 minutes. Combine and mix well 3 tablespoons cream cheese, 5 tablespoons butter, 1 tablespoon each of finely chopped parsley, chives, and water cress, I teaspoon prepared mustard, ¼ cup minced ham, and salt and pepper to taste. Force this filling into the little baked shells through a pastry bag fitted with a small tube. This amount should fill about 4 dozen shells
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