There are two similarly named pastries in Polish cookery:
- Ciasto francuskie – translates as French pastry – this is puff pastry.
- Ciasto pȯłfrancuskie – translates as half or semi French pastry.
I have seen ciasto pȯłfrancuskie described as rough puff pastry – but it is not – rough puff is a slightly easier and quicker version of puff pastry.
I have seen many different recipes for this semi-French pastry and they fall into three broad categories:
- ciasto pȯłfrancuskie – śmietanowe – dough made with some soured cream.
- ciasto pȯłfrancuskie – serowe – dough made with twaróg – curd cheese.
- ciasto pȯłfrancuskie – drożdźowe – dough made with yeast.
Ciasto pȯłfrancuskie 2 – with curd cheese – twaróg
- 225g plain flour
- 225g butter
- 225g twaróg – curd cheese or yoghurt cheese
- 2 tablespoons of soured cream – maybe needed – depends on dampness of the cheese
Note – as you use equal parts of the three main ingredients, you can make an amount suited to you needs – I usually go by how much yoghurt cheese I have.
- Preheat the oven to GM7 – 220ºC
- Grease several baking sheets.
- You need to get the curd cheese as dry as possible, if you are using homemade then allow this to strain as long as possible.
- Put the flour into a large bowl.
- Add the butter and with a knife chop it up roughly.
- Then with your finger tips rub the butter in until you have fine breadcrumbs.
- Mix in the curd cheese and bring the dough together, adding as much soured cream as is needed.
- When using my own yoghurt cheese I often do not need any soured cream.
- Shape the dough into a ball and leave in a cool place for 20 – 30 minutes.
- Divide the dough into 4 and work with each quarter at a time, leaving the rest in a cool place .
- Roll the dough out thinly
- Cut into circles using a 7cm cutter.
- Add around a teaspoon of filling* see below and fold the circle into half.
- Pinch the edges together carefully.
- Place the pastries on the greased baking sheets.
- Bake for 10 to 12 minutes until golden.
- For ones with sweet fillings dust with icing sugar whilst still warm.
You can use lots of savoury or sweet fillings – here are a few suggestions:
- Poppy seed mixture
All filling must be cool before using.
- Chop 200g of dried dates.
- Place in a small saucepan and cover with water (and you can add a little lemon juice).
- Heat gently and stir.
- Cook until you have a soft pulp.
Poppy Seed Mixture
See instructions in an earlier post – ciasto pȯłfrancuskie 1
- Grind 100g of chopped walnuts.
- Add the nuts to around 3 tablespoons of apricot jam.
- Mix well together.
You can do the same with hazelnuts.