Pastries with lard and sour cream

Lard and Sour Cream Pastries: A Holiday Delicacy

Every year, on the holy Sunday of Christmas, childhood memories come flooding back, bringing with them the familiar aromas of lard and sour cream pastries, lovingly prepared by my mother. A simple yet incredibly tasty recipe that will bring joy with every bite. These treats are perfect for carolers, but also to be enjoyed alongside a shot of palinca or a good wine. Let’s get to work!

Preparation Time: 30 minutes
Baking Time: 20 minutes
Total: 50 minutes
Servings: 8-10

Ingredients:

- 1000 g white flour
- 400 g pork lard (preferably of good quality)
- 2 eggs
- 20 g fresh yeast
- approx. 250 g sour cream
- 1 tablespoon sea salt
- For topping:
- 1 egg for brushing
- cheese or fatty sheep cheese (to taste)
- cumin seeds
- seed mix (sesame, pumpkin, sunflower, poppy, flax)

Step-by-Step Instructions:

1. Preparing the Dough:
In a large bowl, sift the white flour to remove any impurities and aerate it. Add the room temperature lard and mix with a fork or your fingers until you achieve a sandy mixture. This step is essential for ensuring a tender texture of the pastries.

2. Adding the Leavening Ingredients:
In another bowl, dissolve the fresh yeast in a little warm milk (not hot, to avoid killing the yeast). Let the mixture sit for a few minutes until it starts to foam. Add the eggs, sour cream, and salt to the flour and lard mixture.

3. Kneading:
Use your hands or a kitchen robot (here, my trusty robot Thor helped me) to knead the dough. Knead gently until the dough becomes smooth and no longer sticks to your hands. It’s important not to let the dough rise to achieve a crispy texture.

4. Shaping the Pastries:
On a floured surface, roll out the dough to about a finger's thickness. Use a cutter or knife to cut strips of varying lengths, according to your preference.

5. Adding the Toppings:
Brush each strip with beaten egg. Sprinkle grated cheese or fatty sheep cheese, cumin seeds, and a mix of seeds on top. These toppings not only enhance the appearance but also add extra flavor.

6. Baking:
Place the pastries on a baking tray lined with parchment paper, leaving space between them for even baking. Preheat the oven to 180°C and bake for about 20 minutes, until the pastries turn golden and crispy.

7. Serving:
Once baked, let the pastries cool slightly on a cooling rack. They are delicious warm but can also be enjoyed at room temperature. I recommend serving them with a glass of palinca or spiced mulled wine for an unforgettable culinary experience.

Practical Tips:

- Ingredients: Choose a good quality lard that is fresh and aromatic. This detail will significantly influence the final taste of the pastries.
- Storing the Dough: If you don’t use all the dough, you can keep it in the fridge for a few days. Before using it, let it come to room temperature.
- Variations: You can experiment with different types of cheese or seeds. For example, goat cheese or feta can provide an interesting flavor. You can also add herbs like dill or thyme to the dough for an extra aroma.

Nutritional Benefits:

Lard and sour cream pastries are a good source of calories and healthy fats, providing long-lasting energy. The white flour used is a source of carbohydrates, and the added seeds contribute protein and fiber. It’s best to consume these treats in moderation, considering their caloric content.

Frequently Asked Questions:

- Can I use oil instead of lard?
While it’s possible to use oil, I know from experience that lard provides an unmatched texture and flavor.

- Can I freeze the pastries?
Yes, you can freeze the baked pastries. Make sure to package them well to prevent ice crystals from forming.

- How can I keep the pastries fresh?
Store them in an airtight container at room temperature. If you want to keep them longer, you can use the fridge.

These lard and sour cream pastries are more than just a simple snack; they are a piece of our past, a symbol of culinary traditions, and a perfect way to bring family and friends together. Try this simple and delicious recipe and enjoy every moment spent in the kitchen! Happy cooking, dear chefs!