Hungarian Jam Filled Crackling Slippers are divine, friable little biscuits or cookies usually made around Christmas time. Every family has their own recipe and sometimes name for this in here and the countries around us. But one thing we have in common, these are taste wonderful for sure!
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I wanted to share this recipe for so long, but there’s no real English name for these. So, we call these slippers (referring to their shapes), but you can find these under the following names:
Biscuits, pinch cookies, cookies, kolaches, kolaczki, kolachy, kifli, kiffle, bowtie.
If you see that these are traditional and originally either Hungarian, Austrian, Polish or Czech (or Czechoslovakian), it’s all true. Our cuisines, here in Central/Eastern Europe, fused hundreds of years ago so that’s why we have similar dishes.Hungarian Jam Filled Crackling Slippers are divine, friable little biscuits or cookies usually made around Christmas time. Every family has their own recipe and sometimes name for this in here and the countries around us. But one… Click To Tweet
So there are two different dough for these slippers, one is a simple, plain yeast dough, the other one is crackling dough. Today I share the crackling dough version!
Also, there are so many different fillings for these! These are the main ones: plum jam, apricot jam, quince jam, ground walnuts or dried prune, dried apricot, quince jelly.
Hungarian Jam Filled Crackling Slippers
Lekváros Tepertős Papucs
- 8 cups Flour
- 5 cups Ground Cracklings not the hard skin itself
- 1 cup Sour Cream
- 1 medium Egg
- 2 tbsp Salt
- 2 tsp Pepper
- 1 package Active Yeast
- Jam or filling of your choice.
Prepare a stand or hand mixer with dough hooks for this recipe.
Dissolve the active yeast in the sour cream. Put the bowl aside to a warm place.
Cut the cracklings off the hard skin and with a food processor, ground it.
Add the ground cracklings to yeast.
Mix the sour cream and the eggs in the mixture.
Add the flour and the salt, pepper and start mixing until you get a well-combined dough.
Cover the dough and let it rise for about 2 hours.
After the 2 hours, preheat the oven and line your baking sheet with parchment paper or a silicone sheet.
Roll out the dough on a floured board to about 1 inch thick.
Cut the dough into squares (about 3.5") and put a teaspoon of the filling of your choice in the middle of each square.
Pinch the two opposite corner of the squares.
Line them on the baking sheet. You can brush them with egg wash, but it's optional.
Bake them on medium-low heat for 15 minutes or until the bottoms of the slippers are golden, but the top is still a little soft.
For this recipe I recommend:
I know the salty dough seems weird, but believe me, it’s so, so delicious with the jam!
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Also, check these recipes out!
- Crispy Fried Fish with Creamy Mashed Potatoes
- Baby Spinach Pesto – Pesto Pizza
- Green Tea Healthy Gummies with Honey Lemon Ginger
- Hungarian Cottage Cheese Noodles
- Christmas 2016