4 recipes
Small, buttery rolls enriched with mashed potato and folded for extra tenderness - a classic savory bite from early 20th century Central European kitchens.
Soft yeasted dumplings filled with pitted sour cherries, boiled and served with melted butter, cinnamon, and sugar.
Flaky yeasted pastry laminated with raw pork fatback, filled with milk-cooked walnuts, raisins, and lemon zest. Sliced and dusted with sugar.
Tender, layered pastries made with hand-laminated pork fatback dough, filled with creamy ham or a rich egg-and-cheese mixture.