The Egg Culinary Institute Of America Hours Four Desserts From My Serbian Grandma

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Four Desserts From My Serbian Grandma

My grandmother was from Serbia, part of the Yugoslav union at the time she came to the US. She did not become a citizen of the United States until I was 12. She spoke Rusyn with her children, including my father who was born in the US, and her English was broken and fluent all her life. Grandma loved to bake cakes. His recipes were many, and some are best remembered as Christmas cookies.

He said go

In my opinion, Nut Pita is one of those recipes that is always associated with Christmas. It is not a very sweet dessert, but it is very rich. My grandmother’s Nut Pita is two layers of unsweetened dough, containing nuts, egg and sugar. The fillings can be meat, cheese or fruit fillings. Pita means pie in Serbian, and I understand that part of this cake is usually a pastry dough or fillo dough. A pie can be defined as anything made with a crust, usually on the bottom, and sometimes on top of the filling. Fillings can be sweet or savory. In Grandmas Nut Pita, the filling is made with twelve eggs, separated. The whites were beaten separately and folded into the yolks, sugar and ground nuts. The leaven they made contained yeast, but not cookie dough. Rolled to fit a 13 x 9 inch pan, the filling went inside and this was topped with another layer of pastry. When cooked, they were always cut into diamond shapes, washed with vanilla and then sprinkled with powdered sugar.

Kifli, Kiflicke, Kiefele

I’m not sure about the style of these little cakes. The pastry part of this is rich and fluffy, but not a sweet dough. They are rolled into small squares or circles and the filling is placed in the middle, the opposite sides or corners are pulled together and baked. The center fillings I remember most are Prune Lekvar, a smooth puree of cooked prunes, and apricot filling. Either of these two fillings is easy to make. Just take the dried fruits and a little water and lemon rind and simmer until all the water is drained. Puree in a food processor until smooth with sugar, taste. It makes a wonderful filling, and even a great taste spread on toast. The bread is light and fluffy and the fillings are delicious.

Strudel

I haven’t had strudel like my grandmother’s since the last time I saw her, a long time ago. I’ve ordered strudel in restaurants, and since it’s usually a German restaurant, the pastry portion was thick and the bread dough-like. Grandma’s cloth was made by stretching her dough to cover the entire kitchen table, and it was 12 inches long. It was so thin that you could read a newspaper through the dough. They sprinkle on a variety of sweet treats, such as poppy seeds, peanuts, apples, cheese, and even cabbage. It always seemed like there wouldn’t be enough filling, because it spread too much, but the dough was very thin, so it was always perfect. Grandma’s strudel was not only for holidays, but she was always present in her house.

Bobalky

Little dough balls, soaked in hot water and mixed with honey and ground poppy seeds. Unless one has grown up eating this dessert, it is difficult to enjoy it. We in the family find these little balls to be mixed. Grandmas versions are sweet with all the honey, but I’ve also seen good varieties. It seems that many of the flavors I grew up with are also known in sweet versions.

I am very fortunate to have grown up in a family with such a rich heritage. Like most children it is easy to adopt culture and foods that become a part of your life. Many children today want to skip the traditional family meals and go to fast food restaurants. My grandfather used to say, “With old age comes wisdom”. It took me many years to realize that it is correct and now I am trying to pass these traditions on to you.

Thank you for taking the time to read my article. I hope it was informative and helped you on your culinary journey.

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