Pawaru-Grahmata

№ 44VIII. nodaļa

Grāmatukulītes

Almond-filled pastry envelopes

  • Makes about 20
  • about 1½ hours
  • Melnraksts · vēl nav izmēģināts

1796Grahmatukullites.

Modernizētslpp. 344–345 · PDF 358–359

The book gives ½ mārciņa (about 210 g) of almonds for the filling and no other amounts. We keep the almonds; the rest is ours.

Method

7 soļi
  1. For the pastry, mix the flour and salt, add the yolks, cream, melted butter and wine and knead to a firm, smooth dough. Add another spoonful of cream if it is crumbly. Wrap and chill for 30 minutes.
  2. For the filling, grind the almonds with the sugar in a food processor until very fine, pulsing so they don't turn oily. (The book pounds them in a mortar, which also works.) Add the yolks and lemon zest and mix to a thick paste.
  3. Heat the oven to 190 °C (170 °C fan) and line two baking trays with baking paper.
  4. Roll the pastry out 2–3 mm thick and cut it into 9 cm squares. Gather and re-roll the trimmings.
  5. Put a heaped teaspoon (about 15 g) of filling in the middle of each square. Brush the corners with egg white, fold all four corners into the middle and press the tips firmly together, so each one looks like a folded letter.
  6. Bake for 18–20 minutes, until golden. Cool on a wire rack and dust with icing sugar if you like.
  7. Jam filling: instead of almond paste, the book allows preserved berries, cherries or apples. Use a thick jam or apple butter; runny jam will boil out.

Notes

What the book says vs. what we added

the book makes a thick dough from flour, egg yolks, sweet cream, melted butter and a little sweet wine, rolls it "not too thin" and cuts squares a good palm wide. The filling is ½ mārciņa of peeled, finely pounded sweet almonds beaten with egg yolk, sugar and grated lemon peel to a thick paste. A small spoonful goes in the middle of each square, the four corners are folded into the middle so they look like letters, and they are baked in the oven. The pastry amounts, the egg-white seal, the icing sugar, oven temperature and times are ours.

The name

grāmata here has its old meaning of "letter" and kulīte means a little bag, so the name means something like "letter pouches": the folded squares look like a folded and sealed letter.

Sealing

the corners tend to spring open in the oven. Egg white helps; so does pressing a small piece of pastry or a blanched almond on top of the joined tips.

Wine

any sweet dessert wine works. The book says only "sweet wine".

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