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Saturday, October 30, 2010

A Hundred Uses for Pastry

Pastry, even the world's best pastry, will only last so long in the fridge.  Eventually, one must bring oneself to part with the temptation of flaky, crumbly, melt in your mouth deliciousness.  More pie?  Not always the answer, my dear friend.

These are Oma's Leftover cookies.  Great-oma, as you may have guessed, was Dutch.  And not terribly well off.  And had a small brood of children to raise.  Even if she had been well to do, her wooden shoes would have surely overridden any flirtations with frivolity.

This is her method for using up pastry scraps.  I can hardly imagine there were many scraps, but what there was, she used.  I say it's a method, rather than a recipe, since no one has ever seen this really written down.  In fact, today may be the first time in our family's history it has been done.

Great-Oma's Leftover Cookies

Roll out pastry into a rectangle.  Spread liberally with butter.  Cover completely with brown sugar and sprinkle with cinnamon.  Roll into a tube.  If the tube appears to be getting to thick (more than four or five full turns) cut the rectangle lengthwise and use two rolls.  Cut into 1/2" wide pieces and set on cookie tray.  Bake at 350 F until done.

This is the delicious result

Don't worry if a few fall over.  They will be equally edible.  Of course, to keep up appearances, you may want to taste test those 'seconds'
I'd love to tell you how long they will keep.  Around here, it's only a few hours.  My best guess would be a few days.  Let me know how they work out at your house. 1. 2.
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