Recipe(tried): Zelnik with Sauerkraut Filling & Sauerkraut Pirogen

ZELNIK WITH SAUERKRAUT FILLING

Zelnik may sound just like Russian pagachi, but the dough is prepared more like that for French croissants, giving it a much different texture. A traditional sauerkraut filling is given below, but you can create a filling of spinach, meats, green peppers and onions, cottage cheese, potatoes and cheddar cheese, or use your favorite sauerkraut filling.

1 Tbsp. active dry yeast
1 cup warm water
1/2 tsp. sugar
1 1/2 tsp. salt
2 Tbsp. oil
4 to 4 1/2 cups all purpose or unbleached flour, sifted
2 eggs, well beaten
1/4 cup butter or margarine, melted
Sauerkraut Filling (recipe follows)

Using a warm bowl, dissolve the yeast in the cup of warm water with 1/2 tsp sugar added. Add the salt and oil and stir until well mixed. Add 2 cups flour and beat until smooth. Add the beaten eggs and blend well. Blend in 2 more cups of flour, adding more if needed to make a soft dough that leaves the sides of the bowl. Turn out onto a floured board and knead until smooth and elastic, about 10 minutes. Divide the dough into two smooth balls. Place on the floured board and cover with a large bowl or slightly dampened towel. Let stand for 10-15 minutes.

Preheat oven to 300 F.

Roll out one ball of dough to a rectangle 11 inches by 14 inches. Brush with melted butter, fold in half, roll out again; repeat the buttering and rolling 4-5 times. Then roll out again to a rectangle 16 inches by 11 inches. Place on a well-greased pan 15 1/2 inches by 10 1/2 inches. The dough should overlap the edges of the pan. Spread the filling. Roll out the second ball of dough as directed above. Place on top of the filling. Roll edges to seal and brush top with butter.

Bake for 45 minutes or until golden brown.

SAUERKRAUT FILLING:

2 Tbsp. butter or margarine
2 1/2 cups rinsed, drained sauerkraut, chopped fine
1/2 tsp. paprika
1 tsp. chopped dill
2 eggs, well beaten

In large skillet, melt the butter and add the sauerkraut. Fry until the sauerkraut is limp and starting to change color. Add the paprika and dill. Stir well and cool. Add the well beaten eggs and mix well.

VARIATION: MAKE INDIVIDUAL PASTRIES BY ROLLING THE DOUGH ONLY 3/4 INCH THICK. CUT INTO 4-SQUARE SQUARES, PUT A SPOONFUL OF FILLING INSIDE, FOLD OVER AND SEAL. LET RISE UNTIL DOUBLED IN BULK. PREHEAT OVEN TO 350 F. BRUSH THE RAISED PASTRIES WITH MELTED BUTTER AND BAKE FOR 30 MINUTES UNTIL GOLDEN BROWN.

SAUERKRAUT PIROGEN:

If you lack time to make yeast-raised dough, here is a dough which can be made in a hurry. Pirogen are like turnovers. If you wish, substitute a Butter Pastry or your favorite short crust. Sauerkraut with Dried Fruit Filling is good in pirogen.

1 egg, beaten
1/2 cup plain yogurt
2 Tbsp. melted margarine
1/2 tsp salt
1 1/2 cups all purpose or unbleached sifted flour
milk or diluted egg for top

Preheat oven to 375 F.

Mix the egg, the yogurt, margarine, salt, and flour, combining well. Chill for 20-30 minutes in the refrigerator. Roll the dough thinly, and cut into 6-inch rounds, smaller if desired. Put a spoonful or more filling on each round. fold over to make a half moon and seal the edges with a fork. Brush the tops with milk or beaten egg diluted with a spoonful of water.

Bake on a greased cookie sheet for about 30 minutes.

SAUERKRAUT FILLING WITH DRIED FRUIT

1 cup dried pears
1/2 cup dried apricots
1 cup prunes
1/2 cup raisins
2/3 cup sugar
2 cups rinsed, well-drained sauerkraut
1/2 cup water
1 Tbsp. lemon juice

Chop the dried fruits very finely, or put through a grinder. Chop the sauerkraut very finely, or put through a grinder also.

Put the fruit and sauerkraut into a medium-sized saucepan with the water and lemon juice. Simmer slowly until the fruit is soft and the water is absorbed. Put the sugar in last, and stir until it is dissolved. You can very the fruits to your taste.

VARIATIONS OF FILLING:

SAUERKRAUT OR CABBAGE AND MUSHROOM FILLING:

4 cups sauerkraut, squeezed dry, or 2 lbs fresh cabbage
1/2 cup dried mushrooms
2 Tbsp. butter
1/2 cup diced bacon
2 onions, chopped
6 peppercorns
2 Tbsp. dried parsley
1 Tbsp. chopped dill
salt and pepper to taste

If you are using cabbage, shred it finely, and squeeze as dry as you can.

Soak the mushrooms for 1-2 hours. Drain, reserving the liquid. Shred the mushrooms.

In a large skillet, melt the butter, and fry the bacon until it releases its fat. Add the onions, and continue frying until the onions are soft. Put the sauerkraut or cabbage into a saucepan to simmer with the liquid from the mushrooms (Strain through a cheesecloth or paper towel lined sieve the mushroom liquid in case there is sand.) When partly cooked, add the bacon, onions, and mushrooms to the pot, with the peppercorns, parsley, and dill. Season to taste. When the sauerkraut or cabbage is cooked, the liquid should have been used up.

SAUERKRAUT AND MUSHROOMS:

1-2 Tbsp. butter or margarine
1/2 cup diced bacon
1 onion, chopped
1/2 cup sliced mushrooms
1-2 tsp. chopped fresh dill
3 cups rinsed, drained sauerkraut
3-4 Tbsp. sweet cream

Melt the butter in a skillet. Fry the bacon for a couple of minutes, then add the onions, gently frying until they become soft. Add the mushrooms and dill. Fry for a couple of minutes to soften them; add the drained sauerkraut and the sweet cream. Stir occasionally. Continue cooking on low heat until the sauerkraut is cooked, and the mixture is very thick. Cool before using.

SPICY SAUSAGE FILLING:

1 Tbsp. cooking oil
1/2 cup diced onion
1/2 cup chopped celery
2 cups finely chopped cabbage, or drained sauerkraut
1 1/2 tsp. dried basil
1/4 tsp. celery seed
1 tsp. garlic powder
1/8 tsp. cayenne pepper
2 to 3 Tbsp. brown sugar
salt and pepper to taste
1 1/4 lb. hot, spicy sausage, chopped finely

Heat the oil in a large skillet. Add the onion and celery, and fry lightly. Add the cabbage or sauerkraut to the skillet. Continue cooking slowly until the cabbage is limp and beginning to brown. Add the basil, celery seed, garlic powder, the cayenne pepper, and the brown sugar. Season with salt and pepper. Add the finely chopped sausage. Cook a little longer to blend the flavors. Allow to cool before using.

You may use half cabbage and sauerkraut together for any of the above recipes.

Discovering Sauerkraut by Alice Wolczuk