Og's Pastry Chef Smiles Down With Lots of Yummy Love

Cafe Society
1

Back in April, I asked Dopers for help finding a recipe. I am pleased as punch to announce that I found my original recipe!!

I now present, for your munching pleasure, Baroness Slices!

*Preheat oven to 350°.

Mix the following ingredients into a dough:
450 grams (1 lb.) white flour
2 sticks butter
150 grams (2/3 cup) granulated sugar
4 egg yolks (save the whites!)
1 tsp. baking powder
1/2 tsp. baking soda

Place 1/3 of dough in fridge.

Roll remaining 2/3 of dough into a thin crust and place on a cookie sheet.

Sprinkle with cinnamon to cover crust.

Spread raisins, walnut chunks, and peeled grated apples over the crust.

Beat 250 grams 1 and 1/8 cups) confectioner’s sugar into egg whites to make a meringue and spread over crust.

Remove dough from fridge and grate over the top.

Bake until golden brown.*

I realize that there aren’t any measurements for the fruit and nuts. You sorta have to “eyeball it” and just cover the crust with them. It takes somewhere around 460 grams (2 cups) to get the best results.

So there you have it, Dopers! A traditional and easy to make Czech dish. Enjoy!!

2

I bake professionally and I’m always on the lookout for simple, tasty, striking looking dishes like this one.

As soon as I get a chance to try it I’ll let you know how it goes over.

Where did you find the original?

3

I used to work with a wonderful Czech lady, and she brought these in for a potluck one time. I helped her with her Englsh studies (she was taking courses at the local college to improve her grammar) and we developed a friendship. The moment I tasted Baroness Slices, I had to have the recipe. It’s been lost for several years, and I just today found it again.

4

Aaaah! And I just used up all the apples for a pie! And the apple tree in the backyard won’t be ready for another month or two! Well, I guess I know what’s at the top of my shopping list this week. Seriously, that sounds really good.

subscribes to thread

5

Glad you found the recipe! Ain’t nothing like the real thing, baby!

I’m glad to see it was pretty much another variation of the Hungarian Lady Fingers recipe that I proffered. I’ve never had them, but I have made some serious Hungarian/Austrian style strudel. Stretching that dough to parchment thickness is really a discipline, and I still have a long way to go, but the results were still delicious.

I’ll definitely have to give your recipe a try.

6

If anyone else has some good pastry recipes, feel free to share. We could all use some sweetness!

7

Personally, I prefer my baronesses whole. And my Hungarian ladies with all their fingers. And toes.