Mahlzeit - Food without Borders

I still had puff pastry in the fridge, that needed to get a purpose. The original plan was to do  Beef Wellington. Then I didn't have the patience to work through all the steps. Back-up recipe: Pigs Ears. This time without the chocolate covering. The ingredients are very simple: 1 sheet puff pastry (store bought), sugar and cinnamon.  I mix the sugar with the cinnamon and then put it in a sugar shaker. It makes it for an easy distribution. Unroll the sheet of puff pasty. I do that on a silicon matt, that has measurements on the side. This comes up really handy when folding. The bottom left corner lines up with the 0 marker on the matt. The sheet is 15" high. The first fold of  both ends needs to meet roughly at 7.5". Add some of the sugar and cinnamon mixture on the entire sheet and then fold. Add more sugar and cinnamon on the folded puff pastry. Then fold both sides again, so they meet at the existing 7.5" line again. I did run out of the sugar cinnamon mixture.  I...

This is really easy to make and there is actually not a lot of room for screwing things up. The recipe consists of puff pastry sheets, sugar and cinnamon. And that is it. The trick is the folding. This is very nicely explained here .  Also it helps to put the folded pastry into the freezer for 30 minutes. It makes cutting a lot more easy. So far so good.  This looks promising: What I ended up with: The cookies did not expand as much as I have hoped. They were supposed to be at least double in size. Looking at the package: ok expiration date was about 6 months go. That explains that they didn't no expand as much. However taste wise, they were great.  I also got to have a few more tries on the chocolate covering. Well one lives and learns. -Mahlzeit-

My grandma made great pierogies. I loved her blueberry version. I will make them some time, when the blueberries in my backyard are ripe. For now I am going for the potato/cheese/sour cream version. The idea for the recipe comes from  Nagi . Now I don't need to feed many people. So I am cutting things down and changing the process. There are several components that come together at the end. Potato cheese mixture (part 1): Peel about 6 potatoes, cut them, and cook until done. When they are still fairly hot, put them through a potato ricer. (I got myself one a few years back, as I also like to make German potato dumplings, and for those I would need that.) Spread the potatoes on a flat board or plate and let it cool down. When they are room temperature, cover tight with cling wrap and into the fridge they go. I did that yesterday. The next day (part 2): Put the potatoes in a bowl, add some salt and pepper, 2 tbsp of melted butter, and some cheese. I used a mix of smoked gouda and par...