Shritzlach
This lovely recipe for a doughy pasty filled with sugary blueberries is a gift from Toronto’s Jewish community where these treats are called “shritzlach”.
It is a wonderfully simple recipe despite the somewhat long list of ingredients, and in fact it’s a great one to get the kids involved with. Serve these yummy pastries alone or with any sort of topping you would like (whip cream, custard, etc). You could also forgo the sprinkling of sugar at the very end of the preparation, and once cooled you could drizzle a simple vanilla icing or powdered sugar on top.
I love these with a mug of warm tea on days when it seems as though the rain will never end, and you just need to relax with a bit of doughy, blueberry goodness.
Shritzlach
For the Dough
1 package of dry active yeast
2 large eggs (organic if possible)
about ½ cup of warm water (not boiling)
½ cup white sugar
3 cups of all purpose flour (organic and/or unbleached if possible)
½ tsp salt (Kosher)
3 ½ tbsp vegetable shortening
1 tsp of vanilla extract
For the Filling
2 ¼ cups fresh or (whole) frozen blueberries that have been thawed out
¼ cup white sugar and a little more (reserved) to sprinkle on top before they go in the oven ¼ cup light brown sugar
1 tbsp of cornstarch dissolved in ¼ or so of water
1 egg combined with a little water for the egg wash (or just use a little milk)
In a bowl allow the yeast to dissolve in the water until it begins to bubble (5-10 minutes). In a big mixing bowl sift in the sugar, flour and salt. Next add in the shortening, yeast and its water, eggs and vanilla and beat with an electric mixer (handheld or free standing) until the dough is quite smooth.
Let the dough rise uncovered for a little while you prepare the filling. Combine all of the filling ingredients in a big sauce pan over medium-low heat and allow the mixture to gentle come to a simmer (not a rapid boil), uncovered.
Stir the mix often to prevent it from sticking to the bottom or sides of the pot and burning, once the blueberry filling has thickened remove from the heat and allow to cool before using further.
To prepare the pastry roll out the dough until it reaches about 1/8 of an inch in thickness. If the dough it sticking too much just add a bit more flour, and coat your rolling pin in a light flour dusting too.
With a lightly oiled knife (Pam spray works well here) cut the your dough into pieces that are about the size of a five inch square (to help give you a feel for that size, the average photograph is 6x4 inches).
In the centre of each square place about a tablespoon of filling, and fold the dough over it corner to corner to corner (you’ll end up with a triangle), and pinch the edges closed with your fingers or the prongs of a fork.
Once you have prepared all the pastries lay them on a non-stick surface and allow them to rise for half and hour, covered with a towel. Next, preheat your oven to 350°F.
After half an hour brush the pastries with the egg wash or milk and sprinkle some sugar over each one. Place on parchment lined sheets or non-stick baking sheets and bake on the middle rack of your oven for about 15 minutes, or just until lightly browned (check every two minutes after the ten minute mark).
Once baked allow to cool on the sheets for a minute or two and transfer to a wire cooling rack. Serve at whatever temperature you like, and save any leftovers in an airtight container for up to two days.
Makes 8 pastries