Yet another one of my Czech favorites! A mixed fruit paastry cake with loads of fresh berries and white nectarines. What better way to kick off the New Year? This Czech treat is simple to make and can be enjoyed for dessert or even, which I prefer, for a Sunday breakfast. Hope everyone had a wonderful holiday season and Happy New Year, 2007!
Just roll out a basic Pate Brisee dough and top with whatever fresh fruit you have on hand. To make the fruit even tastier, we like to add sugar, a dash of rum, and some lemon zest.
Cut out half-inch wide strips of the dough and layer over fruit in a criss-cross manner. Bake for a good 40 minutes at 375 degrees and there you have it!
Yet another one of my Czech favorites! A mixed fruit paastry cake with loads of fresh berries and white nectarines. What better way to kick off the New Year? This Czech treat is simple to make and can be enjoyed for dessert or even, which I prefer, for a Sunday breakfast. Hope everyone had a wonderful holiday season and Happy New Year, 2007!
Just roll out a basic Pate Brisee dough and top with whatever fresh fruit you have on hand. To make the fruit even tastier, we like to add sugar, a dash of rum, and some lemon zest.
Cut out half-inch wide strips of the dough and layer over fruit in a criss-cross manner. Bake for a good 40 minutes at 375 degrees and there you have it!
9 comments:
This looks delicious
now THAT looks sensational!
Any desert with a dash of rum sounds like fun!
Happy New Year, Dianka!
This looks wonderful--it's very like something my Slovak mother used to make. But Czechs and Slovaks are not so far apart, geographically or culinarily.
I love the way this looks! Delicious! Happy New Year!
xxoo
Paz
Hi from Bulgaria!We make something like this, but with jam, not with fresh fruits.
Very pretty. Happy New Year Dianka!
wow, I never had kolach before, now i'm intrigued, thanks for sharing, cheers !:)
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