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Trutki - a Yummy Pie Crust Cookie Roll
Submitted by Pam on Tue, 12/27/2011 - 19:04
I found this recipe this morning while trying to sort out my big pile of e-mails. Danielle sent it to me to be added to the cookie recipe swap.
It is for a cookie called Trutki which is similar to what my mom refers to as pie crust cookies except the dough is rolled into a log and cut into pretty little spirals!!
A yummy treat you can make any time of the year when you have leftover pie crust! I can not wait to try these out - especially her father's version using chocolate. (Makes me think of chocolate filled croissants to celebrate Bastille Day!)
So with great embarrassment for the delay in posting - here is Danielle's recipe!
I'm happy to send my Memere's recipe for TRUTKI- it's so easy!
TRUTKI - (phonetically spelled and you must! :) roll your tongue when you say it - roll the T and the R together - try not to spit when you do... :) is really just cinnamon and sugar and BUTTER rolled in pie dough scraps.
My Memere made them for my father and my aunt when they were little and then my father and mother made them for my brother and me. I make them for my children and now my daughter makes them for her friends ( my daughter is still in high school, but she likes them so much she learned how to make them...).
They are a must in my house on Christmas morning!
Leftover pie dough pieces ( or store bought pie dough)
4 T softened butter
1/2 C sugar
1- 1 1/2 T Cinnamon
Heat oven to 350
On a lightly floured board roll pieces of dough together to form a pie crust.
Spread 2 Tablespoons softened butter on dough.
Sprinkle GENEROUSLY with sugar - use more or less depending on the size of your crust - and then sprinkle with cinnamon - again - use your judgement and your own taste - if you like more, add more, if you like less - use less.
Starting at the widest side, begin to slowly and tightly roll the dough. Fold in the ends and place seam side down on parchment paper (or a greased cookie sheet if you don't have parchment which I never do!).
Brush top of roll with MORE BUTTER and sprinkle with sugar and cinnamon and bake at 350 for 20 minutes or until pastry is golden.
Pastry may crack along the top and ooze out cinnamon and sugar- delightful!!!
*You can also add nutmeg, ginger, etc to the sugar mixture - this is a very flexible recipe - my father makes his with just butter and chocolate - have fun experimenting!
*And yes, I do use store bought pie dough- however, I roll it out on a floured board to make a thinner crust - the object is to have many layers of sugary goodness... ( if the dough is too thick the middle will be gummy...).
Pam I hope this is a concise recipe - like I said - it's very flexible. It really only takes about 4 T of butter and about 1/2 C sugar etc etc
THANK YOU DANIELLE - for both your recipe and your understanding. I think I got a little too ambitious with my blog posts this year!! My e-mails are a wreck!
Anyone else try a yummy cookie recipe they haven't shared yet? The cookie recipe swap linking system (Inlinkz) is open until December 30th if you would like to add it.
And since cookies are not just for Christmas, the links to all recipes in the Holiday Cookie Recipe Swaps for 2011 and 2010 will remain active on my side bar all year.