I love to try recipes I find in the NY Times food section. This one was for a Hungarian Hannukah pastry that I'd never heard of before. The picture looked great and the recipe didn't seem too hard, so I thought I'd try it.
Did anyone else, by chance, try this recipe? The actual name is Delkelekh.
I've worked with pastry dough before, but this dough was extremely sticky and hard to work with, even though I kept it cold. Also, I couldn't get the farmer's cheese it called for, so I substituted fresh ricotta -- not so good, because of the texture difference -- my filling ended up too liquidy. (The filling called for farmer's cheese, sour cream, sugar, a little flour, vanilla, an egg yolk and lemon zest.) The final product, while not pretty (I couldn't get my dough to fold up neatly into the little square packages after the first few because the dough became too sticky and soft), seemed to taste OK. Anyone else give this one a try?
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