Pitter
This recipe comes from the “Poland” section of A World of Good Eating, published in 1951. The origins of this dish are obscure, but its buttery crust and sweet raspberry filling are reminiscent of many Slavic sweets. This simple recipe requires only a few basic ingredients, and you could certainly make the modification of using your favorite jam. As it bakes, the jam transforms into a luscious, almost jelly-like filling.
- ½ lb. butter
- 2 eggs (reserve 1 yolk for top)
- 2 tablespoons sugar
- 2 cups flour
- 1 tablespoon brandy
- Raspberry jam
Cream butter, add sugar, whole egg and white, flour and brandy.
Divide dough in two parts and roll fairly thin. Place one round in a buttered and floured pan, slightly smaller than the rolled dough so that there is a rim. Fill with raspberry jam and cover with remaining dough. Brush with beaten egg yolk and bake in a moderate oven for 30 minutes. Cut into squares.