Zelniky
Discover the rustic charm of Zelniky, delightful Czech pastries filled with a savory cabbage-onion mixture that's seasoned with aromatic caraway seeds. These golden, flaky treats are crafted from a buttery pastry dough enriched with sour cream for a tender texture. Perfect as an appetizer or snack, Zelniky offer a unique combination of hearty and comforting flavors wrapped in a crisp exterior. Ideal for entertaining or adding a touch of European tradition to your table, this recipe is simple to follow and uses everyday ingredients for a truly homemade experience. Serve them warm from the oven or at room temperature, and watch these delicious bites disappear in no time!
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Recipe Information
Ingredients
- 300 grams all-purpose flour
- 150 grams unsalted butter
- 4 tablespoons sour cream
- 1 large egg yolk
- 300 grams white cabbage
- 1 medium onion
- 2 tablespoons vegetable oil
- 1 teaspoon caraway seeds
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large egg
Instructions
In a large bowl, combine the all-purpose flour and a pinch of salt. Cut the cold unsalted butter into small cubes and add it to the flour.
Use your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Add sour cream and the egg yolk to the mixture. Knead it into a smooth dough. Wrap in plastic wrap and let it rest in the refrigerator for 30 minutes.
Meanwhile, prepare the filling. Finely shred the white cabbage and dice the onion.
Heat the vegetable oil in a large pan over medium heat. Add the diced onion and sauté until translucent, about 3 minutes.
Stir in the shredded cabbage, caraway seeds, salt, and black pepper. Cook until the cabbage is softened, about 10-12 minutes. Remove from heat and set aside to cool.
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
Take the dough out of the refrigerator and roll it out on a floured surface until it is about 3 mm (1/8 inch) thick.
Cut the dough into squares, approximately 10x10 cm (4x4 inches). Place a spoonful of the cabbage filling in the center of each square.
Fold the squares in half diagonally to form triangles, or bring the opposite corners together to form a pouch. Press the edges tightly to seal.
Place the filled pastries on the prepared baking sheet. Beat the whole egg and brush it over the tops of the pastries for a golden finish.
Bake in the preheated oven for 20-25 minutes, or until the pastries are golden brown.
Allow to cool slightly before serving. Zelniky are excellent warm or at room temperature!
Nutrition Facts
Calories |
468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 15.1 g | 75% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 354 mg | 15% | |
| Total Carbohydrate | 45.9 g | 17% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 3.3 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 62 mg | 5% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 200 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
