Saturday, May 14, 2011

Leapin' Lepeshki - lep-YOSH-key

Since I have been on a scone kick lately, I thought it might be nice to travel to mainland Europe and touch on something rather scone-like.  After all, the English haven't completely cornered the market on tea time treats.

Meet the Lepeshki (lep-YOSH-key) of Eastern Europe.  A delicious Rye Flour based scone/cookie containing Sour Cream instead of the Cream and Butter of the English Scone.  The Sour cream is not merely an affectation of the region.  Just as with Rye Bread, the Sour Cream provides the necessary acid in the dough to prevent the Amylase from breaking down the starches in the Rye, thus allowing for a better rise.  There is a little bonus acidity provided by the honey that is used in the sweetening of these delectable pastries as well.

So in a nutshell, this is a rich whole grain (though there is some AP flour too) "scone" that has been lightly sweetened with Honey and delicately flavored with Almonds.  Yeah, delicious with Tea... or Coffee... or Milk... or Water....  hmmmm  or with a second Lepeshki.  LOL


2 cups (8 oz) (235g) Dark Rye Flour
1 1/2 cups (6.7 oz) (190g) AP Flour; plus a little more for rolling
1 1/2 tsp Salt
1 1/2 TB Baking Powder
1/4 cup (.8 oz) (25g) Sugar
1 tsp Baking Soda 
1/2 (4 oz) (112g) cup Honey
3/4 cup (3 oz) (90g) Sour Cream
1 1/2 TB Whole Milk
3/4 tsp Almond Extract 
1/2 tsp Vanilla Extract
2 large Eggs; 1 TB of the white removed
1 oz sliced Almond

Preheat the oven to 400°F (200°C)(GM 6).
Whisk Rye Flour, AP Flour, Salt, Baking Powder, Sugar and Baking Soda together in a medium bowl, making a well in the center.

In a separate small bowl combine Honey, Sour Cream, Milk and Extracts.

Crack eggs into a tiny bowl, separating 1 TB of white from 1 of the eggs into a separate bowl.

Beat eggs briefly with a fork and add to the Sour Cream mixture.

Pour this Egg/Sour Cream mixture into the well you have made in the flour.

Mix together with a fork or your finger, in a circular motion slowly incorporating more of the liquid as you mix until you have formed a soft dough.

Turn dough out onto a floured surface and roll the dough to about 1/2 inch thick.

Using a round cutter, make 2 1/2 inch to 3 inch rounds and place on a parchment lined sheet pan.

With a dry pastry brush, remove any excess flour from the tops of the lepeshki.

Whisk the reserved egg white slightly to break it up a little.

Brush with reserved egg white onto the top of each round,

then lay sliced almond across the top.

Bake for 10 - 12 minutes; they will still be very light in color, but you do not want to over toast the almonds on top.

Transfer to wire rack to cool.

Try and wait until they are cooled before serving...  I usually can't wait that long.  :)


1 comment:

Patti T. said...

I never heard of such a thing, but they look delicious.