Fickó (Spitzbub lattice pastry)

Name: Fickó (Spitzbub lattice pastry)
Total time: 1 h 10 min
Yield: about 20 pieces
Cuisine: Hungarian
Ingredients: 280 g flour; 1 pinch of salt; 140 g cold lard; 140 g sugar; zest of 1 lemon, grated; 1 pinch of cinnamon; 1 pinch of ground cloves; 1 egg; 1-2 tbsp sour cream, as needed; 300 g jam (e.g. plum or apricot); 1 egg for brushing

Time: 1 hr 10 min (about 40 min hands-on)about 20 piecesapprox. 160 kcal / serving (estimated)approx. 2 g protein / serving

Fickó (Spitzbub lattice pastry) (illustration)

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Method

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Quickly rub together the flour, salt, cold lard, sugar, lemon zest, cinnamon and cloves, then add the egg and work into a smooth dough. If too crumbly, add one or two tablespoons of sour cream.
Divide the dough into two equal pieces, wrap each in cling film, and chill for 20 minutes.
Roll out one half onto a parchment-lined baking tray to about finger thickness.
Spread the jam evenly over it.
Roll out the other half of the dough on a floured surface and cut into long strips, which you arrange in a lattice pattern over the jam layer.
Brush the lattice with beaten egg.
Bake in a 180°C preheated oven for about 25-30 minutes, until light golden brown.
While still warm, cut into squares or rectangles.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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