Pali's little sticks

Name: Pali's little sticks
Total time: 1 h 15 min
Yield: about 25 pieces
Cuisine: Hungarian
Ingredients: 280 g cold butter; 440 g plain flour; 40 g icing sugar; 3 egg yolks; 3 egg whites; 280 g granulated sugar; jam of your choice (apricot, redcurrant) for sandwiching; 1 pinch of salt

Time: 1 hour 15 minutesabout 25 piecesapprox. 190 kcal / serving (estimated)approx. 3 g protein / serving

Pali sticks are one of the prettiest old Hungarian tea pastries: tender buttery pastry, crisp meringue topping, sandwiched with jam. A favorite of the Christmas table that keeps for weeks. The contrast between the meringue and the pastry makes them special.

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Method

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Mix the flour with the icing sugar and salt. Cut in the cold butter and rub it in, add the egg yolks, and quickly knead into a smooth dough. Wrap in cling film and chill for 1 hour.
Preheat the oven to 160 °C (145 °C fan).
Roll the dough out to 5 mm thick on a floured board and place on a baking tray lined with baking paper.
Beat the 3 egg whites with a pinch of salt until stiff and gradually beat in the granulated sugar until you get a glossy, firm meringue.
Spread the meringue over the dough and cut into 2x8 cm bars with a sharp, wet knife. Bake at 160 °C for 25-30 minutes until the meringue is light brown and the pastry is cooked through.
Cool on a rack, then sandwich the bars together in pairs with jam. Rest for 1 day so the pastry softens.

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

Tips

Roll the dough cold.
Cut the meringue with a wet knife so it does not stick.
Bake at a low temperature so the meringue stays white.
Rest them for a day after sandwiching.

Frequently asked questions

How long do they keep?

4-5 days with jam, 2 weeks without.

With other jam?

With any tart jam: redcurrant, sour cherry, raspberry.

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