These Pennsylvania Dutch specialties are puffy pillows of light, yeasty dough kept moist by the addition of potato. This version is adapted from a recipe from Sue Hoffman, a cooking teacher in Carlisle, Pennsylvania.
Begin making the pastry the night before, so it can rise overnight. For the lightest, most delicate texture, be sure to let the shaped pastries rise fully.
Copyright © 1994 by Richard Sax. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.