ZELNIKY
Delicious served with soup or salad, these unusual sauerkraut crackers are easy to make and surprisingly tasty. During the Czech Days Festival in Tabor, South Dakota, zelniky are consumed in prodigious quantities. Serve these as cocktail nibbles or to accompany a good microbrewed beer, spread with hearty mustard and topped with slices of cooked Polish or kielbasa sausage. These keep well.
Provided by Sherpachef
Categories Vegetable
Time 40m
Yield 36 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 425 degrees. Grease two baking sheets and set aside. Combine the flour and white pepper in a food processor, add the shortening, and pulse until the mixture resembles coarse crumbs. Add the sauerkraut and pulse until the dough starts to form a ball.
- Transfer the dough to a floured surface. Pinch off tablespoon-sized pieces of dough, roll each piece into a ball, and place about 2 inches apart on the prepared baking sheets. Flatten the balls with the bottom of a drinking glass to about a 1/4-inch thickness.
- Bake for 10 minutes, then reduce the oven temperature to 350 degrees and bake for 10 to 15 minutes more, or until the crackers are golden brown and crisp. Let cool, then store in an airtight container.
Nutrition Facts : Calories 77.3, Fat 4.4, SaturatedFat 1.1, Sodium 52.4, Carbohydrate 8.3, Fiber 0.5, Sugar 0.2, Protein 1.1
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Melissa Pruitt
melissapruitt40@gmail.comThese zelniky were the perfect comfort food on a cold winter day.
Tyra Davis
tyradavis21@gmail.comI've never made zelniky before, but this recipe made it really easy. I'm definitely going to make them again.
Aj Pappu
ajpappu@gmail.comI added some grated cheese to the filling, and it made the zelniky even more delicious.
Stephen Keller
skeller@yahoo.comThese zelniky were a great way to use up some leftover cabbage. They were easy to make and really tasty.
Obed Junior
junior-o@hotmail.comI loved the idea of this recipe, but I found that the filling was too salty for my taste.
Baburam pokhrel
pokhrel@gmail.comI'm not sure what I did wrong, but my zelniky turned out really dry. I think I might have overcooked them.
D Land
dland69@yahoo.comI followed the recipe exactly, but my zelniky didn't turn out as good as I hoped. The crust was too thick and the filling was bland.
Pawulka Jinja
j@hotmail.frThese zelniky were a bit more work than I expected, but they were definitely worth it. They were so delicious that I ate them all in one sitting.
Kellz RealZ
r-kellz@aol.comI've tried a lot of zelniky recipes, but this one is by far the best. The filling is perfectly seasoned and the crust is flaky and golden brown.
sunny bear
bear_s@gmail.comThese zelniky are the perfect appetizer or snack. They're crispy, flavorful, and addictive.
Smar Cell
smar.c@yahoo.comI love that this recipe uses simple, everyday ingredients. It's a great way to use up leftover vegetables.
Waris Palari
palari.w36@yahoo.comI've made this recipe a few times now, and it always turns out great. The dough is easy to work with and the filling is delicious.
Eben Tett
t_e7@gmail.comThese zelniky were a hit at my last party! Everyone loved the crispy crust and the flavorful filling.