Another great recipe from Roger Pizey’s ‘World’s Best Cakes’.
These slightly sweet pastries originate from the former Czechoslovakia and date back to the 1700’s when they were served at weddings.
A small amount of yeast and evaporated milk is incorporated into the pastry, an egg glaze gives a lovely glossy finish, and I have used apricots and plums for the filling.
Broad Street Baker 