Rollkuchen

It's another scorcher outside today. On days like this, there's nothing better than Rollkuchen and watermelon for supper. Rollkuchen are a traditional German Mennonite deep fried pastry, usually served on a hot summer day with watermelon. There are different variations of the recipe and just as many people who insist theirs is the only way. My mom used to make them thicker and after biting off the end, we'd fill up the hollow centre with jam or Rogers Golden Syrup. Others cut a slit in the middle, and twist half of the dough through before cooking. Now my husband has learned to make them, and he rolls the dough out really thin, and the resulting pastry is so deliciously crispy, I prefer them just plain.

For our kids' birthdays, we let them choose what they would like for their birthday meal. My youngest daughter's birthday is in July, so this year she chose Watermelon and Rollkuchen for her meal. Fortunately Mr. Prairie was able to cook them outside in this propane powered disco (pronounced "deesco"), so we didn't have to heat up the house.

Ahh, just starting to puff up.....

And these ones look done! Who's hungry? Bet you can't eat just one!

Here's the recipe we use, from the More-with-Less Cookbook:

Rollkuchen
Serves 6-8

Beat together:
3 eggs
1 c. cream, whole milk, or mixture

Sift and add:
2 t. baking powder
1 t. salt
3-1/2 - 4 c. flour

Add a little more flour if necessary to make a soft dough which can be rolled out. Roll onto floured board to 1/4" thickness. Cut in 2x4" rectangles, cut slit in each (or not), and fry in 1/2" hot oil (375°) until browned, turning once. Drain on absorbent paper.

Sprinkle with powdered sugar or salt as desired.

Enjoy!