Povidlové Šátečky – Czech Plum Butter Pastries with Farmer’s Cheese Dough

Baked cheese dough crescents filled with plum butter.

Povidlové Šátečky – Czech Plum Butter Pastries with Farmer’s Cheese Dough

Delicate pastries filled with rich plum butter, wrapped in a tender farmer’s cheese dough that bakes up soft and slightly crisp at the edges.

Course Dessert

Cuisine Czech

Keyword cheese pastry, povidlové šátečky

Prep Time 1

Cook Time 15

Resting time 2

Total Time 3 15

Servings pieces

Calories 83kcal

Author Petra Kupská

Ingredients

2 cups all-purpose flour
9 ounces farmers cheese at room temperature
2 ¼ sticks unsalted butter softened at room temperature
¼ teaspoon salt
1 ⅓ cups plum butter solid, or other bake-stable fruit filling
1 ⅓ cup powdered sugar for coating

Cups - Metric

Instructions

Line a baking sheet with parchment paper and set it aside.
Prepare the dough: In a large bowl, combine 2 cups all-purpose flour and ¼ teaspoon salt. Add the softened, sliced 2 ¼ sticks unsalted butter and 9 ounces farmers cheese. Use a fork to roughly mix the ingredients together, then switch to your hands and knead the dough quickly until it forms a smooth ball.
Chill the dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours. You can also leave it in the fridge overnight.
Divide and soften: After chilling, divide the dough into three equal parts. Let them sit at room temperature for about 20 minutes to soften slightly before rolling.
Roll and cut: On a lightly floured surface, roll out one portion of the dough. Dust the surface and dough lightly with flour and turn the dough regularly to prevent sticking. Roll it to about ⅛ inch (3 mm) thick.
Shape the crescents: Use a round cookie cutter (about 3 inches / 7.5 cm in diameter) to cut out rounds. Place about ½ teaspoon of plum butter in the center of each round. Fold the dough over the filling to create a crescent shape. Press the edges firmly with a fork to seal. Transfer the crescents to the prepared baking sheet.
Re-roll scraps: Gather any leftover dough, form it into a ball, roll it out again, and cut more rounds. If the dough becomes too soft or sticky to handle, return it to the refrigerator for a few minutes to firm up.
Bake: Preheat the oven to 320 °F with a fan (convection) or 340 °F for upper and lower heat. Bake the crescents for about 15 minutes, or until lightly golden on the bottom.
Coat with sugar: Let the baked crescents cool on the baking sheet for 5 minutes. While they are still warm, gently coat them in powdered sugar—or vanilla sugar for extra flavor.
Repeat: Continue the process with the remaining dough portions until all the crescents are baked and coated.

Notes

The basic recipe makes 60 crescent pastries.
Before you start, gather all the ingredients listed in the recipe. Measure—or better yet, weigh—the exact amounts. Set out all the necessary kitchen tools on your work surface. French chefs call this method mise en place, everything in its place. It saves time, reduces stress, and makes cooking or baking much more enjoyable. 😊
Before rolling, always divide the dough into smaller batches—rolling the entire amount at once is difficult and can easily tear. Smaller portions are easier to manage and make baking more enjoyable!
If the dough starts to tear or becomes too soft, place it in the refrigerator to firm up.
SERVING: Serve these sweet crescents at all kinds of social gatherings, or simply enjoy them at home with a cup of coffee or tea. They also make a lovely treat for guests.
Store the crescents in a paper towel– or foil-lined box with a lid in a cool, dry place. They will stay fresh for at least a week.
For longer storage, freeze them (without sugar coating) in an airtight container or freezer bag. They keep well for up to three months.

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