Flash Un Kas

These little turnovers are old-school Pennsylvania Dutch party food, and the magic is all in the pastry. Equal parts butter and cream cheese worked into flour make a dough so tender and flaky it practically shatters.

That richness comes with one rule: chill it well, overnight if you can. The dough is too soft to handle warm, and a good chill firms the fat so it rolls thin and bakes up flaky instead of greasy.

Roll it thin and work quickly so the butter stays cold, then cut rounds, spoon on a savory filling, and fold each into a little half-moon.

The fillings are a choose-your-own affair: rich goose liver paste, savory ground ham, briny anchovy, or a touch of caviar. Bake until golden and serve warm. The heartier ones go beautifully with beer, while the anchovy and caviar versions, made a bit smaller, are made for cocktails.

Chef Tips

• Chill the dough thoroughly, overnight if possible; warm dough is too soft to roll and won’t bake flaky.
• Roll it thin and fast so the butter stays cold and the pastry stays tender.
• Seal the folded edges well so the filling doesn’t leak out as they bake.
• Shape them ahead and bake just before serving, as the recipe suggests, so they’re warm and crisp.

Variations

• Fill with a smear of soft cheese, sauteed mushroom duxelles, or spiced ground beef.
• Brush with egg wash and sprinkle with sesame or poppy seeds before baking.
• Make them bite-sized for passing at a party.