Dušky – Bohemian Soul Pastry (Allerseelengebäck)

For Dušky – Bohemian Pastry (Allerseelengebäck) knead an elastic, but not too soft cream dough from the given ingredients. Add a little more flour or cream as needed.

Roll out the dough on a floured work surface to a thickness of about 1 cm and cut in half. Using a sharp knife, cut out diamond-shaped squares from one half of the dough and press their edges with a fork (this creates the pretty grooved pattern). From the other half of the dough, cut out strips about 10 cm long and 3 cm wide, brush them thinly with water and place two of them crosswise.

Heat enough oil in a high pot (at least hand-high) and fry the prepared dough pieces in it until golden brown.

Heat powidl to taste, stir until smooth and pour into small bowls.

Drain Dušky on paper towels, sprinkle with powdered sugar and serve fresh with Powidl.

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