|Active dry yeast||1⁄2 Ounce (2 Packages)|
|Warm water||1⁄4 Cup (4 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Milk||1 Cup (16 tbs)|
|All-purpose flour||3 1⁄2 Cup (56 tbs)|
|Butter||1⁄2 Pound, softened|
1 In a bowl, dissolve yeast in water; add sugar, cardamom, egg and milk.
2 Mix in to the flour to make a soft dough. (If dough seems too soft, add extra flour.)
3 On a floured board, roll out the dough to 14-inch square.
4 Over center third of dough, spread one half of the butter
5 Fold one side over butter, then fold other side over first side, making three layers.
6 Give dough a quarter turn and roll out to 14-inch square.
7 Over the center , spread remaining butter and fold once more.
8 Turn, roll and fold dough again.
9 Place in the refrigerator and chill for 1 hour.
10 Repeat the process, roll, fold and turn dough three times.
11 Chill again for 1 hour.
12 Roll the dough to 1/8-inch thickness.
13 Cut into 4-inch squares.
14 In the center of each square, put 1 tablespoon filling.
15 Shape. (For envelopes-€”bring two opposite ends of square to center and overlap; seal edges.
16 For pockets-€”bring all four corners of square to center and overlap; seal edges.
17 For cockscombs-€”cut dough into 5 x 10-inch pieces; put filling on one end of rectangle.
18 Fold other half of dough over filling.
19 Seal the edges, and cut 4 to 5 deep slashes along one side of pastry.
20 Chill for 2 hours.
21 Bake in 350°Fahrenheit oven for 15 minutes or until golden brown.
22 Serve as desired.