Cheesy potato kulchas with Swiss chard & scallion from Food52

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Notes about this recipe

  • Barb_N on February 07, 2021

    These were a labor of love, but such a reward at the end of the day. I am not facile with dough (or pie crust) so I was leery of this based on the writer’s description of a ‘slack bumpy dough’. More flour is added along the way, in my case about a cup and a half added to the original 2 cups! Lessons learned- the butter must be VERY soft, don’t melt it if it won’t spread and hope for a similar result. That said, this is a very forgiving dough and easy to laminate, roll and shape using a pastry scraper. It did help that my daughter stopped by so one of us had doughy hands while the other portioned the filling. The recipe directions are clear. I think the possibilities for different fillings are endless.

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