February 07, 2013

Snow white ( Havasi Kremes)

Flaky cookie layers filled with a light, buttery cream. This is truly a taste of home…my home in the old country,that is. A place far away that I use to call home many, many years ago...This recipe brings back found memories of that place...

I found myself laughing at my self as I was making this squares... I remembered an incident I had with "snow white"... Many years ago, I shared this squares with a friend. He liked the flaky pastry layers with their delicious creamy filling and was curious to know what was in them... When I told him, ammonia, (between my English accent and his hearing) he understood,  pneumonia ...oh dear me, trying to explain the ammonia....no, it's not a chemical, no, you won't die....we had a big laugh but ever since this squares became the pneumonia/ammonia squares. Cannot help but giggle every time I remember that incident.  What would life be if we could not have this special moments when we could laugh at our selves ?!

Well, hope you enjoy it!


2-1/2 cup flour
1/2 cup butter or margarine
2 tbsp. sugar
1 egg
1 tbsp. ammonium bicarbonate* or substitute**
3/4 cup warm milk
2-1/4 cup milk
1/4 cup crème of wheat
3/4 cup unsalted butter
3/4 cup icing sugar
Lemon juice, from one lemon
Icing sugar, for dusting

Cut butter into the flour until resembles bread crumbs. Add sugar, egg and the ammonia mixed into the warm milk. Knead into a soft dough.

Divide in three equal parts. Form each into a ball. Place them on a plate and refrigerate for at least 5 hours or overnight.


Next day, roll each ball out on a floured surface to form a rectangle 11-inch by 17-inch, (or to the backside size of your cookie sheet). Roll it up on the rolling pin and carefully transfer to the back of the cookie sheet. 

Prick layer in a few places with a knife and bake at 350 F for 10-12 minutes or until top starts to slightly brown. Cookie layers will bubble up a bit at baking.
Remove to a clean kitchen towel ( or paper towel)  and let cool completely. Proceed with the other 2 dough balls. You will have 3 cookie layers.

To make the filling:
Bring milk to a boil in a saucepan. Stir in slowly the crème of wheat and cook until thickened. Remove from stove and cool completely.

In a mixing bowl, beat together butter and icing sugar until light and creamy. Mix in tablespoons at a time of the cooked cream of wheat until all incorporated. Add the lemon juice and mix well.

(Sorry, I was in such a hurry to make this that I forgot to take more step-by-step pictures).


To ensemble; place one layer on a board; Spoon over half of the filling and spread to the edge. Top with the second cookie layer and the other half of filling; cover with the third cookie layer.

Just before serving, trim off the edges, dust top with icing sugar and cut into squares.

Makes 24 -30 squares

* A leavening agent and the forerunner of today's baking powder and baking soda. More common used in the European baking. Makes cookies very light and crisp. It can impart an unpleasant ammonia flavor    which will dissipate while baking. Can be found in German markets or other European markets.

** Substitutions 1 tablespoon of baker's ammonia = 1 teaspoon baking powder + 1 teaspoon baking soda. NOTE:  end results may wary.

NOTE: It is better made one day before you plan to serve it as the cookie layers will soften.
Leia’s Culinary Treasures

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