Schalet Dough (merber Deck) Recipe

History of Schalet Dough (merber Deck):

Schalet dough, also known as merber deck, is a traditional pastry dough that has been enjoyed for centuries. Its origins can be traced back to Eastern European Jewish cuisine, where it was commonly used as a base for various sweet and savory dishes. This versatile dough has stood the test of time and continues to be a beloved part of Jewish culinary traditions.

Fun Facts about Schalet Dough (merber Deck):

1. The name "merber deck" is derived from Yiddish, with "merber" meaning "mix" and "deck" referring to dough. This name reflects the process of mixing and kneading the ingredients to create a pliable dough.

2. Schalet dough is similar to other pastry doughs, such as pâte brisée in French cuisine and pie crust dough in American cuisine. However, it has a unique texture and flavor that sets it apart.

3. This dough is a staple during Jewish holidays and celebrations, where it is used to make various traditional dishes. It is particularly popular during Passover, when leavened bread is not allowed, making this unleavened dough a suitable alternative.

4. Schalet dough can be used to make both sweet and savory dishes. It is commonly filled with ingredients like fruits, nuts, or cheese for sweet pastries, and with meat or vegetable fillings for savory options.

Recipe for Schalet Dough (merber Deck):

- 4 tablespoons of drippings
- Pinch of salt
- 2 tablespoons of granulated sugar
- 1 egg
- 1 cup of sifted flour
- Cold water (approximately 3 tablespoons)


1. In a mixing bowl, cream the four tablespoons of drippings. You can use vegetable oil, margarine, or any other type of fat you prefer.

2. Add a pinch of salt and two tablespoons of granulated sugar to the bowl. Incorporate them well into the creamed drippings.

3. Crack one egg into the bowl and beat it thoroughly until it is well combined with the other ingredients.

4. Gradually add one cup of sifted flour into the mixture, stirring continuously. Ensure that the flour is incorporated evenly.

5. Depending on the dryness of the flour, you may need to add enough cold water to moisten the dough. Start with approximately three tablespoons of water, and gradually add more if needed. The dough should be moist enough to be rolled out without being too sticky.

6. Once the dough reaches the desired consistency, transfer it to a floured surface and begin kneading. Use your hands to work the dough until it becomes smooth and elastic.

7. Once the dough is well-kneaded, shape it into a ball and cover it with a clean kitchen towel. Allow it to rest for at least 30 minutes to relax the gluten and improve its texture.

8. After the resting period, the Schalet dough is ready to be used for your favorite sweet or savory recipes. Roll it out to the desired thickness and fill it with your desired ingredients.

Similar Recipe Dishes:

1. Rugelach: This is a classic Jewish pastry that uses a similar dough to Schalet dough. Rugelach is often filled with ingredients like jam, nuts, raisins, cinnamon, and chocolate. The dough is rolled into crescent-shaped cookies and baked until golden and flaky.

2. Blintzes: Blintzes are thin, rolled pancakes that are filled with a creamy cheese filling such as farmer's cheese or ricotta. The batter for the blintzes is made with a similar dough to Schalet dough, resulting in a tender and delicate pancake-like shell.

3. Knishes: Knishes are a popular Jewish street food that consists of a savory filling encased in a dough shell. The dough used for knishes is similar to Schalet dough, creating a flavorful and flaky exterior.

Whether you choose to use Schalet dough for sweet pastries or savory dishes, it is a versatile and delicious dough that adds a unique touch to any recipe. Enjoy the process of making this traditional dough and experiment with different fillings to create your own culinary masterpieces.



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