Everyone has that go to appetizer, side dish, or dessert that they make when they’re asked last minute to bring something for dinner right? My go to is pitter!
These situations always seems to happen to me at the most inconvenient time. I’ll be knee deep in a project, or it’s an absolutely beautiful day and I’m kicking butt outside. Both are situations where I do not want to go inside to bake a cake or scramble to make something I’m likely missing half the ingredients for.
This is where pitter saves the day for me every time. It only requires a few very basic pantry ingredients that I always have, and comes together and cooks quickly. In and out of the kitchen without skipping a beat. Pitter simply put is your choice of jam baked between two thin pieces of dough. The baking process turns the jam into an almost jello-like consistency. It’s light, tasty, and highly addicting.
Now, if you google pitter, pitter dessert, polish pitter, etc you will not find this recipe. There’s a lot of harry potter, some nail polish, and random other things. Not a recipe to be found in fact. I swear this doesn’t exist on the internet. This recipe is from an old polish cookbook, and if my Babka were still alive I’d ask her if it was ever called by another name. Sadly that isn’t possible, so here we are!
So, just know that you found it here exclusively 😉
Ingredients
- 1/2 pound (2 sticks) softened salted butter
- 2 eggs (1 yolk reserved)
- 2 T sugar
- 2 cups flour
- 1 T brandy (or additional sugar)
- Fruit jam of choice (at least a half pint minimum)
Directions
- Preheat oven to 350°F
- Cream butter. Add sugar, whole egg, egg white, flour, and brandy (or additional sugar)
- Mix until forms dough
- Divide in two halves. Roll out first half fairly thin and place in buttered and floured pan slightly larger than pan to create a rim.
- Spread jam over dough.
- Roll out second half of dough and cover first half.
- Brush top with reserved egg yolk and bake @ 350°F for 30 minutes
Did I tell ya or did I tell ya? No muss, no fuss. Once it cools and the jam sets it can be cut into squares. The jam gels naturally and is perfectly sandwiched between two layers of thin buttery dough. I absolutely love it, and I know you will too!
Happy Baking,
This sounds so easy and so delicious! I’ll definitely have to give it a try.
You wont’ be disappointed! Strawberry is my preferred jam of choice 😉
I’ll have to ask my mom, maybe she will know. My busha passed in 2014. I have an old hand written cook book that her mom brought over from Poland in the early 1900s. They came through Ellis island ??
That’s awesome! My Babka came over in in the 1920’s!