Perishki with rhubarb and sorrel

Ingredients for 4 servings:

• n. B. Wheat flour (approx. 300 g)
• 1 packet of baking powder
• 1 tsp, leveled salt
• 1 cup of yogurt
• ½ cup sour cream or buttermilk
• 2 tbsp butter or ghee or margarine
• 1 shot of milk
• Flour for the work surface
• 1 bunch rhubarb (about 10 stalks)
• 1 handful of sorrel
• 2 tbsp, leveled wheat flour
• 150 g sugar

Instructions

Working time approx. 40 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

without yeast, without egg

For the dough, mix the ingredients with 300g of flour in a bowl. The dough should be a bit firmer than pizza dough, so add just enough flour to get the right consistency. Let it rest. Meanwhile, wash the rhubarb and sorrel, carefully remove the strings from the rhubarb, and finely chop everything. In a separate bowl, mix 150g of sugar and 2 tablespoons of flour. Roll out the dough on a floured surface until it is about 3mm thick. You can divide it beforehand so the dough doesn’t get too big. Dust with flour again before turning. Use the back of a knife to cut 10 x 10cm squares. Place 2 tablespoons of the rhubarb mixture on each square and sprinkle 1.5-2 teaspoons of the sugar mixture over it. Don’t skimp on this! Pull up the corners of the squares and seal the edges well (!), otherwise the sugar will run out during baking. Be sure to line the baking trays with baking paper and place the parcels on the trays. Preheat the oven to 200°C fan/convection oven and place the baking trays in the oven. After a few minutes of baking, reduce the temperature to 180°C and bake the parcels for about 20 minutes until golden brown. Let them cool on the baking tray for 15 minutes. We like to serve them with a glass of milk. The dough has a similar consistency to shortcrust pastry, with a slightly tangier, fresher flavor. Makes about 20 parcels.