Csacsifül, which tranlates as donkey’s ears, is apricot jam filled cookies similar to snow crescents. The dough contains considerable amounts of lard and sour cream, and it needs to be chilled for at least 3-4 hours before using, but it’s better to leave it to rest in the fridge overnight. The cookies are rolled in powdered vanilla sugar right after they have been removed from the oven. Source of the recipe: Szoky’s kitchen.
- 250 g (~8 3/4 oz) lard
- 500 g (~4 cups) flour
- 30 g (~1 oz) fresh yeast (3 tsp dry yeast)
- 50 g (~1/3 cup + 1 tbsp) powdered sugar
- 120 g (~1 cup) sour cream
- pinch of salt
- apricot jam
- 150 g (~1 1/4 cups) powdered vanilla sugar
Combine flour and yeast.
In a large bowl beat lard until creamy and fluffy. Add flour, salt, powdered sugar and sour cream, and knead into a smooth dough. Wrap in cling film and chill overnight.
The following day preheat the oven to 180°C / 356°F and line two baking sheets with parchment paper.
On a floured surface roll out the dough thin, and with a 6 cm / 2 1/3 inch cutter cut out circles. Spoon small piles of apricot jam on each disk, then fold over. Do not press the edges.
Place the cookies on the prepared baking sheets and bake them for 15 minutes. Roll the cookies in powdered vanilla sugar while they are hot.