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Kolaches Recipe

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This recipe for Kolaches, by , is from The Martinson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Katherine Martinson
Added: Monday, February 14, 2011

Category:
Category:

Ingredients:  
Ingredients:  
Use the sweet roll recipe for bread. Traditional Kolaches are filled with apricot, poppy seeds, dried fruit (kissel), cream cheese, etc.
Apricot Filling:
1 can apricot filling
1/2 cup water
1 cup sugar
Dried Apricots: (kissel)
1/2# dried apricots.
1/2 cup sugar
1-1/2 teaspoons grated lemon rind (carmelized)
Poppy Seed filling:
1# poppy seeds (ground)
1 cup sugar
1 cup water

Directions:
Directions:
Make raw sweet dough into a ball the size of a large walnut. Let rest for 10 minutes. Pull and thin the ball into a large square by pulling corners and sides, pressing down on a board, etc. Place a heaping teaspoon of filling in the center of the square. Lift each of the 4 corners to the middle and secure the corners together. Place square on a buttered pan and brush with melted butter. Let rise about 30 minutes and then bake at 375 degrees for 30-35 minutes. Remove from oven, brush with butter, and let stand in pan for 5 minutes before removing.
Apricot filling:
1 can of apricot filling and water into a sauce pan, bring to a boil and add sugar. Bring to a boil again for two minutes. Cool...
Apricot Kissel:
Dried apricots added to water and let stand several hours or overnight. Add sugar and cook until tender. Mash with fork. Add sugar and lemon. Simmer for 10 minutes. For each 2 cups fruit allow 1 tablespoon corn starch. Bring to a boil and cool.
Poppy Seed Filling (Helen Guzie--Russian)
Add poppy seeds, sugar, and water. Stir and refrigerate overnight.

Personal Notes:
Personal Notes:
Lorraine Peterson: This is believed to have come from my dear friend Katherine (Ray's wife) Guzie from when we roomed together in college. It's a challenge to get the bread into squares but the result is worth the effort. Ethnic bakeries use a cream cheese version of this but I never used anything other than these methods.

 

 

 

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