Kolache (kołaczki) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 ounces cream cheese (room temperature)
12 ounces butter (room temperature)
3 cups all-purpose flour
28 ounces filling (raspberry, apricot, prune, etc.)
Garnish: confectioners' sugar for dusting
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Directions: |
Directions:
Heat oven to 350 F.
Roll out dough 1/4-inch thick on a silicone mat or a surface that has been dusted with equal parts confectioners' and granulated sugars (not flour), because the granulated sugar will act as ball bearings and help keep the dough from sticking.
Cut into 2-inch squares. Place 1/2 to 1 teaspoon filling on center of each square. Overlap opposite corners of dough to the center over filling, pressing dough together lightly. Alternatively, brush a tiny bit of beaten egg white on one point and press the opposite point on it.
Using a spatula, transfer the filled cookies to a parchment-lined sheet pan and bake for 15 minutes (longer if baking frozen) or until corners start to brown.
Using a spatula, remove cookies from the baking sheet and transfer to a wire rack to cool completely before dusting with confectioners’ sugar.
Serve and enjoy!
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Personal
Notes: |
Personal
Notes:
These tend to become soggy if held for several days, so store them tightly covered without the confectioners' sugar. Dust with confectioners' sugar just prior to service.
If you find yourself with leftover fillings, they can be frozen in a zip-top bag or another container with little loss in flavor or consistency. Just defrost them when you're ready to use them. Pour off any accumulated moisture on the surface, stir, and use.
As for the kołaczki themselves, fill them and freeze on a parchment-lined sheet pan. When completely frozen, transfer to a freezer-safe container separated by sheets of parchment paper. Bake them from the frozen state.
Don't freeze baked kołaczki. When defrosted, they will be soggy and unpalatable.
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