Ingredients: |
Ingredients: Pastry:
1/2 cup softened Shortening, part butter
1/2 cup Sugar
1 tsp. Salt
2 Eggs, beaten
2 packets Active Yeast
1 cup warm Water
4 cups Flour
Fillings:
1. Prune/Apricot: Simmer 1/2 cup prunes with 3/4 cup dried apricots, covered in water, 30 minutes or until tender. Drain, finely chop, and combine with 1/4 cup Allspice, 1/2 cup Sugar, 1 Tbsp. Lemon Juice and 1 Tbsp. grated Lemon Rind.
2. Cinnamon/Apple: Mix 5 small apples, pared and cut up, 1/4 cup Cinnamon candies and 1/2 cup water. Cook until soft. Drain and press through a sieve.
3. Other options: Use just plain cooked prunes, apricots or apples, or applesauce mixed with cinnamon candies.
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Directions: |
Directions:Cream shortening, sugar, salt and eggs. Dissolve yeast in water. Add creamed mix and 1-1/2 cups flour and beat on low speed for 10 minutes. Stir in remaining flour and set aside covered with dish towel to rise in warm place (about 85 degrees) for 1-1/2 hour. If room is cool, place dough on a rack over bowl of hot water.
Stir down and turn onto floured board. Divide into 24 equal pieces shaped into smooth round balls. Cover with towel and let rest about 15 minutes. Place on greased baking sheet. Let rise about 30 minutes, or until a depression remains after touched with a finger. Shape into a flattened round disc with a large depression in the center for the filling. Fill, brush edges with melted butter and bake at 375 degrees for 15-18 minutes, or until browned. Sprinkle with confectioner’s sugar or powdered sugar. Serve warm or cold. |
This recipe for KOLACHE’S (Traditional Belgian Recipe) is from