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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup salted butter
1 ½ cups flour
1 egg yolk, beaten
½ cup sour cream
Fruit filling – Solo brand, any flavor
If you want to enhance the filling flavor add:
½ tsp vanilla to the can of strawberry filling
½ tsp almond to the can of cherry filling
½ tsp almond or lemon to the can of raspberry filling
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Directions: |
Directions:With a whisk or fork, beat together sour cream and egg yolk. Set aside. Put flour and cold butter into a food processor. Process just until butter is incorporated into the flour, like you are making a pie crust. Add beaten egg yolk and sour cream and process just until a soft dough forms. It will be very sticky.
Roll the dough between two pieces of floured 12 x 16 inch parchment paper. Be careful to keep the dough as even as possible all the way to the edges. Place dough in the freezer for at least an hour or overnight.
Keep the parchment paper on the dough and let thaw just until you can cut it. Cut the partially thawed dough into two-inch strips. I usually use a pizza cutter. Now you can either refreeze the strips or make the kolacy.
Remove the parchment paper from both sides of the strip and cut each strip into 2 x 2 squares. The parchment paper will easily remove from the dough as long as it is frozen. Once the dough starts to thaw it becomes very difficult to get the paper off of the dough. If this happens, put the strip back into the freezer for 15 minutes. Place the squares on an ungreased baking sheet and let thaw just until you can fold the dough. Put a small amount of filling on each square and bring the opposite edges of the square together to get the traditional kolachy shape. Pinch to keep the ends together
Bake for 15-20 minutes at 375 degrees. If using a convection oven, bake at 370 degrees for 16-18 minutes. Makes 4 dozen kolacy.
Let cool and sprinkle with powder sugar. |
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Number Of
Servings: |
Number Of
Servings:Makes 4 dozen |
Preparation
Time: |
Preparation
Time:20 minutes to make and form the dough. |
Personal
Notes: |
Personal
Notes: This Grammy's recipe. It took me awhile to figure out how to work with the dough because it is so sticky. Be generous when you flour the parchment paper. This method works for me, but if you come up with a better way to shape the kolacy, go for it!
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This recipe for Kolacky is from