Kolaches......Day 2
Kolaches
1 pound cream cheese at room temperature
1 pound butter at room temperature
4 1/2 cups all purpose flour
nut filling (recipe follows)
1 pound finely ground walnuts
2 cups sugar
water
(this dough needs to be refrigerated overnight, so plan ahead)!
For the dough......1 pound cream cheese at room temperature
1 pound butter at room temperature
4 1/2 cups all purpose flour
nut filling (recipe follows)
In the bowl of an electric mixture with the paddle attachment, combine the room temperature cream cheese & butter & mix until smooth & creamy. Gradually add the flour & mix until the dough forms a soft ball. Gather the dough together into a disk & wrap the dough in plastic wrap & refrigerate overnight.
Preheat the oven to 350*. Divide the dough into about 4 sections, rolling out one section at a time. Using a 2 inch square cookie cutter(or whatever you have) cut the dough into squares. (Now this next part is a little tricky, but I got a tip from the baker at a little Polish bakery I know about filling & rolling these little babies up so that they do not open during baking). Place the square with points at the top & bottom (like a triangle). Place about a teaspoon of the filling down the center of the dough from top tip to bottom tip, leaving just a tiny space at each end so that the dough does not squeeze out. Fold the right tip over the filling (tucking under the tiny point) then bring the left tip over & tuck it under the cookie, gently pressing on the side to seal. Place on an ungreased cookie sheet & bake for 12 to 15 minutes until barely golden. Let cool for 5 minutes on the baking sheet, then remove to a wire rack, sift confectioner's sugar over them & let cool completely. If you prefer, you can use any thick jam or even a canned poppy seed filling.
for the nut filling......Preheat the oven to 350*. Divide the dough into about 4 sections, rolling out one section at a time. Using a 2 inch square cookie cutter(or whatever you have) cut the dough into squares. (Now this next part is a little tricky, but I got a tip from the baker at a little Polish bakery I know about filling & rolling these little babies up so that they do not open during baking). Place the square with points at the top & bottom (like a triangle). Place about a teaspoon of the filling down the center of the dough from top tip to bottom tip, leaving just a tiny space at each end so that the dough does not squeeze out. Fold the right tip over the filling (tucking under the tiny point) then bring the left tip over & tuck it under the cookie, gently pressing on the side to seal. Place on an ungreased cookie sheet & bake for 12 to 15 minutes until barely golden. Let cool for 5 minutes on the baking sheet, then remove to a wire rack, sift confectioner's sugar over them & let cool completely. If you prefer, you can use any thick jam or even a canned poppy seed filling.
1 pound finely ground walnuts
2 cups sugar
water
Mix together the nuts & sugar. Gradually add enough water to form a thick paste-like mixture. Set aside.
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