1lb. butter
Solo brand Fruit filling(Apricot is best, but you can use any fruit filling)
1-8oz. cream cheese
2 Tsp. vanilla
12 Tbsp. powder sugar
4 cups unsifted flour
1 Tsp. salt
Kolache
Scott Buxton from Apopka, FL | Origin: Poland
55% enjoyed this recipe
Add salt to flour and set aside
Cream together butter; cream cheese; and vanilla. Add powder sugar and flour, 1 cup at a time until well blended. Put dough in refrigerator for 2-4 hours or overnite.( divide dough into 4 pieces )
Roll out one at a time on well floured pastry cloth or board. Make sure your rolling pin is well floured. Roll the dough into square shape about 1/8inch thick. The square should be big enough to cut 6 strips and then cut those in 6, so you will have 36 squares from each piece of dough.( I use a pizza cutter to cut the strips). You can also cut the dough with a glass or round biscuit cutter, then imprint center with your thumb print and fill with the fruit filling.
Put a small amount of filling in the middle of each square(not too much filling) Fold corner one to corner two. Place on ungreased baking sheet. Bake 10 minutes; remove to cooling rack and sprinkle with powder sugar. (with a sifter)
This is a recipe that was handed down through the ages in my Grandma's family. She made it completely from memory and had nothing written down. She now has Alzheimer's but when she was diagnosed I wrote down most of her recipes and memories in a journal. This is something she would make every holiday season. I recommend the Apricot filling but any fruit will do. Also if you have trouble like I do with folding the squares(she never liked the way I did it) you can make them round and just put the filling in the middle. Happy Holidays.
Please share this recipe on Twitter, Facebook, etc.
© 2009-2010 Ypartnership