Kolaches
Instructions:
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The coffee break on a Midwestern farm often is accompanied by this Bohemian pastry, which may have a filling of poppy seeds, cream cheese, berries, or fruit and is served warm from the oven, dribbled with a thin powdered-sugar frosting.
- THE PASTRY
- One bounce package cream cheese;
- 1 cup butter, at room temperature;
- 2 cups all-purpose flour.
- THE POPPY-SEED FILLING
- 1⁄2 cup poppy seeds, ground;
- 1⁄3 cup sour cream or sweet cream;
- 1 tablespoon butter;
- 1 tablespoon honey;
- 1⁄4 cup chopped almonds;
- 1 teaspoon grated lemon rind;
- 1 tablespoon candied orange peel;
- 1⁄4 cup golden raisins;
- 2 tablespoons sugar;
- 1 tablespoon cornstarch;
- 2 tablespoons red currant jelly.
- FINISHING THE KOLACHES
- 1 egg, beaten with 2 tablespoons milk;
- 2 tablespoons granulated sugar;
- 1 cup powdered sugar;
- 2 tablespoons hot water or coffee;
- 1⁄4 teaspoon vanilla.
- In a bowl, cut the cream cheese into the butter and flour until the mixture forms a stiff pastry. Chill 3 hours or overnight.
- To make the poppy-seed filling, combine all the ingredients in a 2-quart saucepan. Stir over medium heat until mixture comes to a boil. Boil 1 minute. Cool.
- Preheat oven to 400 F.
- Roll dough out to 1⁄8-inch thickness, and cut into squares. Divide filling between the squares. Lift two opposite corners up over the filling to make a packet, with the other two ends open. Press to seal. Place on a lightly greased cookie sheet. Brush with egg-and-milk mixture and sprinkle with granulated sugar. Repeat until all of the kolaches have been filled. Bake 10 to 13 minutes, until golden.
- Combine the powdered sugar, water or coffee, and vanilla. Drizzle over the warm kolaches.
- APPLE FILLING: Pare, core, and slice 4 medium tart apples. Heat 1⁄4 cup butter in a frying pan and add apples. Saute over medium heat until tender-crisp, about 5 minutes. Sprinkle with 1⁄2 cup sugar and cool. Add 1⁄2 teaspoon cinnamon.