kolaches

Kolaches

6 ounces cream cheese
1/2 pound butter
2 cups sifted flour
1/2 teaspoon baking powder
1 can SoloÂ filling, your choice

Cream butter and cheese.
Add flour and baking powder and mix
well.
Roll out and cut with a cutter.
Put 1/2 teaspoon filling on
top of each.

Bake at 350 degrees F for 10 to 15 minutes.
Sprinkle
confectioners’ sugar over Kolaches as soon as you remove them from
the oven.

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kolaches

Kolaches

1 cup confectioners’ sugar
3 cups flour
2 teaspoons baking powder
1/2 pound butter or margarine
8 ounces cream cheese

Combine butter with cream cheese and add sugar, flour and baking
powder.
Roll into a 1/4 inch thick roll.
Wrap in wax paper and
chill until firm.

Cut into 1-inch circles.
Press down center of circle with thumb
and fill with 3/4 teaspoon of jam or jelly.
Bake on an ungreased
cookie sheet at 350 degrees F for 15 minutes.
Cool and sprinkle
with confectioners’ sugar.

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kolaches

Kolaches (Czechoslovakia)

6 tablespoons lukewarm milk
2 packages active dry yeast
1 teaspoon salt
2 tablespoons granulated sugar
1/2 cup soft butter
4 eggs
4 egg yolks
4 cups all-purpose flour

Add yeast to milk and let stand several minutes to dissolve.
Stir in salt and sugar.
Put butter into a large bowl; add 1 whole
egg and 1 egg yolk, beating very hard.
Continue adding 1 whole egg
and additional yolk, followed each time by hard beating.
When all
the eggs have been used, mix in yeast and then flour, beating hard.
Cover with a towel and place in a warm place until double in
size.

Pinch off pieces of dough the size of a large walnut.
Place 2
inches apart on a greased baking sheet; cover, and let rise in a
warm place for 30 minutes.

Press a hollow in the center of each piece with fingers and fill
the cavity with Prune Filling, jam or marmalade.
Bake at 350
degrees F for 20 to 25 minutes.
Remove from oven.
When cool,
sprinkle tops generously with sugar.

Prune Filling
1 pound prunes, cooked
1 tablespoon granulated sugar
1 tablespoon butter, softened
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract

When prunes are tender, drain; discard pits and chop prunes
coarsely.
Stir in sugar, butter, cinnamon and vanilla extract.
Add
more sugar if desired.

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This entry was posted on Wednesday, October 24th, 2007 at 7:59 pm and is filed under Hungarian. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.