Fruitkolacky Recipes

CLASSIC FRUIT KOLACHES

Steps:

• In a large bowl, combine 3 cups flour, sugar, yeast and salt. In a large saucepan, heat milk, cubed butter and water to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg yolks; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Cover and let rise until doubled, about 45 minutes., Turn dough onto a floured surface; roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on lightly greased baking sheets. Brush with melted butter. Cover and let rise in a warm place until doubled, about 30 minutes., Preheat oven to 350°. Using the back of a spoon, make an indentation in the center of each roll. Spoon a heaping teaspoonful of raspberry and/or apricot filling into each indentation. Bake 15-20 minutes or until golden brown. Remove from pans to wire racks to cool., Combine confectioners' sugar, butter, vanilla, salt and enough milk to achieve desired consistency. Drizzle over rolls.

EASY KOLACKY

Steps:

• Place the cream cheese and butter in a large bowl; beat with electric mixer until smooth and creamy. Beat 1/2 cup of confectioners' sugar into the butter mixture. Slowly beat in the flour; mix well. Cover bowl and refrigerate at least 3 hours, or overnight.
• Preheat an oven to 375 degrees F (190 degrees C).
• On a well floured board, roll out chilled dough to 1/8 inch. Use a pizza wheel to cut dough into 2 1/2 inch squares. Spoon approximately 2 teaspoons of filling in the center of each square; do not overfill. Fold opposite corners of each square into the middle to encase dough, pinching dough together in center. Filling should peek out a little at each end. Transfer cookies to an ungreased baking sheet.
• Bake the kolacky in the preheated oven until set but not brown, about 12 minutes. Remove to racks to cool. Dust cooled kolacky with remaining powdered sugar.

KOLACZKI

Steps:

• In a large mixing bowl combine the softened cream cheese and butter. Beat until thoroughly combined, light and fluffy.
• Add the flour into the creamed butter mixture 1 cup at a time until your dough is fully mixed. Wrap the dough in cling film and flatten slightly so that it chills quickly. Chill for an hour.
• Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper or a silicone baking mat.
• Dust your working surface with an equal combination of sugar and confectioners' sugar, then roll out the cream cheese dough until it is 1/4-inch in thickness. *I use a quarter portion of the dough at a time, meanwhile, it is important that the remaining dough is returned to the refrigerator and kept chilled.
• Cut the dough into 2-inch squares or rounds then place 1/2 to 1 teaspoon of your pastry filling into the centerline of each cut square or round of the dough.
• Overlap the opposite corners or sides and brush the bottom corner with water or egg white to seal the dough. Pinch or press the dough together to seal securely.
• Bake at 350°F (175°C) for 12-15 minutes, or until the cookie bottoms just begin to show a light golden color. Remove from the oven and allow to cool on the baking sheet for about 5 minutes before transferring to a wire cooling rack to cool completely.
• Once your cookies are completely cooled, dust with confectioners' sugar (or just before serving).

CREAM CHEESE KOLACKY

Steps:

• Mix cream cheese and butter until smooth. Add flour slowly until well blended. Shape into a ball and chill overnight or for several hours.
• Preheat oven to 350 degrees F (180 degrees C).
• Roll dough out 1/8 inch thick on a floured pastry board. Cut into 2 1/2 inch squares and place about 1/2 teaspoon jam or preserves in the center. Overlap opposite corners and pinch together. Place on ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven. Cool on wire racks. Sprinkle kolacky lightly with confectioner's sugar.