KOLACHKE

 Ingredients:

1 Cup Butter

1 Cup Cream Cheese

2 Cups AP Flour

1/4 Teaspoon Salt

Directions:

Put all ingredients in bowl and blend until soft.

Chill at least 6 hours.

Roll on floured surface about 1/3-inch thick. 

Cut with rim of small glass dipped in flour.

Depress center with thumb and fill with blueberry, apricot or poppyseed filling. 

Bake on cookie sheet 25-30 minutes in 350°F oven. 

Dust with powdered sugar when cool. 

  

 The pastry dough is the family recipe. The fillings are from 

ToriAvey I love her site. So informative and homey. There are other fillings listed for this recipe. 

Poppyseed Filling: 

2 cups poppy seeds

1 cup milk or water (8.5 ounces/240 grams)

1 1/2 cups granulated sugar (10.5 ounces/300 grams)

1 Tablespoon fresh lemon juice or 3 tablespoons unsalted butter

Pinch salt

1 tsp grated lemon zest (optional)

To Make Poppy Seed Filling:

In a nut grinder, coffee grinder, food processor, or blender, grind the poppy seeds. Grinding produces a finer texture and better flavor. In a medium saucepan, combine the poppy seeds, milk, sugar, lemon juice, salt, and optional zest. Simmer over a medium-low heat, stirring frequently, until the mixture thickens, about 10 minutes. Let cool. The topping can be covered and stored in the refrigerator for up to 1 week. It tastes much better than the canned stuff.

 

Apricot Filling:

2 Cup dried apricots (12 ounces/340 grams)

1 Cup orange juice (or 1 cup water and 1 tablespoon lemon juice) (8.5 ounces/240 grams)

1/2 Cup granulated sugar, light brown sugar, or honey (3.5 ounces/100 grams)

1-2 TBSP lemon juice or dark rum

 To Make Apricot Topping

In a medium saucepan, simmer the apricots and orange juice over medium heat until tender, about 30 minutes. Drain. In a food processor, puree the apricots with the sugar and lemon juice until smooth. The topping can be covered and stored in the refrigerator for up to 3 days.

Blueberry Filling:

1/3 cup granulated sugar (80 mL)

3 Tbsp cornstarch (45 mL)

Pinch salt

Pinch ground cinnamon (optional)

2 cups blueberries (about 10 ounces/285 grams)

2 Tbsp lemon juice (30 mL)

To Make Blueberry Topping

In a medium saucepan, combine the sugar, cornstarch, salt, and, if using, cinnamon. Add the blueberries and lemon juice. Cook over medium heat, stirring, until the sugar dissolves. Reduce the heat to low and simmer until thickened (about 10 minutes). Let cool. (Filling can be stored in the refrigerator for up to 3 days.)