Kolachky (NOT the same as Czech Kolaches)
(from cokerlj’s recipe box)
Very old recipe…Many recipes of a similar cookie call to make these with cream cheese and butter…not sour cream and not yeast. I believe those are possibly more Polish. This recipe originally called to pull all four centers into the middle making a pouch, this was called a “scarf”; I choose to pull just two corners in…this is to represent the Christ Child wrapped in swaddling.
Source: Wanda Petr, Vicki Petr Sims
Categories: Christmas, Cookies, Czech Family Recipes
Ingredients
- DOUGH-
- 2 1/2 cups flour
- 1 cup Crisco Shortening (I substitute 1/2 cup shortening and 1/2 cup real butter, unsalted.
- 1 package regular rise yeast
- 1 cup sour cream, warmed
- 1 tablespoon sugar
- 2 beaten egg yolks
- Pinch of salt
- 1 beaten egg white
- -
- ADDITIONAL-
- Extra flour for rolling out dough OR extra powdered sugar for rolling out dough.
- Also, Powdered sugar will be used to sprinkle on top after cooked.
- -
- FILLING-
- 12 ounce package dry apricots (I used more)
- water as needed
- 1 cup sugar (to taste)
- 8 ounce jar apricot preserves or peach preserves
- 1 teaspoon vanilla
- 2 tablespoons margarine
- 2 tablespoons Minute Tapioca
- -
Directions
-
Add yeast and sugar to, warm sour cream, allow to sit and “work”/foam up. Once it has foamed up…Gently stir in the 2 beaten egg yolks.
-
In the mean time, Mix together flour, pinch of salt and crisco/butter with pastry blender like you would for a pie crust.
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Mix the flour/butter mixture with the yeast, sour cream and sugar mixture…mix by hand. (will look terrible, but will mix well.)
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Cover tightly and place in refrigerator over night.
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The next day on a floured board (using flour OR powdered sugar) roll out JUST A SMALL PORTION. Pretty thin less than 1/4 inch if you can. Using a pastry cutter or just a pizza cutter, cut into 2 inch by 2 inch squares.
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Place apricot filling in center of each square anywhere from 1/2 teaspoon to 1 teaspoon. You don’t want it to spill out.
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Bring two corners together, secure with a dab or either the beaten egg white or just water. PINCH TOGETHER FIRMLY!
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Place on parchment paper on baking sheet. Bake at 400 – 425 degrees for 10-15 minutes.
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Remove from pan, cool slightly, sprinkle generously with powdered sugar. Store in tight containers.
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IF YOU WANT TO MAKE AHEAD…FREEZE PRIOR TO BAKING ON COOKIE SHEEETS…THEN WHEN FROZEN DUMP INTO A CONTAINER. PULL OUT AS NEEDED ADDING EXTRA TIME WHEN BAKING FROZEN ONES. These should not be frozen after baking, they get soggy.
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APRICOT FILLING- Cut apricots in very small pieces with a pair of scissors (spray scissors with “Pam”). Place in heavy sauce pan and cover with water. Cook about 1 hour or until tender, adding water as necessary. COOK VERY SLOWLY OR IT WILL BURN. Near the end, you will want some of the liquid to reduce. Cool and drain excess juice (you shouldn’t have any really). Mash with potato masher or mixer. Add sugar, vanilla, butter and preserves (peach preserves will “tone down” the apricot if you like). Adjust to personal preference. If you think it is too thin, add a tablespoon or two of Minute tapioca while still warm and it will thicken over night. This needs to be pretty thick so it will not cook off the pastry while baking. IF YOU WANT TO USE CANNED APRICOT PIE FILLING YOU CAN..JUST TASTE…ADD VANILLA AND MAYBE SOME BUTTER.