KOLACZKI

By ldelmas

Ingredients

• 1 (8-ounce) cream cheese, softened
• 12 ounces (3 sticks) butter, softened
• 3 cups all-purpose flour
• 2 (14-ounce) cans fillings of choice (apricot, prune, raspberry, etc.)
• Confectioners' sugar

Details

Servings 1
Preparation time 30mins
Cooking time 45mins
Adapted from eastern europe

Preparation

Step 1

Preparation

Mix cream cheese and butter until light and fluffy. Add flour 1 cup at a time and mix well. Wrap dough in plastic and refrigerate for at least 1 hour.
 
Heat oven to 350 degrees. Roll out dough 1/4-inch on a surface that has been dusted with equal parts confectioners' and granulated sugars (not flour), because the granulated sugar will act as ball bearings and help keep the dough from sticking. Cut into 2-inch squares. Place 1/2 to 1 teaspoon filling on center of each square. Overlap opposite corners of dough to the center over filling.
 

Bake for 15 minutes or when corners start to brown. Cool and dust with confectioners’ sugar. These tend to become soggy if held for several days, so store them tightly covered (or freeze) without the confectioners' sugar. Dust with confectioners' sugar just prior to service.
SJK writes:
"I have a question about freezing. I bought fresh made fillings the grocery store had made up for the holidays, and didn't use even close to all of it. If I make up the cookies and bake them, do they defrost well? Otherwise, if I freeze the filling itself in an airtight container does it defrost well for future baking? Thanks"

Yes, you can freeze the fillings with little loss in flavor or consistency. As for the kolaczki. Freeze them filled and unbaked and bake them from the frozen state. Don't freeze baked kolaczki because when you defrost them, they will become soggy.

Barbara Rolek, Your Guide to Eastern European Food