A 'kolache' is a Czech pastry with a fruit filling which has become a traditional holiday treat in many parts of the world.
1 (8 ounce) package cream cheese (remove from refrigerator 30 minutes before use)
1 pound (2 cups) butter (remove from refrigerator 30 minutes before use)
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon vanilla extract or 1/4 teaspoon lemon extract
1 can apricot filling (or your favorite jam or preserves)
Powdered sugar, for dusting, as needed
- Combine cream cheese and butter in mixing bowl with electric beaters, or work with hands to combine thoroughly. Add flour, salt and extract, blending until mixture forms a workable dough. Chill dough, covered with plastic wrap, for several hours in refrigerator.
- Divide dough into 4 parts.
- Roll each on floured surface with rolling pin to 1 1/18 inch thickness.
- Cut into 2 inch squares using a sharp knife or fluted pastry cutter.
- Place a scant 1/2 teaspoon filling in center; fold over two corners; pinch to seal.
- Bake in a 350°F (175°C) oven on parchment paper-lined baking sheets until cookies are puffed and golden brown on bottom, about 15 to 20 minutes. Watch closely at end. Remove to cooling rack; when completely cool, store in covered tins until ready to serve.
- Dust with powdered sugar. Arrange on paper doily-lined trays to serve.
Makes about 2 to 2 1/2 dozen.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.