Today was a baking day here at the Gingerbread House. So much fun baking with friends and sharing lunch while sampling all the wonderful pastries! Thanks Peggy for the recipe, the hauling of all the necessary items over here needed to make these and the love that you put into making memories with friends!
Fruit Kolaches (aka Kolacky)
From Peggy Stodola Bake 350 degrees for 10-12 minutes
Ingredients for dough:
1 lb. cream cheese softened (2- 8 oz bars)
1 lb. butter softened (4 sticks)
1 lb. flour (4 cups)
Filing: Solo cake & pastry filling (comes in various flavors, ie. cherry, almond, apricot, poppy seed). These can be found in the grocery aisle with pie fillings.
Instructions for dough:
Mix all ingredients together. Divide into 5 or 6portions and form each into a flat disk. Wrap each in saran wrap and put in fridge at least 4-5 hours (overnight is good).
Let the dough rest on the counter for about 30 minutes. Take one disk of dough and roll it out on floured surface (or between two sheets of wax paper or saran wrap) to about 1/8” thickness. Cut dough into 3” squares (or use a square cookie cutter).
Put approx. 1 t. of filling in center of each square. Bring up 2 opposite corners to center and fold one corner over the other (put dab of egg wash on the corner to make them stick). Place on ungreased parchment lined cookie sheets.
Check at 10 minutes (you want them to barely be done; slightly golden on the bottoms. Remove from oven and place on cooling rack. Dust tops with sifted powdered sugar after kolaches are completely cooled. Store in airtight containers.