About this recipe:A Polish recipe for kolacky. A cream cheese and butter pastry is filled with an apple fruit filling, before being baked until golden brown. You can fill your kolacky with anything you feel like.
Makes: 3 dozen
175g cream cheese, softened
225g unsalted butter
250g plain flour
2 tablespoons caster sugar
1/8 teaspoon salt
2 teaspoons baking powder
1 1/2 (395g) tins apple fruit filling
2 tablespoons icing sugar
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Method Prep:45min › Cook:20min › Ready in:1hr5min
Preheat oven to 180 C / Gas 4. Lightly grease baking trays.
Using a pastry blender or food processor, cut butter into cream cheese.
In a small bowl, sieve dry ingredients together except for icing sugar.
Work dry ingredients into butter/cream cheese mixture until you have an evenly sized crumb texture.
Knead to form a stiff dough. If the dough gets too soft, refrigerate for about five minutes before continuing.
Roll dough to 5mm thickness.
Using a pastry cutter or glass, cut into about 7.5cm diameter pastries. Keep re-rolling dough until you have used it all. Use your thumb to make an indentation in each pastry. Place a 1/2 teaspoon of filling in the indentation.
Bake for about 20 minutes (until lightly golden). Let cool on a wire rack. Dust lightly with icing sugar. Store in an airtight container.