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.
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you simply cannot improve upon eastern pastry. Being Polish, I would give this 10 stars if I could..However, I have a few changes and suggestions. Pie filling is not thick enough or have strong enough taste for kolachy, so I use paste. It comes in many flavors and would make a big difference for those who didn't like this recipe. Almond, raspberry, cherry and apricot paste are favorites at my house. I also wonder if they used margerine instead of butter which make a big difference. I also did not use the baking powder as I don't want them to rise. I don't lightly dust with powdered sugar-I sift it on heavily as there is little sugar in the recipe. The recipe says it serves 18 but keep it away from the other 17 as you will want them all for yourself. - 12 Jan 2005 (Review from Allrecipes US | Canada)
Great cookies! I cut the recipe in half and used strawberry and peach preserves. I let the dough chill for an hour before rolling and I used a pizza cutter to cut the dough into 2 inch squares which worked out perfectly. Parchment paper also came in handy here. I now have a recipe I can use to make these at Christmas. - 04 Nov 2009 (Review from Allrecipes US | Canada)
Thank you so much for this recipe! This was a recipe that my mom and my uncle grew up with! We sent these for a perfect gift to my uncle for Christmas. The dough is delicious! We used plum and poppyseed filling in the kolacky like my grandma used to. - 17 Dec 2001 (Review from Allrecipes US | Canada)