Calachis Recipes

EASY KOLACKY

Steps:

• Place the cream cheese and butter in a large bowl; beat with electric mixer until smooth and creamy. Beat 1/2 cup of confectioners' sugar into the butter mixture. Slowly beat in the flour; mix well. Cover bowl and refrigerate at least 3 hours, or overnight.
• Preheat an oven to 375 degrees F (190 degrees C).
• On a well floured board, roll out chilled dough to 1/8 inch. Use a pizza wheel to cut dough into 2 1/2 inch squares. Spoon approximately 2 teaspoons of filling in the center of each square; do not overfill. Fold opposite corners of each square into the middle to encase dough, pinching dough together in center. Filling should peek out a little at each end. Transfer cookies to an ungreased baking sheet.
• Bake the kolacky in the preheated oven until set but not brown, about 12 minutes. Remove to racks to cool. Dust cooled kolacky with remaining powdered sugar.

TEXAS SAUSAGE KOLACHES (KLOBASNEKS)

Steps:

• Heat milk in a small saucepan over medium heat until it begins to bubble. Remove from heat immediately. Stir sugar, salt, and 1/4 cup butter into the milk and stir until sugar is dissolved. Set aside to cool to room temperature, about 10 minutes.
• Combine warm water and yeast in the large bowl of a stand mixer and stir until dissolved. Stir in cooled milk mixture, eggs, and 2 cups flour. Beat using the dough hook attachment until smooth. Add remaining flour, mixing as you go, just until dough is elastic and slightly stiff, but not dry.
• Turn dough out onto a floured board and knead until smooth and very elastic, 10 to 15 minutes. Coat dough lightly with butter or oil and place in a bowl. Cover with plastic wrap or a damp towel and let sit in a warm place to double in size, about 1 hour.
• Meanwhile, cut sausages in half and pat dry; this is important. Thinly slice Cheddar cheese block from the short end so that each slice of cheese is about the same length as the halved sausages.
• Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a baking sheet.
• Turn risen dough out onto a very lightly floured board. Roll into a log, cut into 5 equal pieces, and cut each piece into quarters to make 20 equal-sized pieces of dough. Use the palm of your hand to flatten and press 1 piece into a circle or oval. Place the circle on the board and add 1 piece of Cheddar cheese topped with 1 dry halved sausage. Roll dough around fillings and very tightly pinch all seams together to seal. Smooth seams down and place kolache on the prepared baking sheet. Repeat with remaining dough and filling to make 20 kolaches.
• Bake in the preheated oven until golden, 12 to 15 minutes.

BOHEMIAN KOLACHES

Steps:

• In a small bowl, dissolve yeast and 1 tablespoon sugar in warm milk; let stand 10 minutes. In a large bowl, combine 2 cups flour, remaining sugar, egg yolks, salt, butter and yeast/milk mixture. Mix until smooth. Add enough remaining flour to make a stiff dough. , Turn out onto a floured surface and knead until smooth and elastic, 6-8 minutes. Add additional flour if necessary. Place dough in greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled in bulk, about 1 hour. , Punch dough down and allow to rise again. Roll out on floured surface to 1/2-in. thickness. Cut with large glass or 2-1/2-in. cutter. Place on greased baking sheets; let rise until doubled, about 45 minutes. , Firmly press indentation in center and fill each roll with a heaping tablespoon of filling. Brush dough with egg white. Bake at 350° for 10-15 minutes or until rolls are light golden brown.

POLISH KOłACZKI

Steps:

• Gather the ingredients.
• In a large bowl, beat cream cheese with butter until light and fluffy.
• Add the flour, 1 cup at a time, and mix well.
• Wrap dough in plastic and refrigerate for at least 1 hour.
• Heat oven to 350 F. Roll out dough to a 12 x 18-inch rectangle-1/4-inch thick-on a silicone mat or 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. Brush a tiny bit of beaten egg white on one corner and press the opposite corner on it, pressing the dough together lightly to seal.
• Using a spatula, transfer the filled cookies to a parchment-lined sheet pan and bake for 15 minutes (longer if baking from frozen) or until corners start to brown.
• Using a spatula, remove cookies from the baking sheet and transfer to a wire rack to cool completely before dusting with confectioners' sugar. Serve and enjoy!

SQUASH CALABACITAS

Steps:

• Heat olive oil in a large skillet over medium-high heat. Add onion and garlic, and cook, stirring until translucent. Add zucchini and poblano pepper, and saute until soft. Stir in corn and beans, and heat through. Season with salt to taste.

KOLACHES

Steps:

• Make the pastry: In a large bowl, combine the yeast, milk, sugar and 1 cup flour. Mix well, cover and let rise until doubled in size, about 20 minutes.
• Melt 8 tablespoons (1 stick) of the butter. Pour into a large bowl and whisk in the eggs and salt. Add to the flour mixture and mix well. Slowly add the remaining 2 cups of flour; the dough will be soft and moist. Turn onto a floured surface and knead for 10 minutes, adding flour as necessary to make a soft workable dough. Place in an oiled bowl, cover and let rise until doubled in size, about 1 hour. Meanwhile, make your choice of filling.
• Make the dried-fruit filling: Place the fruit in a small saucepan and add 1/2 cup water or just enough to cover. Set aside until plumped and softened, about 1 hour. When the fruit is ready, add the sugar, cinnamon and lemon zest. Simmer over low heat for 15 minutes. Purée in a food processor or blender and set aside.
• Make the cream cheese filling: Using an electric mixer, beat together the cream cheese and sugar until fluffy. Add the flour, egg yolk and lemon zest. Mix to blend and set aside.
• After the dough has risen, punch it down and divide evenly into 12 pieces. Roll the pieces into balls and place on an oiled baking sheet several inches apart. Flatten each ball slightly so it is about 3 inches in diameter. Cover and let rise for 30 minutes. Heat the oven to 375 degrees. Meanwhile, prepare the crumble topping.
• For the topping: In a medium bowl, combine the flour, sugar, butter and cinnamon. Crumble with your fingers until the mixture resembles bread crumbs. Set aside.
• To assemble and bake the kolaches: With your finger, gently make an indentation in the center of each bun, being careful not to flatten too much. Fill with 1 tablespoon of filling and sprinkle with topping. Bake until risen and pale gold, 12 to 15 minutes. While baking, melt the remaining 4 tablespoons butter. When the kolaches are removed from the oven, brush with melted butter and serve warm.

CALACHIS

Steps:

• Mix cream cheese and butter together by hand.
• Add flour in, one cup at a time.
• Seperate into balls, and refrigerate overnight until solid.
• Roll out onto powered sugar, paper thin.
• Cut into strips 2 1/2 to 3 inches wide.
• Then cut diagonaly, leaving the pieces large enough to wrap the fillings in.
• Place filling on end of piece, then roll up.
• Put in oven at 350° F, until golden brown.
• When cookies come out, let cool.
• Pour some powdered sugar into a bowl, and put cookies into bowl.
• Cover with more powered sugar, and gently mix to coat.