Cream Cheese Filled Kolaches Recipes

CREAM CHEESE FILLED KOLACHES

Steps:

• Put the milk in a microwave-safe measuring cup and heat just until it starts to boil. Let it cool down to 130 degrees F.
• While milk is cooling, put the 5 ½ tablespoons of butter and sugar in a mixing bowl and beat with a spoon. Stir in the egg yolk, 2 cups (250 grams) of the flour, salt and yeast. Mixture will be crumbly and dry. Gradually add the milk and stir until thoroughly mixed. From this point, add remaining cup of flour by quarter cups until you have a soft dough that is neither too sticky nor too dry - though it should be more sticky than dry because kneading will remove some stickiness.
• Put the bowl on the mixer stand and knead with the dough hook until it is smooth and elastic.
• Rub an empty mixing bowl with butter, put the dough in it, cover and let rise until doubled in bulk, about 1 hour.
• Punch dough down and turn out onto lightly floured surface. Pinch off 16 equal size portions and shape into little balls or blobs. Place 8 balls on each of two parchment lined baking sheets.
• Cover loosely with a greased sheet of plastic wrap and let rise for an hour.
• While rising, mix together ingredients for the topping and filling.
• Make an indentation in each risen ball and fill with a tablespoon of cream cheese filling. Brush gently with butter and sprinkle the topping over the bun and filling.
• Preheat the oven to 400 degrees F and let the buns sit while the oven preheats.
• Bake for about 15 to 20 minutes at 400F.
• These are good warm or at room temperature. I like the fruit filled ones warm, but prefer to let the cheese version cool down.

CREAM CHEESE KOLACKY

Steps:

• Mix cream cheese and butter until smooth. Add flour slowly until well blended. Shape into a ball and chill overnight or for several hours.
• Preheat oven to 350 degrees F (180 degrees C).
• Roll dough out 1/8 inch thick on a floured pastry board. Cut into 2 1/2 inch squares and place about 1/2 teaspoon jam or preserves in the center. Overlap opposite corners and pinch together. Place on ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven. Cool on wire racks. Sprinkle kolacky lightly with confectioner's sugar.

SWEET KOLACHE RECIPE

Steps:

• Prepare Fillings and topping desired and set aside until ready to use.
• For Posypka Topping mix all ingredients together until mixture resembles coarse meal.
• For Poppyseed Filling Combine poppyseeds, sugar and milk, and cook over medium heat until mixture begins to thicken.
• Add butter, then flour which has been dissolved in a little bit of water.
• Cook, stirring constantly until poppyseed is done, at least 30 minutes.
• Allow to cool before use.
• Leftover filling can be frozen.
• For Cabbage Filling Fry the cabbage in the butter until soft.
• Add the salt, black pepper, sugar and flour, and fry until golden brown, being careful not to burn.
• For Prune Filling Place the prunes in a bowl and cover them completely with boiling water.
• Let them sit overnight (or at least 6 hours) to rehydrate.
• Drain the liquid off and mash prunes thoroughly with a fork or run them through a food processor.
• Add the cinnamon, sugar, and lemon zest.
• Mix thoroughly.
• Fills 24 kolaches.
• For Apricot Filling Cook a 10 ounce package of dried apricots slowly in enough water to cover until fruit is soft and water is cooked out.
• Do not cover or fruit turns dark.
• Add 1 1/2 cups sugar or more to taste and mash with a potato masher until well blended.
• Filling for about 2 dozen kolaches.
• For Cottage Cheese Filling Mix all ingredients together until blended.
• If cheese is too moist, add very finely rolled crackers, about 10 or 12 to absorb liquid.
• If using country-style cottage cheese, cream cheese can be omitted or used for added flavor, according to taste.
• If using cottage cheese as a filling, be sure to enclose cheese in the dough.
• Spread dough balls out, place cheese in the middle and pinch all sides together to seal completely.
• Place sealed side down on the greased pan and butter the pastry.
• Let rise until light, sprinkle with topping and bake.
• For cream Cheese Filling Soften the cream cheese.
• Beat remaining ingredients together with cream cheese in a medium-sized bowl.
• Filling for about 2 dozen kolaches.
• To Make Dough And assemble Kolaches Dissolve yeast in the 1/2 cup warm water in a tall glass, sprinkle with 1 teaspoon sugar and set aside to proof.
• In a large bowl, cream sugar and butter, add egg yolks and salt and mix well.
• Add the dissolved yeast, 1 cup of the flour and mix slowly with an electric mixer.
• Add the milk and continue adding as much of the remaining flour as you can mix in with a wooden spoon.
• Knead in enough of the remaining flour to make a moderately soft dough.
• Continue kneading until smooth and elastic, about 5 minutes.
• Place dough in a greased bowl, turn once to grease surface.
• Cover and let rise until doubled in bulk, about 1 to 1 1/2 hours.
• Punch dough down and turn out onto lightly floured surface.
• Pinch off egg size portions and roll into a ball using the palm of your hands in circular motion.
• Place about 1 inch apart on greased pans.
• Brush kolaches with melted butter, cover with a cloth and let rise until light, about 1 hour.
• Use your fingers to make an indentation in each ball and fill each opening with about 1 tablespoon of filling.
• Sprinkle with posypka topping (optional) and let rise again for 20 minutes.
• Bake in a preheated 425ºF oven for about 10-15 minutes.
• Brush kolaches with melted butter as they come out of the oven.

CHEESE FILLING

Steps:

• In a medium bowl, cream together cream cheese and sugar. Beat in egg and vanilla. Refrigerate before using to fill pastries prior to baking them.

MARTHA'S KOLACHES

Steps:

• Cookies:In a small bowl, stir together yeast and sour cream. Let stand until yeast dissolves, about 10 minutes. Whisk in eggs until smooth.
• In a large bowl, whisk together flour, granulated sugar, and salt. Using a pastry cutter or two knives, cut butter into dry ingredients until mixture resembles coarse meal. Stir in yeast mixture. Knead in bowl a few times until dough is smooth and comes together. Wrap dough in plastic and flatten into a square. Refrigerate at least 30 minutes.
• Preheat oven to 400 degrees. On a lightly floured surface, roll out dough 1/4 inch thick. Using a 3-inch square cutter, cut out squares. Transfer to two parchment-lined baking sheets, spaced about 1 1/2 inches apart.
• Place 1 teaspoon jam in the center of each square. Fold upper-right corner over filling, about two-thirds of the way toward opposite corner; press down to seal. Brush lower-left corner with egg wash, then fold corner up and over first fold, pressing down to adhere. (Be careful not to fold too tightly, or you may force out some of the filling.) Repeat with remaining squares.
• Bake until edges are golden, 12 to 15 minutes. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely.
• Glaze:In a medium bowl, whisk together confectioners' sugar and butter. While whisking, drizzle in milk, a little at a time, until glaze has a runny consistency. Using a spoon, drizzle glaze over cookies. Let stand until set, 1 hour. Glazed cookies can be stored in an airtight container at room temperature up to 2 days.