KOLACHE RAISIN COTTAGE CHEESE FILLING
Make and share this Kolache Raisin Cottage Cheese Filling recipe from Food.com.
Provided by Dienia B.
Categories Yeast Breads
Time 5m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- mix all together
- drop by teaspoons onto kolache dough.
Nutrition Facts : Calories 60.6, Fat 1.8, SaturatedFat 1, Cholesterol 22.2, Sodium 130.1, Carbohydrate 6.7, Fiber 0.3, Sugar 3.7, Protein 4.7
SWEET KOLACHE RECIPE
Czechoslovakian Dessert that has become popular as a traditional Texas festival treat. Can also be made as a savory dish. A cabbage filling is also given here as an example of a savory alternative. Note: Allow extra time for rehydrating if using the dry prune filling.
Provided by Steve P.
Categories Yeast Breads
Time 3h15m
Yield 36-48 kolaches, 16-20 serving(s)
Number Of Ingredients 42
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.
Nutrition Facts : Calories 1012.9, Fat 40.9, SaturatedFat 21.2, Cholesterol 162.5, Sodium 878.9, Carbohydrate 148.5, Fiber 6.4, Sugar 91, Protein 17.9
CZECH PASTRY COTTAGE CHEESE KOLACKY
A kolacky is a small dinner roll-like pastry which is folded, enclosing filling in the center. The most common fillings include Cottage Cheese, prune, poppyseed, apricot, apple, blueberry and raspberry. both open-faced and closed-face kolackys were made in Czechoslovakia. the closed kolacky came into being because the fruit in the open-faced buns would get all over the working man's lunch bucket. The men had their wives fold over the pastry so it wouldn't mess up the other things in the lunch bucket. This is a old recipe from my grandmother who came from Prague Czechoslovakian at the turn of the 20th century.
Provided by hjunkman
Categories Breakfast
Time 1h5m
Yield 48 Kolacky, 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Let butter soften in a bowl.
- When very soft mix butter and cottage cheese together.
- Add salt and sugar.
- Add flour last and mix by hand. To get dough to the consistency of pie dough.
- Put the dough in wax paper in the refrigerator overnight.
- If you want to bake it today leave the dough in the refrigerator at least for 3 hours.
- Then take it out and divide it into 3 parts.
- Take 1 part of the dough and put it on a floured table. Flatten the dough to a 1/8 of inch thick.
- Then take a small juice glass and cut round circle in the dough. (Put some flour on the rim of the glass if the dough start to stick). Take your thumb and make a dent in the middle of the dough. Fill it with apricot or any jam.
- Bake at 350 for about 15-20 minutes or until lightly brown.
BOHEMIAN KOLACHES WITH FOUR FILLINGS
Received this in an email - it is a BIG recipe with four wonderful fillings. I suspect each filling as listed would fill the MANY kolaches this recipe will make. The first go round I plan to halve the recipe probably quarter two of the fillings. BTW, Myrtle did not indicate whether the apricots were fresh or dried - I am going with dried when I make it. She didn't give a cook time either - so watch closely after 15 minutes. No yield either so I am guesstimating on 100+. Thanks, Myrtle Killian!
Provided by Busters friend
Categories Breads
Time 2h20m
Yield 100 kolaches
Number Of Ingredients 28
Steps:
- Dissolve yeast in water until foamy.
- Heat milk, pour over butter and sugar. Stir until melted. Add 2 cups flour, then beat until smooth.
- Add yeast, eggs and salt. Add flour until a soft ball forms. Grease top; let.
- rise. Punch down and let rise again.
- Stretch dough on floured board to about 1/2-inch thickness. Cut into rounds using a soup can. Put on greased pans and let rise.
- When nice and puffy, make indentations in center and fill with favorite filling like prune, apricot, cottage cheese or poppy seed. When risen to a nice puffy look, bake at 375 degrees F until a golden color - cook 15 minutes then check every 3 minutes thereafter.
- Prune Filling:.
- Cook prunes until soft. Grind and add sugar, vanilla extract and cinnamon. Stir well.
- Apricot Filling:.
- Cook apricots until soft. Grind and add sugar. Sweeter is better. Stir well.
- Cottage Cheese Filling:.
- Put cottage cheese in blender. Add egg yolk, lemon juice, nutmeg and 4 tablespoons flour and blend some more. Take out of blender and add raisins. Sprinkle with 1 teaspoon flour and sugar.
- Poppy Seed Filling:.
- Mix together. Use enough cream to make it easier to put into kolaches.
RAISIN FILLING
This is the filling used in chocolate layer cake, between layers. It was used by a lady to make wedding cakes. She always cooked it in a double boiler.
Provided by lmwittry
Categories Dessert
Time 20m
Yield 1 2 layer cake
Number Of Ingredients 8
Steps:
- Cook first five ingredients until thickened, then add butter, vanilla, and black walnuts.
- Use as filling between layers of cake.
Nutrition Facts : Calories 1861.9, Fat 61.7, SaturatedFat 34.7, Cholesterol 726.1, Sodium 562.7, Carbohydrate 307.1, Fiber 5.6, Sugar 236.5, Protein 36
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