Raspberry Cream Cheese Kolache Recipes

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.

RASPBERRY CREAM CHEESE KOLACHE

Steps:

• For the dough: In a sauce pan, melt the butter. When melted, whisk in the milk, then pour into a mixer bowl. Add the yeast, flour, sugar, egg yolks and salt to the bowl and mix on low until the mixture is fully incorporated. Then turn the mixer up slightly and knead until the dough is smooth. Portion the dough into 2-ounce balls immediately and set aside to proof until the dough is soft and supple, about 30 minutes.
• For the cream cheese filling: Combine the cream cheese and sugar in a mixer. Clean the sides of the bowl with a spatula. Add the egg yolks and mix until combined. Add the cottage cheese and combine by hand.
• For the raspberry filling: Combine the crushed raspberries, sugar and both juice concentrates in a sauce pan and bring slowly to a boil. While the raspberries come to a boil, dissolve the cleargel into 1/4 cup cold water. Remove the boiling raspberries from the heat and slowly whisk in the cleargel slurry until thick. Set aside to cool.
• Building the raspberry cream cheese kolache: Preheat the oven to 350 degrees F.
• When the dough is soft and plump, use fingers to form a well in each, leaving a thicker wall of dough around the circumference and a flatter portion in the middle. Fill piping bags with both the raspberry and cream cheese fillings. Using the piping bags, fill the flattened portions with a combination of the fillings.
• When completed, bake the kolaches until golden brown, or 8 to 10 minutes. Let cool and enjoy.

RASPBERRY CREAM CHEESE HEART TARTS

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment or a silicone baking mat.
• Place the fresh raspberries, cream cheese and honey in a medium bowl. Using the back of a fork, mash the raspberries with the cream cheese, leaving some pieces of raspberry intact. Set aside.
• Unroll the pie dough. (If using homemade dough, roll 1/4 inch thick.) Using a 4-inch heart-shaped cookie cutter, stamp out 20 to 22 hearts.
• Arrange half of the hearts on a lightly floured work surface (these are the bottom crusts). Set aside the remaining hearts (these are the top crusts). Place 2 teaspoons of the raspberry cream cheese in the center of each bottom crust, leaving a 1/4-inch border around the edge.
• Cut a heart, with a 3/4-inch cutter, out of the center of each top crust. Reserve and bake the smaller hearts along with the tarts, if desired.
• Lightly dip your index finger into a cup of water and "brush" the border of a bottom crust. Top with a top crust and gently crimp the edges shut with the tines of a fork. Repeat with the remaining crusts.
• Place the tarts and the reserved hearts on the prepared baking sheet and bake until golden, about 20 minutes. Remove from the oven and let cool on a wire rack.

RASPBERRY CREAM CHEESE KRINGLE BY PENZEYS

Steps:

• Put flour, butter, sugar, salt in bowl. Using pastry blender or your hands blend until mixture is crumbly.
• In another bowl mix yeast, eggs and milk. Add milk to dry. Mix well with fork until blended and form a ball. Work final flour into dough with hands.
• Divide into two pieces flatten to disks wrap in plastic and refrigerate over night.
• Preheat oven to 350. Beat cream chees sugar and vanilla together.
• Roll out dough into rectangle 1/8 inch thin. [Use a pastry rolling pin if you have one. As wide as cookie sheet and as close to 1/8 inch as you can get.].
• Spread 1/2 cream cheese filling over each piece. Then -- Spread with 1/2 of raspberry enlightenment. Finally Sprinkle with half pecans.
• Rolling from short end roll each side to center. Pinch center and roll ends under.
• Place each on a NOT greased cookie sheet.
• Bake 20 to 25 minutes. Change racks halfway through baking time. Go from lower to higher and higher to lower. When Golden cool on cooling rack for at least 10 minutes before glazing.
• Mix glaze ingredients and whisk until smooth. Top Kringles with glaze.
• Serve warm.
• After all this typing wife gets one. I get one. I have no clue what you are going to do.
• Note: This is a Penzey's product called Raspberry Enlightenment. It and it consists of Ingredients: raspberries, sugar, water, tapioca starch, spices, citric acid.
• Translated use a Raspberry thinnish jam or fruit filling. The tapioca is your thickener. Do not attempt to make if you are a beginner unless you buy the specified product or have access to a long time baker. It takes some knowledge of baking to know what to sub. However if you want to buy check Penzey's online.