Strawberry Kolaches Recipes

JAM KOLACHES

Steps:

• Beat butter and cream cheese in mixer bowl until light and fluffy. Add flour gradually, beating well after each addition.
• Roll dough to 1/8 inch thickness on lightly floured surface. Cut into 2-inch circles. Spoon 1/4 teaspoon jam into center of each circle. Fold opposite edges together, slightly overlapping edges.
• Place 2 inches apart on greased cookie sheet. Bake at 375 degrees F (190 degrees C) for 15 minutes. Remove to wire rack to cool. Sprinkle with confectioners' sugar.

JAM KOLACHE

Steps:

• Heat oven to 375°F. Spray cookie sheets with cooking spray.
• In medium bowl, beat butter and cream cheese with electric mixer on medium speed until creamy. Gradually add flour, beating well.
• On lightly floured surface, roll dough to 1/8-inch thickness. Cut with 2 1/2-inch round cookie cutter. Place on cookie sheets. Spoon about 1/4 teaspoon jam on each cookie. Fold opposite sides to center, slightly overlapping edges; press down lightly on centers.
• Bake 15 minutes. Remove from cookie sheets to cooling racks. Sprinkle with powdered sugar.

STRAWBERRY KOLACHE COOKIES

Steps:

• First, Preheat your oven to 350°F.
• In a large bowl, combine flour, butter, sugar and salt.
• With your hand mixer, beat the flour, butter, sugar and salt until it looks like coarse crumbs.
• Dissolve yeast in your 1/2 cup warm milk in a small bowl.
• Stir in 1 egg and vanilla.
• Add milk mixture to flour mixture, and then beat at low speed until mixed thoroughly.
• Divide dough in half (you will have two chunks of dough), cover with wax paper, and refrigerate for 1 hour.
• Remove from refrigerator and roll dough out on a lightly floured surface, one half at a time, to 1/8 - 1/4-inch thickness.
• Cut dough into 3-inch squares, and then top each with 1 teaspoon of your strawberry preserves.
• Bring up 2 opposite corners of each square to center and then pinch tightly to seal.
• Place the finished cookie onto a cookie sheet lined with parchment paper placing them around 2-inches apart.
• Brush each cookie lightly with the beaten egg.
• Bake for 10-14 minutes until golden brown.
• Cool completely.
• Combine powdered sugar, almond extract and enough milk for desired glazing consistency in small bowl (approximately 2 1/2 teaspoons).
• Drizzle this glaze lightly over cooled cookies.
• ENJOY THESE BEAUTIFUL COOKIES!

STRAWBERRY KOLACHES

Steps:

• For the dough:.
• Heat the sour cream over low heat until it is warm. Stir in the sugar, salt, and margarine; transfer to a bowl and cool.
• Sprinkle the yeast over warm water; let it stand until the yeast is dissolved, then add to the sour cream mixture. Add the eggs and flour and mix well. Put the dough in a greased bowl; cover and refrigerate overnight.
• For the topping:.
• Combine the cream cheese, egg yolk, sugar and vanilla until smooth. Stir in the strawberries. Refrigerate overnight.
• The next day, form the dough into 36 balls, and place them on a greased baking sheet, leaving room for them to double in size. Flatten each to about 1/2" height, and let rise for about 10 minutes. Make indentations in the dough with your finger. Put a little strawberry topping in each indentation. Let them rise until double in size (time will vary according to conditions).
• Preheat oven to 350 degrees, brush the tops of the dough around the filling with melted butter, and bake kolaches for about 10 - 12 minutes, or until golden brown.

STRAWBERRY CREAM CHEESE KOLACHES

Steps:

• To make the strawberry filling, place the sliced strawberries, sugar, and lemon juice in a pot and allow them to sit with the burner off for 30 minutes or until the strawberries begin to release some of their juices. After they've released some juices, turn the heat to medium high and while occasionally stirring, cook the strawberries until thick and jammy, about 10-12 minutes. Turn off the heat, stir in the cinnamon, and mash the berries with the back of your spoon or a masher. Allow to cool and then refrigerate until needed. (The cooler the strawberry filling is, the less likely it will run as it bakes, says this cook from experience. I'd make this when the dough is doing its first rising or even the night before.)
• To make the cream cheese filling, beat the cream cheese and sugar together until fluffy. Stir in the flour, egg yolk, vanilla, and lemon zest until smooth. Refrigerate until ready to use.
• After the kolache dough has done the first rising, form it as directed on 2 parchment paper lined baking sheets, cover, and allow it to rise for 30 more minutes.
• After this time, preheat the oven to 375°F. Uncover the rising dough and with the back of a spoon or your thumb, gently form a well in the center of each roll. Fill the well with 1 teaspoon of the strawberry filling and then top that with 1 teaspoon of the cream cheese filling. After filling the kolaches, sprinkle the posypka generously over all of them.
• Bake for 12-15 minutes, or until the rolls are golden brown. While baking, melt the remaining 4 tablespoons of butter that's listed in the kolache dough recipe. When you take the kolaches out of the oven, brush with the melted butter and serve warm.