Kolaches

From Cook's Country | December/January 2013

Why this recipe works:

Brought to America by Czech immigrants and popular in Texas, these sweet pastries are heaped with either fruit or cheese filling. Many recipes call for mixing the dough gently, but we found that lengthy kneading yielded a more supple dough that held air well, giving our kolaches a lighter… read more

Brought to America by Czech immigrants and popular in Texas, these sweet pastries are heaped with either fruit or cheese filling. Many recipes call for mixing the dough gently, but we found that lengthy kneading yielded a more supple dough that held air well, giving our kolaches a lighter crumb, while increased egg yolks and butter tenderize the dough. A greased and floured measuring cup makes even indentations in the formed pastries, and a sweet cheese or tangy fruit filling comes together easily and is spooned inside before baking.

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Makes 16 kolaches

Do not use nonfat ricotta cheese in this recipe. In step 1, if the dough hasn’t cleared the sides of the bowl after 12 minutes, add more flour, 1 tablespoon at a time, up to 2 tablespoons. In step 6, to prevent sticking, reflour the bottom of the measuring cup (or drinking glass) after making each indentation.

Ingredients

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