How to make - Kolacky, kolache, kolace, kolach, kolacky, rohlicky, kolac, Kolachki, Kolachi, Kolachke

PASTRY WITH LEKVAR FILLINGS

How to make - Kolacky, kolache, kolace,

kolach, kolacky, rohlicky, kolac,

Kolachki, Kolachi, Kolachke

Makes about 50 pastry.

Dough Ingredients

9 cups flour

8 egg yolks (save the whites)

1 pound butter, melted

1 cup sugar

1 cup Crisco or a generic shortening

2 cans evaporated milk

2 cakes yeast

1 teaspoon salt

Method

Sift flour; work in shortening as for pie

dough. Dissolve yeast in a little lukewarm

milk, and add to first mixture. Add the rest of the ingredients and knead until well mixed. Divide dough into small balls and allow to rise on a floured board for 3 hours. Roll dough thin and cut into 3" x’3" squares, spread on with nut, poppy seed or any fruit paste for a filling. Fold ends over to keep filling from seeping out during baking. Brush with beaten egg whites mixed with a little sugar and allow to rise about ½ hour. Bake at 325-F for about 30 minutes or until light brown. Cool and if desired, shake on confectionary sugar.

NUT FILLING RECIPE

1 lb. fine ground walnuts

1/4 cup milk

4 tablespoon melted butter

1 cup sugar

Mix everything together to make a paste.

POPPY SEED FILLING RECIPE

1 lb. ground poppy seed

2 cup sugar

1 cup seedless golden raisins

1 teaspoon vanilla

Milk

Combine ingredients, add enough milk to make filling of right consistency to make a paste.

Both nut and poppy seed fillings will make 50 pastry. Double this entire recipe to make 100 for large groups or for giving or sending as a Holiday baked gift.

PRUNE FILLING RECIPE

1 large package of dried prunes (the pitted ones cost more but are

easier to use.)

1 teaspoon cinnamon

1 teaspoon vanilla

3/4 Cup sugar

Cover the prunes with water in a medium-sized saucepan and simmer until tender. Drain the liquid. Mash the prunes until smooth if the pitted type is used. If using prunes with the pits still in them,

remove the pits with your fingers. then add the cinnamon, vanilla,

and sugar. This recipe makes enough filling for one batch of

kolaches, 3 to 4 dozen.

APRICOT FILLING RECIPE

1-1/2 cups dried fruit, apricot, tightly packed,

then boiled until soft

3/4 cup sugar

1 teaspoon cinnamon

1 teaspoon vanilla extract

Place in a food processor to make a thick paste

As far as fruit jam fillings (Czech Lektvar) you can use dried fruits then boil them until soft and add sugar and other ingredients then place all in a processor to make a very thick puree but dried fruits are expensive so Mom's and Grandmother's and most Bakers use "Solo Pastry Fillings or "Baker Fine Dessert Filling" and if you don't have time to make dough then use "Athens Fillo pastry sheets"

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