A Polish recipe for kolacky. A cream cheese and butter pastry is filled with an apple fruit filling, before being baked until golden brown. You can fill your kolacky with anything you feel like.
- 175g cream cheese, softened
- 225g unsalted butter
- 250g plain flour
- 2 tablespoons caster sugar
- 1/8 teaspoon salt
- 2 teaspoons baking powder
- 1 1/2 (395g) tins apple fruit filling
- 2 tablespoons icing sugar
1Preheat oven to 180 C / Gas 4. Lightly grease baking trays.
2Using a pastry blender or food processor, cut butter into cream cheese.
3In a small bowl, sieve dry ingredients together except for icing sugar.
4Work dry ingredients into butter/cream cheese mixture until you have an evenly sized crumb texture.
5Knead to form a stiff dough. If the dough gets too soft, refrigerate for about five minutes before continuing.
6Roll dough to 5mm thickness.
7Using a pastry cutter or glass, cut into about 7.5cm diameter pastries. Keep re-rolling dough until you have used it all. Use your thumb to make an indentation in each pastry. Place a 1/2 teaspoon of filling in the indentation.
8Bake for about 20 minutes (until lightly golden). Let cool on a wire rack. Dust lightly with icing sugar. Store in an airtight container.