Cream Cheese Kolache Pastries Recipe
Ingredients
| 3 cups all-purpose flour, unsifted | ||
| Baking powder | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Butter/Margarine | 1 Cup (16 tbs) | |
| Package cream cheese | 1 Large | |
| Sugar | 1/2 Cup (16 tbs) | |
| Vanilla | 1 Teaspoon | |
| Eggs | 2 | |
| Apricot or prune filling | ||
| Granulated sugar | ||
Directions
Using metal blade, process flour, baking powder, and salt for 2 seconds to mix; set aside.
Cut butter and cream cheese into small chunks.
With processor running, drop chunks through feed tube and process until smooth and creamy.
Add sugar and process until well blended.
Add vanilla and eggs and process for 1 minute or until well mixed.
Add flour mixture, 1/2 at a time, and process until mixture is well blended.
Stop processor several times and scrape sides of bowl with spatula.
Divide dough in half, wrap each portion, and chill until firm (at least 3 hours or overnight).
Remove 1 portion of dough at a time from refrigerator.
Roll dough on a lightly floured board into a 12 by 15-inch rectangle; cut dough into 3-inch squares.
Spread a slightly rounded teaspoon of apricot or prune filling on each square in a diagonal strip to within 1/4 inch of 2 opposite corners.
Fold the 2 corners without filling into the middle so they overlap.
Press top gently to seal the overlap.
Sprinkle pastries very lightly with sugar.
Transfer to ungreased cooky sheets and bake in a 325° oven for about 25 minutes or until edges are lightly browned.
With spatula, transfer pastries to wire racks to cool.
Cut butter and cream cheese into small chunks.
With processor running, drop chunks through feed tube and process until smooth and creamy.
Add sugar and process until well blended.
Add vanilla and eggs and process for 1 minute or until well mixed.
Add flour mixture, 1/2 at a time, and process until mixture is well blended.
Stop processor several times and scrape sides of bowl with spatula.
Divide dough in half, wrap each portion, and chill until firm (at least 3 hours or overnight).
Remove 1 portion of dough at a time from refrigerator.
Roll dough on a lightly floured board into a 12 by 15-inch rectangle; cut dough into 3-inch squares.
Spread a slightly rounded teaspoon of apricot or prune filling on each square in a diagonal strip to within 1/4 inch of 2 opposite corners.
Fold the 2 corners without filling into the middle so they overlap.
Press top gently to seal the overlap.
Sprinkle pastries very lightly with sugar.
Transfer to ungreased cooky sheets and bake in a 325° oven for about 25 minutes or until edges are lightly browned.
With spatula, transfer pastries to wire racks to cool.
Chef
