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does anyone here do kolaches??? - Page 2

post #16 of 23
I just Googled kolache and found a picture. The one shown in Wikepedia (which is probably what you're talking about) and the Hungarian ones are worlds apart. Same name but very different pastry.

Good luck with your fillings - I'm sure whatever you end up using will be delicious!
post #17 of 23
Oh my ....

Memories of my childhood and our friends the Kalases just came flooding back.

their fillings were always fruits and more fruits -- they used jams and such.

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and morel mushrooms! ! ! ! --- oh how i miss those.

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now cut this out! -- you've all got me "youth"sick -- somebody turn back the hands of time!
Keep on cakin'!
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Keep on cakin'!
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post #18 of 23
Thread Starter 
thanks everyone, I appreciate all the input. if anyone has a suggestion about the cream cheese filling and how these should be store, please share.
post #19 of 23
Hey tdybear, go to www.recipezaar.com and type kaloches in the search space. There are a dozen or so recipes of different versions. If I remember right there was at least one with a cream cheese filling. Not sure how you would do the cream cheese filling off the top of my head, but you would for sure add sugar, a little vanilla, and possibly even an egg?!!
Ya gotta be crazy once in awhile or you'll go insane!
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Ya gotta be crazy once in awhile or you'll go insane!
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post #20 of 23
Thread Starter 
thank you so much
post #21 of 23

I just made 12 dozen for the holidays.  Why send for a mix?  Very easy to make. for a small batch which makes 24 cookies, use 1 8oz. cream cheese, 2 sticks butter, 2 cups all purpose flour, 1 tablespoon confectioners sugar, 1 tsp. vanilla.

 

Mix all except flour until smooth, slowly add flour.  Use confectioners sugar to dust a rolling surface; knead for 1-2 minutes only.  Now use the sugar instead of flour if dough becomes sticky or you can refrigerate for 1 hour. Roll out to 1/8" thick.  continuing to use confectioners sugar if needed. Cut into 3" squares. Place 1 tsp. filling in center.  Bring opposite corners toward center and slightly overlap. Bake at 350 for 12 minutes or until golden on bottom.  Sprinkle liberally with confectioners sugar.

 

Fillings can be apricot, strawberry, raspberry, or cherry preserves.  Apricot is our favorite.  You can also use almond paste or a combination of pecans/brown sugar/butter/cinnamon.  Good wishes to you with your bakery. This will be a great addition to your menu.

 

I moved from Chicago where these were easily available and my mother in law made them.  She has passed away, so my family still can enjoy these and remember her at the same time.

I now live in Kentucky and no one here has even heard of them.:)

post #22 of 23

gsuep:   These are so wonderful.......Haven't had them in years....they bring up good memories.

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
Flowers
(1 photos)
Halloween
(4 photos)
Fishing / Hunting
(12 photos)
Reply
post #23 of 23
Thought they sounded familiar...then I remembered where I heard it recently...
http://www.pri.org/stories/2013-12-18/go-figure-czech-snack-ends-new-york-way-west-texas
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