Sunday, November 15, 2009

KOLACHI



· 1 pkg (7 gms) active dry yeast
· ¼ cup (50 ml) warm water
· 3½ cups (875 ml) all purpose flour
· ½ tsp (2 ml) salt
· 1 cup (250 ml) butter or margarine, softened
· 1 cup (250 ml) half-and-half cream
· 2 eggs, slightly beaten
· 1 tsp (5 ml) grated lemon peel (optional)
· 1 jar fruit preserves or 1 cup of desired filling

Makes 2 ½ dozen kolachi.

1. In a small bowl, dissolve yeast in warm water. In large bowl, combine flour and salt; cut in butter until crumbly. Stir in yeast, half-and-half, eggs and peel (if used).

2. Turn dough onto lightly floured surface; knead until smooth (2-3 min). Place in greased bowl, turning to coat. Cover; refrigerate until firm, approx. 6 hours or overnight.

3. Heat oven to 375ºF/190ºC. Roll out dough, ¼ at a time, on SUGARED surface to 1/8” thickness. Cut into 3” squares. Spoon 1 tsp (5 ml) preserves in center of each square.


4. Bring up two opposite corners to center; pinch firmly together to seal.


5. Place 1” apart on cookie sheets. Bake for 10 to 15 minutes or until lightly browned.

For a savoury Kolatchi you can fry some minced ham or bacon bits along with minced onion; grate some cheddar cheese. In center of each Kolatchi, put a tsp of meat mix and a sprinkle of the grated cheddar cheese……deeeeelicious!

Also, for a more festive flavour, you can use mincemeat….or whatever you dream up! Be creative and ENJOY!

4 comments:

Bellini Valli said...

I need to come over and have some of these traditional yeast treats my dear. How's Monday sound:D...just kidding (sort of)

schmirly girly said...

Yes Val...do come over and try some of my yeast treats!!

Jacqueline said...

These look very yummy indeed!

schmirly girly said...

Hope everyone had a wonderful Christmas and New Year!! We definitely did...enjoying family and friends, and of course, FOOD!!!