Apple Kolache Pastries a Classic Czech pastry

Pastry

225 g softened butter
1 tub 230 g Simonsberg low-fat cream cheese softened
2 cups cake flour

Fillings

1 1/2 cups finely chopped peeled apples or tin pie apples
1/4 tsp ground cinnamon
1 tin apricots drained
Any jam preserves

Icing

1 cup icing sugar
4 1/2 tsp milk
1/2 tsp vanilla essence

Method

In a large bowl, beat butter and cream cheese until light and fluffy.

Gradually add flour and mix well.

Divide dough into two portions; cover and refrigerate for 2 hours or until easy to handle.
Preheat oven to 200 degrees.

In a small bowl, combine apples and cinnamon.

On a lightly floured surface, roll one portion of dough into a 15×9-in. rectangle; cut into 3-in. squares.

Place a teaspoonful of apple/whole apricot/jam in the center of each square.

Overlap two opposite corners of dough over filling; pinch tightly to seal.
Place 2 inches apart on ungreased baking sheets.

Repeat with remaining dough and apple mixture.

Bake 10-12 minutes or until bottoms are lightly browned.
Combine icing ingredients; drizzle over slightly cooled pastries. Yield 2 doz pastries

Source, baked, and posted by: Gail Haselsteiner