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Apple Kolache Pastries a Classic Czech pastry
225 g softened butter
1 tub 230 g Simonsberg low-fat cream cheese softened
2 cups cake flour
1 1/2 cups finely chopped peeled apples or tin pie apples
1/4 tsp ground cinnamon
1 tin apricots drained
Any jam preserves
1 cup icing sugar
4 1/2 tsp milk
1/2 tsp vanilla essence
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