Fruit Kolacky
Ingredients
- 2 packages active dry yeast
- 1/4 cup water
- 7 cups flour|all-purpose flour
- 1 teaspoon salt
- 2 cups butter, softened
- 4 eggs, slightly beaten
- 2 cups light whipping cream|whipping cream
- apricot preserves (or any other fruit filling!)
* In a small bowl, dissolve yeast in warm water.
* In a large bowl, combine flour and salt, cut in butter until crumbly.
* Stir in yeast, eggs, and light whipping cream|whipping cream.
* Turn dough onto lightly floured surface, knead until smooth, about 2-3 minutes- place in a greased bowl, turn greased side up.
* Cover, refrigerate until firm- 6 hours or overnight.
* Heat oven to 375 degrees, roll out dough, on sugared or floured surface to 1/8 inch thickness.
* Cut into 2 1/2 inch squares.
* Spoon 1 tsp. of filling in center of each square.
* Bring two opposite corners to center, pinch to seal.
* Wet fingertips with a little bit of water.
* Fold sealed tip to one side, pinch to seal.
* Place 1 inch apart on ungreased cookie sheets.
* Bake 10-15 minutes or until lightly browned.
* In a large bowl, combine flour and salt, cut in butter until crumbly.
* Stir in yeast, eggs, and light whipping cream|whipping cream.
* Turn dough onto lightly floured surface, knead until smooth, about 2-3 minutes- place in a greased bowl, turn greased side up.
* Cover, refrigerate until firm- 6 hours or overnight.
* Heat oven to 375 degrees, roll out dough, on sugared or floured surface to 1/8 inch thickness.
* Cut into 2 1/2 inch squares.
* Spoon 1 tsp. of filling in center of each square.
* Bring two opposite corners to center, pinch to seal.
* Wet fingertips with a little bit of water.
* Fold sealed tip to one side, pinch to seal.
* Place 1 inch apart on ungreased cookie sheets.
* Bake 10-15 minutes or until lightly browned.
This article uses material from the "Fruit Kolacky" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
