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Kolatchki
From Brooklyn Centre Wiki
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<div class="ingredients_right"> | <div class="ingredients_right"> | ||
- | 2# Filling (fruit, nut, or poppyseed)<br> | + | 2# Solo Filling (fruit, nut, or poppyseed)<br> |
confectioners' sugar | confectioners' sugar | ||
</div> | </div> |
Current revision
Kolatchki
1# Cream Cheese (room temperature)
6c Flour
1# Margarine (room temperature)
2# Solo Filling (fruit, nut, or poppyseed)
confectioners' sugar
- Combine cream cheese, margarine, and flour until you have a smooth ball. (Using an electric mixer makes the dough tough, so try to do this by hand.)
- Put the ball into a bowl, cover, and chill overnight in the refrigerator.
- Preheat oven to 350 degrees F. Roll out the dough on a floured pastry board to around 1/8" thick (using a Silpat instead of a board makes this an easy process.) You can also use a pasta machine (no thinner than #4 on the roller.)
- Cut the dough into 2 1/2" squares and top with 1/2t. filling. Overlap two opposite corners. (Filling can also be applied using a Spritz cookie press).
- Bake 20 min. @ 350 on a Silpat or 18 min. on Parchment paper.
- When cool, dust with confectioner's sugar.