Sweet Kolache Recipe

Czechoslovakian dessert that has become popular as a traditional texas festival treat. Can also be made as a savory dish. A cabbage filling is also given here as an example of a savory alternative. Note: allow extra time for rehydrating if using the dry prune filling.

Steps

Prepare fillings and topping desired and set aside until ready to use.

For posypka topping mix all ingredients together until mixture resembles coarse meal.

For poppyseed filling combine poppyseeds , sugar and milk , and cook over medium heat until mixture begins to thicken.

Add butter , then flour which has been dissolved in a little bit of water.

Cook , stirring constantly until poppyseed is done , at least 30 minutes.

Allow to cool before use.

Leftover filling can be frozen.

For cabbage filling fry the cabbage in the butter until soft.

Add the salt , black pepper , sugar and flour , and fry until golden brown , being careful not to burn.

For prune filling place the prunes in a bowl and cover them completely with boiling water.

Let them sit overnight to rehydrate.

Drain the liquid off and mash prunes thoroughly with a fork or run them through a food processor.

Add the cinnamon , sugar , and lemon zest.

Mix thoroughly.

Fills 24 kolaches.

For apricot filling cook a 10 .

Ingredients

dry yeast, water, sugar, butter, egg yolks, milk, flour, salt, cinnamon, poppy seeds, cabbage, black pepper, dried pitted prunes, lemons, rind of, dried apricots, dry curd cottage cheese, cream cheese, egg yolk, lemon, zest of, lemon juice, lemon, rind of, vanilla