Nana's Kolaczki (Nut and poppy seed pastries)
I just recently asked another member if she had a recipe for the ice cream dough because mine was ruined from water damage in my house. She found me one : )
However this morning when I was telling my daughter the story she reminded me that the cookbook I had published for her last year with all nana's and other family members recipes in it contained the Kolackzi recipes. So not only did I retrieve the ice cream one but also the regular dough recipe.
My dad and Husband preferred the regular dough and my step dad and mom preferred the ice cream dough.
Nanas recipe differs from most in technique more so than anything. She did not cut them into squares, fill and fold over and pinch. She cut them into circles, filled and then rolled them much like a miniature jelly roll. She also did not roll hers in powdered sugar, she used granulated sugar instead.
The ice cream dough comes out more puffy, where as the regular dough comes out more flaky.
I think I will need to have another copy of the recipe book I made published for myself since I still work off of Nanas hand written recipe cards : )
Pictured are poppy seed kolaczki made with the ice cream dough
DOUGH #1 ICE CREAM DOUGH
1 ptvanilla ice cream
3 tspbaking powder
1 Tbspcrisco, heaping
*GRANULATED SUGAR TO ROLL IN AND FILLINGS SHOWN BELOW
How to Make Nana's Kolaczki (Nut and poppy seed pastries)
- For Ice Cream Dough:
Mix flour and butter until crumbled. Add ice cream and mix until dough forms. Form into ball and wrap in plastic wrap and refrigerate over night.
- For Regular Dough:
Mix flour, baking powder, and salt.Blend in butter and Crisco. Add sugar and mix well. Make a hole in center and add eggs, vanilla and milk. Beat this with a fork, then mix to a stiff dough. Form dough into a ball. Wrap in waxed paper and chill.
- Poppy seed Filling:
1 lb. ground poppy seed
2 cup sugar
1 teaspoon vanilla
Mix all ingredients adding enough milk to make a paste. This should be spreadable.
- Walnut Filling:
1 lb crushed walnuts or pecans
1 tsp vanilla
Mix all ingrediants adding honey till you make a paste. This should be spreadable
- Regardless of dough you are using, roll dough to about 1/8 inch thick. Cut circles with cookie cutter or large mouthed glass. Spread the dough rounds with filling and roll from one side to the other, like a jelly roll. Place on ungreased cookie sheet, seam side down.
For Ice cream dough: Bake at 350 for 20 minutes or until lightly browned
For regular dough: Bake at 375 for 10 to 12 minutes or until lightly browned
Remove and roll in granulated sugar while still warm