Aunt Anne's Kolacky
Ruth Ann Vokac
I used several recipes for the dough until I made Aunt Anne Kalwas Vokac's recipe. The pastry part is perfect--light, flaky, and tasty!
As you can see in the recipe, I have been creative with the fillings. I will share several choices.
These pastries are traditional at Vokac gatherings, and everyone is excited to see them there!
- 1 pkg
- regular dry yeast
- 4 Tbsp
- sour cream
- egg yolk
- 2 c
- all-purpose flour
- 1/2 lb
- filling for kolachy (see below)
- 1/2 c
- 3/4 c
- 1/3 c
- butter, softened
True Confessions: I have not made this filling!
Combine 2 cups poppy seeds, 1/2 sugar, 1/2 cup milk, 1 teaspoon butter and 1/2 cup corn syrup in a sauce pan. Cook about 5 minutes until thick.
Another true confession: I haven't made this filling either, but it sounds good!
Combined 1 cup pitted prunes, finely chopped,1/2 cup dried apricots, finely chopped, 1/4 cup raisins, finely chopped, 1/2 orange, washed and finely chopped (peel and all) and 1/4 cup sugar in a sauce pan. Cover the fruit with hot water or black tea to cover the fruit. Simmer all the ingredients until the liquid is absorbed, the fruit is soft and the mixture is quite thick, about 30 to 35 minutes. If the fruit still isn’t soft, add more water and continue to cook until it is soft. (I am guessing I would add a bit more sugar.)
I've made it and like it! :-)
Drain 1 can pitted sour cherries and cut the cherries into small pieces with kitchen shears. Combine 1 cup of sugar and 6 Tbsp cornstarch in pan. Add cherry juice from drained cherries and 1 teaspoon red food coloring. Cook, stirring constantly, until thick and clear. Remove from heat and add cut-up cherries.
I've made it and like it!
Drain a #2 can of pineapple; grind the fruit in a food processor. Mix 3 Tbs. cornstarch with the juice. Add the fruit to the juice and cook until hot and bubbly. Add sugar to taste.
Mix ingredients together until crumbly.
(Left over streusel makes a good topping for an individual cobbler. Just top some raw or canned fruit and bake.)
Roll out the chilled dough about 1/8 inch thick on a lightly floured surface and cut into small rounds (about 1 1/2 inches).
Place rounds on baking sheet. (I use a silicone mat on my baking sheets.)