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Kolatchki
From Brooklyn Centre Wiki
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<div id="card"> | <div id="card"> | ||
| - | <div class="recipe"></div> | + | <div class="recipe">Kolatchki</div> |
<div class="ingredients_left"> | <div class="ingredients_left"> | ||
| + | 1# Cream Cheese (room temperature)<br> | ||
| + | 6c Flour<br> | ||
| + | 1# Margarine (room temperature)<br> | ||
</div> | </div> | ||
<div class="ingredients_right"> | <div class="ingredients_right"> | ||
| + | 2# Filling (fruit, nut, or poppyseed)<br> | ||
| + | confectioners' sugar | ||
</div> | </div> | ||
<div id="directions"> | <div id="directions"> | ||
| - | + | <ol> | |
| + | <li>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.) | ||
| + | <li>Put the ball into a bowl, cover, and chill overnight in the refrigerator. | ||
| + | <li>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.) | ||
| + | <li>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). | ||
| + | <li>Bake 20 min. @ 350 on a Silpat or 18 min. on Parchment paper. | ||
| + | <li>When cool, dust with confectioner's sugar. | ||
| + | </ol> | ||
</div> | </div> | ||
</div> | </div> | ||
[[Recipes|Back to Recipe Index]] | [[Recipes|Back to Recipe Index]] | ||
Revision as of 15:26, 10 December 2010
Kolatchki
1# Cream Cheese (room temperature)
6c Flour
1# Margarine (room temperature)
2# 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.
