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Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 1 |
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These sweet pastries (also spelled kolaches) have Polish and Czech roots. They're usually filled with poppy seeds, nuts, jam or fruit. Using ice cream is a unique twist on the traditional recipe. Diabetic Exchanges: 1/2 starch and 1/2 fat. I have not tried these. I'm posting this for safe keeping. Ingredients:
2 cups butter, softened |
1 pint vanilla ice cream, softened |
4 cups all-purpose flour |
2 tablespoons sugar |
24 ounces apricot filling, cake and pastry filling (or raspberry cake and pastry filling or use both) |
1 -2 tablespoon confectioners' sugar (optional) |
Directions:
1. In the bowl of a heavy duty stand mixer, beat butter and ice cream until blended (mixture will appear curdled). Add flour and sugar; mix well. Divide dough into four portions; cover and refrigerate for 2 hours or until easy to handle.
2. On a lightly floured surface, roll one portion of dough into a 12x10-inch rectangle; cut into 2-inch squares. Place a teaspoonful of filling in the center of each square. Overlap two opposite corners of dough over filling; pinch tightly to seal. Place 2-inches apart on ungreased baking sheet. Repeat with remaining dough and filling.
3. Bake at 350 for 11-14 minutes or until bottoms are lightly browned. Cool for 1 minute before removing from pans to wire racks. Sprinkle with confectioners' sugar if desired.
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