Kolaczki

Kolaczki

Ingredients

Dough

  • 1 (8-ounce) package of cream cheese, softened
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup sugar
  • 1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 3/4 teaspoon salt
  • 1 egg
  • 2 3/4 cups all-purpose flour

Sugar-Flour-Vanilla Powder for Rolling Surface

  • 1/2 cup confectioners’ sugar
  • 2/3 cup all-purpose flour
  • 1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Powder

Fillings

Lemon-Apricot

  • 1/3 cup apricot preserves
  • 1/2 cup finely chopped dried apricots (use small food processor)
  • 1 tablespoon sugar
  • 1/2 teaspoon Nielsen-Massey Pure Lemon Extract

Orange-Chocolate-Hazelnut

  • 1/2 cup chocolate hazelnut spread
  • 1 tablespoon quick-cooking oats
  • 1 teaspoon Nielsen-Massey Pure Orange Extract

Vanilla-Walnut

  • 1 cup finely chopped walnuts
  • 1/4 cup honey
  • 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste 
  • 1/2 teaspoon ground cinnamon

Sugar-Vanilla Powder for Dusting Baked Kolaczki

  • 1/4 cup confectioners’ sugar
  • 1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Powder

Directions

Combine sugar, flour and vanilla powder in a small bowl; set aside.

Combine filling ingredients in a small bowl; set aside.

Combine filling ingredients in a small bowl; set aside.

Combine filling ingredients in a small bowl; set aside.

Combine sugar and vanilla powder in a small bowl; set aside.

In a large deep mixing bowl, add cream cheese, butter, sugar, vanilla extract and salt; beat until fluffy, about 3 minutes. Add egg and beat until combined.

Add flour one half at a time, using a rubber spatula gently combine after each addition. Divide dough into 2-equal pieces. Press each piece into a 7-inch disk shape and wrap with plastic wrap; refrigerate for about 3 hours. While dough is chilling, prepare fillings.

Place oven rack in center of oven and preheat to 350 degrees F. Set out 2 heavy light-colored ungreased baking sheets.

Working with one piece of dough at a time, place dough on a clean surface dusted with sugar-flour-vanilla powder. Roll dough to about 1/8-inchthickness.

Using a large knife cut 2 1/2-inch squares. Place 1 teaspoon of filling in center of dough square and slightly spread filling to opposite corners. Overlap dough corners without filling and gently press to seal.

Bake one sheet pan at a time until done, about 20-25 minutes. Cool Kolaczki on a wire rack. Store in an airtight container. Dust with sugar-vanilla powder before serving.

(Makes About 4 Dozen)

Dough

  • 1 (230-gram) package of cream cheese, softened
  • 230 g (2 sticks) unsalted butter, softened
  • 100 g sugar
  • 1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 3/4 teaspoon salt
  • 1 egg
  • 340 g all-purpose flour

Sugar-Flour-Vanilla Powder for Rolling Surface

  • 50 g confectioners’ sugar
  • 85 g all-purpose flour
  • 1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Powder

Fillings

Lemon-Apricot

  • 80 ml apricot preserves
  • 75 g finely chopped dried apricots (use small food processor)
  • 1 tablespoon sugar
  • 1/2 teaspoon Nielsen-Massey Pure Lemon Extract

Orange-Chocolate-Hazelnut

  • 120 ml chocolate hazelnut spread
  • 1 tablespoon quick-cooking oats
  • 1 teaspoon Nielsen-Massey Pure Orange Extract

Vanilla-Walnut

  • 115 g finely chopped walnuts
  • 60 ml honey
  • 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste 
  • 1/2 teaspoon ground cinnamon

Sugar-Vanilla Powder for Dusting Baked Kolaczki

  • 25 g confectioners’ sugar
  • 1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Powder

Directions

Combine sugar, flour and vanilla powder in a small bowl; set aside.

Combine filling ingredients in a small bowl; set aside.

Combine filling ingredients in a small bowl; set aside.

Combine filling ingredients in a small bowl; set aside.

Combine sugar and vanilla powder in a small bowl; set aside.

In a large deep mixing bowl, add cream cheese, butter, sugar, vanilla extract and salt; beat until fluffy, about 3 minutes. Add egg and beat until combined.

Add flour one half at a time, using a rubber spatula gently combine after each addition. Divide dough into 2-equal pieces. Press each piece into a 18-centimeter disk shape and wrap with plastic wrap; refrigerate for about 3 hours. While dough is chilling, prepare fillings.

Place oven rack in center of oven and preheat to 180 degrees C. Set out 2 heavy light-colored ungreased baking sheets.

Working with one piece of dough at a time, place dough on a clean surface dusted with sugar-flour-vanilla powder. Roll dough to about 0.3-centimeterthickness.

Using a large knife cut 6-centimeter squares. Place 1 teaspoon of filling in center of dough square and slightly spread filling to opposite corners. Overlap dough corners without filling and gently press to seal.

Bake one sheet pan at a time until done, about 20-25 minutes. Cool Kolaczki on a wire rack. Store in an airtight container. Dust with sugar-vanilla powder before serving.

(Makes About 4 Dozen)

Madagascar Bourbon Pure Vanilla Bean Paste

Madagascar Bourbon Pure Vanilla Extract 4oz

Madagascar Bourbon Pure Vanilla Extract

Madagascar Bourbon Pure Vanilla Powder

Madagascar Bourbon Pure Vanilla Powder

Pure Lemon Extract 4oz

Pure Lemon Extract

Pure Orange Extract 4oz

Pure Orange Extract