CZECH PASTRY COTTAGE CHEESE KOLACKY
A kolacky is a small dinner roll-like pastry which is folded, enclosing filling in the center. The most common fillings include Cottage Cheese, prune, poppyseed, apricot, apple, blueberry and raspberry. both open-faced and closed-face kolackys were made in Czechoslovakia. the closed kolacky came into being because the fruit in the open-faced buns would get all over the working man's lunch bucket. The men had their wives fold over the pastry so it wouldn't mess up the other things in the lunch bucket. This is a old recipe from my grandmother who came from Prague Czechoslovakian at the turn of the 20th century.
Provided by hjunkman
Categories Breakfast
Time 1h5m
Yield 48 Kolacky, 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Let butter soften in a bowl.
- When very soft mix butter and cottage cheese together.
- Add salt and sugar.
- Add flour last and mix by hand. To get dough to the consistency of pie dough.
- Put the dough in wax paper in the refrigerator overnight.
- If you want to bake it today leave the dough in the refrigerator at least for 3 hours.
- Then take it out and divide it into 3 parts.
- Take 1 part of the dough and put it on a floured table. Flatten the dough to a 1/8 of inch thick.
- Then take a small juice glass and cut round circle in the dough. (Put some flour on the rim of the glass if the dough start to stick). Take your thumb and make a dent in the middle of the dough. Fill it with apricot or any jam.
- Bake at 350 for about 15-20 minutes or until lightly brown.
UNCLE BILL'S COTTAGE CHEESE PEROGIE FILLING
For those who love cottage cheese, these perogies are a delightful treat. The original recipe was given to me by my Grandmother over 55 years ago. I have made some modifications to enhance the taste. Please see, Uncle Bill's Perogie Dough recipe, #53518 This filling is also good for Pyrahi: See, Uncle Bill's Pyrahi Dough, recipe #53694
Provided by William Uncle Bill
Categories Cheese
Time 15m
Yield 30-36 perogies
Number Of Ingredients 5
Steps:
- Squeeze as much liquid that you can from the dry curd cottage cheese and discard.
- In a mixing bowl, add cottage cheese, finely chopped green onions, beaten eggs, salt and pepper and mix well to blend.
- Use 1 heaping tablespoon for each perogie.
- Boil for 2 to 3 minutes or until they float to the surface.
- Serve with melted butter and sour cream if desired.
- These perogies freeze well.
COTTAGE CHEESE CREPE FILLING
Make and share this Cottage Cheese Crepe Filling recipe from Food.com.
Provided by LibraChick93093
Categories Low Cholesterol
Time 5m
Yield 3 cups, 16 serving(s)
Number Of Ingredients 4
Steps:
- Blend together ingredients well.
- Use filling right away, do not freeze.
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