INGREDIENTS

INSTRUCTIONS

APRICOT FILLING
COTTAGE CHEESE FILLING
From: christi@lexis-nexis.com (Christi Wilson)
Date: 19 Aug 1995 21:25:37 -0500
From: The Washington Post, January 18, 1995
Scald the cream in a medium saucepan. Stir in the 1/2 cup butter and set
themixture aside to cool to lukewarm.
In a large mixing bowl, stir together the flour, sugar, salt, lemon zest
and nutmeg.
Stir the yeast into the cream/butter mixture and set aside for 5 minutes.
Then whisk the egg yolks into the mixture one at a time.  With a wooden
spoon, stir the cream mixture into the dry ingredients, beating with the
spoon until the dough is smooth and elastic. (This may also be done in an
electric mixer.)
Cover the bowl with a clean kitchen towel and set it in a warm place. Allow
the dough to rise until doubled, about 1 hour.
Brush a light coating of melted butter onto 3 baking sheet pans. On a
floured surface, roll out the dough until it is 1/2 inch thick. Cut the
dough into rounds with a 1 1/2-inch biscuit cutter, or a small drinking
glass with a 1 1/2-inch circumference. Lay the rounds 2 inches apart on the
prepared pans. Brush the tops of the kolaches with melted butter.
Set the kolaches aside to rise for 10 minutes. Preheat the oven to 375
degrees.
Use a 1/8-cup measure or a very small drinking glass to press a round
indentation into the center of each  kolache.  Fill each with a mounded
teaspoonof apricot or cottage cheese filling (see recipes that follow).
Bake the kolaches until golden brown, about 12 minutes. Serve while fresh
and warm.
Per kolache without filling: 131 calories, 14 gm carbohydrates, 43 mg
cholesterol, 18 mg sodium, 2 gm protein, 8 gm fat, 4 gm saturated fat
APRICOT FILLING FOR KOLACHES (Makes about 3 cups): Put the apricots and 2
cups water in a medium saucepan and bring to a simmer. Cook until the fruit
is very tender, about 10 minutes. Puree the fruit in a food processor or
blender until very smooth.
Pour the fruit puree back into the saucepan and stir in the sugar, cinnamon
and lemon juice. Bring to a boil and let the filling cook until thick,
about 5 minutes. Stir the filling often as it cooks to prevent scorching.
Per tablespoon: 24 calories, 6 gm carbohydrates, 0 mg cholesterol, trace
sodium, trace protein, trace fat, trace saturated fat
COTTAGE CHEESE FILLING FOR KOLACHES (Makes about 3 cups): Puree the cottage
cheese, the egg and egg yolks in a food processor or blender (the mixture
will thicken in the baking). Stir in the salt, raisins, sugar and nutmeg
until well combined.
Per tablespoon: 29 calories, 4 gm carbohydrates, 15 mg cholesterol, 63 mg
sodium, 2 gm protein, 1 gm fat, trace saturated fat
REC.FOOD.RECIPES ARCHIVES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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