Tag Archives: pastry
This traditional Czech/Polish pastry has acquired an American twist! Kolacky (or Kolaches) are cookies traditionally filled with a variety of fruit, poppy-seed or cheese fillings. My family serves them at most holiday dinners and they are the perfect bite-sized treat after any feast. This time, I made them with a homemade pumpkin pie filling.
The baking season has really kicked in this week since I was invited to attend the Chicago Food Swap this weekend. The Chicago Food Swap is an organization that meets monthly to swap homemade and homegrown food in the Chicago area. No money changes hands and it is free to participate, plus it is a great way to form friendships and trade inspiration. I am baking a few varieties of goodies in preparation for this event. My baked goods will be stored and transported using Sweet Stackers. Special for the November swap, I will get to showcase my Stackable Food Storage System and even raffle Sweet Stackers as a door prize.
These homemade Pumpkin Pie Kolacky are on my swap list and I will probably be making more for Thanksgiving dinner.
Click to get my PartyKitchen Kolacky Recipe
Pumpkin Pie Kolacky Filling
1/2 cup pumpkin puree
2 tablespoon sugar
pinch of salt
1/2 teaspoon pumpkin pie spice
1 tablespoon egg, beaten
1 tablespoon milk
Combine all ingredients in a bowl.
Place a teaspoon dollop of filling on kolacky dough. Bake in 400° oven for 10-12 minutes or until lightly browned.
Sweet Stackers – economical and versatile system to convert your containers to multi-level and maximize food storage. The Stackable Food Storage System allows you to store and transport layers of baked goods in one container. Available in 4 trays sizes made to fit major brand food storage containers. Visit sweetstackers.com to learn more about this product. Sweet Stackers are available to purchase on Etsy.
It was quite a chilly day, a perfect day for baking! I finally got to try a new kitchen tool that I actually won in a giveaway a couple of months ago. I can already tell it is going to come in very handy next month for holiday baking. This new tool, called The Cookie Thing, is designed by Susan Butler. Quite a clever invention to aid in getting a perfectly uniform rolled dough. It can be tricky to ensure that each batch of cookies is the same thickness!
The package I won came beautifully wrapped containing the roller and 4 different sized measuring boards.
Toaster Pastry Dough
2 ½ cups flour
1 teaspoon salt
2 tablespoons sugar
2 sticks of butter, cut into ½-inch dice
6 – 8 tablespoons ice water
Pulse the flour, salt and sugar together in a food processor to combine. Add the butter and pulse 10 more times. Add 6 tablespoons of water and pulse 3 more times. The dough should come together and not be sticky. Divide the dough in half and shape into a disk. Wrap in plastic and place in the fridge for at least two hours.
For today’s baking project, I used the thinnest measuring boards to roll dough for homemade toaster pastries.
Cut the dough with a rectangular shaped cutter or knife approximately 4″ x 3″ (I used a toaster pastry press). Place the bottom layer of dough flat on a cookie sheet. Add 1 tablespoon of filling and spread leaving a ½ inch border. Brush the border with egg. Place another layer of dough on top and crimp the sides to seal all the way around. Place the pastries in the refrigerator for another half hour.
Bake in a 350º oven for 25 minutes, until the crust is golden.
The fun part about toaster pastry is that you can use a variety of fillings. Today I used big spoonful of apple butter. But preserves, peanut butter, hazelnut spread would all be delicious!
The pastry is so buttery and crunchy. A classic American treat and so much tastier than the store-bought brands!
This recipe can be made ahead of time and they freeze well, but because of the jelled filling they can not be stacked on top of each other. That lead me to design a new product called Sweet Stackers – Stackable Food Storage System. Sweet Stackers are stackable trays that fit inside a typical 3″ deep container. They will separate your food items in two or three layers depending on the size of your food. Perfect for Kolacky or any food that you can not stack!
1 1/2 C sifted all purpose flour
1/2 teaspoon baking powder
1 C butter, softened
1 – 8 ounce cream cheese, softened
1 tablespoon milk
1 tablespoon sugar
1 egg yolk, beaten
various pie and pastry fillings (I used Solo brand, apricot and raspberry pie and pastry filling for this batch)
Sift the flour and baking powder together. With an electric mixer, cream butter, cream cheese, milk and sugar. Add the egg yolk, then gradually add the flour mixture. Once the dough comes together, wrap the dough in plastic wrap and chill for several hours in the refrigerator. I usually chill the dough overnight.
Preheat oven to 400°. Divide the dough in half and leave the remaining half in the refrigerator until you are ready to work with it. (note: work with this dough quickly and keep any dough that you are not using chilled). Flour your rolling pin and work surface extremely good and keep it well floured once you are working the dough. Roll the dough until about 1/8″ – 1/4″ thick. Cut round pieces with a floured 2″ round cookie cutter or edge of a juice glass.
Place on an ungreased cookie sheet. Make a depression with your thumb gently in the center of each piece and place a dollop of filling into the center. Bake for 10-12 minutes until lightly browned.
Hope you enjoy them!