Kolaches

Kolaches
MAKES 18 KOLACHES

The coffee break on a Midwestern farm often is accompanied by
this Bohemian pastry, which may have a filling of poppy seeds, cream
cheese, berries, or fruit and is served warm from the oven, dribbled
with a thin powdered-sugar frosting.
THE PASTRY
One bounce package cream cheese
1 cup butter, at room temperature
2 cups all-purpose flour
THE POPPY-SEED FILLING
l/2 cup poppy seeds, ground
1/3 cup sour cream or sweet cream
1 tablespoon butter
1 tablespoon honey
1A cup chopped almonds
1 teaspoon grated lemon rind
1 tablespoon candied orange peel
1A cup golden raisins
2 tablespoons sugar
1 tablespoon cornstarch
2 tablespoons red currant jelly

FINISHING THE KOLACHES
1 egg, beaten with 2 tablespoons milk
2 tablespoons granulated sugar
1 cup powdered sugar
2 tablespoons hot water or coffee
1/4 teaspoon vanilla

In a bowl, cut the cream cheese into the butter and flour until the
mixture forms a stiff pastry. Chill 3 hours or overnight.

To make the poppy-seed filling, combine all the ingredients in a
2-quart saucepan. Stir over medium heat until mixture comes to a boil.
Boil 1 minute. Cool.

Preheat oven to 400°F.
Roll dough out to Vs-inch thickness, and cut into squares. Divide
filling between the squares. Lift two opposite corners up over the
filling to make a packet, with the other two ends open. Press to seal.
Place on a lightly greased cookie sheet. Brush with egg-and-milk
mixture and sprinkle with granulated sugar. Repeat until all of the
kolaches have been filled. Bake 10 to 13 minutes, until golden.
Combine the powdered sugar, water or coffee, and vanilla. Drizzle
over the warm kolaches.

APPLE FILLING: Pare, core, and slice 4 medium tart apples. Heat
1A cup butter in a frying pan and add apples. Saute over medium heat
until tender-crisp, about 5 minutes. Sprinkle with l/2 cup sugar and
cool. Add l/2 teaspoon cinnamon.