Ingredientes para Fruit Kolacky
- Active Dry Yeast
- Water
- All Purpose Flour
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, chilled and cut into cubes
- 2 large eggs
- 1/2 cup heavy whipping cream
- Apricot Preserves
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Cómo preparar Fruit Kolacky
- In a small bowl, dissolve yeast in warm water. Let stand for 5-10 minutes until foamy.
- In a large bowl, whisk together flour and salt. Cut in chilled butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Add the yeast mixture, eggs, and whipping cream to the flour mixture. Stir until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and knead for 2-3 minutes until smooth and elastic. Place the dough in a lightly greased bowl, turning to coat.
- Cover the bowl with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.
- Preheat oven to 375°F (190°C). Lightly flour or sugar your work surface.
- Roll out the dough to 1/8-inch thickness. Use a 2 1/2-inch square cutter or knife to cut out squares.
- Place 1 teaspoon of fruit filling in the center of each square.
- Bring two opposite corners of each square to the center, pinching to seal tightly.
- Lightly wet your finger and dab it along the sealed edge to ensure a good seal
- Place the kolacky 1 inch apart on ungreased baking sheets.
- Bake for 10-15 minutes, or until the kolacky are lightly golden brown.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely. Dust with powdered sugar, if desired.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
0g
Fat
29g
Carbs
3g
