This recipe for kolachky comes from Sophia Saliwonczyk, who is Serbian. It is a variation of Polish kolaczki that uses yeast and a combination of shortening and butter to produce a marvelously flaky pastry.
View this larger image.
Freeze leftover egg whites and save for leftover egg white recipes.
Ingredients
- .6-ounce yeast (cake fresh; or 1 package active dry yeast)
- 5 cups flour (all-purpose)
- 1/2 pound shortening (vegetable)
- 1/2 pound/2 sticks butter (softened)
- 3 large egg yolks
- 1 cup sour cream
- Garnish: filling of choice
- Garnish: confectioners' sugar
Steps to Make It
-
In a large bowl, mix together flour and yeast. Work in Crisco and butter. Add eggs and sour cream, mixing with your hands until well incorporated. Shape into a ball, wrap with plastic, and chill at least 1 hour or overnight.
-
Heat oven to 350 degrees. Line baking sheets with parchment paper or bake on ungreased pans.
-
Sprinkle granulated sugar thickly on a flat surface. Roll out dough to 1/4-inch thickeness. Cut into 3-inch circles. Place 1 tablespoon of filling in center and either fold two ends to the center and pinch, or fold in half, crimping the edge, to form a half moon shape. Transfer kolachky to prepared pan and repeat until all the dough is finished.
-
Bake 15 to 20 minutes or until edges start to brown. Cool and dust with confectioners' sugar. Store tightly covered.