|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||31%|
|Saturated Fat 12g||60%|
|Total Carbohydrate 35g||13%|
|Dietary Fiber 1g||4%|
|Total Sugars 8g|
|Vitamin C 1mg||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
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Freeze leftover egg whites and save for leftover egg white recipes.
1 (1/4-ounce) package active dry yeast, or 3/5 ounce fresh cake yeast
5 cups all-purpose flour
1/2 pound vegetable shortening
1/2 pound (1 cup) unsalted butter, softened
3 large egg yolks
1 cup sour cream
8 to 10 ounces preserves
Confectioners sugar, for garnish
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.