On Day 5, I shared that to me, Christmas means kolackys and poppyseed roll!
Today, I would like to share with you the recipes for these great treats!
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KOLACKY (from Grandma Rezabek)
1 lb. butter (2 cups)
4 cups flour
1 cup sour cream
pinch of salt
4 cans solo filling
Mix all ingredients,except the filling.
Wrap in foil and refrigerate dough for 1 hour.
Roll out dough a little at a time and cut into small squares.
Fill centers of squares with solo filling, fold over and pinch dough in center.
Slightly grease cookie sheet and bake at 375degrees until browned (8-10 minutes).
Let cool. Dust with powdered sugar.
Enjoy.
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POPPY SEED ROLL (from Grandma Rezabek)
2 and 1/2 cups flour
3/4 cup butter
4 egg yolks
1 cake yeast
1/2 cup lukewarm buttermilk
2tsp. sugar
Solo poppy seed filling
Dissolve yeast and sugar in milk. Let rise.
Rub butter into flour.
Add slightly beaten egg yolks and milk mixture to flour.
Mix well and divide dough into 2 parts. Let rise.
Roll out dough and spread with solo poppy seed filling.
Roll up dough as you would a jelly roll.
Brush with egg whites.
Bake at 350 degrees for 30-40 minutes.
Let cool and sprinkle with powdered sugar before serving.
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These recipes were ones that my Grandma Rose got from her mother who was Czech. I love having them every year around Christmas! I hope you enjoy them as well!
Delicious!!! Solo filling is like a fruit sauce, right? Like the consistency of a jam? [Am British...we don't have it in England]....the kolackys sound like something my daughter would LOVE!!!!!
ReplyDeleteyes Solo filling is a fruit sauce with the consistency of jam. I have made them before with jam and preserves and not the filling. They are really good with strawberry jam as well!
DeleteWhat is solo filling? I have never heard of it, but the recipes look so yummy and like something I would really enjoy.
ReplyDeleteSolo filling is just a brand of filling....if you google "solo filling" you can see an example of it. You can also make the kolacky with preserves or jam.
DeleteYummy! My husband is a great maker of kolackys, which spell check wants to change to kola keys for some reason. That sounds less delicious. :)
ReplyDeleteSo now I really want some "kola keys" LOL :)
DeleteIn my Polish heritage my Gram Koszarek always made something she called Kolachi's (sp?) and they were little round pastries with an indent that was filled with poppyseed, date or apricot filling. We would often frost the edges too and have them as a breakfast pastry. Yours sound so good too and Annie over at Anniehow had a similar Polish recipe. Yay for Polish heritage getting represented!
ReplyDeleteThose sound good too! :)
DeleteI also make the Kolacky (Kolaczki) but we call them Roshky. In talking with my mom she just verified that the two recipes are alike, but it is how you form the cookie that makes them a Roshky or a Koaczki (she just found this out this year, lol) It's fun to think that the differences probably came from the different areas of Poland so many years ago, or as my oldest son would call it "the old country," passed down from generation to generation.
ReplyDeleteThat is interesting. I have always known these as kolacky, as that is how my grandmother made them. I am sure you are right though, the differences in areas probably did influence how the pastries were made and passed down.
DeleteMy mother in law makes this every year along with a walnut one... Merry Christmas
ReplyDeleteYum. Sometimes we add nuts to the poppy seed roll, but most people in my family don't like nuts so I leave them out typically.
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