CREAM CHEESE KOLACHE DOUGH RECIPE RECIPES

Steps:

• Preheat the oven to 350 ?.
• Set aside 2 baking sheets lined with parchment paper.
• Cream the cream cheese, granulated sugar, and almond extract together in a medium bowl with a handheld electric mixer on medium-high speed until creamy. Set it aside.
• To produce an egg wash, whisk together the egg and water in a small mixing basin with a fork. Set it aside.
• Only one package of crescent rolls should be opened and removed from the tube. Keep them in the long cylinder shape and set them on the cutting board rather than unrolling them.
• Cut the long cylinder into 12 equal pieces with a sharp knife.
• Flatten each round round in the middle with your fingers and thumb.
• Place individual circular 2 inches apart on the prepared baking sheet.
• Paint the egg wash around the borders and sides of the dough circular with a pastry brush.
• Spoon a little quantity of cream cheese filling into the center of the crescent dough with a small spoon.
• Place 2 cherries on top of the cream cheese filling using a tiny spoon.
• Bake for 12 to 14 minutes, or until golden brown around the edges. Allow 5 minutes for the danishes to cool before drizzling with glaze.
• Whisk together the powdered sugar and milk in a small bowl until no lumps remain. Drizzle the glaze over each danish lightly. A few sliced almonds can be used to decorate the danish.
• Repeat with the second tube of crescent rolls.

Steps:

• Preheat oven to 350.
• COOKIE DOUGH_____________ Allow cream cheese and butter to soften to room temperature Mix till well Blended.
• Add Flour a little at a time and mix in till well blended.
• Divide into balls. one ball for each filling you will make and wrap and refrigerate for at least 4 hours or overnight.
• Using one ball at a time, Roll out square about 1/8 inch thick on board sprinkled with flour or confectioners sugar or a combination. You can cut the dough into 2 inch squares and place a little filling on each square and fold the dough over. As a time saver, I place a little filling in a line across the bottom of the dough and roll till filling is covered. Should be about 1/2 inch in diameter (or a little more).
• With a knife, cut through the dough at that point and cut the roll into 1 1/2 to 2 inch pieces. Then place a little filling in a line across what is now the bottom and repeat steps.
• Place on ungreased cookie sheet and bake for about 20 minutes.
• (I found that they were better if I turned them over after about 10 minutes) Check them at 10 and see how they are doing on the bottom.
• Cool for a couple of minutes then place on wire rack to cool.
• FILLING A (walnut) Mix ingredients until blended.
• FILLING B (Lekvar) Simmer ingredients (except brown sugar) covered for 25-30 minutes until very soft and most of the water is evaporated Uncover last few minutes if necessary remove from heat and mash Stir in brown sugar will keep in refrigerator for a long time in a covered jar Lekvar can be purchased in the Jewish section of grocery store already made.
• FILLING C (Apricot or Peach) Place fruit in medium saucepan and cover with water until about an inch over the fruit bring to boil and reduce to simmer for 35- 45 minutes until very tender mash until fruit is smooth Add cinnamon and vanilla add 1/2 cup sugar to taste-- and more if desired.
• FILLING D (Cream Cheese). Allow Cream Cheese to soften to room temperature. Mix all ingredients until well blended.
• FILLING E (Pineapple). Combine, Cook until thick, cool.
• FILLING F (Cherry-Choc-nut). Chop cherries in food processor until finely chopped. Add remaining ingredients and blend well.
• FILLING G (poppyseed) -- Mix together and set aside till milk is absorbed and mixture is cooled.