The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Sophie’s Kolacky, a traditional Eastern European pastry, is a delightful treat that’s sure to please.
Filled with sweet apricot, prune, or poppy seed goodness, these tender triangles are a flavorful fusion of texture and taste.
With a delicate crust and surprise center, they’re the perfect indulgence for any occasion.
Ready Time
1 hrs 30 mins
Yields
5 servings
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup confectioners’ sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Filling ingredients: apricot, prune, or poppy seed
Instructions
Preheat the oven to 375°F (190°C).
Line a baking sheet with parchment paper.
In a medium-sized bowl, whisk together the flour, baking powder, salt, and baking soda.
Set aside.
In a large bowl, use an electric mixer to cream together the unsalted butter and granulated sugar until light and fluffy, about 2 minutes.
Add the confectioners’ sugar and beat until well combined.
Beat in the eggs one at a time, followed by the vanilla extract.
Gradually mix in the flour mixture until a dough forms.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
On a lightly floured surface, roll out the dough to about 1/4 inch thickness.
Cut out circles of dough using a cookie cutter or the rim of a glass.
Place a spoonful of your chosen filling (apricot, prune, or poppy seed) in the center of each dough circle.
Fold the dough over the filling to form a triangle, pressing the edges together to seal.
Place the kolacky on the prepared baking sheet, leaving about 1 inch of space between each pastry.
Bake for 15-20 minutes, or until the edges are lightly golden brown.
Allow the kolacky to cool on a wire rack for 5-10 minutes before serving.
Notes
Use a light touch when rolling out the dough to prevent it from becoming too thin and fragile. If using a cookie cutter, dip it in flour before cutting out the circles to prevent sticking.
For a more golden finish, brush the tops of the kolacky with a beaten egg before baking.
Make sure to chill the dough for at least 30 minutes to allow the butter to firm up and the flour to hydrate, resulting in a more tender pastry. If you’re having trouble getting the edges to seal, try lightly moistening them with a damp finger before pressing together.
Nutrional Value
- Calories: 220
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 20mg
- Sodium: 100mg
- Total Carbohydrates: 33g
- Dietary Fiber: 1g
- Sugars: 15g
- Protein: 2g
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