I’m making these once again for family and friends this Christmas. One side note~ It’s recommended to freeze leftover filling, but the consistency does change upon defrosting.
Even my son Brian remembers them and it’s been about 20 years since he ate one. Heavenly diamond shaped butter and cream cheese dough pastries with a dab of fruit filling in the middle. Brian fondly recalls cherry. I have a strong memory of apricot. My Mom’s family Christmas gatherings wouldn’t be the same without them.
The holiday dessert table at my Aunt Bertha’s and Uncle Sam’s never failed to offer dozens of these little Eastern European gems. We called them kolachkys, a.k.a. kolaches. A bit of research reveals that Bert’s recipe probably was of Polish origin, and therefore spelled kolaczki. Who cares how they are spelled or what they are called, I was just glad they were a holiday staple! (Well, if you do care, check out this post by Eastern European food expert, Barbara Rolek. as well as a brief biohighlighting her culinary career.)
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