The James T. Callow Folklore Archive

SLOVENIAN KOLACKI

INGREDIENTS: TWO CUPS UNSIFTED ALL-PURPOSE FLOUR, ONE HALF
POUND BUTTER, FOUR PACKAGES (3-OUNCE) CREAM CHEESE.
SIFT THE FLOUR INTO A LARGE BOWL; CUT IN BUTTER AND CHEESE.
MIX TOGETHER UNTIL A BALL IS FORMED. COVER THE MIXTURE AND
REFRIGERATE IT FOR AT LEAST AN HOUR. CUT THE DOUGH INTO
THREE SECTIONS AND ROLL IT ONTO FLOUR. CUT OUT SMALL PIECES, PUT
THE FILLING ON TOP, AND FOLD OPPOSITE CORNERS. BAKE IN A
GREASED BAKING SHEET BETWEEN 335 AND 350 DEGREES FOR
FIFTEEN MINUTES. REMOVE, LET COOL, AND SPRINKLE WITH SUGAR.
FILLING: ONE BEATEN EGG, ONE CUP CHOPPED WALNUTS, TWELVE
OUNCE GLASS PINEAPPLE JAM.

Where learned: YUGOSLAVIA