Melora Johnson's Muse

Cheese and Golden Raisin Kolaczki

These are an old family favorite and the most amazing little pastry pockets. I absolutely adore them and they are worth every bit of work. There’s a yeasty hint to the dough, but they are sweet and buttery. You have to start the dough the day ahead. In the end it doesn’t take that much work to put them together though. We treat them as a dessert cookie, but they could be served with a brunch or tea just as well. (Sadly, I did not ask my mom for the secret to sealing the center of the pockets until after I made them so my picture is not the perfect form. My taste testers said they still tasted fantastic!)

Ingredients

• 2 cups flour
• 12 tablespoons (1 ½ sticks) butter
• 1 packet or 2 ¼ teaspoons dry yeast
• 1/2 cup heavy cream
• 2 egg yolks
• Powdered sugar (to roll dough out)

Filling Ingredients

• 1 12-ounce package 4% large curd cottage cheese
• 2 ounces (1/4 cup) golden raisins
• 1 large egg yolk

Directions

1. Combine the flour and yeast.
2. Cut in the butter with a pastry blender.
3. Beat cream and egg yolks together then add to flour/yeast mix.
4. Combine until it comes together into a dough. (This can most easily be done in a food processor.)
5. Refrigerate in a covered container overnight.
6. The next day, bring to room temperature for 3 hours before working with the dough.

Make the Filling

1. Dump the cottage cheese into a bowl and cover with water then stir.
2. Drain the cottage cheese in a mesh strainer.
3. Chop the raisins.
4. Mash or process all the ingredients together and refrigerate until needed.

To Fill the Cookies

1. Preheat oven to 375.
2. Prepare two large cookie sheets with parchment paper or lightly grease.
3. Prepare a space to roll out the dough, using powdered sugar to flour the surface.
4. Divide the dough in half and work with half at a time.
5. Roll the square of dough out into a rough rectangle and divide into 12.
6. Roll each small piece out to roughly 3 by 3 inches.
7. Place a half tablespoon of filling in center.
8. Fold the corners in and use the tip of a knife to press the corners into the center.
9. Transfer to baking sheet prepared with parchment.
10. Bake for 15 minutes.
11. (Repeat with second half of dough and filling.)
12. Dust with powdered sugar, if desired.
13. Enjoy!!!