This recipe with Polish and Czech roots is becoming increasingly popular abroad. If you want to make an original sweet treat, Ice Cream Kolachkes may be just the thing.
Ingredients:
- 2 cups butter, softened
- 1 tub vanilla ice cream, softened
- 4 cups all-purpose flour
- 2 tablespoons sugar
- 2 cans (12 oz each) apricot and/or raspberry pie filling
- 1 to 2 tablespoons powdered sugar (optional)
Method:
In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
Gradually add the softened vanilla ice cream to the creamy mixture, beating well after each addition.
Gradually add the flour to the creamed mixture and mix until you have a soft dough. You may need to use your hands to incorporate the flour completely.
Divide the dough into four equal portions, wrap each portion in cling film and refrigerate for at least 1 hour or until firm.
Preheat the oven to 175°C (350°F). Line baking trays with greaseproof paper or silicone mats.
On a lightly floured surface, roll out a portion of the cooled dough to 1/8 inch thick. Cut into 2 1/2 inch squares.
Place a teaspoon of apricot or raspberry filling in the centre of each square. Fold opposite corners of each square over the filling to form a triangle and pinch the edges to seal.
Place the filled kolachkes on the prepared baking trays, about 1 inch apart.
Bake in the preheated oven for 12 to 15 minutes or until the edges are lightly golden.
Remove from the oven and allow the kolachkes to cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.
When cooled, dust with icing sugar if desired.
