These little fold-ups are reminiscent of the kolacky I used to eat at a little restaurant with my parents, when I was a kid in Chicago’s Ukrainian Village. I have to say, we were a lot happier about eating these than the czarnina (duck’s blood soup) that came first…. heyheyhey…
These call for an egg-yolk enriched pastry for the crust. But if you want to make more-traditional kolachy, choose a cream-cheese pastry recipe for the crust (see our Apricot Pillows recipe for that), and sprinkle a little powdered sugar over the cooled cookies.
Makes three dozen cookies
Pastry Crust Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup butter
- 1/2 cup cream
- 1 egg yolk (save white for egg wash)
- sanding sugar
- confectioners sugar
Pineapple Filling Ingredients
- 2 Tbsp, each, tapioca starch and cornstarch
- 1/2 cup sugar
- 1 can crushed pineapple, juice drained and reserved
- 1 cup pineapple juice
- juice from 1/2 fresh-squeezed lemon
- Make pastry: In food processor combine flour and sugar. Pulse to combine butter to consistency of course cornmeal. In a large bowl, combine this with cream and egg yolk. Flatten into two disks; wrap in plastic wrap and chill overnight.
- Make filling: Blend starches and sugar in sauce pan. Add juice and over low heat, whisk until thickened and clear. Add drained pineapple. Cool.
- Roll out dough on floured work surface to 1/8 of an inch thickness. Cut into 2 1/2 to 3-inch squares. Place dollop of filling in center of each; fold two corners over to center.
- Preheat oven to 375, with rack in center.
- Brush cookies with reserved egg-white. Sprinkle with sanding sugar.
- On parchment-lined baking sheet, bake cookies at 375 for 15 minutes until golden.
- Cool on parchment. Sprinkle with powdered sugar, if desired.