Purim: Kolachky | Submitted By: Patricia

2 (8 ounce) packages cream cheese, room temperature2 cups unsalted butter, softened4 cups all-purpose flour1 pound chopped walnuts1 egg1/2 cup honey1 (12 ounce) can poppyseed filling1 egg white1/2 cup confectioners' sugar for dustingIn a large bowl, mix together cream cheese and butter until well blended. I like to use my hands, but you can also use a wooden spoon. Mix in the flour 1 cup at a time. As the dough becomes stiff, turn it out onto the counter and knead in flour until it is no longer sticky. Continue to knead the dough for 5 minutes. Preheat oven to 350 degrees F (175 degrees C). Crush the walnuts to a fine consistency in a food processor. Stir in the egg and honey. On a well floured surface, roll the dough out to 1/4 inch thickness. Cut the dough into 3x3 inch squares. Place a teaspoon of filling in the center of each square. Use walnut for some and poppyseed for the rest. Roll the squares up and seal the edges. These can also be formed into triangles. Place the cookies 2 inches apart onto ungreased cookie sheets. Brush with egg white. Bake for 15 to 17 minutes in the preheated oven, or until lightly browned. When cool, dust with confectioners' sugar. Amount Per Serving  Calories: 241 | Total Fat: 17.9g | Cholesterol: 35mg

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Reviewed on Oct. 5, 2008 by Deirdre    My Mom is American born but 100% Hungarian and we both make these, although we also make apricot and prune filled 'cakes' as well as the nut. My family calls them 'little cakes' for some reason. To make a truer apricot filling than pie filling, we buy the dried apricots, then boil them until soft, then mash with sugar and a little vanilla. The prunes get the same method but no vanilla. Much better than pie filling. Also, to keep your cakes neat and not split open, make sure you pinch the corners over the filling. I then twist the dough ends after pinching to make them look pretty. We also bake them at 375 for 9-11 minutes vs. 350 degrees. I've been making these for over 30 years, since I was a small child helping my Mom and Grandma in the kitchen, and they're by far my favorite cookie of all time. Enjoy! BTW--they freeze well, just don't dust with confectioner's sugar until you serve them. Was this review helpful? [ YES ]
34 users found this review helpful My Mom is American born but 100% Hungarian and we both make these, although we also make... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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