Raisin Kolacky

Raisin Kolachy

Raisin Kolachy Back

Here’s another that had me wondering…kolacky? Alternately spelled kolach, koolach, and kolace, these pastries are a delicacy from Czecheslovakia and Slovenia. They feature a light, sweetened bread surrounding a fruit center, and sound a lot like a fruit danish. The name is pronounced co-LOT-key and the root word kola means wheel in Czech. The traditional kolacky may have a sweetened cheese center, but hipsters have been popularizing savory versions made with sausage, ground beef and chutney. These deviant kolacky are termed klobasnek and are entirely American, having been invented in Texas by Czech settlers who emigrated during the second half of the 19th century. We even have a Tex-Mex kolacky bakery in Southern California, which I find intriguing and may have to investigate further. I have several kolacky recipes and will be sharing them all with you in various posts. Today, let’s look at a raisin version.

Raisin Kolacky 

1 c raisins

1/4 c brown sugar (packed)

1 can Hungry Jack biscuits

1/2 c sugar

1/4 c oleo (melted)

1/4 c water

1-2 tsp lemon juice

1/2 tsp cinnamon

In a small saucepan combine raisins, sugar, water & lemon juice. Cook over medium heat 7 minutes or until mixture thickens. Stir. Let cool.

Combine sugar & cinnamon. Dip both sides of each biscuit in melted oleo, then the sugar mixture. Place rolls sides touching in engrossed 15×10 Jelly Roll or 13×9 pan. With thumb, make imprint in center and fill with 1 rounded tablespoon raisin mixture. Bake 375 15-20 minutes.

In small bowl combine 1/2 c XXXX sugar & 2-3 tsp milk & 1/2 tsp vanilla. Drizzle on warm rolls.

Makes 10 rolls

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