Cooking bananas are known as plantains or platanos. In South America and the Caribbean, they are incredibly well-liked. This simple plantain side dish gives any meal a lovely sweetness. Use plantains that have severe black spots to achieve completely black skin. You’ll like it if you substitute it for a side of potatoes with your meal.
| Prep Time: | 45 mins |
| Cook Time: | 20 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 18 |
| Yield: | 3 dozen |
Ingredients
- 6 ounces cream cheese, softened
- 1 cup butter
- 2 cups all-purpose flour
- 2 tablespoons white sugar
- ⅛ teaspoon salt
- 2 teaspoons baking powder
- 1 (21 ounce) can apple pie filling
- 2 tablespoons confectioners’ sugar
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
- Using a pastry blender or food processor, cut butter into cream cheese.
- In a small bowl, sift dry ingredients together except for confectioners’ sugar.
- Work dry ingredients into butter/cream cheese mixture until you have an even, mealy texture.
- Knead to form a stiff dough. If the dough gets too soft, refrigerate for about five minutes before continuing.
- Roll dough to 1/4-inch thickness.
- Using a cookie cutter or glass, cut into about 3 inch diameter cookies. Keep re-rolling dough until you have used it all. Use your thumb to make a depression in each cookie. Place a 1/2 teaspoon of filling in the depression.
- Bake for about 20 minutes (until lightly golden). Let cool on a cookie rack. Dust lightly with confectioners’ sugar. Store in an airtight container
Nutrition Facts
| Calories | 216 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 9 g |
| Sodium | 186 mg |
| Sugars | 2 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve made these a few times using blueberry, strawberry and cream cheese filling. I refrigerate the dough before rolling it out. Flouring the rolling pin keeps the dough from sticking. I tried pinching the corners, but they popped open. I probably overfilled them though. Thanks for the recipe
I made the dough just as the recipe states. but I used cheese filling. Yum! Trying almond, raspberry, cherry and apricot next time. Thank you for this wonderful recipe!
I had to add quite a bit of flour in order to get the dough stiff enough to roll out, even with refrigerating. They look awful because I first didn’t roll them out thin enough and then overfilled them. They unfolded in the oven and the jelly spilled and made a mess of the cookie sheets. That said, they taste great so these are just my own mistakes to learn from for the next time.
These were REALLY delicious. The only change I made was I sprinkled a little cinnamon on the apples before baking just for a little twist. AMAZING. Also I used a very generous dusting of confectioner’s sugar. Will make again. Thanks for the recipe!
they were OK..
Delicious dough. Easy to roll out. However I rolled it out thinner than suggested and they turned out great.
Kolaczki (ko-LAHCH-kee) is the Polish for these cookies. I grew up on them and if you get them from the store they are so lousy it is sad. Make them from scratch and you have to fight the family to get one for yourself. I use the SOLO brand of apricot filling. It’s a thousand times better.
Delicious and so easy to make! Easily adaptable to different preserves/fillings.
I tried this today after reading all the reviews. I eliminated the baking powder like everyone said and they came out perfect. I tried raspberry jelly in a few and they spread apart, so definitely they need the solo fillings! Delicious
This is AMAZING, thank you soo much, your grandmother is a nice lady:D, Really tasteful, and succualant. Thanks again…
Oh, yes…THIS is the one you’ve been searching for. I get raves when I put these together for the holidays or just when I’m looking for something simple but elegant. Not too sweet, but just right. Like a few other comments, I used the canned paste type filling (Solo Brand), and rolled out the dough and cut in squares, and bring up two corners and do a little twist. Always a hit! Be sure to bring the recipe to your party, you’ll get a lot of people who want you to share the recipe!
LOVED this recipe! I put together gift baskets of cookies for Christmas, and these were definitely a hit. The only change I in the future when I make these (and oh yes, it will be happening) would be to only use 1/2 to MAYBE one teaspoon of baking powder. The amount of rise made it difficult to keep the cookies in the shape of the picture unless I really squished the tops together, and I didn’t realize it until I pulled the first batch out of the oven. If anyone is looking for a variety, I found that blackberry jam was very yummy as well. Thank you for posting this!
I should have followed another reviewer suggestion and eliminate the baking powder. This was not what I remembered my polish grandmother to make. I made circles and used Solo apricot and poppyseed filling. I made sure I pinched the dough when I folded it over but, when baking they still seperated at the fold. I think this recipe is meant to be made with the apple filling since it is a puffy pastry. Although they tasted good I gave this three stars because the dough did not stay together and I wouldn’t say this is an old recipe of true polish kolacky.
These have a good taste but I must be doing something wrong because I could not get mine to stay pinched together and they kept coming out too puffy! Maybe without the baking powder they would be better, but too time consuming. I’ll keep looking.
Very much like the authentic Polish “kolaczki”. I made this for Christmas and it was a hit!
My family loved these cookies. We filled them with apricot, blueberry, and raspberry preserves. I followed the recipe exactly, but will try the suggestion to leave out the baking powder next time just to see how they are different. We will make these again!!
Fantastic recipe! The taste is very buttery, which is as it should be. A few things that I’ve noted, now that I’ve been making this recipe for 3 years: 1) the dough is sooo buttery that it almost seems it isn’t spreadable at first. As noted, you really should refrigerate it for 5 minutes first. I also refrigerate any that is waiting to be rolled. 2) I always double the recipe and use about 2 1/4 of the small cans of filling total to fill them. My favorite is apricot! 3) I cut with a 2″ circle (kid’s cup really) and then fold up like photo 1 above. You really have to press that edge close. 4) Flour, flour and flour when rolling, otherwise everything sticks. I lightly flour the surface and my rolling pin. 5) working 2 pans at a time in a convection oven, I can work steadily.
Can’t be an old recipe, we did’t use Cream Cheese in Poland. We use a yeast-based dough because these aren’t cookies, they are pastries. Even here in chicago, all the polish bakeries use yeast-based pastries. Ive tried the cream cheese based recipes and they just dont make the grade. While this is a nice cookie, it cant duplicate the real Kolaczki’s.
I loved this recipe. Tasted just like my grandma used to make
This is also my mother’s recipe; she used canned fruit filling (Solo brand or similar) to make raspberry, apricot, date, prune, and/or cherry kolaczki. With 4 kids in the house plus company, it was hard to keep any on hand during the holidays!
I made these with banana yogurt for the filling and loved them!