Category Archives: Bake-In Fillings

08/18/11

Prune Filling

Another fantastic kolache filling that works just as well in Danishes. Funny how that works, isn’t it? You need:

2 cups dried prunes
water or prune juice to cover
2 tablespoons sugar
1 tablespoon lemon juice
zest of 1/2 lemon
1/2 teaspoon ground cinnamon
pinch ground cloves

Place the prunes in a small saucepan and add water or prune juice to not-quite cover. Bring the mixture the boil, turn off the heat and let stand for 20 minutes. Cool the prunes and remove any pits. Here I’m working a half quantity.

Remove the prunes to a food processor. Add the remaining ingredients and blend to a slightly chunky paste.

Done!

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08/18/11

Poppy Seed Filling

This is a classic kolache filling, but also works well with Danishes and various kinds of sugar cookies.

1 cup poppy seeds
1 cup water
1/4 cup sugar
zest of 1/2 lemon
1 teaspoon cornstarch or flour

Bring the water to the boil and add the poppy seeds. Simmer covered for 20 minutes. Let the seeds stand about 15 minutes, drain them well (pour off any excess water and press them with the back of a spoon…or pour the while thing through a very fine med strainer or cheese cloth). Stir in the sugar, lemon zest and cornstarch (or flour).

If you can’t find poppy seeds in bulk anywhere, canned filling works fine. I stir in some fresh lemon zest to brighten the flavor.

Filed under:  Pastry, Poppyseed Filling | 2 Comments
08/18/11

Cottage Cheese/Farmer’s Cheese Filling

Great for kolaches or blintzes, this recipe would certainly have been a farmer’s cheese recipe back in the Old Country. In the States fresh country cheeses like that are harder to come by. Cottage cheese a a reasonable facsimile. Either need to be combined with cream cheese to keep them from weeping. If you’d like a lighter fat version of this, use all cottage cheese/farmer’s cheese and stir in 1/4 cup of tapioca powder.

8 ounces (1 cup) small curd cottage cheese or farmer’s cheese
8 ounces (1 cup) cream cheese
1.75 ounces (1/4 cup) powdered sugar (optional)
1/4 teaspoon vanilla (optional)

Combine all in a small bowl and stir! You can 2 egg yolks if you like a more custard-ish result (assuming the filling is going to be baked).

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02/04/11

Sweet Potato Filling

Sweet Potato Filling

1 lb. sweet potatoes, peeled and cut into 1” cubes
1 medium onion, sliced
1 tablespoon olive oil
2 tablespoons butter
2 tablespoons milk
Salt and pepper to taste

A great New-World twist on a classic potato blintz filling. Preheat your oven to 350. Toss the sweet potato cubes with the olive oil in a baking dish and and bake for about 1 hour, until the potatoes are tender. Meanwhile, chop the onion, and sweat them in a sauté pan with the butter until translucent but not brown. Mash the potatoes with the milk in a medium bowl and add the onions. Season with salt and pepper to taste.

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02/04/11

Meat Filling

Meat Filling

2 tablespoons butter or vegetable oil
1 small onion
1/2 pound ground beef or finely chopped brisket
2 tablespoons finely chopped fresh parsley
1 tablespoon tomato paste
salt and pepper pepper to taste

This classic blintz filling can be customized as you see fit. Chop the onion finely and sweat it in a sauté pan with the butter until translucent but not brown. Set aside. Add the meat to the pan and sauté until browned. Strain the fat, then add the onion back to the pan along with the parsley and the tomato paste. Stir to combine, adding and salt and pepper to taste.

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02/04/11

Potato Filling

Potato Filling

1 lb. Yukon Gold or Russet potatoes, peeled and cut into 1” cubes
1 onion
2 tablespoons vegetable oil or butter
2-3 tablespoons milk
salt and pepper

This is excellent for blintzes! Bring an inch of water to the boil in a large pot. Put the potatoes in a vegetable steamer and insert in the pot, then put on the cover. Steam for about 15 minutes until soft and set aside. Chop the onion finely, and sweat them in a sauté pan with the butter until translucent but not brown. Mash the potatoes with the milk in a medium bowl and add the onions. Season with salt and pepper to taste.

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09/15/08

Cheese Danish Filling

Here’s a classic sweet cream cheese filling for Danishes or coffee cakes. The filling is simplicity itself, something that I almost always just improvise. The rough proportions are as follows:

8 ounces cream cheese
1/4 cup sugar
1 egg yolk
1/2 teaspoon vanilla extract
1 teaspoon lemon juice

Sometimes I’ll add a little lemon or orange zest if I have it. Combine all ingredients a bowl and beat until fluffy and uniform.

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