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I simplified the method again and now I use a small cookie scoop to portion out the dough onto a parchment lined sheet pan. I chill the dough then I use a piece of parchment paper and a flat meat tenderizer to flatten the dough into a round.

I fill the round, fold in 2 sides and pinch them together in the center of the kolacke. Place on parchment lined baking sheet and bake 25-30 minutes until golden brown around the edge and on the bottom. Cool 5 minutes on the sheet pan then on a cooling rack. Dust with powdered sugar before serving.

This is the meat tenderizer I use:
Norpro Grip-EZ Stainless Steel Meat Pounder https://www.amazon.com/dp/B00004UE7C/ref=cm_sw_r_cp_api_i_46z2Db0A3P0VV

That would probably work well and reminds me that they do make a cheese filled kolacke as well.

Sounds like a great use for over cooked jam recipes.

I looked up the cream cheese danish filling that they use. It is easy too.

[b]Cream Cheese Filling[/b]

4 oz softened Cream Cheese
1/2 cup Sugar divided
1 1/2 tsp Vanilla
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Beat together cream cheese, 1/4 cup sugar and 1/2 tsp vanilla in medium bowl until blended. Brush dough with butter sprinkle with sugar and add filling.

I was just thinking about whether an apple butter or even pumpkin butter might work for a filling. Solo does sell apple and pineapple flavored fillings in the cans too so that might be worth me trying too.

If you use regular jam it has a tendency to melt and leak out of the kolacke as they bake. You need a thick jam that’s why I spend the $$ on the Solo filling. I’m going to try making my own thick filling from my cherries and raspberries in a couple weeks. I’ll add extra Ultra Gel to the jam that I make so that it stays in place and doesn’t melt when it’s baked.

You can always not fill them as full or try making your homemade jam a bit thicker to stay put inside the kolacke.

The Ultra Gel works in either hot or cold applications so it should hold my homemade jam together better.

I have a good egg custard recipe. If I can remember I will post it later as well. I was thinking strawberry jam until you said custard. You know that cream cheese filling you get in danish? I bet that would work too. SOOOO long since I had a cream cheese danish.

Now you have me hungry.

I need to get to dump day before I sit and stuff my face. Geek and I are going to Denny's after we get the load off the truck.

I’ve never actually made the custard flavor ones at home but I’ve had them from the bakery before going gluten free. I’ll pull my Polish cookbook out later and see if there is a recipe in there for it.

On the custard sounds yummy! Do you just use a standard egg custard to fill them?

I absolutely love apricot and cherry but won’t turn down raspberry, strawberry, custard or even prune. I’m not fond of the poppy seed filled ones.

What is your favorite filling to add to these? I am still planning on making some, when I get the energy to do something other than just sit.