IBHomesteading.com

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.

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.

Cream Cheese Filling

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.

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

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