Cheese and Almond Kolaches
Ingredients
1 pkg.
Kowalski's Fresh Pizza Dough (from the Bakery Department)
- flour, for working the dough
8 oz.
Kowalski's Honey Almond Whipped Cream Cheese Spread
- pinch
kosher salt
1
egg
- Sugared Sliced Almonds, to taste
½ cup
confectioners' sugar, plus more for finishing the pastries
- milk, for making the icing
Directions
- Preheat oven to 375°.
- Cut dough into 6 equal pieces; form into ball shapes.
- Using floured hands and a floured work surface, shape and roll pieces into rounds about 4" in diameter and slightly taller on the edge (like a pizza crust).
- Place dough rounds 1-2" apart on a parchment-lined baking sheet; set aside while you make the filling.
- In a medium mixing bowl, beat cheese, sugar, almond extract and salt with an electric mixer until smooth.
- Beat in egg until mixture is light and creamy (about 2 min.).
- Spoon filling evenly into the center of the pastries; sprinkle evenly with nuts.
- Bake in preheated oven until golden on the edges and puffy in the center (about 25 min.).
- Remove from oven; cool on pan for 5 min.
- Move to a wire rack; let cool for about 30 min. more.
- In a small mixing bowl, whisk confectioners' sugar with milk a few drops at a time until a thick but drizzle-able icing forms.
- Drizzle icing over pastries; dust with confectioners' sugar to finish.
- Serve immediately or store, covered, at room temperature for up to 2 days.
