Kolache Fillings

Combine poppyseeds, sugar, and milk and cook over medium heat until mixture begins to thicken.

Add butter, then flour which has been dissolved in a little bit of water.

Cook,stirring constantly until poppyseed is done, at least 30 minutes.

Allow to cool before use. Also can be frozen.

Prune Filling:

12 ounces dried pitted prunes

1/2 teaspoon cinnamon

1/2 cup sugar

1/2 teaspoon grated lemon rind or orange

Place prunes in a bowl and cover them completely with boiling water.

Let them sit at least 6 hours or overnight to rehydrate.

Drain the liquid off and mash prunes thoroughly with a fork or run them through a food processor.

Add the cinnamon, sugar and zest and mix thoroughly.

Apricot Filling:

Cook a 10 ounce package of dried apricots slowly in enough water to cover until fruit is soft and water is cooked out. DO NOT COVER or it turns fruit dark.

Add 1 1/2 cups sugar or more to taste and mash with a potato masher until well blended.

Cottage Cheese Filling:

1 pint dry curd cottage cheese

1(8ounce) package cream cheese

1 pinch salt

1 egg yolk

1/2 cup sugar

1 grated lemon (zest)

1/2 teaspoon lemon juice

Mix all together until well blended.

If cheese is too moist, add very finely rolled crackers, about 10 or 12 to absorb liquid. This filling needs to be enclosed in the dough. Spread dough balls out, place cheese in middle and pinch all sides together to seal completely. Place sealed side down on greased pan and butter the pastry. Let rise until light, sprinkle with topping and bake.

Cabbage Filling:

3 cups grated cabbage

1/8 teaspoon black pepper

1 ounce butter

1/2 cup sugar (or more)

1/3 teaspoon salt

1 teaspoon flour

Fry the cabbage in butter until soft.

Add salt, pepper, sugar, and flour, and fry until golden brown, being careful not to burn. Allow to cool, then fill.