These fruit, nut and cheese filled little pastries have different names depending on what nationality you are. Some call them kolachi, kalache, balish, balesh, beles, whatever you call them they are basically the same. Here is my recipe for balish.
1 cup (2 sticks) butter, softened
8 ounces cream cheese, softened
2 cups all-purpose flour
fruit preserves (raspberry, pineapple cherry, I use solo brand.)
16 ounces cream cheese (2 pkgs)
1/2 cup sugar
1 beaten egg
1 teaspoon vanilla
Allow Cream Cheese to soften to room temperature. Mix all ingredients until well blended.
Just as you will refrigerate your dough for one hour, you should do the same with the cheese filling.
Beat butter and cream cheese in large bowl with electric mixer at medium speed until smooth and fluffy. Gradually add flour; beat at low speed until mixture forms soft dough. Divide dough ball in half; wrap each half in plastic wrap. Refrigerate 1 hour or until firm.
Preheat oven to 375*F. Roll out dough, half at a time, on floured surface to 1/8-inch thickness. Cut into 2-1/2 inch squares. Spoon 1 tsp. preserves or cheese filling into center of each square. Bring up two opposite corners to center; pinch together tightly to seal. Fold sealed tip to one side; pinch to seal. Place 1-inch apart on parchment lined cookie sheets. Sprinkle with granulated sugar. Bake 10 to 13 minutes or until lightly browned. Remove to wire racks; cool completely.
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