Recipe: Kolacky with Date-Cheese Filling

Kolacky

1/3 cup warm water (105 to 115F)
1 package Fleischmann's Active Dry Yeast
1/3 cup warm milk (105 to 115F)
1/3 cup sugar
1/4 cup butter or margarine, softened
2 eggs, at room temperature
1 teaspoon salt
3 1/2 cups all-purpose flour (3 1/2 to 4 cups)

DATE-CHEESE FILLING
1 3-ounce package softened cream cheese
1/4 cup sugar
1 teaspoon lemon peel
3/4 cup chopped or pitted dates
14 pecan halves
1/3 cup sieved apricot jam

Place water in large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in milk, sugar, butter, eggs, salt and enough flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled in size, about 1 to 1 1/2 hours.

Punch dough down; divide dough into 14 pieces. On lightly floured surface, roll to smooth balls. Place, 2 inches apart, on greased baking sheets; flatten slightly. Cover; let rise in warm place until doubled in size, about 30 to 45 minutes.

Make deep indentation in center of each bun; fill with Date-Cheese Filling. Press pecan halves onto filling. Bake at 400 F for 10 to 15 minutes or until done. Remove from sheets; cool on wire racks. Brush jam on rolls.
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Date Cheese Filling: Beat package (3-ounce) softened cream cheese with sugar and lemon peel. Stir in chopped dates or pitted dates, snipped.