KOLACHKE (GLAZED POLISH PASTRY) RECIPE - (4.5/5)
Provided by flour_arrangements
Number Of Ingredients 14
Steps:
- 1. Heat oven to 400° Combine sour cream and yeast in a small bowl. Set aside until slightly bubbly, about 10 minutes. Using a wooden spoon, stir in egg until smooth. Set aside. 2. Using two knives or a pastry cutter, cut butter into flour until it resembles coarse meal. Stir in sour-cream mixture until dough comes together. 3. On a lightly floured surface, roll out dough to 1/4 inch thick. cut into 2 1/2-inch rounds. Transfer to ungreased cookie sheets, about 1 1/2 inches apart. Cover with a clean kitchen towel or plastic wrap. Let sit for 15 minutes. 4. Make the sugar glaze: combine sugar and butter. Add corn syrup, stirring to combine. Drizzle in milk a little at a time until the glaze has a runny consistency. 4. Make a thumbprint in the center of each cookie. Fill each thumbprint with 1 tsp preserves. Bake until edges are golden, 12 to 15 minutes. Transfer pans to rack to cool. Let cookies cool on pans for 5 minutes. Remove cookies to rack. While cookies are still warm, drizzle with sugar glaze.
MARTHA'S KOLACHES
A bakery classic in Eastern Europe, these lip-smacking treats combine a sweet yeast-based dough with a jam filling and a sugary glaze. They're usually shaped into rounds or, like in Martha's version, bowties.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 16
Number Of Ingredients 11
Steps:
- Cookies:In a small bowl, stir together yeast and sour cream. Let stand until yeast dissolves, about 10 minutes. Whisk in eggs until smooth.
- In a large bowl, whisk together flour, granulated sugar, and salt. Using a pastry cutter or two knives, cut butter into dry ingredients until mixture resembles coarse meal. Stir in yeast mixture. Knead in bowl a few times until dough is smooth and comes together. Wrap dough in plastic and flatten into a square. Refrigerate at least 30 minutes.
- Preheat oven to 400 degrees. On a lightly floured surface, roll out dough 1/4 inch thick. Using a 3-inch square cutter, cut out squares. Transfer to two parchment-lined baking sheets, spaced about 1 1/2 inches apart.
- Place 1 teaspoon jam in the center of each square. Fold upper-right corner over filling, about two-thirds of the way toward opposite corner; press down to seal. Brush lower-left corner with egg wash, then fold corner up and over first fold, pressing down to adhere. (Be careful not to fold too tightly, or you may force out some of the filling.) Repeat with remaining squares.
- Bake until edges are golden, 12 to 15 minutes. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely.
- Glaze:In a medium bowl, whisk together confectioners' sugar and butter. While whisking, drizzle in milk, a little at a time, until glaze has a runny consistency. Using a spoon, drizzle glaze over cookies. Let stand until set, 1 hour. Glazed cookies can be stored in an airtight container at room temperature up to 2 days.
KOLACHKE (GLAZED POLISH PASTRY)
Kolachkes-claimed by both Poles and Czechs-are round pastries topped with either poppy seeds, nuts, jam, or a mashed fruit mixture. Karen Maderich's heirloom recipe was a first-place winner of Martha Stewart Living Television's Cookie of the Week Contest.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pastry Dessert Recipes
Yield Makes about 4 dozen
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees. Combine sour cream and yeast in a small bowl. Set aside until slightly bubbly, about 10 minutes. Using a wooden spoon, stir in egg until smooth. Set aside.
- Using two knives or a pastry cutter, cut butter into flour until it resembles coarse meal. Stir in sour-cream mixture until dough comes together.
- On a lightly floured surface, roll out dough to 1/4 inch thick. Cut into 2 1/2-inch rounds. Transfer to ungreased cookie sheets, about 1 1/2 inches apart. Cover with a clean kitchen towel or plastic wrap. Let sit for 15 minutes.
- Make a thumbprint in the center of each cookie. Fill each thumbprint with 1 teaspoon preserves. Bake until edges are golden, 12 to 15 minutes. Transfer pans to rack to cool. Let cookies cool on pans for 5 minutes. Remove cookies to rack. While cookies are still warm, drizzle with sugar glaze.
KOLACHKY
Steps:
- In a standing mixer fitted with a paddle, or in a bowl using a hand-held beater, cream the butter, cream cheese, and sugar until well blended. Add the egg and mix until incorporated. Add the flour and mix until incorporated.
- Wrap the dough in plastic wrap and chill overnight.
- On a work surface sprinkled with confectioner's sugar, divide the dough into 4 equal pieces. Working in 4 batches, roll the dough out to 1/4-inch thick. Using a 2 1/2-inch biscuit cutter, cut out small rounds and transfer them to a parchment-lined cookie sheet.
- Using your thumb, make a slight indentation in each cookie. Fill each indentation with the filling of your choice.
- Chill the cookies while you preheat the oven to 375 degrees F.
- Bake the cookies until lightly browned, about 15 to 17 minutes.
- Dust with confectioners' sugar before you serve.
POLISH KOłACZKI
Try this recipe for Polish kołaczki, which are flaky little pastries filled with fruit, cheese, nut, or poppy seed pastes, popular year-round.
Provided by Barbara Rolek
Categories Dessert
Time 2h
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- In a large bowl, beat cream cheese with butter until light and fluffy.
- Add the flour, 1 cup at a time, and mix well.
- Wrap dough in plastic and refrigerate for at least 1 hour.
- Heat oven to 350 F. Roll out dough to a 12 x 18-inch rectangle-1/4-inch thick-on a silicone mat or a surface that has been dusted with equal parts confectioners' and granulated sugars (not flour), because the granulated sugar will act as ball bearings and help keep the dough from sticking.
- Cut into 2-inch squares. Place 1/2 to 1 teaspoon filling on center of each square. Brush a tiny bit of beaten egg white on one corner and press the opposite corner on it, pressing the dough together lightly to seal.
- Using a spatula, transfer the filled cookies to a parchment-lined sheet pan and bake for 15 minutes (longer if baking from frozen) or until corners start to brown.
- Using a spatula, remove cookies from the baking sheet and transfer to a wire rack to cool completely before dusting with confectioners' sugar. Serve and enjoy!
Nutrition Facts : Calories 354 kcal, Carbohydrate 46 g, Cholesterol 57 mg, Fiber 1 g, Protein 3 g, SaturatedFat 11 g, Sodium 154 mg, Sugar 28 g, Fat 18 g, ServingSize 4 to 5 dozen cookies, UnsaturatedFat 0 g
KOLACHES
Also spelled "kolachkes", these sweet yeast buns have both Polish and Czech roots. They are usually filled with poppy seeds, nuts, jam or a mashed fruit mixture.
Provided by Taste of Home
Time 1h
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in water. Add the sugar, pudding mix, sour cream, oil, salt, eggs and 2 cups flour. Beat until smooth. Stir in enough of the remaining flour to form a soft dough. Cover and refrigerate dough overnight., Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes., Using the end of a wooden spoon handle, make a large indentation in the center of each ball; fill with 2 tablespoons of filling. Bake at 350° for 14-15 minutes or until lightly browned. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 222 calories, Fat 7g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 181mg sodium, Carbohydrate 34g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein.
KOLACHKY
My father and grandparents were born in Czechoslovakia. I use to watch my grandmother make these small pastries at Christmas time and I couldn't wait to eat them when she was all done. I do hope you will enjoy this recipe as much as I do. You will need a large area to work.
Provided by TRISH1452
Categories Bread Quick Bread Recipes
Time 1h55m
Yield 48
Number Of Ingredients 9
Steps:
- In a large bowl, mix together cream cheese and butter until well blended. I like to use my hands, but you can also use a wooden spoon. Mix in the flour 1 cup at a time. As the dough becomes stiff, turn it out onto the counter and knead in flour until it is no longer sticky. Continue to knead the dough for 5 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Crush the walnuts to a fine consistency in a food processor. Stir in the egg and honey. On a well floured surface, roll the dough out to 1/4 inch thickness. Cut the dough into 3x3 inch squares. Place a teaspoon of filling in the center of each square. Use walnut for some and poppyseed for the rest. Roll the squares up and seal the edges. These can also be formed into triangles. Place the cookies 2 inches apart onto ungreased cookie sheets. Brush with egg white.
- Bake for 15 to 17 minutes in the preheated oven, or until lightly browned. When cool, dust with confectioners' sugar.
Nutrition Facts : Calories 241.2 calories, Carbohydrate 17.8 g, Cholesterol 34.5 mg, Fat 17.9 g, Fiber 0.9 g, Protein 3.9 g, SaturatedFat 7.6 g, Sodium 37.1 mg, Sugar 4.4 g
GRANDMA SKEET'S PRUNE KOLACHES
This is a Czech Pastry my Grandma use to make with a homemade prune filling and streusel topping. I changed it a little so I could use the bread machine. They are worth the hard work!
Provided by SCOOBYVC
Categories Bread Yeast Bread Recipes
Time 2h50m
Yield 20
Number Of Ingredients 17
Steps:
- Place the warm water, salt, egg and 2 tablespoons butter in the pan of a bread machine. Add bread flour, and pour 1/4 cup sugar on the edge of the pan. Make a shallow hole in the flour and add the yeast. Close the lid, and set machine for the DOUGH cycle.
- While the dough is mixing, combine the prunes, prune juice, 1/4 cup sugar, cinnamon, cloves and lime juice in a saucepan. Bring to a boil, then reduce heat to low, and simmer until prunes are soft and the sauce has thickened, about 15 minutes. Remove from heat and blend in a mixer or food processor until smooth.
- When the bread machine signals the end of the dough cycle, transfer the dough to a lightly floured surface. Divide the dough into 20 small egg-sized pieces. Cover with greased plastic wrap, and set aside for 10 minutes.
- In a small bowl, mix together 1 cup sugar and 1/2 cup flour. Stir in melted butter and 1 teaspoon cinnamon to make a crumbly streusel.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking sheet or line it with parchment paper.
- Shape the kolache dough into balls and place them on the prepared baking sheet. Press a shallow hole in the center of each one, and fill with prune filling. Top each of the kolaches with streusel. Let the kolaches rest until doubled in size, about 20 minutes.
- Bake until the tops are lightly browned, 14 to 16 minutes.
Nutrition Facts : Calories 229.2 calories, Carbohydrate 48 g, Cholesterol 15.4 mg, Fat 3.1 g, Fiber 2.3 g, Protein 4 g, SaturatedFat 1.6 g, Sodium 139.1 mg, Sugar 26.6 g
KOLACHKI, KOLACKY, KOLACHY, KOLACE, KOLACHI, KOLACHE, KOLACHKE,
Call these cookies whatever you want but there are very small differences... This recipe was given to me by my Slovakian MIL... I must admit that I bought some of the fillings premade one year but I usually make my own. ... but they are delicious anyway... Check the Jewish or International section of your grocery store for premade.. The brand name is SOLO.... This will take several hours to prepare and cook... You can cut the dough recipe in half or quarter if you wish to make less.
Provided by CoolMonday
Categories Dessert
Time 10h
Yield 15 dozen
Number Of Ingredients 28
Steps:
- Preheat oven to 350.
- COOKIE DOUGH_____________ Allow cream cheese and butter to soften to room temperature Mix till well Blended.
- Add Flour a little at a time and mix in till well blended.
- Divide into balls. one ball for each filling you will make and wrap and refrigerate for at least 4 hours or overnight.
- Using one ball at a time, Roll out square about 1/8 inch thick on board sprinkled with flour or confectioners sugar or a combination. You can cut the dough into 2 inch squares and place a little filling on each square and fold the dough over. As a time saver, I place a little filling in a line across the bottom of the dough and roll till filling is covered. Should be about 1/2 inch in diameter (or a little more).
- With a knife, cut through the dough at that point and cut the roll into 1 1/2 to 2 inch pieces. Then place a little filling in a line across what is now the bottom and repeat steps.
- Place on ungreased cookie sheet and bake for about 20 minutes.
- (I found that they were better if I turned them over after about 10 minutes) Check them at 10 and see how they are doing on the bottom.
- Cool for a couple of minutes then place on wire rack to cool.
- FILLING A (walnut) Mix ingredients until blended.
- FILLING B (Lekvar) Simmer ingredients (except brown sugar) covered for 25-30 minutes until very soft and most of the water is evaporated Uncover last few minutes if necessary remove from heat and mash Stir in brown sugar will keep in refrigerator for a long time in a covered jar Lekvar can be purchased in the Jewish section of grocery store already made.
- FILLING C (Apricot or Peach) Place fruit in medium saucepan and cover with water until about an inch over the fruit bring to boil and reduce to simmer for 35- 45 minutes until very tender mash until fruit is smooth Add cinnamon and vanilla add 1/2 cup sugar to taste-- and more if desired.
- FILLING D (Cream Cheese). Allow Cream Cheese to soften to room temperature. Mix all ingredients until well blended.
- FILLING E (Pineapple). Combine, Cook until thick, cool.
- FILLING F (Cherry-Choc-nut). Chop cherries in food processor until finely chopped. Add remaining ingredients and blend well.
- FILLING G (poppyseed) -- Mix together and set aside till milk is absorbed and mixture is cooled.
Nutrition Facts : Calories 1516, Fat 102.3, SaturatedFat 49.8, Cholesterol 230.4, Sodium 723.1, Carbohydrate 137.8, Fiber 12.7, Sugar 54.5, Protein 22.9
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