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
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
BOHEMIAN KOLACHES
This kolache recipe was given to me by my mother-in-law, who received it from her mother! It was a standard treat in their family, made nearly every week. Now I make these kolaches for my own family for special occasions. -Maxine Hron, Quincy, Illinois
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 40m
Yield about 28 rolls.
Number Of Ingredients 9
Steps:
- In a small bowl, dissolve yeast and 1 tablespoon sugar in warm milk; let stand 10 minutes. In a large bowl, combine 2 cups flour, remaining sugar, egg yolks, salt, butter and yeast/milk mixture. Mix until smooth. Add enough remaining flour to make a stiff dough. , Turn out onto a floured surface and knead until smooth and elastic, 6-8 minutes. Add additional flour if necessary. Place dough in greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled in bulk, about 1 hour. , Punch dough down and allow to rise again. Roll out on floured surface to 1/2-in. thickness. Cut with large glass or 2-1/2-in. cutter. Place on greased baking sheets; let rise until doubled, about 45 minutes. , Firmly press indentation in center and fill each roll with a heaping tablespoon of filling. Brush dough with egg white. Bake at 350° for 10-15 minutes or until rolls are light golden brown.
Nutrition Facts : Calories 164 calories, Fat 3g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 116mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 1g fiber), Protein 4g protein.
KOLACHKY COOKIES
A classic eastern European treat, this delectable version is made with a cream cheese dough and filled with strawberry preserves.
Provided by My Food and Family
Categories Dairy
Time 1h40m
Yield Makes about 6-1/2 dozen cookies or 26 servings, 3 cookies each.
Number Of Ingredients 10
Steps:
- Beat butter, cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Blend in egg yolks, vanilla and peel; set aside. Mix flour, baking powder and salt. Gradually add to butter mixture, mixing well after each addition. Cover and refrigerate 1 hour.
- Preheat oven to 350°F. Place dough on lightly floured surface; roll out to 1/4-inch thickness. Cut into circles with 2-inch round cookie cutter. Place on ungreased baking sheets; brush with beaten egg whites. Indent centers; fill with preserves.
- Bake 15 minutes or until edges are lightly browned.
Nutrition Facts : Calories 170, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 45 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
GRANDPA'S HUNGARIAN KOLACKY
These cookies are SO light and SO YUMMY! This is my late grandfather's recipe; his favorite cookies to make for us, and my favorite to eat! Not sure if the spelling is completely correct; but he came straight from Hungary so I guess he'd know. :) Prep time does not include chill time. Yield is an estimate. (The jellies/pastry fillings used in this recipe can be found in cans in the baking isle of most grocery stores. I recommend using the "SOLO" brand.)
Provided by bug lt
Categories Dessert
Time 38m
Yield 64 cookies
Number Of Ingredients 5
Steps:
- Combine butter and cream cheese completely, add flour and mix well.
- Divide dough into 4 balls; wrap each in plastic wrap and chill 24 hours.
- Roll out each ball (on floured surface) to 1/8". (Be sure to keep them thin, as this keeps them "light!")
- Cut out silver-dollar sized cookies; place on ungreased cookie sheets.
- Drop 1/2 teaspoon jelly in center of each cookie and bake at 350* for 7-8 min. (Just until edges begin to brown.) I always bake the cookies flat; however, the edges may be pinched or rolled together as well!
- Lightly sift powdered sugar over cookies and serve.
EASY KOLACKY
This simple Czech cream cheese pastry, pronounced kolotch-key, is a very old holiday favorite. Using Solo®-brand filling found in the baking aisle is a delicious time-saver. The prune flavor is scrumptious!
Provided by mommymeggy
Categories Bread
Time 3h42m
Yield 36
Number Of Ingredients 6
Steps:
- Place the cream cheese and butter in a large bowl; beat with electric mixer until smooth and creamy. Beat 1/2 cup of confectioners' sugar into the butter mixture. Slowly beat in the flour; mix well. Cover bowl and refrigerate at least 3 hours, or overnight.
- Preheat an oven to 375 degrees F (190 degrees C).
- On a well floured board, roll out chilled dough to 1/8 inch. Use a pizza wheel to cut dough into 2 1/2 inch squares. Spoon approximately 2 teaspoons of filling in the center of each square; do not overfill. Fold opposite corners of each square into the middle to encase dough, pinching dough together in center. Filling should peek out a little at each end. Transfer cookies to an ungreased baking sheet.
- Bake the kolacky in the preheated oven until set but not brown, about 12 minutes. Remove to racks to cool. Dust cooled kolacky with remaining powdered sugar.
Nutrition Facts : Calories 126.2 calories, Carbohydrate 14.4 g, Cholesterol 20.4 mg, Fat 7.4 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 4.6 g, Sodium 58.8 mg, Sugar 6.9 g
KOLACKY
Provided by Barbara Grunes
Categories Cookies Dessert Bake Christmas Vegetarian Kid-Friendly Condiment Chill Party Jam or Jelly Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 36 cookies
Number Of Ingredients 6
Steps:
- 1. In a large bowl, with an electric mixer, beat together the cream cheese, butter, and sugar on medium speed until light, about 2 minutes. On low speed, gradually beat in the flour just until mixed. The dough will be soft and sticky.
- 2. Divide the dough in half. Pat each half into a thick disk and wrap separately in plastic wrap. Refrigerate until firm enough to handle, at least 1 hour or up to 1 day.
- 3. Preheat the oven to 350°F. Lightly grease or spray cookie sheets.
- 4. Dust a pastry cloth or board with flour or confectioners' sugar. Remove 1 dough disk from the refrigerator and place it on the pastry cloth. Keep the remaining dough disk refrigerated. Roll out the dough into a square or rectangle 1/8 inch thick. Cut into 2 1/2-inch squares.
- 5. Place 1 teaspoon of the filling in the center of each square. Pull 2 opposite corners of the square into the middle, and pinch the edges together to seal. Place the cookies on the prepared cookie sheets, spacing them about 1 1/2 inches apart. Repeat with the remaining dough and filling.
- 6. Bake in the center of the oven until lightly golden, 12 to 15 minutes. Let cool on the cookie sheets for 1 to 2 minutes, then transfer to wire racks. Dust the tops with sifted confectioners' sugar while still warm, then let cool completely.
KOLACHKY COOKIES
Provided by Food Network
Categories dessert
Time 2h45m
Yield 12 to 14 servings
Number Of Ingredients 5
Steps:
- In a large bowl blend margarine and cream cheese together, by hand with a metal spoon. Slowly add flour until it is all incorporated and a dough is formed. The dough will be soft and sticky. Cover the bowl with plastic wrap and put in refrigerator overnight, or for several hours (until hard to the touch).
- Flour the countertop. Take a handful of dough out of bowl returning the unused portion to the refrigerator (continue this process until all mixture is used). Roll handful of dough out into an approximately 1/4-inch thickness. Take a 2 by 3-inch diamond shaped cookie cutter, and cut as many diamonds as possible (size of kolachky should be two bites, so the cutter cannot be large). Take leftover dough and roll out again, cutting more diamonds. Repeat until all the dough is used.
- Place the diamond cut out onto the palm of hand. Put a 1/2 to 1 teaspoon of fruit filling (apricot or strawberry or raspberry or prune flavors) into the center of the diamond shape.
- Dip your finger in a little bit of water, put on one side of diamond. Fold lengthwise and seal the tops of the kolachky together to create a 3-dimensional diamond shape. Place on cookie sheets and bake in a preheated 350 degree oven for 10 to12 minutes.
- DO NOT USE Super heat cookie sheets or any of the new non-stick coated cookie sheets. They will bake too quickly and burn the bottoms of the kolachky before you realize it. YOU MUST USE ANY KIND OF CHEAP COOKIE SHEETS usually bought at a grocery store. Cover the cookie sheet with foil or parchment paper. Do not grease the foil.
- Look at your kolachky every few minutes, while baking, as ovens vary in heat distribution. The later batches may cook faster than the first ones. Check the BOTTOMS of the kolachkys. They are done when the BOTTOMS are soft golden brown. The tops may not look done, but they ARE! Remove from oven, wait 3 minutes, then remove to a cooling rack. When ready to serve, sprinkle with powdered sugar.
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.
KOLACHKY RECIPE
Kolachky, another name for kolaczki, are flaky pastries filled with fruit, poppyseed, almond or cheese.
Provided by Barbara Rolek
Categories Dessert
Time 35m
Number Of Ingredients 8
Steps:
- In a large bowl, mix together flour and yeast. Work in Crisco and butter. Add eggs and sour cream, mixing with your hands until well incorporated. Shape into a ball, wrap with plastic, and chill at least 1 hour or overnight.
- Heat oven to 350 degrees. Line baking sheets with parchment paper or bake on ungreased pans.
- Sprinkle granulated sugar thickly on a flat surface. Roll out dough to 1/4-inch thickeness. Cut into 3-inch circles. Place 1 tablespoon of filling in center and either fold two ends to the center and pinch, or fold in half, crimping the edge, to form a half moon shape. Transfer kolachky to prepared pan and repeat until all the dough is finished.
- Bake 15 to 20 minutes or until edges start to brown. Cool and dust with confectioners' sugar. Store tightly covered.
Nutrition Facts : Calories 375 kcal, Carbohydrate 35 g, Cholesterol 75 mg, Fiber 1 g, Protein 5 g, SaturatedFat 12 g, Sodium 93 mg, Sugar 8 g, Fat 24 g, ServingSize 5 dozen Kolachky (20 servings), UnsaturatedFat 0 g
POLISH KOLACKY COOKIES
Bake a batch of our Polish Kolacky Cookies for your next holiday party! Our scrumptious Polish Kolacky Cookies get their creamy texture from PHILADELPHIA Cream Cheese and fruity flavor from apricot and raspberry filling.
Provided by My Food and Family
Categories Festive 2018
Time 2h15m
Yield 24 servings, 2 cookies each
Number Of Ingredients 8
Steps:
- Combine flour and baking powder. Beat butter, cream cheese and granulated sugar in large bowl with mixer until light and fluffy. Gradually beat in flour mixture.
- Divide dough into thirds; shape each into ball. Flatten each ball slightly; wrap separately in plastic wrap. Refrigerate 1 hour.
- Heat oven to 350°F. Roll out 1 ball of dough into 1/8-inch thickness on lightly floured surface. Cut into 2-1/2-inch squares, rerolling trimmings as necessary. Spoon about 1/2 tsp. pastry filling onto center of each square. Use finger tip to lightly moisten 2 opposite corners of each dough square with water, then overlap corners in center and press together to seal. Place, filling sides up and 1 inch apart, on baking sheet. Repeat with remaining dough.
- Bake 13 to 15 min. or until lightly browned. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
- Sprinkle lightly with powdered sugar before serving.
Nutrition Facts : Calories 40, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 30 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
KOLACHI
This recipe for nut rolls is used at our church for sales at Easter and Christmas time. Thousands are made and sold each year. Recipes for the nut and poppy seed filling are included. Please remember that you can use apricot butter as well.
Provided by Chef53Kathy
Categories Yeast Breads
Time 1h50m
Yield 4 rolls, 48 serving(s)
Number Of Ingredients 23
Steps:
- DOUGH: Mix together the 1 tablespoon sugar, the yeast and the 1/2 cup water and allow to foam. Beat the margarine, remaining sugar and eggs for five minutes. If you have a Kitchenaid or similar mixer switch to the dough hook and add the flour and the foamy yeast mixture and continue kneading for five to eight minutes.
- Remove from mixer, form a nice ball and place in a greased bowl, covered with Saran wrap and allow to rise for thirty minutes. Divided the dough into four even balls, roll out to a 15x15 inch rectangle, flouring lightly the work surface if necessary.
- Fill and roll up jelly roll style crimping and sealing the ends to keep filling from oozing. Place seam side down on greased cookie sheet, place all four rolls on the same sheet. Rolls should be about 14 inches long and two to three inches in width before baking. Allow to raise for another 30 minutes. Right before baking prick with a fork five times down the center of the roll and brush with the egg wash.
- Bake in a preheated 350°F oven for 30-40 minutes or until nicely browned. Cool on the pan.
- PREPARE FILLING BEFORE MAKING THE DOUGH.
- NUT FILLING:.
- Combine filling ingredients and mix to a spreadable consistency.
- POPPY SEED FILLING:.
- Melt the margarine and add the milk, heat till scalded. Add the sugar and stir until dissolved. Add the poppy seeds and cook for 2-3 minutes. Remove from the heat add the egg and flavorings and allow to cool well.
- You can also use prune or apricot filling. During the holidays most grocery stores carry this in their bakery departments. Be sure to use fresh poppy seed and not the kind found in the spice section of the grocery store.
Nutrition Facts : Calories 261.9, Fat 16.3, SaturatedFat 2.3, Cholesterol 23.1, Sodium 69.3, Carbohydrate 25.6, Fiber 1.9, Sugar 15.2, Protein 5.3
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