Kolacky Food

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Kolacky Cookies image

These are delicate cookies,they have a rich cream cheese crust and a jam filling. Much like a minature turnover or crescent.

Provided by FarahC

Categories     Dessert

Time 1h27m

Yield 20-50 serving(s)

Number Of Ingredients 5

1/2 lb unsalted butter, softened
2 (8 ounce) packages cream cheese, softened
1 teaspoon white sugar
2 cups white flour
jarred jam or jelly


  • preheat oven 375.
  • Cream together butter and cheese,and sugar.
  • Add in your flour,mell until everything is binded.Cover with plastic wrap. Chill 1 hour.
  • Roll out dough on very lightly floured surface,adding flour when needed. Roll out about 3/4 inch thick. Cut out small circular cut outs about 2 1/2 -3 inch in diameter.
  • Place circle onto ungreased pan.
  • dot each circle in center with a small amount of desired filling. Clamp edges together,keeping in mind this is a crescent shaped cookie. Bake 375 10-12 minutes.
  • While still warm dust with powdered sugar.
  • Cookies can be frozen,just follow above directions leaving out the powdered sugar step.Let cookies cool.
  • Place in cookie tins with wax paper seperating them. Cookies can be frozen up to 2 months. Possibly longer if needed. Then thaw out at room temp making sure cookies don't touch. And dust with powdered sugar.

Nutrition Facts : Calories 206.8, Fat 17.2, SaturatedFat 10.8, Cholesterol 49.4, Sodium 68.6, Carbohydrate 10.4, Fiber 0.3, Sugar 0.3, Protein 3.1


Easy Kolacky image

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

1 (8 ounce) package cream cheese, softened
1 cup butter
½ cup confectioners' sugar
2 cups all-purpose flour
1 (12.5 ounce) can apricot fruit filling (such as Solo®)
¼ cup confectioners' sugar for dusting


  • 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


Grandma's Kolacky Cookies image

A cookie recipe given to me by my husband's Polish grandma (busia) that I have to double because they fly off the plate -- one recipe for them and one for me! My favorite Solo filling is Apricot, but any are wonderful.The pronounciation is "Kolatchkie", but I've never seen it spelled any other way than Kolacky! (Dough can be refrigerated and cookies frozen after making.)

Provided by Mareesme

Categories     Dessert

Time 1h20m

Yield 5-6 dozen

Number Of Ingredients 5

3 cups sifted flour
1 1/2 cups butter
1/2 cup sour cream
1 (8 ounce) can solo brand filling
sifted confectioners' sugar


  • Cut butter into flour with two forks to resemble small peas, as you would pie crust. Stir in sour cream with serving spoon and mix well.
  • Form into 2 balls and store, covered, in refrigerator to chill. Taking out one ball at a time, dust each with flour and roll on floured surface to approximately 1/8 thickness. (Note: If dough starts tearing, it may need more flour or to be chilled a bit more.).
  • Cut with larger round cookie cutter or coffee cup, Fill center with approximately 1-2 teaspoons Solo, Bring up each side and pinch to close.
  • Bake at 350 dg. for 12-15 minutes, until bottiom of cookie is just beginning to brown. Cool on wire racks then dust with powdered sugar. Enjoy!

Nutrition Facts : Calories 805.7, Fat 60.5, SaturatedFat 37.7, Cholesterol 158.4, Sodium 506.1, Carbohydrate 57.9, Fiber 2, Sugar 1.1, Protein 8.8


Sophie's Kolacky image

This is my grandma's (Sophie) kolacky recipe, and it probably came from her grandmother in Poland. My family can't get enough of these at Christmas.

Provided by Peggy Malecki

Categories     Bread     Holiday Bread Recipes

Time 1h35m

Yield 18

Number Of Ingredients 8

6 ounces cream cheese, softened
1 cup butter
2 cups all-purpose flour
2 tablespoons white sugar
⅛ teaspoon salt
2 teaspoons baking powder
1 (21 ounce) can apple pie filling
2 tablespoons confectioners' sugar


  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
  • Using a pastry blender or food processor, cut butter into cream cheese.
  • In a small bowl, sift dry ingredients together except for confectioners' sugar.
  • Work dry ingredients into butter/cream cheese mixture until you have an even, mealy texture.
  • Knead to form a stiff dough. If the dough gets too soft, refrigerate for about five minutes before continuing.
  • Roll dough to 1/4-inch thickness.
  • Using a cookie cutter or glass, cut into about 3 inch diameter cookies. Keep re-rolling dough until you have used it all. Use your thumb to make a depression in each cookie. Place a 1/2 teaspoon of filling in the depression.
  • Bake for about 20 minutes (until lightly golden). Let cool on a cookie rack. Dust lightly with confectioners' sugar. Store in an airtight container

Nutrition Facts : Calories 216.4 calories, Carbohydrate 21.9 g, Cholesterol 37.5 mg, Fat 13.7 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 8.6 g, Sodium 185.8 mg, Sugar 2.3 g


Kolachky image

Provided by Food Network

Categories     dessert

Time 8h45m

Yield 24 cookies

Number Of Ingredients 7

8 ounces unsalted butter, softened
8 ounces cream cheese, softened
2 teaspoons sugar
1 egg, slightly beaten
2 cups all-purpose flour
Confectioners' sugar, as needed
Canned fruit filling, like apricot or prune, as needed


  • 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.


Sausage and Gravy Kolache image

Provided by Food Network

Time 12h40m

Yield 24 servings

Number Of Ingredients 20

2 pounds Breakfast Sausage, recipe follows
1 cup canola oil
2 tablespoons ground black pepper
4 tablespoons salt
8 ounces flour
8 cups milk
10 ounces (2 1/2 sticks) butter
4 cups milk
Two 4-ounce packages active dry yeast
4 pounds all-purpose flour
10 ounces sugar
6 egg yolks
1 tablespoon salt
2 pounds ground pork
1 pound ground beef
2 tablespoons kosher salt
2 tablespoons ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chopped fresh sage


  • For the sausage and gravy filling: Put the Breakfast Sausage into a pan on the stove. Pour the oil into the pan and onto the sausage. Break into bite-sized pieces and turn on the heat. Season and distribute evenly with 1 tablespoon black pepper and 2 tablespoons salt. Mix together and cook the meat until done, about 10 minutes.
  • Once the sausage is fully cooked, turn the heat to low and distribute the flour evenly onto the sausage. Make sure the oil and the flour combine to form a thick roux. Once each sausage piece is thoroughly covered with flour, turn the heat back onto high. Add the milk to the pan and stir to break up any sausage clumps. Add the remaining 1 tablespoon pepper and 2 tablespoons salt to the milk. Bring to a simmer and cook, mixing periodically so that the flour does not cook on the bottom of the pan. Once the milk starts to boil, continually stir the mixture as it thickens, ensuring it doesn't burn. Once the sausage starts to "pull" from the sides of the pan, the gravy is cooked completely. Pour into a dish and refrigerate overnight so it gets gelatinous.
  • For the dough: In a sauce pan, melt the butter. When melted, whisk in the milk, then pour into a mixer bowl. Add the yeast, flour, sugar, egg yolks and salt to the bowl and mix on low until the mixture is fully incorporated. Turn the mixer up slightly and knead until the dough is smooth. Portion the dough into 3-ounce balls immediately and set aside to proof until the dough is soft and supple, about 30 minutes.
  • Building the sausage and gravy kolache: Preheat the oven to 350 degrees F.
  • When the dough is soft and plump, place a ball into one hand and flatten. Use a spoon to scoop the sausage and gravy filling into the center of the flattened dough in your palm. Pull the outside portion of the dough up and around the filling, pinching the dough closed at the top. Invert the ball with the seam on the bottom and place on a baking sheet. Continue with the remaining dough balls and filling.
  • Bake the kolaches until golden brown, 12 to 15 minutes. Let cool and enjoy.
  • In a large bowl, add the pork, beef, salt and pepper, garlic powder, onion powder, sage and 1 tablespoon cold water and mix thoroughly.


Polish Kołaczki image

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

8 ounces cream cheese (room temperature)
1 1/2 cups salted butter (room temperature)
3 cups all-purpose flour
Granulated sugar (for rolling out dough)
Confectioners' sugar (for rolling out dough)
8 to 10 ounces cake and pastry filling (raspberry, apricot, prune, etc.)
1 egg white
Optional: confectioners' sugar for dusting


  • 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


Kolachky Cookies image

Provided by Food Network

Categories     dessert

Time 2h45m

Yield 12 to 14 servings

Number Of Ingredients 5

2 sticks margarine, softened
6 ounces cream cheese, softened
2 cups flour
1 (12-ounce can) pureed fruit filling
Powdered sugar, for garnish


  • 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.


Kolachki, Kolacky, Kolachy, Kolace, Kolachi, Kolache, Kolachke, image

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

24 ounces cream cheese (3 pkgs)
2 lbs butter
8 cups flour
1/2 lb walnuts, chopped fine
honey, enuff to bind
1 1/2 cups pitted prunes, tightly packed
2/3 cup water
1 teaspoon lemon zest
3 tablespoons lemon juice
1/3 cup brown sugar
1 1/2 cups dried fruit
1/2-3/4 cup sugar
1 teaspoon cinnamon
1 teaspoon vanilla or 1 teaspoon almond extract
16 ounces cream cheese (2 pkgs)
1/2 cup sugar
1 beaten egg
1 teaspoon vanilla
1 (16 ounce) can crushed pineapple
2 tablespoons cornstarch
1 pinch salt
1 cup drained canned sweet cherries
1/4 cup semisweet chocolate, chopped fine
1/4 cup walnuts, chopped fine
1/4 teaspoon almond extract
2 cups scalded milk
1 lb ground poppy seed
1 1/2 cups sugar


  • 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


Cream Cheese Kolacky image

The dough for these cookies is what makes them exceptional. I always quadruple this recipe for the holidays. Most popular fillings are peach, apricot, raspberry and date. Use your imagination! This year I'm trying Michigan cherry preserves and cranberry marmalade. You better hide a few for Christmas day--these are the ones that go first!

Provided by MBMCD

Categories     Desserts     Cookies     International Cookie Recipes     American Cookie Recipes

Time 3h25m

Yield 30

Number Of Ingredients 5

3 ounces cream cheese
½ cup butter, softened
1 cup all-purpose flour
½ cup any flavor fruit jam
⅓ cup confectioners' sugar for decoration


  • Mix cream cheese and butter until smooth. Add flour slowly until well blended. Shape into a ball and chill overnight or for several hours.
  • Preheat oven to 350 degrees F (180 degrees C).
  • Roll dough out 1/8 inch thick on a floured pastry board. Cut into 2 1/2 inch squares and place about 1/2 teaspoon jam or preserves in the center. Overlap opposite corners and pinch together. Place on ungreased cookie sheets.
  • Bake for 10 to 12 minutes in the preheated oven. Cool on wire racks. Sprinkle kolacky lightly with confectioner's sugar.

Nutrition Facts : Calories 72.1 calories, Carbohydrate 8.2 g, Cholesterol 11.3 mg, Fat 4.1 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 2.6 g, Sodium 32 mg, Sugar 3.9 g


Kolacky image

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

6 ounces (about 3/4 cup) cream cheese, at room temperature
1 cup (2 sticks) unsalted butter, at room temperature
1 tablespoon granulated sugar
2 1/2 cups all-purpose flour
About 3/4 cup prepared poppy-seed, apricot, or prune filling or thick jam of choice
Sifted confectioners' sugar for dusting


  • 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 image

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

1 cup (2 sticks) butter or margarine, softened
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. sugar
2 eggs, separated
1 tsp. vanilla
1 tsp. grated lemon zest
2-1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt
3/4 cup strawberry preserves


  • 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


Kolachi image

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

1 tablespoon sugar
1/2 cup warm water
2 (1/4 ounce) packages dry yeast
1/2 lb margarine
3 tablespoons sugar
3 eggs
4 cups flour, heaping
1 egg
1 tablespoon oil
1 tablespoon cold water
1 lb finely ground walnuts
1 cup sugar
2 tablespoons margarine, melted
3/4 cup warm milk
1 teaspoon vanilla extract
1 teaspoon almond extract
1 lb poppy seed, freshly ground
2 cups sugar
2 tablespoons margarine, melted
3/4 cup milk
1 egg, beaten
1 teaspoon vanilla extract
1 teaspoon almond extract


  • 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.
  • Combine filling ingredients and mix to a spreadable consistency.
  • 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


Polish Kolacky Cookies image

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

2 cups flour
2 tsp. baking powder
1 cup butter, softened
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. granulated sugar
1/3 cup apricot cake and pastry filling
1/3 cup raspberry cake and pastry filling
1/4 cup powdered sugar


  • 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


Bohemian Kolaches image

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

2 packages (1/4 ounce each) active dry yeast
1/2 cup sugar, divided
2 cups warm 2% milk (110° to 115°)
5-3/4 to 6-1/2 cups all-purpose flour
4 large egg yolks, room temperature
1 teaspoon salt
1/4 cup butter, softened
2 cups canned prune, poppy seed, cherry or lemon pie filling
1 large egg white, beaten


  • 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.


Grandpa's Hungarian Kolacky image

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

1 cup butter or 1 cup margarine, softened
2 (3 ounce) packages cream cheese, softened
2 cups all-purpose flour
assorted baking jelly or pie filling (my favorites are apricot, poppy seed, almond, and raspberry)
powdered sugar


  • 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.


Kolache Recipe image

Enjoy a traditional European dessert with this Kolache Recipe. Try our Kolache Recipe today with an apricot filling or another of your favorite fruits.

Provided by My Food and Family

Categories     Home

Time 2h15m

Yield 21 servings, about 3 cookies each

Number Of Ingredients 8

1 cup butter or margarine, softened
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. granulated sugar
1 tsp. vanilla
1/2 tsp. salt
2-1/2 cups flour
1 cup apricot cake and pastry filling
1 Tbsp. powdered sugar


  • Beat butter, cream cheese, granulated sugar, vanilla and salt in large bowl with mixer until blended. Gradually add flour, mixing well after each addition.
  • Divide dough into 4 balls. Flatten each to 1/2-inch-thick disk. Wrap individually in plastic wrap. Refrigerate 2 hours or until firm.
  • Heat oven to 350°F. Roll out 1 disk on lightly floured surface to 8-inch square; cut into 16 (2-inch) squares. Place, 1 inch apart, on baking sheet.
  • Spoon about 3/4 tsp. apricot filling onto center of each pastry square. Gather 2 opposite corners of pastry square over filling; press together gently to seal.
  • Bake 12 to 15 min. or until edges are lightly browned. Cool 3 min. Remove from baking sheet to wire rack; cool completely. Meanwhile, repeat with remaining dough and apricot filling.
  • Sprinkle with powdered sugar before serving.

Nutrition Facts : Calories 200, Fat 12 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 35 mg, Sodium 160 mg, Carbohydrate 20 g, Fiber 0 g, Sugar 6 g, Protein 2 g

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