Czech Pastry Cottage Cheese Kolacky Recipes

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.

Steps:

• Let butter soften in a bowl.
• When very soft mix butter and cottage cheese together.
• Add salt and sugar.
• Add flour last and mix by hand. To get dough to the consistency of pie dough.
• Put the dough in wax paper in the refrigerator overnight.
• If you want to bake it today leave the dough in the refrigerator at least for 3 hours.
• Then take it out and divide it into 3 parts.
• Take 1 part of the dough and put it on a floured table. Flatten the dough to a 1/8 of inch thick.
• Then take a small juice glass and cut round circle in the dough. (Put some flour on the rim of the glass if the dough start to stick). Take your thumb and make a dent in the middle of the dough. Fill it with apricot or any jam.
• Bake at 350 for about 15-20 minutes or until lightly brown.

Steps:

• Let butter and cream cheese soften in a bowl.
• When very soft mix together.
• Add salt and sugar.
• Add flour last and mix by hand. To get dough to the consistency of pie dough.
• Put the dough in wax paper in the refrigerator overnight.
• If you want to bake it today leave the dough in the refrigerator at least for 3 hours.
• Then take it out and divide it into 3 parts.
• Take 1 part of the dough and put it on a floured table. Flatten the dough to a 1/8 of inch thick.
• Then take a small juice glass and cut round circle in the dough. (Put some flour on the rim of the glass if the dough starts to stick). Take your thumb and make a dent in the middle of the dough. Fill it with apricot or any jam.
• Bake at 350 for about 15-20 minutes or until lightly brown.

Steps:

• Cream butter and cream cheese, add egg yolks, mix well. Add lemon rind and vanilla. Sift dry ingredients together. Add oatmeal to cream cheese mixture and mix in by spoon.
• Chill dough at least 2 hours. Then roll thin (1/4") on a slightly floured board. Cut into 2 ½" circles. Place on cookie sheet and make indentation in center with thumb and fill with about 1 teaspoons of filling such as Solo brand.
• Bake 20 minute at 350 degrees. When cool sift powdered sugar over them.
• **Rather than roll out the dough, I use a little scoop, then roll the dough balls in flour. Then place on cookie sheet. Flatten out with bottom of a flat bottom glass and make indentation with a small bottle cap. You can sprinkle fine ground nuts or coconut over the filling after they baked so the kolachy doesn't stick together when you store them.

Steps:

• Preheat oven to 425°F.
• Cream butter till fluffy. Add cottage cheese & blend VERY well.
• Work in flour & chill dough thoroughly.
• Roll on lightly floured surface into thin sheets & cut into squares.
• On ea square of dough, place 1 teaspoon of strawberry preserves. Fold over to make a triangle & press edges together w/tines of a fork.
• Place on baking sheet, bake for 15 min & serve warm.
• NOTE: Altho strawberry preserves are used in this recipe, more typically Czech fillings are suggested as well & include: prune, apricot or date-nut.

Steps:

• Combine all ingredients of cheese filling and blend in food processor, refrigerate until ready to use.
• In a small bowl, dissolve yeast in warm water.
• In a large bowl, combine flour and salt, cut in butter until crumbly.
• Stir in yeast, eggs, and whipping cream.
• Turn dough onto lightly floured surface, knead until smooth, about 2-3 minutes- place in a greased bowl, turn greased side up.
• Cover, refrigerate until firm- 6 hours or overnight.
• Heat oven to 375 degrees, roll out dough, on sugared or floured surface to 1/8 inch thickness.
• Cut into 2 1/2 inch squares.
• Spoon 1 tsp.
• of cheese filling in center of each square.
• Bring two opposite corners to center, pinch to seal.
• Wet fingertips with a little bit of water.
• Fold sealed tip to one side, pinch to seal.
• Place 1 inch apart on ungreased cookie sheets.
• Bake 10-15 minutes or until lightly browned.