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
SOPHIE'S KOLACKY
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
Steps:
- 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
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
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
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.
HUNGARIAN KOLACHE (NUT ROLL)
I have been making this recipe for many years. Have given it to many of my friends who also make it. They have no problems with this recipe. Easy and good.
Provided by jrbennett
Categories Breads
Time 1h15m
Yield 4 rolls
Number Of Ingredients 14
Steps:
- Dissolve yeast and sugar in warm water. Wait until it is activated before adding to dry ingredients.
- Mix together the flour sugar and salt.
- Stir in eggs, melted butter, sour cream and dissolved yeast.
- Mix well.
- Let dough rest for 10 minutes, covered with a mixing bowl with some flour underneath to prevent dough from sticking.
- Divide into 4 egual parts.
- Roll out separately onto a floured board into a 14 x 12 rectangle.
- Spread with 1/4 of nut mixture and cover dough to within one inch from the edge.
- Begin to roll up jelly roll fashion from the 12 inch side.
- Seal edge.Tuck ends under Put seam side down on cookie sheet covered with parchment paper.
- Cover with clean cloth.
- Continue to roll and fill dough covering each with cloth.
- Let rise for one hour or until double in bulk.
- You can place 2 rolls on one cookie sheet.
- Bake at 325 degrees for 30 to 35 minutes or until lightly browned.
- Transfer to a wire rack and cool.
- Can be frozen.
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.
KOLACZKI
Jam filled Holiday cookies which have been a tradition for every Polish Christmas Eve I can remember.
Provided by Yvonne
Categories World Cuisine Recipes European Eastern European Polish
Yield 24
Number Of Ingredients 9
Steps:
- Warm milk to just above room temperature. Dissolve the yeast in the milk, set aside. In a medium bowl, stir together the flour, salt and baking powder. Cut in the shortening until the mixture is mealy. Stir in the egg yolks and milk mixture. Knead the dough together and then refrigerate overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Dust a clean, dry surface with confectioners' sugar. Knead the dough for a few minutes. Carefully roll out your dough to 1/4 inch thickness. Cut out circles with a cookie cutter. Place a teaspoon of jam on the center of each circle, fold the dough over, and seal the edge with a fork.
- Bake for 12 to 15 minutes in the preheated oven. Do not store in an airtight container or they will become soggy.
Nutrition Facts : Calories 322.9 calories, Carbohydrate 31.8 g, Cholesterol 35 mg, Fat 20.2 g, Fiber 1.1 g, Protein 4 g, SaturatedFat 5.2 g, Sodium 168.7 mg, Sugar 8.6 g
GRANDMA'S KOLACKY COOKIES
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
Steps:
- 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
NUT KOLACKY
Make and share this Nut Kolacky recipe from Food.com.
Provided by Meghann
Categories Breads
Time 35m
Yield 60-72 kolacky
Number Of Ingredients 12
Steps:
- Mix walnuts and graham cracker squares in food processor until texture is fine crumbs.
- Add 1/4-1/2 cup sugar.
- Add egg whites (foamy, not stiff) to nut mixture.
- Add honey to mixture, and 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 nut 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.
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 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.
NUT FILLING FOR KOLACKY COOKIES
Delicious walnut filling for Kolacky Cookies.
Provided by Elizabeth
Categories World Cuisine Recipes European Eastern European Polish
Yield 24
Number Of Ingredients 3
Steps:
- Beat the egg whites and add the ground walnuts and white sugar. Mix well. Place about 1 teaspoon of filling on each square.
Nutrition Facts : Calories 79.3 calories, Carbohydrate 5.5 g, Fat 6.2 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 0.6 g, Sodium 4.9 mg, Sugar 4.4 g
CZECH PASTRY CALL KOLACKY
A kolacky is a small dinner roll-like pastry which is folded, enclosing filling in the center. The most common fillings include prune, poppyseed, apricot, apple, blueberry and raspberry. both open-faced and closed-face kolackys were made in Czechoslovakia. the closed kolacky came into being because the fruit in the open-faced buns would get all over the working man's lunch bucket. The men had their wives fold over the pastry so it wouldn't mess up the other things in the lunch bucket. This is a old recipe from my grandmother who came from Prague Czechoslovakian at the turn of the 20th century.
Provided by hjunkman
Categories Breakfast
Time 1h5m
Yield 48 Kolacky, 8-12 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 573.5, Fat 33.3, SaturatedFat 20.9, Cholesterol 92.2, Sodium 344.6, Carbohydrate 66.4, Fiber 1, Sugar 25.4, Protein 6
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
KOLACKY
We've been making this cookies on the Slovak side of my family for generations and they are my favorite! They take a lot of work but taste much better than the kind you can get in the store and well worth it! Also, the filling can be made or bought (we find Solo brand is best), but it is often hard to find the nut kind so I have included instructions for that as well.
Provided by R.Stork
Categories Dessert
Time 3h15m
Yield 70 75, 20 serving(s)
Number Of Ingredients 13
Steps:
- Mix softened cream cheese, softened butter, baking powder, and egg yolks with a pastry blender.
- Mix in sour cream and sift in flour.
- Add vanilla and knead the dough until your hands are clean (i.e. it all sticks together and is a uniform mixture).
- Roll into 1/4 cup balls and refrigerate overnight (~8 hrs).
- Prepare the filling (if store-bought, skip this step). Beat the egg white until it is foamy. Mix with crushed walnuts, melted butter, sugar, brown sugar and cinnamon. Store in the refrigerator.
- Preheat the oven to 350.
- Roll dough flat, using flour to prevent sticking to surface and rolling pin. Only remove what dough from the refrigerator that you are currently rolling (leave the rest of the dough balls in the fridge to keep firm).
- Use a square-shaped cookie cutter to cut squares out of the dough. Place a little filling in the middle of the square. Then pinch 2 opposite corners together. Fold this over and pinch again. (This step is a bit of a personal preference, there are many different ways to shape and fill kolacky).
- Bake 9-12 minutes on a non-stick pan, or until light brown.
Nutrition Facts : Calories 427.2, Fat 33.4, SaturatedFat 13, Cholesterol 68.5, Sodium 92.8, Carbohydrate 28.3, Fiber 2.1, Sugar 11, Protein 6.8
QUICK KOLACKY
This a quick kolacky recipe that you can fill with your choice of fillings.
Provided by Sue M.
Categories Bread
Yield 72
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Combine the flour, baking powder, butter or margarine, sugar, sour cream and eggs. Knead until dough is smooth.
- Sprinkle a work surface generously with confectioners' sugar. Roll dough out over the confectioners' sugar to 1/4 inch thick, adding more as needed. Cut out into 3 inch squares and fill with nut, poppyseed or prune filling.
- Bake at 350 degrees F (175 degrees C) for 15 minutes. Enjoy!
Nutrition Facts : Calories 85.9 calories, Carbohydrate 6.3 g, Cholesterol 27.9 mg, Fat 6.2 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 3.8 g, Sodium 56.6 mg, Sugar 0.1 g
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