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Kolacky

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Introduction

Kolacky, a beloved Eastern European treat, combines the art of pastry making with delightful fillings to create a unique culinary experience. This recipe offers an easy yet authentic way to enjoy these delectable pastries at home.

Tips for this Recipe

Preparing kolacky can be simplified with the right equipment and techniques. Ensure ingredients are at room temperature before starting, which helps in achieving a smooth dough. For fillings like poppy-seed or apricot jam, use high-quality jams for optimal flavor.

Why you will love this recipe

Kolacky offers a symphony of textures and tastes. The tender dough combined with the sweet or savory fillings is sure to become an instant favorite. Making it at home allows for customization, making each bite uniquely enjoyable.

Ingredients

  • 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

Adviced Equipments

  • Stand Mixer – Essential for mixing doughs and batters efficiently.
  • Rolling Pin – Useful for rolling out pastry dough to the desired thickness.
  • Silicone Baking Mat – Non-stick surface perfect for shaping kolaches or rolling out dough without sticking.
  • Puff Pastry Sheets (store bought) – Can be used as a base if making traditional puff pastry versions of kolaches.
  • Oven with Convection Baking Capability
  • Kitchen Scale – For precise ingredient measurements, especially important in baking.
  • Pastry Cutter or Rolling Pin (with holes) – Helpful for cutting filling ingredients like fruit into small pieces.
  • Prep Bowl Set
  • Plastic Food Storage Containers with Lids
  • Pastry Brush (silicone) – Ideal for applying butter to pastry surfaces before baking.

History of the Recipe

Kolacky, originating from Central Europe, has a rich history rooted in traditional Eastern European cuisine. It was initially made as a way to use up leftover fillings and doughs. Over time, it evolved into an art form with various regional variations adding their touches.

Fun Facts about this Recipe

Kolacky’s versatility shines through its numerous fillings, ranging from sweet poppy-seed to savory apricot jam. The combination of cream cheese and butter in the dough reflects a classic Eastern European pastry making technique that enhances the final taste and texture.

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Kolacky

Kolacky

amanda

Equipment

  • Stand Mixer - Essential for mixing doughs and batters efficiently.

  • Rolling Pin - Useful for rolling out pastry dough to the desired thickness.

  • Silicone Baking Mat - Non-stick surface perfect for shaping kolaches or rolling out dough without sticking.

  • Puff Pastry Sheets (store bought) - Can be used as a base if making traditional puff pastry versions of kolaches.

  • Oven with Convection Baking Capability - Ideal for even baking and achieving the perfect crust on your pastries.

  • Kitchen Scale - For precise ingredient measurements, especially important in baking.

  • Pastry Cutter or Rolling Pin (with holes) - Helpful for cutting filling ingredients like fruit into small pieces.

  • Prep Bowl Set - Useful for preparing the various fillings and dough components separately.

  • Plastic Food Storage Containers with Lids - For storing prepared dough, fillings, or finished kolaches.

  • Pastry Brush (silicone) - Ideal for applying butter to pastry surfaces before baking.

Ingredients

  • 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

Instructions

1

Instruction 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

Instruction 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

Instruction 3

Preheat the oven to 350°F. Lightly grease or spray cookie sheets.
4

Instruction 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

Instruction 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

Instruction 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.
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