Cream Cheese Kolacky Recipes

EASY KOLACKY

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.

POLISH KOłACZKI

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!

KOLACKY

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.

AUTHENTIC CZECH HOMEMADE KOLACHE RECIPE

Steps:

• Dissolve yeast and 1 tsp sugar into lukewarm water.
• Into a microwave safe bowl, put the milk and butter. Microwave just until butter melts. Let cool slightly to 110°F (so it doesn't kill the yeast).
• In a large bowl, combine 2 cups of flour with salt, sugar, and potato flakes. Add in yeast mixture, warmed milk and butter. Stir to combine. Add the egg and blend into dough.
• Knead in remaining flour until dough comes together and it is slightly sticky.
• Let dough raise for an hour and a half or until doubled.
• Once raised, form dough into 12 balls. Place each dough ball onto a parchment lined baking sheet, cover, and let raise another hour.
• In a mixing bowl, beat together cream cheese, sugar, egg yolk, and vanilla.
• Once dough balls have risen for an hour. Use the back of a spoon and make an indentation into the ball.
• Then fill each indentation with cream cheese mixture.
• Bake kolaches at 425°F for 8-10 minutes or until golden brown.

CREAM CHEESE FILLED KOLACHES

Steps:

• Put the milk in a microwave-safe measuring cup and heat just until it starts to boil. Let it cool down to 130 degrees F.
• While milk is cooling, put the 5 ½ tablespoons of butter and sugar in a mixing bowl and beat with a spoon. Stir in the egg yolk, 2 cups (250 grams) of the flour, salt and yeast. Mixture will be crumbly and dry. Gradually add the milk and stir until thoroughly mixed. From this point, add remaining cup of flour by quarter cups until you have a soft dough that is neither too sticky nor too dry - though it should be more sticky than dry because kneading will remove some stickiness.
• Put the bowl on the mixer stand and knead with the dough hook until it is smooth and elastic.
• Rub an empty mixing bowl with butter, put the dough in it, cover and let rise until doubled in bulk, about 1 hour.
• Punch dough down and turn out onto lightly floured surface. Pinch off 16 equal size portions and shape into little balls or blobs. Place 8 balls on each of two parchment lined baking sheets.
• Cover loosely with a greased sheet of plastic wrap and let rise for an hour.
• While rising, mix together ingredients for the topping and filling.
• Make an indentation in each risen ball and fill with a tablespoon of cream cheese filling. Brush gently with butter and sprinkle the topping over the bun and filling.
• Preheat the oven to 400 degrees F and let the buns sit while the oven preheats.
• Bake for about 15 to 20 minutes at 400F.
• These are good warm or at room temperature. I like the fruit filled ones warm, but prefer to let the cheese version cool down.

BABA'S CREAM CHEESE KOLACKY

Steps:

• Place apricots in medium saucepan; cover with water. Soak overnight. Heat the apricots and water to a boil in medium saucepan over high heat; reduce heat to low. Simmer, stirring often with fork to mash and adding water if needed, until smooth and thick, about 10 minutes. (If necessary, you can chop finely with a knife or process about 1 minute in a food processor or chopper.) Add the granulated sugar, stirring until it dissolves. Cool completely. Blend together the butter and cream cheese in a large bowl; gradually blend in flour, using hands once the dough has begun to form, until it can be shaped into a ball (this may be more or less than 2 cups). Refrigerate 4 hours or overnight. Heat oven to 350 degrees. Divide dough into thirds. Roll out each third on a floured board into a 12-by-8-inch rectangle, 1/8- to 1/4-inch thick. Cut into 2-inch squares with a pizza cutter. Place 1/2 to 3/4 teaspoon of the apricot filling in the middle of each square. Fold each corner into middle; pinch together. (Moisten fingers with cold water if dough does not stick.) Place cookies on ungreased cookie sheets; bake until golden, about 17 minutes per batch. Cool on wire rack; sprinkle with confectioners' sugar.

CREAM CHEESE KOLACKY

Steps:

• 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.