Kolachkies Recipes

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SWEET KOLACHE RECIPE



Sweet Kolache Recipe image

Czechoslovakian Dessert that has become popular as a traditional Texas festival treat. Can also be made as a savory dish. A cabbage filling is also given here as an example of a savory alternative. Note: Allow extra time for rehydrating if using the dry prune filling.

Provided by Steve P.

Categories     Yeast Breads

Time 3h15m

Yield 36-48 kolaches, 16-20 serving(s)

Number Of Ingredients 42

3 packages dry yeast
1/2 cup water
1 teaspoon sugar
1 cup butter
3/4 cup sugar
3 egg yolks
2 3/4 cups milk (scald and cool to lukewarm)
7 1/4 cups flour (more or less)
3 teaspoons salt
1 cup sugar
1/2 cup flour
1/2 teaspoon cinnamon
2 tablespoons melted butter
1 1/2 cups poppy seeds
1 cup sugar
2 cups milk
2 tablespoons butter
1 tablespoon flour
3 cups grated cabbage
1/8 teaspoon black pepper
1 ounce butter
1/2 cup sugar (or more)
1/3 teaspoon salt
1 teaspoon flour
12 ounces dried pitted prunes
1/2 teaspoon cinnamon
1/2 cup sugar
1/2 teaspoon grated lemons, rind of or 1/2 teaspoon orange rind
1 (10 ounce) package dried apricots
1 1/2 cups sugar, more to taste
1 pint dry curd cottage cheese
1 (8 ounce) package cream cheese
1 pinch salt
1 egg yolk
1/2 cup sugar
1 grated lemon, zest of
1/2 teaspoon lemon juice
16 ounces cream cheese
2 egg yolks
1/2 cup sugar
1 grated lemon, rind of
1 teaspoon vanilla

Steps:

  • Prepare Fillings and topping desired and set aside until ready to use.
  • For Posypka Topping mix all ingredients together until mixture resembles coarse meal.
  • For Poppyseed Filling Combine poppyseeds, sugar and milk, and cook over medium heat until mixture begins to thicken.
  • Add butter, then flour which has been dissolved in a little bit of water.
  • Cook, stirring constantly until poppyseed is done, at least 30 minutes.
  • Allow to cool before use.
  • Leftover filling can be frozen.
  • For Cabbage Filling Fry the cabbage in the butter until soft.
  • Add the salt, black pepper, sugar and flour, and fry until golden brown, being careful not to burn.
  • For Prune Filling Place the prunes in a bowl and cover them completely with boiling water.
  • Let them sit overnight (or at least 6 hours) to rehydrate.
  • Drain the liquid off and mash prunes thoroughly with a fork or run them through a food processor.
  • Add the cinnamon, sugar, and lemon zest.
  • Mix thoroughly.
  • Fills 24 kolaches.
  • For Apricot Filling Cook a 10 ounce package of dried apricots slowly in enough water to cover until fruit is soft and water is cooked out.
  • Do not cover or fruit turns dark.
  • Add 1 1/2 cups sugar or more to taste and mash with a potato masher until well blended.
  • Filling for about 2 dozen kolaches.
  • For Cottage Cheese Filling Mix all ingredients together until blended.
  • If cheese is too moist, add very finely rolled crackers, about 10 or 12 to absorb liquid.
  • If using country-style cottage cheese, cream cheese can be omitted or used for added flavor, according to taste.
  • If using cottage cheese as a filling, be sure to enclose cheese in the dough.
  • Spread dough balls out, place cheese in the middle and pinch all sides together to seal completely.
  • Place sealed side down on the greased pan and butter the pastry.
  • Let rise until light, sprinkle with topping and bake.
  • For cream Cheese Filling Soften the cream cheese.
  • Beat remaining ingredients together with cream cheese in a medium-sized bowl.
  • Filling for about 2 dozen kolaches.
  • To Make Dough And assemble Kolaches Dissolve yeast in the 1/2 cup warm water in a tall glass, sprinkle with 1 teaspoon sugar and set aside to proof.
  • In a large bowl, cream sugar and butter, add egg yolks and salt and mix well.
  • Add the dissolved yeast, 1 cup of the flour and mix slowly with an electric mixer.
  • Add the milk and continue adding as much of the remaining flour as you can mix in with a wooden spoon.
  • Knead in enough of the remaining flour to make a moderately soft dough.
  • Continue kneading until smooth and elastic, about 5 minutes.
  • Place dough in a greased bowl, turn once to grease surface.
  • Cover and let rise until doubled in bulk, about 1 to 1 1/2 hours.
  • Punch dough down and turn out onto lightly floured surface.
  • Pinch off egg size portions and roll into a ball using the palm of your hands in circular motion.
  • Place about 1 inch apart on greased pans.
  • Brush kolaches with melted butter, cover with a cloth and let rise until light, about 1 hour.
  • Use your fingers to make an indentation in each ball and fill each opening with about 1 tablespoon of filling.
  • Sprinkle with posypka topping (optional) and let rise again for 20 minutes.
  • Bake in a preheated 425ºF oven for about 10-15 minutes.
  • Brush kolaches with melted butter as they come out of the oven.

Nutrition Facts : Calories 1012.9, Fat 40.9, SaturatedFat 21.2, Cholesterol 162.5, Sodium 878.9, Carbohydrate 148.5, Fiber 6.4, Sugar 91, Protein 17.9

BOHEMIAN KOLACHES



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

Steps:

  • 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.

KOLACHKY



Kolachky image

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

2 (8 ounce) packages cream cheese, room temperature
2 cups unsalted butter, softened
4 cups all-purpose flour
1 pound chopped walnuts
1 egg
½ cup honey
1 (12 ounce) can poppyseed filling
1 egg white
½ cup confectioners' sugar for dusting

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

KOLACHKIES BY LADY ROSE



Kolachkies by Lady Rose image

The first time I made these flakey and delicate cookies, I thought the recipe had an error in it, since there was no sugar in the recipe. I had never made a cookie without sugar, and where I had lived in Arkansas we had never heard of a Kolachkie, but a coworker shared this recipe with me more than 40 years ago now, and it has...

Provided by Rose Mary Mogan

Categories     Fruit Desserts

Time 30m

Number Of Ingredients 4

2 stick butter, room temperature softened
8 oz cream cheese, softened room temperature
2 c all purpose flour
1 can(s) solo filling, fruit or nut

Steps:

  • 1. Cream butter with cream cheese until light and creamy and well mixed.Gradually add flour and beat until it is real creamy. I beat at least 15 to 20 minutes until the mixture looks like the texture of ice cream.
  • 2. Remove from bowl, and chill till dough is really cold. I usually refrigerate it over night and make the next day. I have also placed it in the freezer for a quick cool method. But prefer to let it sit over night in fridge.
  • 3. Break off a medium size portion, and roll on floured wax paper. Cut out with a shot glass. Make a thumb print in center and fill with about 1/2 teaspoon of solo filling. Place on buttered cookie sheet or use cooking spray Bake in Preheated 400 degrees oven for 10 to 12 minutes. Please note cookies do not get real brown. Dust immediately with powdered sugar while still warm and again before serving. Remove to cooling rack to cool completely.
  • 4. My personal prefrence to make these cookies is to pinch off a small amount of cookie dough, shape into a small ball, roll in floured hands, then press flat between both palms, and then place on greased cookie sheet. Make a thumb print in center of cookie and fill with fruit filling. Just seems easier for me, but which ever method is easier for you.

APPLE KOLACHES



Apple Kolaches image

A fellow home cook shared this recipe for a sweet, fruit-filled pastry. My son, who isn't a dessert fan, was disappointed when he came home to find his dad had polished off the last kolache in the batch. -Ann Johnson, Evansville, Indiana

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2-1/2 dozen.

Number Of Ingredients 9

1 cup butter, softened
1 package (8 ounces) cream cheese, softened
2 cups all-purpose flour
1-1/2 cups finely chopped peeled apples
1/4 teaspoon ground cinnamon
ICING:
1 cup confectioners' sugar
4-1/2 teaspoons 2% milk
1/2 teaspoon vanilla extract

Steps:

  • In a large bowl, beat butter and cream cheese until light and fluffy. Gradually add flour and mix well. Divide dough into 2 portions; cover and refrigerate for 2 hours or until easy to handle., Preheat oven to 400°. In a small bowl, combine apples and cinnamon. On a lightly floured surface, roll 1 portion of dough into a 15x9-in. rectangle; cut into fifteen 3-in. squares. Place a teaspoonful of apple mixture in center of each square. Overlap 2 opposite corners of dough over filling; pinch tightly to seal., Place 2 in. apart on ungreased baking sheets. Repeat with remaining dough and apple mixture. Bake 10-12 minutes or until bottoms are lightly browned. Cool 1 minute before removing from pans to wire racks. Combine icing ingredients; drizzle over warm kolaches.

Nutrition Facts : Calories 129 calories, Fat 9g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 66mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 0 fiber), Protein 2g protein.

KOLACHKY COOKIES



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

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.

PEANUT CLUSTERS & KOLACHKIES DESSERT TRAY



Peanut Clusters & Kolachkies Dessert Tray image

All three of the desserts on this tray are in my SELF PUBLISHED cookbook OF 795 RECIPES, but I can only fit 2 of the recipes on one page. I will add the Chocolate chip cookie recipe in a separate recipe page. Both recipes are so easy and very tasty. There is never any left, after the party, or if there are, they ask to take some home, I am very happy to share. The peanut clusters are so easy to make, I often package in small zip lock bags and store in the freezer. The Kolachkies are very flakey, and all but melt in your mouth when you bite into one. They are awesome in flavor & taste.

Provided by Rose Mary Mogan @cookinginillinois

Categories     Cookies

Number Of Ingredients 10

2 pound(s) almond bark, white or chocolate, or mixed
1 package(s) 12ounce bag semi sweet chocolate chip pieces
1 package(s) milk chocolate chip pieces
3 jar(s) 16 oz. dry roasted peanuts
- paper baking cups
KOLACHKIES
2 stick(s) butter ,softened room temperature
1 package(s) 8 oz. cream cheese
2 cup(s) all purpose flour
1 can(s) solo filling (fruit or nut)

Steps:

  • PEANUT CLUSTERS:Melt almond bark & chips in microwave until smooth. Start with 3 minutes, then stir, if more time is needed, do in 30 second increments. Cool for 10 minutes. Stir in peanuts.
  • Drop by tablespoons into baking cups, or use aluminum foil on a large sheet tray. Refrigerate until firm, about 45 minutes. Makes 9 to 10 dozen pieces. MAY ALSO CUT RECIPE IN HALF.
  • KOLACHKIES: Preheat oven to 400 degrees F. Cream butter with cream cheese till thourgly mixed, and then add flour. Mix well till texture is creamy and smooth. Chill well or over night.
  • Roll out on floured wax paper; cut out with shot glass. Make thumb print in center and fill with solo filling. Use flavor of your choice. Bake in preheated 400 degree oven for 10 minutes. Dust immediately with powdered sugar, and dust again before serving.
  • NOTE: There is NO SUGAR in this recipe. The first time I made this recipe, I thought it was a mistake, because at the time I had never made a cookie without sugar. That was more than 35 years ago. I have been making & enjoying this recipe ever since with friends and family.

KOLACHKIES



KOLACHKIES image

Categories     Cookies     Dessert     Bake     Christmas

Number Of Ingredients 7

1 cup butter
1 8 oz pkg. cream cheese
2 T sugar
2 1/4 cups flour
2 t. baking powder
1/4 t. salt
Fruit Preserves: apricot is traditional, but raspberry and strawberry are also family favorites

Steps:

  • Combine butter, softened cream cheese and sugar, mixing until well blended. Add combined dry ingredients; mix well. Knead ten to fifteen times to form stiff dough; chill. On lightly floured surface, roll out dough to 1/4-inch thickness; cut into squares with a knife, about 2-3 inches across, depending on what size you want your cookies to be when finished. Place on ungreased cookie sheet and add about a teaspoon or so of the preserves. Fold two opposite corners to the middle so that they overlap and cover the preserves. Bake at 350 degrees for about 12 minutes. Sprinkle lightly with confectioners' sugar, if desired. Makes about 5 dozen. I have a note in my cookbook that I baked them at 325 for 12 minutes using the stove we had as our house in Seale, AL. So, you know I've had this recipe a while. Actually, I've had this book since before I ever met Ed. I think we made these when I lived with Carol the year before I met Ed. That would have been 1981. I just checked the copyright and it's 1977, so I bought this book when I was in college. So, this is a tried and true recipe!

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