Polish Kolachki Kolaczki Recipes

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CREAM CHEESE KOLACKY



Cream Cheese Kolacky image

The dough for these cookies is what makes them exceptional. I always quadruple this recipe for the holidays. Most popular fillings are peach, apricot, raspberry and date. Use your imagination! This year I'm trying Michigan cherry preserves and cranberry marmalade. You better hide a few for Christmas day--these are the ones that go first!

Provided by MBMCD

Categories     Desserts     Cookies     International Cookie Recipes     American Cookie Recipes

Time 3h25m

Yield 30

Number Of Ingredients 5

3 ounces cream cheese
½ cup butter, softened
1 cup all-purpose flour
½ cup any flavor fruit jam
⅓ cup confectioners' sugar for decoration

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.

Nutrition Facts : Calories 72.1 calories, Carbohydrate 8.2 g, Cholesterol 11.3 mg, Fat 4.1 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 2.6 g, Sodium 32 mg, Sugar 3.9 g

KOLACZKI RECIPE (POLISH COOKIES)



Kolaczki Recipe (Polish Cookies) image

These kolaczki cookies consist of flakey, cream cheese dough stuffed with a gooey jam center. Classic Polish holiday cookies made with just 5 ingredients!

Provided by Natalya Drozhzhin

Categories     Cookies

Time 1h35m

Number Of Ingredients 5

8 oz cream cheese (softened at room temperature)
1 1/2 cups unsalted butter (softened at room temperature)
3 cups flour
2 cups jam
1/4 cup powdered sugar (for dusting)

Steps:

  • Gather all your ingredients. While you can use any jam you like, raspberry and apricot work particularly well.
  • Using a stand mixer or a hand mixer, beat the softened butter, flour and cream cheese until it turns fluffy.
  • On a well-floured surface, roll the dough into a big ball, wrap it in plastic wrap, and let it rest in the fridge for at least an hour.
  • On a well-floured surface, roll the dough out into a thin, flat piece. Cut the piece into even-sized squares. Place a dollop of jam in the center of each square. Fold the sides of the squares in, pinching the corners together to secure the jam inside.
  • Bake the cookies at 350°F for 15 minutes. Once the cookies completely cool, dust them with powdered sugar. Enjoy!

Nutrition Facts : Calories 188 kcal, Carbohydrate 23 g, Protein 2 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 28 mg, Sodium 28 mg, Fiber 1 g, Sugar 11 g, TransFat 1 g, UnsaturatedFat 4 g, ServingSize 1 serving

KOLACZKI



Kolaczki image

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

5 cups all-purpose flour
4 egg yolks
3 teaspoons baking powder
1 pound shortening
1 cup milk
4 (.25 ounce) packages active dry yeast
1 teaspoon salt
1 cup any flavor fruit jam
⅓ cup confectioners' sugar for decoration

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

KOłACZKI: POLISH CHRISTMAS COOKIES FILLED WITH JAM



Kołaczki: Polish Christmas Cookies Filled with Jam image

Wow your party guests - and Santa himself - with these crunchy Kołaczki cookies! Soft, buttery, fruity - there's nothing better for the festive season.

Provided by Kasia

Time 55m

Number Of Ingredients 6

3 cups (375 g) plain flour
3 sticks (345 g) butter
8 oz (230 g) cream cheese
1 egg yolk
28 oz fruit jam of your choice
icing/powdered sugar, for sprinkling

Steps:

  • Preheat the oven to 356°F / 180°C
  • Sift the flour onto a pastry board and chop the butter in (like you would do for a shortcrust pastry).
  • Add cream cheese and egg yolk and knead the dough quickly. If necessary - sprinkle with flour. To make the dough easier to roll out, wrap it into cling film and place in the fridge for 20-30 minutes.
  • Roll out the dough into a thickness of 3-4 mm (1/8 inch). Cut the dough in 2 1/2 inch squares. Transfer the squares to a parchment-lined baking sheet.
  • Put a teaspoon of jam on the centre of each square, and wrap the corners -one on top of the other - to create an open envelope.
  • Bake for 20 minutes until golden. Leave to cool. Sprinkle with powdered sugar.

Nutrition Facts : Calories 86 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 7 milligrams cholesterol, Fat 2 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 5, Sodium 30 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

KOLACKY



Kolacky image

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

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
Sifted confectioners' sugar for dusting

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.

FOODCHANNEL EDITOR



FoodChannel Editor image

Recipe courtesy of Barbara Rolek/About.com. There is some debate as to who invented kolaczki (plural for kolaczek). Poles claim it but so do Croatians, Czechs and others. Kolaczki can be round, square or diamond shaped, and the dough can be flaky or yeast-risen, and the spelling varies widely. My family always preferred the flaky kind made with a cream cheese dough, and apricot, raspberry, prune and sweet cheese were our fillings of choice. Nowadays, anything goes - almond, poppyseed, strawberry, blueberry, even pineapple. This is a great kids project. Makes about 5 dozen.

Provided by By FoodChannel Editor | December 8, 2008 5:47 pm

Time 45m

Yield -

Number Of Ingredients 5

1 (8-ounce) cream cheese, softened
12 ounces (3 sticks) butter, softened
3 cups all-purpose flour
2 (14-ounce) cans fillings of choice (apricot, prune, raspberry, etc.)
Confectioners' sugar

Steps:

  • 1 Mix cream cheese and butter until light and fluffy. Add flour 1 cup at a time and mix well. Wrap dough in plastic and refrigerate for at least 1 hour. 2 Heat oven to 350 degrees. Roll out dough 1/4-inch on a surface that has been dusted with equal parts confectioners' and granulated sugars (not flour). Cut into 2-inch squares. Place 1/2 to 1 teaspoon filling on center of each square. Overlap opposite corners of dough to the center over filling. 3 Bake for 15 minutes or when corners start to brown. Cool and dust with confectioners' sugar. These tend to become soggy if held for several days, so store them tightly covered (or freeze) without the confectioners' sugar. Dust with confectioners' sugar just prior to service.

POLISH KOLACZKI



Polish Kolaczki image

The Only Way To Start Describing These Polish Kolaczki Is With OMG! Little, Sweet Bites With A Pastry Made From Beaten Butter And Cream Cheese Combined With

Provided by Lilly Mathuse

Categories     Christmas Cookie Recipes, Cookie Recipes, Dessert Recipes, Pastry Recipes, Vegetarian Desserts

Time 2h

Yield 50

Number Of Ingredients 5

Cream Cheese 8 ounces
Butter 12 ounces
All-purpose flour 3 cups
Fruit jam 28 ounces
Confectioners' sugar

Steps:

  • In a large mixing bowl, beat cream cheese and butter until well combined, light and fluffy.
  • Gradually add flour, 1 cup at a time, continuously mixing until well combined.
  • Tightly wrap dough in plastic wrap and refrigerate for at least 1 hour to chill.
  • Preheat oven to 350 °F.
  • Roll out chilled dough ¼-inch thick on a lightly dusted surface with confectioners' and granulated sugars. Avoid using flour - sugar will prevent the dough from sticking.
  • Cut dough into 2-inch squares and drop ½ - 1 teaspoon of the fruit filling into center of each square. Overlap opposite corners of dough to cover the center, over filling. Gently press dough on each side or lightly brush with beaten egg whites to seal.
  • Transfer to a baking sheet lined with parchment paper and bake in preheated oven for 15 minutes until corners are browned. If frozen, you may need a longer cooking time.
  • Allow to cool slightly before dusting with confectioners' sugar, for serving.

Nutrition Facts : Calories 201, Fat 19g, Cholesterol 48mg, Sodium 108mg, Carbohydrate 8g, Protein 2g

POLISH KOLACHKI (KOLACZKI)



Polish Kolachki (Kolaczki) image

I bake these cookies every year around Christmas.I baked them today and my husband said that these are the best.We get together with my friend Susie and she bakes 4 kinds of cookies. I do the same and then we split them. So we have 8 different kinds of cookies in one day. When the kids come from school, it is a big surprise for...

Provided by ALEKSANDRA B.

Categories     Cookies

Time 30m

Number Of Ingredients 8

2 stick butter,soft
1(8oz) pkg cream cheese,room temp.
1 yolk
1 Tbsp sugar
1 tsp baking powder
1 1/2 c all purpose flour
2(10oz) jar(s) maraschino cherry
confectioners' sugar

Steps:

  • 1. Mix the first 4 ingredients. Add flour and baking powder.
  • 2. On a lightly floured surface, roll the dough into a 12 by 10 rectangle. Cut into 2-inch squares. Overlap two opposite corners of the dough and pinch tightly to seal.
  • 3. Place 1 inch apart on greased cookie sheet.Bake Drain the maraschino cherries. Cut each cherry in half and put on the halves opposite sides of the pinched center.Bake in 375 F for 10- 13 minutes. After you bake you can sprinkle the cookies with powdered sugar. Enjoy!

KOLACZKI - THE GREATEST POLISH COOKIE



Kolaczki - the Greatest Polish Cookie image

This recipe is passed down from my grandma, who is still in poland and makes kolaczkis this way! The only difference is using the special baking jelly, which they did not have available years ago in communist Poland, especially not in the poor farming areas. Everything was measured by eye-balling, so I made my mom figure out the...

Provided by Monica H

Categories     Other Desserts

Time 2h

Number Of Ingredients 9

2 c flour
2 stick butter, unsalted, room temperature
2 egg yolks, reserve whites
1 egg whites
1/2 c sugar
1 Tbsp sour cream
1 pinch salt
grated lemon peel
2 can(s) baking jelly (solo or bohemian work well).. use your fave flavor; plum is traditionaly polish, but people also love strawberry and apricot!

Steps:

  • 1. In a big mixing bowl, sift together the flour, sugar and salt.
  • 2. Add butter, egg yolks, egg whites, sour cream and lemon peel. Work it all together with your hands for about 15 minutes, until soft. Might be easier to transfer to a big flat work area. If dough gets too wet, splash some flour on it. If too dry, splash milk on it. You will know it is ready when it is not sticking too much to your fingers.
  • 3. Shape dough into a big ball, cover with a flour dusting and place into a flour-dusted bowl (you can use the same mixing bowl). Cover with plastic plate or plastic wrap and chill in refridgerator for at least 2 hours (overnight, if you can!).
  • 4. When ready to make the cookies, preheat oven to 375*. Cut off pieces of dough and roll out flat, and use top of a small glass or cup to make cookie circles.
  • 5. Place cookies in ungreased cookie pan. Create depressions in the middle with your thumb. Spoon in about a teaspoon of jelly.
  • 6. Bake for about 12-15 minutes, until golden brown edges form at the sides. The dough makes lots of cookies, so I usually put two pans in the oven at a time (next to each other), and when one is done, load up the pan with more cookies and keep going like that until you are done.
  • 7. Remove cookies from pan and let cool. When completely cooled, sift powdered sugar on top. YUM; ENJOY!

POLISH KOłACZKI



Polish Kołaczki image

Try this recipe for Polish kołaczki, which are flaky little pastries filled with fruit, cheese, nut, or poppy seed pastes, popular year-round.

Provided by Barbara Rolek

Categories     Dessert

Time 2h

Number Of Ingredients 8

8 ounces cream cheese (room temperature)
1 1/2 cups salted butter (room temperature)
3 cups all-purpose flour
Granulated sugar (for rolling out dough)
Confectioners' sugar (for rolling out dough)
8 to 10 ounces cake and pastry filling (raspberry, apricot, prune, etc.)
1 egg white
Optional: confectioners' sugar for dusting

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!

Nutrition Facts : Calories 354 kcal, Carbohydrate 46 g, Cholesterol 57 mg, Fiber 1 g, Protein 3 g, SaturatedFat 11 g, Sodium 154 mg, Sugar 28 g, Fat 18 g, ServingSize 4 to 5 dozen cookies, UnsaturatedFat 0 g

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