Kolaczki
For the dough:
1 pound cream cheese, softened
4 1/2 cups all-purpose flour
1 pound butter or margarine (softened)
2 egg whites
For the filling (choose one or more of the following):
raspberry jam
strawberry jam
apricot jam
nut filling (recipe below)
Combine cream cheese and butter until smooth. Add flour gradually, until a soft dough ball has formed. Cover and chill overnight. Preheat oven to 350 F. Roll out small sections of dough. (Keep remaining dough chilled.) Cut dough into rectangles roughly 1 1/2 x 2 inches. Place filling on one corner of the pastry and roll it up. Seal the edge with egg white. Alternately, cut dough into squares, place filling in center and bring opposite corners together in the center of the filling. Bake for 12 to 15 minutes.
Nut Filling
1 pound ground walnuts
2 cups sugar
water
Combine nuts and sugar. Gradually add water until mixture forms a stiff paste.
Note: In English, these are sometimes also spelled Kolaches.
Reviews of Kolaczki:
1-5 of 38 reviews Next >>
A cookie baker in SW PA Dec 24, 2007
Would make this again.
Decent recipe. I made mine with wh. wheat and it was very workable. Time was closer to 19 min. per batch. Sugar didn't melt as well as I would have liked. Great for a beginner.
Catherine
Jane in Wisconsin in Wisconsin Dec 11, 2007
Would make this again.
I got this recipe from my Slovakian grandmother who came here when she was in her 20's and lived til she was 101. She always had a huge bowl of them waiting for us when we visited. She never wrote down any recipes but my mom and I guessed and it's identical except for the egg whites. They are a wonderful tradition. I don't put powder sugar on til I serve them.
Michelle in Adelaide Dec 10, 2007
Would make this again.
POlish Pride!!!
these are soo yummy. im polish and my mum makes them all the time.
Anna in St. Louis Dec 8, 2007
Would make this again.
My Croatian mother has made a version of these all my life and this recipe is even better. You can also cut into long triangles and put filling in the fat end and then roll into crescent shapes. Roll in granulated sugar while still warm. I used apricot preserves and strawberry preserves. Heavenly.
Barbara in Elyria Oh Nov 28, 2007
Would make this again.
These cookies are great and the the recipe is easy to produce. I think most failures occur when people don't chill the dough.
When I fill the cookies - typically using Solo or Bakers brand filling, I use a pastry bag with no tip in it. The pastry bag give you more control and even division of the filling, you could also use a baggie snipped in the corner.
