Home » Recipes » Filled Cookies » Kołaczki




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4.7 rating based on 12,345 ratings
4.7/5 (14)
Course: Filled Cookies, Rolled CookiesCuisine: Polish, HungarianDifficulty: Medium

Cream cheese dough filled with jam or nut fillings. They are most often claimed by Poland (or people of Polish descent) but also Central European countries such as Hungary, where they are called Kifli. See alternate spellings and variations, below. *


  • For the dough:
  • 1 pound cream cheese, softened

  • 1 pound butter, softened

  • 4-1/2 cups all-purpose flour

  • 2 large egg whites

  • For the Nut Filling:
  • 1 pound ground walnuts

  • 2 cups sugar

  • water

  • Other fillings:
  • raspberry jam

  • strawberry jam

  • apricot jam

  • almond paste


  • Make the dough:
  • Combine cream cheese and butter until smooth. Add flour gradually, until a soft dough ball has formed. Cover and chill overnight.
  • Prepare the fillings:
  • If using nut filling, combine nuts and sugar. Gradually add water until mixture forms a stiff paste. You can also use various jams or almond paste. It is nice to have a variety.
  • Assemble and bake cookies:
  • Preheat oven to 350 F and line baking sheets with parchment paper. On a floured board, roll out small sections of dough. (Keep remaining dough chilled.) Cut dough into squares roughly 2 x 2 inches. Place filling in center and bring opposite corners together in the center of the filling (pictured). Alternately, place filling on one corner of the pastry and roll it up into a roll, then seal the edge with egg white. Bake for 12 to 15 minutes or until golden.
  • Before serving, sprinkle with powdered sugar (not pictured).


  • Alternate spellings: “Polish Cream Cheese Cookies”, Kolache, kolačky, kolachy, kolacky, and in Hungary, Kiffles and Kifli (and “Hungarian Walnut Cookies”). The differences are slight (different filling, different shape, same basic unsweetened dairy-based dough with a filling). These are popular in many Central European countries and spellings differ between countries and among various regions where people of Central European descent have settled.

    Russian/Ukrainian Kolachkis are nearly identical except they are usually rolled into logs, often then bent into a crescent.

    The Czech and Slovak republics also have a similar pastry called a “Kolache” as well, which can be confusing, but it is round with a yeast dough.
  • Photo from Kurman Communications / CC.
  • Reviewers, please help us out and note the yield! Thanks!


Name & Location
(example: Sue in LA)

I've used this recipe for about four years and lost it. I'm so glad that I could find it again. I wouldn't use anything else. Thank You
- Margaret Overly in Greensburg, Pa. 

hi... I live in a town that is 90% Polish... I am 100%!!! I cannot believe how great these cookies are!!!
- A Baker

I have made many Kolaczki in my life but this is the best tasting, easiest dough ever!
- A Baker

I had my doubts but these are very tasty. Before baking, I sprinkled with granulated sugar and the sweetness was just right for me. I made little squares (cut with zigzap roller -- pretty) and pinched two corners together. Many "exploded" open and I quickly learned to really pinch and mash the corners together to keep them intact. Next time, I'm going to eggwash the outsides before sprinkling with sugar to get a prettier golden color on them and to help the sugar adhere. Lastly, use thick jams. Looser ones (blackberry no seeds) ran too much.
- JaneJaneBoBane in Orange County, CA

I've made this recipie for years. My Best Friend gave me the recipie when I got married 18 yrs ago. Everyone loves it. I use the solo fillings that you buy at the store.
- Judy in Cleveland Ohio

I grew up in an all Polish neighborhood in Cleveland, Ohio and I "Know" Authentic Kolaches. These are the "Best"

My grandmother use to make these every christmas and when she died a few years ago i thought the recipe died with her. I tried every library and book store looking for this recipe but no luck. When we bought our computer I thought it couldn't hurt to try looking for it one more time. Everybody I gave some to just loved them and want the recipe so I'm telling them where to go to get the recipe. Thank you!
- A Baker

I am 100% Irish and I had no idea how to make Kolaczki's. I had non-stop compliments on the cookies!
- A Baker

I am 100% Polish and grew up in Chicago, IL. I have had many different kolackys on many different occasions, but these by far have a great taste and the recipe is much simpler than others I've tried....especially those that call for yeast in the dough. I made these for Christmas to all of my Floridian friends' delight, and plan to make them again tonight for a friend's birthday. My husband and I absolutely in love with these cookies!!!
- Christine in Fort Lauderdale, FL

I think these cookies taste delicious.. they have perfect flavor and super duper looks! I think these are one of the best Kolaczki I have ever eaten and I was born in Poland .. SOURCE OF KOLACZKI!!
- Tomek Kloda in Aspen

I last had these cookies in 1969, the last Christmas my mother was alive. When I found the recipe here, I was prepared to enjoy the nostalgia. The cookies themselves were fabulous! I do not think the recipe could be improved, and the procedure is just as it was when I helped my mom make them as a child. I ached to reestablish this link to her, so I thank whoever supplied the recipe.
- Sean in Waite Park, MN

People can't believe I made these - many think these cookies are very difficult and best bought at a bakery. I was surprised how easy these were to make. The dough was easy to work with. I did find that thick jams worked better than thin or very clear jams.
- Megan Stevenson in Cleveland, Ohio

They taste just as good as the ones my Mother used to make with her recipe straight from the old country. I had lost the recipe and forgotten about these thank you so much.
- Maryann Kasica in Lake Worth, Florida 

A tasty cookies that I found very difficult to make. Constructing the dough is easy enough but working with it after refridgeration was a battle. Filling with jams was timely and tedious, dangerous to touch when hot and near impossible to clean any spills off the cookie sheet. I did like them slightly better with nut or poppy seed fillings.
- Christopher Eckhoff in Crane, Montana
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