The first time I ever tried a kolachky it was from a local bakery. They sold apricot and cream cheese filled ones, and they were probably one of the most delicious treats I had ever tried. The bakery is gone now, but every once in a while I’ll make this recipe (pretty close to the original!) and remember just why I don’t make them all the time. Simply put, I eat them all. 😉
Everyone loves these, so for Mother’s Day I made them for my mom and grandma. My mom got a quick picture (thanks, Mom!!) before we brought them to my grandmother’s house and unfortunately I didn’t get a chance to take any additional shots.
I don’t know if I spelled it correctly, but from what I’ve read everyone kind of pronounces/spells it differently. I’ve heard the original is koláč, but some call it kolach, kolache, or kolacky. Kolachky was the spelling used at the bakery I used to go to, so it’s the one I’ve always used. Anyways, here’s the recipe!
- 12 ounces cream cheese, softened
- 2 sticks butter, softened
- ½ cup coconut oil, room temp
- 2½ cups all purpose flour
- ½ cup powdered sugar
- CREAM CHEESE FILLING:
- 8 oz cream cheese, softened
- 1 egg, separated
- ¼ cup sugar
- ½ tsp vanilla extract
- Preheat oven to 350 degrees F.
- In a large bowl, mix together cream cheese, butter, and coconut oil until well blended. I like to use a wooden spoon. Mix in the flour 1 cup at a time, then the powdered sugar. As the dough becomes stiff, turn it out onto the counter and knead in more powdered sugar or flour until it's no longer sticky. Continue to knead the dough for 5 more minutes, then place dough in fridge while preparing the filling.
- To make the filling, mix cream cheese, egg yolk, sugar, and vanilla in a small bowl until blended.
- On a well floured surface, roll the dough out to ¼ inch thickness. Cut the dough into 3x3 inch squares (you can make the squares smaller or bigger depending on your preference). Place a teaspoon of filling in the center of each square. 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 and serve.
Original recipe from AllRecipes. Thanks for visiting Will Bake for Books!