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You are here: Home / Desserts / Cookies / Cream Cheese Kolachky

Cream Cheese Kolachky

May 22, 2015 by Bekah 15 Comments

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! Cream Cheese Kolachky | Will Bake for Books

5.0 from 3 reviews
Cream Cheese Kolachky
 
Print
Prep time
1 hour
Cook time
15 mins
Total time
1 hour 15 mins
 
Recipe type: Dessert
Serves: 30 cookies
Ingredients
  • KOLACHKY:
  • 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
Instructions
  1. Preheat oven to 350 degrees F.
  2. 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.
  3. To make the filling, mix cream cheese, egg yolk, sugar, and vanilla in a small bowl until blended.
  4. 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.
  5. Bake for 15 to 17 minutes in the preheated oven, or until lightly browned. When cool, dust with confectioners' sugar and serve.
3.3.3070

 Original recipe from AllRecipes. Thanks for visiting Will Bake for Books!


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Filed Under: Cookies, Desserts, Pastries

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Comments

  1. Melody Barlow says

    October 3, 2017 at 8:38 pm

    I tried your recipes for kolachkis and my family loved them!! Thanks for sharing on here.

    Reply
    • Bekah says

      October 3, 2017 at 9:38 pm

      Hi Melody! Thanks so much for taking the time to leave this comment! Made me smile. 🙂 So glad you and your family enjoyed this recipe. And thank YOU for visiting my blog!

      Reply
  2. Lia Laschia says

    December 5, 2017 at 4:29 pm

    Love this. Thank you for the receipe… my 4 yr old daughter and I are going to have fun making them…

    Reply
    • Bekah says

      March 27, 2020 at 3:29 pm

      Yay! I hope you enjoyed them. Thanks for the comment! 🙂

      Reply
  3. Deanna Mac says

    December 7, 2017 at 8:14 pm

    Hello .. thank you for sharing. I just made these as I wanted to test them before Christmas. Omg delish.. my family gobbled them up. They came out light and flaky…the cheese filling was one of the best I’ve had thus far..These will definitely be made for our Christmas gatherings….only one problem I will have to guard them!! Thanks again

    Reply
    • Bekah says

      March 27, 2020 at 3:28 pm

      Hi Deanna! Sorry about this late reply but thanks for your comment. I’m so so happy you and your family enjoyed this recipe! I make them around Christmas as well. 🙂

      Reply
  4. William Krolak says

    December 17, 2017 at 1:38 am

    What does

    the coconut oil do for them?

    Thanks. Your recipe is similar to mind, but no coconut oil.

    Reply
    • Thea says

      December 24, 2019 at 6:40 pm

      Can I have ur recipe and do u use jams in lieu of cream cheese too?

      Reply
      • Bekah says

        March 27, 2020 at 3:33 pm

        The recipe is above, Thea! Sorry for the late reply, but of course you can use jams instead of cream cheese. Sometimes I do jam and cream cheese, jam by itself, or I also like to do a walnut honey mixture that’s so delicious. The possibilities are endless. Hope you enjoy!

        Reply
      • Deanna Mac says

        August 5, 2021 at 10:48 pm

        Hello Back again.. have been making these for a few years now.. ever since I found your recipe..BTE TY .
        I’m wondering if we can use store bought apricot jam or preserves.. I have hear you can and others say it’s too watery. What do you think and if it is too watery is there anything I can do to change that.

        Reply
    • Bekah says

      March 27, 2020 at 3:31 pm

      Hi William, I’m sorry for this late reply. The coconut oil is a little trick I use in all my dough recipes. My friend told me this years ago and now I use it in all my recipes. Basically it just makes the dough a little softer and flakier. Of course butter would be just just as delicious but I like the texture the coconut oil gives pie crust/dough/bread etc. Thanks for visiting!

      Reply
  5. Sabina says

    December 17, 2020 at 2:14 pm

    How long can you keep these and how do you store them? Refrigerate? Can they be frozen once baked?

    Reply
  6. Bekah says

    December 17, 2020 at 2:30 pm

    Hi Sabina! I keep them covered at room temperature, they’ve never lasted at my house for more than 3 days so I can’t speak to how they hold up after that but they freeze well. Just make sure not to sprinkle with powdered sugar until you’re ready to serve. Hope this helps!

    Reply
  7. Deanna Mac says

    August 5, 2021 at 10:50 pm

    Hello Back again.. have been making these for a few years now.. ever since I found your recipe..BTE TY .
    I’m wondering if we can use store bought apricot jam or preserves.. I have hear you can and others say it’s too watery. What do you think and if it is too watery is there anything I can do to change that.

    Reply

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  1. The first time I ever tried a kolachky it was from a local bakery. They sold apr… – WordPress installed using Zesle Installer says:
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