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
Ingredients
KOLACHKY:
- 12 ounces cream cheese softened
- 2 sticks butter softened
- 1/2 cup coconut oil room temp
- 2 1/2 cups all purpose flour
- 1/2 cup powdered sugar
CREAM CHEESE FILLING:
- 8 oz cream cheese softened
- 1 egg separated
- 1/4 cup sugar
- 1/2 tsp vanilla extract
Instructions
- 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 1/4 inch thickness. Cut the dough into 3×3 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.
I tried your recipes for kolachkis and my family loved them!! Thanks for sharing on here.
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!
Love this. Thank you for the receipe… my 4 yr old daughter and I are going to have fun making them…
Yay! I hope you enjoyed them. Thanks for the comment! 🙂
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
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. 🙂
What does
the coconut oil do for them?
Thanks. Your recipe is similar to mind, but no coconut oil.
Can I have ur recipe and do u use jams in lieu of cream cheese too?
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!
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.
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!
How long can you keep these and how do you store them? Refrigerate? Can they be frozen once baked?
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!
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.