Best Kolachke Glazed Polish Pastry Recipes

Kolachke (Glazed Polish Pastry) image

Provided by Martha Stewart

Yield Makes about 4 dozen

Number Of Ingredients 7

1/4 cup sour cream, room temperature
1 (2 1/4 teaspoons) package active dry yeast
1 large egg, lightly beaten
1 cup (2 sticks) unsalted butter, cut into small pieces
2 cups all-purpose flour, plus more for dusting
1 cup fruit preserves
Easy Sugar Glaze

Steps:

Heat oven to 400 degrees. Combine sour cream and yeast in a small bowl. Set aside until slightly bubbly, about 10 minutes. Using a wooden spoon, stir in egg until smooth. Set aside.
Using two knives or a pastry cutter, cut butter into flour until it resembles coarse meal. Stir in sour-cream mixture until dough comes together.
On a lightly floured surface, roll out dough to 1/4 inch thick. Cut into 2 1/2-inch rounds. Transfer to ungreased cookie sheets, about 1 1/2 inches apart. Cover with a clean kitchen towel or plastic wrap. Let sit for 15 minutes.
Make a thumbprint in the center of each cookie. Fill each thumbprint with 1 teaspoon preserves. Bake until edges are golden, 12 to 15 minutes. Transfer pans to rack to cool. Let cookies cool on pans for 5 minutes. Remove cookies to rack. While cookies are still warm, drizzle with sugar glaze.

Kolachke (Glazed Polish Pastry) Recipe - (4.5/5) image

Provided by flour_arrangements

Number Of Ingredients 14

Sugar glaze:
1/4 cup Sour cream, room temperature
1 package Active dry yeast (2 1/4 tps)
1 Large egg, lightly beaten
1/2 cup Unsalted butter cut into small pieces
1-2 TBSP canola oil
(You can use more butter instead of canola oil, if you like)
1/2 tsp salt
2 cups All-purpose flour, plus more for dusting
1 cup Fruit preserves
1 cup Confectioners sugar, sifted
2 tbs Unsalted butter, melted
2 tsp Light corn syrup
2 to 3 tbs Whole milk

Steps:

1. Heat oven to 400° Combine sour cream and yeast in a small bowl. Set aside until slightly bubbly, about 10 minutes. Using a wooden spoon, stir in egg until smooth. Set aside. 2. Using two knives or a pastry cutter, cut butter into flour until it resembles coarse meal. Stir in sour-cream mixture until dough comes together. 3. On a lightly floured surface, roll out dough to 1/4 inch thick. cut into 2 1/2-inch rounds. Transfer to ungreased cookie sheets, about 1 1/2 inches apart. Cover with a clean kitchen towel or plastic wrap. Let sit for 15 minutes. 4. Make the sugar glaze: combine sugar and butter. Add corn syrup, stirring to combine. Drizzle in milk a little at a time until the glaze has a runny consistency. 4. Make a thumbprint in the center of each cookie. Fill each thumbprint with 1 tsp preserves. Bake until edges are golden, 12 to 15 minutes. Transfer pans to rack to cool. Let cookies cool on pans for 5 minutes. Remove cookies to rack. While cookies are still warm, drizzle with sugar glaze.