Best Slovenian Kolacki Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CREAM CHEESE KOLACKY



Cream Cheese Kolacky image

The dough for these cookies is what makes them exceptional. I always quadruple this recipe for the holidays. Most popular fillings are peach, apricot, raspberry and date. Use your imagination! This year I'm trying Michigan cherry preserves and cranberry marmalade. You better hide a few for Christmas day--these are the ones that go first!

Provided by MBMCD

Categories     Desserts     Cookies     International Cookie Recipes     American Cookie Recipes

Time 3h25m

Yield 30

Number Of Ingredients 5

3 ounces cream cheese
½ cup butter, softened
1 cup all-purpose flour
½ cup any flavor fruit jam
⅓ cup confectioners' sugar for decoration

Steps:

  • Mix cream cheese and butter until smooth. Add flour slowly until well blended. Shape into a ball and chill overnight or for several hours.
  • Preheat oven to 350 degrees F (180 degrees C).
  • Roll dough out 1/8 inch thick on a floured pastry board. Cut into 2 1/2 inch squares and place about 1/2 teaspoon jam or preserves in the center. Overlap opposite corners and pinch together. Place on ungreased cookie sheets.
  • Bake for 10 to 12 minutes in the preheated oven. Cool on wire racks. Sprinkle kolacky lightly with confectioner's sugar.

Nutrition Facts : Calories 72.1 calories, Carbohydrate 8.2 g, Cholesterol 11.3 mg, Fat 4.1 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 2.6 g, Sodium 32 mg, Sugar 3.9 g

KOLACHKY



Kolachky image

My father and grandparents were born in Czechoslovakia. I use to watch my grandmother make these small pastries at Christmas time and I couldn't wait to eat them when she was all done. I do hope you will enjoy this recipe as much as I do. You will need a large area to work.

Provided by TRISH1452

Categories     Bread     Quick Bread Recipes

Time 1h55m

Yield 48

Number Of Ingredients 9

2 (8 ounce) packages cream cheese, room temperature
2 cups unsalted butter, softened
4 cups all-purpose flour
1 pound chopped walnuts
1 egg
½ cup honey
1 (12 ounce) can poppyseed filling
1 egg white
½ cup confectioners' sugar for dusting

Steps:

  • In a large bowl, mix together cream cheese and butter until well blended. I like to use my hands, but you can also use a wooden spoon. Mix in the flour 1 cup at a time. As the dough becomes stiff, turn it out onto the counter and knead in flour until it is no longer sticky. Continue to knead the dough for 5 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Crush the walnuts to a fine consistency in a food processor. Stir in the egg and honey. On a well floured surface, roll the dough out to 1/4 inch thickness. Cut the dough into 3x3 inch squares. Place a teaspoon of filling in the center of each square. Use walnut for some and poppyseed for the rest. 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.

Nutrition Facts : Calories 241.2 calories, Carbohydrate 17.8 g, Cholesterol 34.5 mg, Fat 17.9 g, Fiber 0.9 g, Protein 3.9 g, SaturatedFat 7.6 g, Sodium 37.1 mg, Sugar 4.4 g

KOLACHKY COOKIES



Kolachky Cookies image

Provided by Food Network

Categories     dessert

Time 2h45m

Yield 12 to 14 servings

Number Of Ingredients 5

2 sticks margarine, softened
6 ounces cream cheese, softened
2 cups flour
1 (12-ounce can) pureed fruit filling
Powdered sugar, for garnish

Steps:

  • In a large bowl blend margarine and cream cheese together, by hand with a metal spoon. Slowly add flour until it is all incorporated and a dough is formed. The dough will be soft and sticky. Cover the bowl with plastic wrap and put in refrigerator overnight, or for several hours (until hard to the touch).
  • Flour the countertop. Take a handful of dough out of bowl returning the unused portion to the refrigerator (continue this process until all mixture is used). Roll handful of dough out into an approximately 1/4-inch thickness. Take a 2 by 3-inch diamond shaped cookie cutter, and cut as many diamonds as possible (size of kolachky should be two bites, so the cutter cannot be large). Take leftover dough and roll out again, cutting more diamonds. Repeat until all the dough is used.
  • Place the diamond cut out onto the palm of hand. Put a 1/2 to 1 teaspoon of fruit filling (apricot or strawberry or raspberry or prune flavors) into the center of the diamond shape.
  • Dip your finger in a little bit of water, put on one side of diamond. Fold lengthwise and seal the tops of the kolachky together to create a 3-dimensional diamond shape. Place on cookie sheets and bake in a preheated 350 degree oven for 10 to12 minutes.
  • DO NOT USE Super heat cookie sheets or any of the new non-stick coated cookie sheets. They will bake too quickly and burn the bottoms of the kolachky before you realize it. YOU MUST USE ANY KIND OF CHEAP COOKIE SHEETS usually bought at a grocery store. Cover the cookie sheet with foil or parchment paper. Do not grease the foil.
  • Look at your kolachky every few minutes, while baking, as ovens vary in heat distribution. The later batches may cook faster than the first ones. Check the BOTTOMS of the kolachkys. They are done when the BOTTOMS are soft golden brown. The tops may not look done, but they ARE! Remove from oven, wait 3 minutes, then remove to a cooling rack. When ready to serve, sprinkle with powdered sugar.

SLOVAK KOLACKY



Slovak Kolacky image

Make and share this Slovak Kolacky recipe from Food.com.

Provided by AElfflaed

Categories     Dessert

Time 1h10m

Yield 5-6 dozen, 60-72 serving(s)

Number Of Ingredients 6

2 cups sifted flour
2 (3 ounce) packages cream cheese
1 pinch salt
1 cup butter
2 tablespoons milk
1 (12 1/2 ounce) can solo brand filling (nut, poppy seed, apricot, etc.)

Steps:

  • Work cream cheese, butter, flour and salt as for pie crust. Moisten with milk. Knead lightly until smooth.
  • Divide dough into 4 balls. Wrap in wax paper and refrigerate overnight or at least 3 hours.
  • Sprinkle some flour and granulated sugar on board. Roll out each ball fairly thin and cut into 1 1/2 inch squares.
  • Place 1 teaspoon of filling in center and squeeze 2 opposite corners together.
  • Bake on a greased cookie sheet at 350 degrees for 6 to 8 minutes or until light brown.
  • When cool, dust with powdered sugar.

Nutrition Facts : Calories 52.5, Fat 4.1, SaturatedFat 2.6, Cholesterol 11.3, Sodium 33.1, Carbohydrate 3.3, Fiber 0.1, Protein 0.7

KOLACKY



Kolacky image

Provided by Barbara Grunes

Categories     Cookies     Dessert     Bake     Christmas     Vegetarian     Kid-Friendly     Condiment     Chill     Party     Jam or Jelly     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 36 cookies

Number Of Ingredients 6

6 ounces (about 3/4 cup) cream cheese, at room temperature
1 cup (2 sticks) unsalted butter, at room temperature
1 tablespoon granulated sugar
2 1/2 cups all-purpose flour
About 3/4 cup prepared poppy-seed, apricot, or prune filling or thick jam of choice
Sifted confectioners' sugar for dusting

Steps:

  • 1. In a large bowl, with an electric mixer, beat together the cream cheese, butter, and sugar on medium speed until light, about 2 minutes. On low speed, gradually beat in the flour just until mixed. The dough will be soft and sticky.
  • 2. Divide the dough in half. Pat each half into a thick disk and wrap separately in plastic wrap. Refrigerate until firm enough to handle, at least 1 hour or up to 1 day.
  • 3. Preheat the oven to 350°F. Lightly grease or spray cookie sheets.
  • 4. Dust a pastry cloth or board with flour or confectioners' sugar. Remove 1 dough disk from the refrigerator and place it on the pastry cloth. Keep the remaining dough disk refrigerated. Roll out the dough into a square or rectangle 1/8 inch thick. Cut into 2 1/2-inch squares.
  • 5. Place 1 teaspoon of the filling in the center of each square. Pull 2 opposite corners of the square into the middle, and pinch the edges together to seal. Place the cookies on the prepared cookie sheets, spacing them about 1 1/2 inches apart. Repeat with the remaining dough and filling.
  • 6. Bake in the center of the oven until lightly golden, 12 to 15 minutes. Let cool on the cookie sheets for 1 to 2 minutes, then transfer to wire racks. Dust the tops with sifted confectioners' sugar while still warm, then let cool completely.

SOPHIE'S KOLACKY



Sophie's Kolacky image

This is my grandma's (Sophie) kolacky recipe, and it probably came from her grandmother in Poland. My family can't get enough of these at Christmas.

Provided by Peggy Malecki

Categories     Bread     Holiday Bread Recipes

Time 1h35m

Yield 18

Number Of Ingredients 8

6 ounces cream cheese, softened
1 cup butter
2 cups all-purpose flour
2 tablespoons white sugar
⅛ teaspoon salt
2 teaspoons baking powder
1 (21 ounce) can apple pie filling
2 tablespoons confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
  • Using a pastry blender or food processor, cut butter into cream cheese.
  • In a small bowl, sift dry ingredients together except for confectioners' sugar.
  • Work dry ingredients into butter/cream cheese mixture until you have an even, mealy texture.
  • Knead to form a stiff dough. If the dough gets too soft, refrigerate for about five minutes before continuing.
  • Roll dough to 1/4-inch thickness.
  • Using a cookie cutter or glass, cut into about 3 inch diameter cookies. Keep re-rolling dough until you have used it all. Use your thumb to make a depression in each cookie. Place a 1/2 teaspoon of filling in the depression.
  • Bake for about 20 minutes (until lightly golden). Let cool on a cookie rack. Dust lightly with confectioners' sugar. Store in an airtight container

Nutrition Facts : Calories 216.4 calories, Carbohydrate 21.9 g, Cholesterol 37.5 mg, Fat 13.7 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 8.6 g, Sodium 185.8 mg, Sugar 2.3 g

Related Topics