Polish Kolaczki (Filled Cookies)
A soft rich dough filled with fruit preserves, nuts or poppyseeds. Kołaczki are a traditional favorite in Poland and Central Europe.
In this video, I walk you through making the dough, prepare a nut filling, and talk about other fillings you might use.
We’ll roll out the Kołaczki dough and talk about several options for cutting it into 2-inch squares. I’ll share tips to ensure your cookies stay folded over while baking.
You’ll want to include these for Christmas and your baking for other special occasions. I bake them ahead of time and freeze until the day I need them. Dust them with powdered sugar just before serving.
Ingredients for dough
1 1/2 cups butter (340g), softened
8 ounces cream cheese (225 g), softened
3 cups all-purpose flour (360 g)
1/2 teaspoon salt
Cream the butter and cream cheese. Incorporate the flour and salt. Chill the dough for at least an hour or over night. Roll the dough to 1/4-inch thick and cut into 2-inch squares. Put 1/2-1 teaspoon of your favorite filling to the center. Lift up two opposing corners, pinch them together with a dab of water. Fold the point to one side. Bake at 350 F (180 C). Cool, dust with powdered sugar.
Nut filling Ingredients
8 ounces walnuts (225g)
1 cup sugar (200 g)
1 egg white
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Add a few drops of water (if needed)
Finely chop the walnuts with a knife or steel blade in a food processor. Add the sugar, egg white, and extracts. If you mixture is too dry (not coming together) add a few drops of water. Use for Kołaczki or other recipes.
You’ll find koŁaczki and a different filling recipe on my website at
Easy Kolache Cookie Recipe
#cookie #food #recipe
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FLAKY APRICOT KOLACHES: Hungarian kolaches with cream cheese pastry dough recipe!
Traditional Apricot Kolaches with cream cheese pastry dough are within your reach thanks to this easy tutorial by Professional Pastry Chef Lindsey Farr! Eastern European Apricot Kolaches, or apricot kiffles, are jam filled cream cheese pastry dough cookies often made around the holidays. These delicious, and adorable, cookies are often made as Christmas cookies, so earmark this recipe for your Christmas cookies recipes folder because fruit kolaches are where it’s at!
For printable recipes, notes on customizing, and more tips learned in a professional kitchen:
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Chapters:
00:00 Intro to Apricot Kolaches
00:21 Make our dough and chill
00:56 Make our filling and cool
05:10 Roll out dough and cut
06:53 Assemble and bake
08:59 Time to try!
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SPECIAL INGREDIENTS USED IN THIS VIDEO:
o Kosher Salt, yes it matters:
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This flaky apricot kolaches with cream cheese pastry dough recipe is going to blow your mind. Since these are apricot kolaches with cream cheese crust, this tutorial is inherently also for cream cheese pastry dough with a professional pastry chef’s own cream cheese pastry recipe for cookie dough. These Apricot Kolaches are one of those Christmas cookies easy and also impressive easy recipes for dessert!
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POLISH KIFFLES COOKIES
These light delicate cream cheese cookies filled with jam are a wonderful Polish holiday treat sure to please everyone! Also known by Kolaches and Kolaczki and Kolacky!
KIFFLES
Ingredients
8 ounces cream cheese softened to room temperature
2 sticks butter softened to room temperature
2 cups flour plus additional as needed
powdered sugar as needed for dusting
1 can Solo Apricot Pastry Filling
1 can Solo Cherry Pastry Filling
1 whole egg lightly beaten with a splash of water for egg wash
Instructions
First, prepare the dough. Combine the cream cheese and butter in a large mixing bowl and beat them together well with a hand mixer. Slowly add the flour in while you continue to beat the batter until it forms a soft, sticky dough. Bring the dough together into a ball in the bowl with clean hands, then cover it. Let it chill in the refrigerator for three hours. When the three hours are up, pre-heat the oven to 350 and line 2 sheet trays with silicone mats.
Take the dough and divide it into quarters. Dust a clean work surface with a little flour and powdered sugar and roll the first quarter out until it is 1/8 inch thick. Use a 1 1/2 to 2 inch square cutter, depending on how big you want them, and cut out perfect little squares out of the rolled out dough. Be sure to cut them out as close together as possible to minimize scraps. Take the scraps and roll them out again to cut out as many more squares as possible. Lay the squares out on one of the sheet trays.
Scoop 1/2 a teaspoon of the apricot filling into the center of the first square. Then bring two of the opposite corners together and pinch them together well. It will look like a tiny cannoli. Repeat that until all of the squares are filled and formed into the kiffles. Then repeat the process with the next quarter of dough, but use the cherry filling for the second tray. Brush all of the kiffles with the egg wash to help seal them and make them golden, then bake them for 10-12 minutes. They should be golden.
When they are done, take them out and let them cool for 5 minutes before transferring them to cooling racks to finish cooling. While they are still warm, dust them with more powdered sugar. Repeat the whole process with the last half of the dough, making a tray of apricot and a tray of cherry. When they are all completely cooled, store them in sealed tins where they will keep for weeks in a cool place. Enjoy giving them out and eating them for the Holidays!
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Raspberry Kolacky Recipe || Only 5 Ingredients!
Leave any questions or comments down below!
Raspberry-filled kolacky
Makes approx. 30 cookies
Ingredients:
3 oz. cream cheese, room temp.
1/2 cup (1 stick) of butter, room temp.
1 cup all-purpose flour
1/2 cup raspberry pastry filling- recommend the Solo brand cake and pastry filling (can substitute with other flavor fruit jams or fillings)
Powdered sugar for sprinkling
1. Mix together cream cheese and butter until smooth.
2. Gradually mix in flour, and form dough into a ball.
3. Chill dough for several hours or overnight in the refrigerator.
4. Roll out dough to 1/8 thickness, and cut out 2x2 squares.
5. Spread approx. 1/2 tsp raspberry filling into middle of pastry square, and fold the opposite corners over each other. Pinch and/or use a drop of water to seal.
6. Bake cookies in a preheated 350F (180C) oven for 10-15 minutes.
7. Allow to cool before dusting with powdered sugar.
8. Enjoy and treat yourself!
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How to Make Jam Kolaches | Cookie Recipe | Allrecipes.com
Get the recipe @
Easy to make and beautiful to look at, these delicious jam-filled cookies also make great gifts!
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