Kolacky (also spelled kolache, kolace, or kolachy) are a type of pastry that holds a dollop of fruit, rimmed by a puffy pillow of supple dough. Originating as a semisweet wedding dessert from Central Europe, they have become popular in parts of the United States. The dough for kolacky can be made from scratch with simple ingredients, often with a cream cheese base. Here’s an easy recipe for you to try.
Ingredients:
Dough:
- 1 package (8 ounces or 226 grams) cream cheese, softened
- 1 cup (2 sticks or 226 grams) unsalted butter, softened
- 2 1/2 cups (312 grams) all-purpose flour, plus extra for dusting
- 1/2 teaspoon salt
Filling:
- 1 cup (about 300 grams) fruit preserves (apricot, raspberry, prune, and poppy seed are traditional)
- Powdered sugar for dusting
Instructions:
- Prepare the Dough:
- In a large bowl, beat the cream cheese and butter together until smooth.
- Gradually add the flour and salt to the cream cheese mixture, beating until well combined.
- Divide the dough into two portions, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or overnight. This will make the dough easier to work with.
- Preheat Oven:
- When you’re ready to bake, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll Out Dough:
- On a lightly floured surface, roll out one portion of the dough to 1/8-inch thickness. Keep the other portion refrigerated until you’re ready to use it.
- Cut the dough into 2-inch squares or rounds, using a cookie cutter or a knife.
- Add Filling:
- Place about 1 teaspoon of the fruit preserves in the center of each square.
- If you’ve made squares, you can fold two opposite corners to the center over the filling, pinching to seal. For rounds, you can simply gather the edges and pinch to seal at the top.
- Bake:
- Place the kolacky on the prepared baking sheets about 1 inch apart.
- Bake for 10 to 15 minutes or until the edges are lightly golden.
- Remove from the oven and let cool on the baking sheets for a couple of minutes, then transfer to a wire rack to cool completely.
- Serve:
- Dust the cooled kolacky with powdered sugar before serving.
Tips:
- Do not overfill the kolacky; the preserves should not spill out during baking.
- Ensure the edges are sealed well so that the filling stays inside during baking.
- You can use a glass or cup to cut out rounds easily.
- If the dough becomes too soft while working with it, return it to the refrigerator to firm up.
- Experiment with different fillings like lemon curd, nut mixtures, or sweetened cream cheese.
Enjoy your homemade kolacky with a cup of coffee or tea!