Czech Pastry Call Kolacky

Total Time
1hr 5mins
Prep 45 mins
Cook 20 mins

A kolacky is a small dinner roll-like pastry which is folded, enclosing filling in the center. The most common fillings include prune, poppyseed, apricot, apple, blueberry and raspberry. both open-faced and closed-face kolackys were made in Czechoslovakia. the closed kolacky came into being because the fruit in the open-faced buns would get all over the working man's lunch bucket. The men had their wives fold over the pastry so it wouldn't mess up the other things in the lunch bucket. This is a old recipe from my grandmother who came from Prague Czechoslovakian at the turn of the 20th century.

Ingredients Nutrition

Directions

  1. Let butter and cream cheese soften in a bowl.
  2. When very soft mix together.
  3. Add salt and sugar.
  4. Add flour last and mix by hand. To get dough to the consistency of pie dough.
  5. Put the dough in wax paper in the refrigerator overnight.
  6. If you want to bake it today leave the dough in the refrigerator at least for 3 hours.
  7. Then take it out and divide it into 3 parts.
  8. Take 1 part of the dough and put it on a floured table. Flatten the dough to a 1/8 of inch thick.
  9. Then take a small juice glass and cut round circle in the dough. (Put some flour on the rim of the glass if the dough starts to stick). Take your thumb and make a dent in the middle of the dough. Fill it with apricot or any jam.
  10. Bake at 350 for about 15-20 minutes or until lightly brown.
Most Helpful

I just wanted to comment on these, as I haven't made them from this exact recipe but have been making them for years. Any recipe I have ever seen for Kolacky has always called for them to be dusted with powdered sugar after baking/cooling or just before serving. You will note that there is barely any sugar in this dough (In fact, my recipe has NO sugar at all in the dough), so the powdered sugar is really a necessity. Try it and you should have good results!

Karen=^..^= December 14, 2007

This was easy and quick..I let the dough refrigerate for 3 hours than pressed on cookie sheet and added peach preserves and also apricot. Not real sweet but a quick desert. I changed the serving size and I used margerine instead of butter. Next time, I'll use real butter. Overall, really good, thanks.

Chef D 66 August 23, 2007