CREAM CHEESE KOLACKY RECIPE RECIPES

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EASY KOLACKY RECIPE | ALLRECIPES



Easy Kolacky Recipe | Allrecipes image

This simple Czech cream cheese pastry, pronounced kolotch-key, is a very old holiday favorite. Using Solo®-brand filling found in the baking aisle is a delicious time-saver. The prune flavor is scrumptious!

Provided by mommymeggy

Categories     Bread

Total Time 3 hours 42 minutes

Prep Time 30 minutes

Cook Time 12 minutes

Yield 3 dozen kolacky

Number Of Ingredients 6

1 (8 ounce) package cream cheese, softened
1 cup butter
½ cup confectioners' sugar
2 cups all-purpose flour
1 (12.5 ounce) can apricot fruit filling (such as Solo®)
¼ cup confectioners' sugar for dusting

Steps:

  • Place the cream cheese and butter in a large bowl; beat with electric mixer until smooth and creamy. Beat 1/2 cup of confectioners' sugar into the butter mixture. Slowly beat in the flour; mix well. Cover bowl and refrigerate at least 3 hours, or overnight.
  • Preheat an oven to 375 degrees F (190 degrees C).
  • On a well floured board, roll out chilled dough to 1/8 inch. Use a pizza wheel to cut dough into 2 1/2 inch squares. Spoon approximately 2 teaspoons of filling in the center of each square; do not overfill. Fold opposite corners of each square into the middle to encase dough, pinching dough together in center. Filling should peek out a little at each end. Transfer cookies to an ungreased baking sheet.
  • Bake the kolacky in the preheated oven until set but not brown, about 12 minutes. Remove to racks to cool. Dust cooled kolacky with remaining powdered sugar.

Nutrition Facts : Calories 126.2 calories, CarbohydrateContent 14.4 g, CholesterolContent 20.4 mg, FatContent 7.4 g, FiberContent 0.2 g, ProteinContent 1.3 g, SaturatedFatContent 4.6 g, SodiumContent 58.8 mg, SugarContent 6.9 g

CREAM CHEESE KOLACHE FILLING RECIPE - ANNA PAINTER | FOOD ...



Cream Cheese Kolache Filling Recipe - Anna Painter | Food ... image

Use this rich, sweet filling to make kolache, a sort of stuffed fluffy bun. Slideshow: More Cream Cheese Recipes 

Provided by Anna Painter

Categories     Desserts

Total Time 10 minutes

Yield 1 1/4 cups (enough for at least 18 kolaches)

Number Of Ingredients 7

8 ounces cream cheese (softened)
¼ cup granulated sugar
1 egg yolk
½ teaspoon pure vanilla extract
¼ teaspoon ground cinnamon
? teaspoon ground nutmeg
Kosher salt

Steps:

  • In a medium bowl, use a hand mixer to beat the cream cheese with the sugar at low speed until smooth, about 3 minutes. Add the egg yolk, vanilla, cinnamon, nutmeg and salt. Mix at low speed until combined, 3 minutes longer.

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EASY KOLACKY RECIPE | ALLRECIPES
This simple Czech cream cheese pastry, pronounced kolotch-key, is a very old holiday favorite. Using Solo®-brand filling found in the baking aisle is a delicious time-saver. The prune flavor is scrumptious!
From allrecipes.com
Reviews 4.4
Total Time 3 hours 42 minutes
Category Bread
Calories 126.2 calories per serving
  • Bake the kolacky in the preheated oven until set but not brown, about 12 minutes. Remove to racks to cool. Dust cooled kolacky with remaining powdered sugar.
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I grew up in a small town surrounded by even smaller towns with names like Prague and Bruno in what is known as Nebraska's "Bohemian Alps." As a child, I remember Czech families making kolaches, fruit-filled pastries similar to danishes, with an eggy dough and crumbly streusel topping called posypka. They were common for breakfast and dessert and a thing of cultural pride at social gatherings like weddings, Friday-night fish fries, and polka dances.While ubiquitous throughout the Czech Republic even today, kolaches are rarely seen in the U.S. outside of the Great Plains, where many Czech immigrants settled in the late 1800s. Since moving to Oregon, I had all but forgotten about them until a recent road trip from Austin to Dallas, when I learned that the rural region in between the two cities is also home to many Czech descendants. The town of West, Texas, in particular, is known for its numerous kolache bakeries.My travel companion and I pulled off the freeway at West to pick up a kolache for the road. The first bite led to a nostalgia-induced tasting frenzy in which we ended up stopping at four bakeries to compare the shapes, dough textures, and to try all the most common flavors—apricot, cherry, blueberry, poppy seed, and cream cheese. When I returned home, I was hell-bent on perfecting a recipe of my own, inspired by recollections of my childhood in Nebraska and the Texas versions I tasted, too.Since baking several batches, I’ve come to realize that it’s important to make sure the dough is moist to the point of almost being sticky, but not quite. Also, if like me, you love a deeply browned pastry crust, you’ll have to set aside that bias in favor of a lighter golden brown exterior here, which keeps the kolaches tender and prevents them from becoming too dry. For the filling, a quick jam of summer’s fresh sweet cherries is dolloped over lemon-scented cream cheese—my favorite combination.
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Calories 252 calories per serving
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