Kolacky Del Babbo Classico Recipes

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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

EASY KOLACKY



Easy Kolacky 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

Time 3h42m

Yield 36

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, Carbohydrate 14.4 g, Cholesterol 20.4 mg, Fat 7.4 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 4.6 g, Sodium 58.8 mg, Sugar 6.9 g

GRANDPA'S HUNGARIAN KOLACKY



Grandpa's Hungarian Kolacky image

These cookies are SO light and SO YUMMY! This is my late grandfather's recipe; his favorite cookies to make for us, and my favorite to eat! Not sure if the spelling is completely correct; but he came straight from Hungary so I guess he'd know. :) Prep time does not include chill time. Yield is an estimate. (The jellies/pastry fillings used in this recipe can be found in cans in the baking isle of most grocery stores. I recommend using the "SOLO" brand.)

Provided by bug lt

Categories     Dessert

Time 38m

Yield 64 cookies

Number Of Ingredients 5

1 cup butter or 1 cup margarine, softened
2 (3 ounce) packages cream cheese, softened
2 cups all-purpose flour
assorted baking jelly or pie filling (my favorites are apricot, poppy seed, almond, and raspberry)
powdered sugar

Steps:

  • Combine butter and cream cheese completely, add flour and mix well.
  • Divide dough into 4 balls; wrap each in plastic wrap and chill 24 hours.
  • Roll out each ball (on floured surface) to 1/8". (Be sure to keep them thin, as this keeps them "light!")
  • Cut out silver-dollar sized cookies; place on ungreased cookie sheets.
  • Drop 1/2 teaspoon jelly in center of each cookie and bake at 350* for 7-8 min. (Just until edges begin to brown.) I always bake the cookies flat; however, the edges may be pinched or rolled together as well!
  • Lightly sift powdered sugar over cookies and serve.

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

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.

GRANDMA'S KOLACKY COOKIES



Grandma's Kolacky Cookies image

A cookie recipe given to me by my husband's Polish grandma (busia) that I have to double because they fly off the plate -- one recipe for them and one for me! My favorite Solo filling is Apricot, but any are wonderful.The pronounciation is "Kolatchkie", but I've never seen it spelled any other way than Kolacky! (Dough can be refrigerated and cookies frozen after making.)

Provided by Mareesme

Categories     Dessert

Time 1h20m

Yield 5-6 dozen

Number Of Ingredients 5

3 cups sifted flour
1 1/2 cups butter
1/2 cup sour cream
1 (8 ounce) can solo brand filling
sifted confectioners' sugar

Steps:

  • Cut butter into flour with two forks to resemble small peas, as you would pie crust. Stir in sour cream with serving spoon and mix well.
  • Form into 2 balls and store, covered, in refrigerator to chill. Taking out one ball at a time, dust each with flour and roll on floured surface to approximately 1/8 thickness. (Note: If dough starts tearing, it may need more flour or to be chilled a bit more.).
  • Cut with larger round cookie cutter or coffee cup, Fill center with approximately 1-2 teaspoons Solo, Bring up each side and pinch to close.
  • Bake at 350 dg. for 12-15 minutes, until bottiom of cookie is just beginning to brown. Cool on wire racks then dust with powdered sugar. Enjoy!

Nutrition Facts : Calories 805.7, Fat 60.5, SaturatedFat 37.7, Cholesterol 158.4, Sodium 506.1, Carbohydrate 57.9, Fiber 2, Sugar 1.1, Protein 8.8

QUICK KOLACKY



Quick Kolacky image

This a quick kolacky recipe that you can fill with your choice of fillings.

Provided by Sue M.

Categories     Bread

Yield 72

Number Of Ingredients 6

4 ½ cups all-purpose flour
2 teaspoons baking powder
2 cups butter
1 ½ teaspoons white sugar
½ pint sour cream
5 eggs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  • Combine the flour, baking powder, butter or margarine, sugar, sour cream and eggs. Knead until dough is smooth.
  • Sprinkle a work surface generously with confectioners' sugar. Roll dough out over the confectioners' sugar to 1/4 inch thick, adding more as needed. Cut out into 3 inch squares and fill with nut, poppyseed or prune filling.
  • Bake at 350 degrees F (175 degrees C) for 15 minutes. Enjoy!

Nutrition Facts : Calories 85.9 calories, Carbohydrate 6.3 g, Cholesterol 27.9 mg, Fat 6.2 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 3.8 g, Sodium 56.6 mg, Sugar 0.1 g

POLISH KOLACKY COOKIES



Polish Kolacky Cookies image

Bake a batch of our Polish Kolacky Cookies for your next holiday party! Our scrumptious Polish Kolacky Cookies get their creamy texture from PHILADELPHIA Cream Cheese and fruity flavor from apricot and raspberry filling.

Provided by My Food and Family

Categories     Festive 2018

Time 2h15m

Yield 24 servings, 2 cookies each

Number Of Ingredients 8

2 cups flour
2 tsp. baking powder
1 cup butter, softened
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. granulated sugar
1/3 cup apricot cake and pastry filling
1/3 cup raspberry cake and pastry filling
1/4 cup powdered sugar

Steps:

  • Combine flour and baking powder. Beat butter, cream cheese and granulated sugar in large bowl with mixer until light and fluffy. Gradually beat in flour mixture.
  • Divide dough into thirds; shape each into ball. Flatten each ball slightly; wrap separately in plastic wrap. Refrigerate 1 hour.
  • Heat oven to 350°F. Roll out 1 ball of dough into 1/8-inch thickness on lightly floured surface. Cut into 2-1/2-inch squares, rerolling trimmings as necessary. Spoon about 1/2 tsp. pastry filling onto center of each square. Use finger tip to lightly moisten 2 opposite corners of each dough square with water, then overlap corners in center and press together to seal. Place, filling sides up and 1 inch apart, on baking sheet. Repeat with remaining dough.
  • Bake 13 to 15 min. or until lightly browned. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
  • Sprinkle lightly with powdered sugar before serving.

Nutrition Facts : Calories 40, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 30 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

KOLACKY COOKIES



Kolacky Cookies image

These are delicate cookies,they have a rich cream cheese crust and a jam filling. Much like a minature turnover or crescent.

Provided by FarahC

Categories     Dessert

Time 1h27m

Yield 20-50 serving(s)

Number Of Ingredients 5

1/2 lb unsalted butter, softened
2 (8 ounce) packages cream cheese, softened
1 teaspoon white sugar
2 cups white flour
jarred jam or jelly

Steps:

  • preheat oven 375.
  • Cream together butter and cheese,and sugar.
  • Add in your flour,mell until everything is binded.Cover with plastic wrap. Chill 1 hour.
  • Roll out dough on very lightly floured surface,adding flour when needed. Roll out about 3/4 inch thick. Cut out small circular cut outs about 2 1/2 -3 inch in diameter.
  • Place circle onto ungreased pan.
  • dot each circle in center with a small amount of desired filling. Clamp edges together,keeping in mind this is a crescent shaped cookie. Bake 375 10-12 minutes.
  • While still warm dust with powdered sugar.
  • Cookies can be frozen,just follow above directions leaving out the powdered sugar step.Let cookies cool.
  • Place in cookie tins with wax paper seperating them. Cookies can be frozen up to 2 months. Possibly longer if needed. Then thaw out at room temp making sure cookies don't touch. And dust with powdered sugar.

Nutrition Facts : Calories 206.8, Fat 17.2, SaturatedFat 10.8, Cholesterol 49.4, Sodium 68.6, Carbohydrate 10.4, Fiber 0.3, Sugar 0.3, Protein 3.1

CZECH PASTRY CALL KOLACKY



Czech Pastry Call Kolacky image

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.

Provided by hjunkman

Categories     Breakfast

Time 1h5m

Yield 48 Kolacky, 8-12 serving(s)

Number Of Ingredients 6

1/2 lb butter
1/2 lb cream cheese
1/4 teaspoon salt
2 tablespoons sugar
2 cups all-purpose flour
1 1/2 cups apricot jam

Steps:

  • Let butter and cream cheese soften in a bowl.
  • When very soft mix together.
  • Add salt and sugar.
  • Add flour last and mix by hand. To get dough to the consistency of pie dough.
  • Put the dough in wax paper in the refrigerator overnight.
  • If you want to bake it today leave the dough in the refrigerator at least for 3 hours.
  • Then take it out and divide it into 3 parts.
  • Take 1 part of the dough and put it on a floured table. Flatten the dough to a 1/8 of inch thick.
  • 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.
  • Bake at 350 for about 15-20 minutes or until lightly brown.

Nutrition Facts : Calories 573.5, Fat 33.3, SaturatedFat 20.9, Cholesterol 92.2, Sodium 344.6, Carbohydrate 66.4, Fiber 1, Sugar 25.4, Protein 6

GRANDMA OLGA'S KOLACKY



Grandma Olga's Kolacky image

My great-grandmother talked very little English. She spoke through her cooking and baking. One recipe I always loved that my grandmother would make of hers was Kolacky. You can use any filling you like, but the apricot were my favorite. My grandma hasn't baked for years and I so missed these cookies. I was always intimidated by dough, but I found these to be so easy to work with. Now, I can taste Grandma's cookies anytime. Yum.

Provided by latlor

Categories     Bread     Yeast Bread Recipes

Time 3h

Yield 72

Number Of Ingredients 9

1 teaspoon white sugar
¼ cup warm water (100 degrees F/40 degrees C)
2 (.25 ounce) packages active dry yeast
4 cups sifted all-purpose flour
1 cup margarine, softened
4 egg yolks
1 cup sour cream
3 (10 ounce) jars apricot or other fruit filling (such as Baker® Fine Dessert Filling)
½ cup confectioners' sugar, for dusting

Steps:

  • In a bowl, dissolve the sugar in the warm water, and stir in the yeast. Let stand until the yeast forms a creamy layer, about 5 minutes. In another bowl, mix the flour and margarine until well blended, and stir in the egg yolks, one at a time. Mix in the yeast mixture until incorporated, then stir in the sour cream to make a soft but not sticky dough. Cut the dough into 6 equal-sized pieces, cover with a cloth, and refrigerate for at least 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets, or line with parchment paper.
  • Working on a floured work surface, roll out one of the dough balls into a square about 6x8 inches, about 1/8-inch thick. Keep the other pieces of dough refrigerated. With a pastry cutter or pizza roller, cut the square into 12 smaller squares about 2 inches on a side. Place about 2 teaspoons of fruit filling in the middle of each square, and fold two opposite corners of dough together to meet in the center. Pinch the corners together to partially enclose the filling. Place the filled kolacky on the prepared baking sheets.
  • Bake in the preheated oven until the cookies begin to turn golden brown, 20 to 25 minutes. Let cool on the baking sheets for about 2 minutes before removing them to wire racks to finish cooling. Sprinkle the kolacky with confectioners' sugar.

Nutrition Facts : Calories 90.1 calories, Carbohydrate 14.1 g, Cholesterol 12.8 mg, Fat 3.5 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1 g, Sodium 36.3 mg, Sugar 6.1 g

KOLACKY DEL BABBO CLASSICO



Kolacky Del Babbo Classico image

Make and share this Kolacky Del Babbo Classico recipe from Food.com.

Provided by littleturtle

Categories     Dessert

Time 40m

Yield 60 cookies

Number Of Ingredients 6

2 (8 ounce) packages cream cheese, room temperature
2 teaspoons sugar
1/2 teaspoon vanilla
1 lb butter, room temperature
3 cups flour
confectioners' sugar

Steps:

  • cream cheese filling: Mix together 4 ounces (1/2 package) cream cheese, sugar and vanilla in a small bowl and set aside.
  • Cookies: Beat together butter and the rest of the cream cheese on medium high speed until fluffy, about 3 minutes.
  • Add flour, one cup at a time, until well combined.
  • Divide dough into thirds, wrap each third in plastic wrap and refrigerate at least four hours.
  • Heat oven to 350 degrees.
  • Remove one packet of dough from the refrigerator.
  • Roll to 1/8 inch thickness on a floured work surface.
  • Cut into 1 1/2" squares with a pizza cutter or knife.
  • Fill each with about 1/2 teaspoon of cheese filling, fold two opposite sides of the dough together over filling to meet in the middle.
  • Place on greased cookie sheets.
  • Bake until golden (10-12 minutes).
  • Transfer to folded paper towels or flattened brown paper bags to absorb any excess grease.
  • Cool completely.
  • Repeat with remaining refrigerated dough in two more batches.
  • Sprinkle with confectionr’s sugar before serving.

Nutrition Facts : Calories 104, Fat 8.8, SaturatedFat 5.6, Cholesterol 24.6, Sodium 66.1, Carbohydrate 5.1, Fiber 0.2, Sugar 0.2, Protein 1.3

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From cosylab.iiitd.edu.in


GREEN BEANS IN DILL WALNUT SAUCE RECIPE - WEBETUTORIAL
Green beans in dill walnut sauce is the best recipe for foodies. It will take approx 0 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make green beans in dill walnut sauce at your home.. The ingredients or substance mixture for green beans in dill walnut sauce recipe that are useful to cook such type of recipes are:
From webetutorial.com


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