KOLACZKI RECIPE (POLISH COOKIES)
These kolaczki cookies consist of flakey, cream cheese dough stuffed with a gooey jam center. Classic Polish holiday cookies made with just 5 ingredients!
Provided by Natalya Drozhzhin
Categories Cookies
Time 1h35m
Number Of Ingredients 5
Steps:
- Gather all your ingredients. While you can use any jam you like, raspberry and apricot work particularly well.
- Using a stand mixer or a hand mixer, beat the softened butter, flour and cream cheese until it turns fluffy.
- On a well-floured surface, roll the dough into a big ball, wrap it in plastic wrap, and let it rest in the fridge for at least an hour.
- On a well-floured surface, roll the dough out into a thin, flat piece. Cut the piece into even-sized squares. Place a dollop of jam in the center of each square. Fold the sides of the squares in, pinching the corners together to secure the jam inside.
- Bake the cookies at 350°F for 15 minutes. Once the cookies completely cool, dust them with powdered sugar. Enjoy!
Nutrition Facts : Calories 188 kcal, Carbohydrate 23 g, Protein 2 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 28 mg, Sodium 28 mg, Fiber 1 g, Sugar 11 g, TransFat 1 g, UnsaturatedFat 4 g, ServingSize 1 serving
KOłACZKI: POLISH CHRISTMAS COOKIES FILLED WITH JAM
Wow your party guests - and Santa himself - with these crunchy Kołaczki cookies! Soft, buttery, fruity - there's nothing better for the festive season.
Provided by Kasia
Time 55m
Number Of Ingredients 6
Steps:
- Preheat the oven to 356°F / 180°C
- Sift the flour onto a pastry board and chop the butter in (like you would do for a shortcrust pastry).
- Add cream cheese and egg yolk and knead the dough quickly. If necessary - sprinkle with flour. To make the dough easier to roll out, wrap it into cling film and place in the fridge for 20-30 minutes.
- Roll out the dough into a thickness of 3-4 mm (1/8 inch). Cut the dough in 2 1/2 inch squares. Transfer the squares to a parchment-lined baking sheet.
- Put a teaspoon of jam on the centre of each square, and wrap the corners -one on top of the other - to create an open envelope.
- Bake for 20 minutes until golden. Leave to cool. Sprinkle with powdered sugar.
Nutrition Facts : Calories 86 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 7 milligrams cholesterol, Fat 2 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 5, Sodium 30 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
KOLACZKI
Jam filled Holiday cookies which have been a tradition for every Polish Christmas Eve I can remember.
Provided by Yvonne
Categories World Cuisine Recipes European Eastern European Polish
Yield 24
Number Of Ingredients 9
Steps:
- Warm milk to just above room temperature. Dissolve the yeast in the milk, set aside. In a medium bowl, stir together the flour, salt and baking powder. Cut in the shortening until the mixture is mealy. Stir in the egg yolks and milk mixture. Knead the dough together and then refrigerate overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Dust a clean, dry surface with confectioners' sugar. Knead the dough for a few minutes. Carefully roll out your dough to 1/4 inch thickness. Cut out circles with a cookie cutter. Place a teaspoon of jam on the center of each circle, fold the dough over, and seal the edge with a fork.
- Bake for 12 to 15 minutes in the preheated oven. Do not store in an airtight container or they will become soggy.
Nutrition Facts : Calories 322.9 calories, Carbohydrate 31.8 g, Cholesterol 35 mg, Fat 20.2 g, Fiber 1.1 g, Protein 4 g, SaturatedFat 5.2 g, Sodium 168.7 mg, Sugar 8.6 g
KOLACZKI (POLISH COOKIES)
Kolaczki (Polish Cookies) are the perfect tea time treat and lovely addition to a Christmas cookie plate. The delicious flaky pastry comes together with 4 simple ingredients and pairs beautifully with sweet and tart jewel-toned, jam fillings. A sprinkle of powdered sugar makes these cookies a show-stopper! /
Provided by Trish - Mom On Timeout
Categories Dessert
Number Of Ingredients 8
Steps:
- In a large mixing bowl cream together butter and cream cheese until smooth at medium-high speed. Beat in the almond extract.
- Add the salt and all-purpose flour in 3 additions, scraping down the bowl as needed to combine. Do not over mix to keep the pastry light and flaky.
- Once the dough is combined form it into a ball and dump it onto a large piece of plastic wrap. Flatten the dough down into a square shape and cover it completely with plastic wrap. Place it in the refrigerator to chill for 45 minutes to 1 hour.
- Line 2 baking sheets with parchment paper (or bake one batch at a time if you only have one baking sheet) and set aside.
- When the dough has chilled, sprinkle a clean work surface and a rolling pin with powedered sugar.
- Divide the dough in half (return the other half to the refrigerator until ready to use) and roll the dough into a large square, 7½ x 7½, 1⁄4 inch thick. Trim the edges with a pizza cutter. Using a pizza cutter or sharp knife, cut the dough into 2 1⁄2 inch squares. (Re-roll the scraps to cut more cookies.)
- Preheat the oven to 350°F.
- Carefully transfer the squares to the prepared baking sheets and spoon 1⁄2 teaspoon of jam in the middle of each square.
- Cross one corner of the pastry square over the jam filling. Rub a small drop of water on the corner of the pastry square and then seal the cookie by overlapping with the opposite pastry square corner. Carefully pinch the dough to seal it with your thumb and index finger. Continue until all the cookies are sealed.
- Bake for 10 to 12 minutes until the edges are just slightly golden. Transfer the cookies to a cooling rack after 3 minutes to cool completely.
- Sprinkle with powdered sugar before serving and enjoy!
HOMEMADE POLISH KOLACZKI
Homemade Polish Kolaczki cookies are perfect for easy holiday baking! These delicate and festive cream cheese cookies are filled with sweet fruit preserves and look beautiful on a Christmas cookie tray.
Provided by Shelly
Categories Dessert
Time 2h43m
Number Of Ingredients 5
Steps:
- : In the bowl of your stand mixer fitted with the paddle attachment mix the cream cheese and butter together on medium speed until smooth, scraping the sides of the bowl as necessary.
- Turn the mixer to low and slowly add in the flour, mixing until just combined.
- Remove the dough from the bowl and flatten into a disk shape. Cover tightly with plastic wrap and chill the dough for 2 hours, or overnight.
- : Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Remove the dough from the refrigerator and divide into 4 equal parts. Working in batches, using a rolling pin, roll each dough out into a thin rectangle about 1/2- centimeter thick. Using a wheel pastry cutter, knife, or pizza cutter, cut the dough into 2- inch squares.
- Fill a small bowl with water and set aside.
- Spread 1/2 teaspoon of the preserves into the center of the dough squares. Using your fingers, wet two diagonal corners of the dough and fold over the top of each other, pinching the dough together to seal. Repeat with the remaining dough.
- Place the cookies onto the prepared baking sheet 1 1/2- inches apart and bake for 12- 13 minutes until lightly golden.
- Transfer the cookies to a wire rack to cool completely. When the cookies are cooled, sprinkle them with powdered sugar. You can use as much or as little as you like.
POLISH KOłACZKI
Try this recipe for Polish kołaczki, which are flaky little pastries filled with fruit, cheese, nut, or poppy seed pastes, popular year-round.
Provided by Barbara Rolek
Categories Dessert
Time 2h
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- In a large bowl, beat cream cheese with butter until light and fluffy.
- Add the flour, 1 cup at a time, and mix well.
- Wrap dough in plastic and refrigerate for at least 1 hour.
- Heat oven to 350 F. Roll out dough to a 12 x 18-inch rectangle-1/4-inch thick-on a silicone mat or a surface that has been dusted with equal parts confectioners' and granulated sugars (not flour), because the granulated sugar will act as ball bearings and help keep the dough from sticking.
- Cut into 2-inch squares. Place 1/2 to 1 teaspoon filling on center of each square. Brush a tiny bit of beaten egg white on one corner and press the opposite corner on it, pressing the dough together lightly to seal.
- Using a spatula, transfer the filled cookies to a parchment-lined sheet pan and bake for 15 minutes (longer if baking from frozen) or until corners start to brown.
- Using a spatula, remove cookies from the baking sheet and transfer to a wire rack to cool completely before dusting with confectioners' sugar. Serve and enjoy!
Nutrition Facts : Calories 354 kcal, Carbohydrate 46 g, Cholesterol 57 mg, Fiber 1 g, Protein 3 g, SaturatedFat 11 g, Sodium 154 mg, Sugar 28 g, Fat 18 g, ServingSize 4 to 5 dozen cookies, UnsaturatedFat 0 g
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