Polish Jam Kolaches Recipes

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POLISH JAM KOLACHES



Polish Jam Kolaches image

Found for the Zaar World Tour '05. These cookies from Poland can be made with different flavors of jam.

Provided by Elmotoo

Categories     Dessert

Time 35m

Yield 2 dozen

Number Of Ingredients 5

1/2 cup butter, softened
3 ounces cream cheese, softened
1 1/4 cups all-purpose flour
1/4 cup strawberry jam
1/4 cup confectioners' sugar, sifted

Steps:

  • Beat butter or margarine and cream cheese in mixer bowl until light and fluffy.
  • Add flour gradually, beating well after each addition.
  • Roll dough to 1/8 inch thickness on lightly floured surface.
  • Cut into 2-inch circles.
  • Spoon 1/4 teaspoon jam into center of each circle.
  • Fold opposite edges together, slightly overlapping edges.
  • Place 2 inches apart on greased cookie sheet.
  • Bake at 375 degrees Fahrenheit (190 degrees Celsius) for 15 minutes.
  • Remove to wire rack to cool.
  • Sprinkle with confectioners' sugar.

Nutrition Facts : Calories 1048.2, Fat 61.4, SaturatedFat 37.5, Cholesterol 168.9, Sodium 561.4, Carbohydrate 114.2, Fiber 2.7, Sugar 43, Protein 11.3

JAM KOLACHE



Jam Kolache image

These classic European cookies with a strawberry jam filling are perfect to include in your Thanksgiving dessert recipe list.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 42

Number Of Ingredients 5

1/2 cup butter or margarine, softened
1 package (3 oz) cream cheese, softened
1 1/4 cups Gold Medal™ all-purpose flour
1/4 cup strawberry jam
Powdered sugar, if desired

Steps:

  • Heat oven to 375°F. Spray cookie sheets with cooking spray.
  • In medium bowl, beat butter and cream cheese with electric mixer on medium speed until creamy. Gradually add flour, beating well.
  • On lightly floured surface, roll dough to 1/8-inch thickness. Cut with 2 1/2-inch round cookie cutter. Place on cookie sheets. Spoon about 1/4 teaspoon jam on each cookie. Fold opposite sides to center, slightly overlapping edges; press down lightly on centers.
  • Bake 15 minutes. Remove from cookie sheets to cooling racks. Sprinkle with powdered sugar.

Nutrition Facts : Calories 50, Carbohydrate 5 g, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 25 mg

MARTHA'S KOLACHES



Martha's Kolaches image

A bakery classic in Eastern Europe, these lip-smacking treats combine a sweet yeast-based dough with a jam filling and a sugary glaze. They're usually shaped into rounds or, like in Martha's version, bowties.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 16

Number Of Ingredients 11

2 1/4 teaspoons active dry yeast (not rapid-rise; one whole 1/4-ounce envelope)
1/4 cup sour cream, room temperature
2 large eggs
2 cups unbleached all-purpose flour, plus more for dusting
1/4 cup granulated sugar
1 teaspoon kosher salt
2 sticks (1 cup) cold unsalted butter, cut into small pieces
6 tablespoons fruit jam
1 cup confectioners' sugar, sifted
2 tablespoons unsalted butter, melted
2 to 3 tablespoons whole milk

Steps:

  • Cookies:In a small bowl, stir together yeast and sour cream. Let stand until yeast dissolves, about 10 minutes. Whisk in eggs until smooth.
  • In a large bowl, whisk together flour, granulated sugar, and salt. Using a pastry cutter or two knives, cut butter into dry ingredients until mixture resembles coarse meal. Stir in yeast mixture. Knead in bowl a few times until dough is smooth and comes together. Wrap dough in plastic and flatten into a square. Refrigerate at least 30 minutes.
  • Preheat oven to 400 degrees. On a lightly floured surface, roll out dough 1/4 inch thick. Using a 3-inch square cutter, cut out squares. Transfer to two parchment-lined baking sheets, spaced about 1 1/2 inches apart.
  • Place 1 teaspoon jam in the center of each square. Fold upper-right corner over filling, about two-thirds of the way toward opposite corner; press down to seal. Brush lower-left corner with egg wash, then fold corner up and over first fold, pressing down to adhere. (Be careful not to fold too tightly, or you may force out some of the filling.) Repeat with remaining squares.
  • Bake until edges are golden, 12 to 15 minutes. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely.
  • Glaze:In a medium bowl, whisk together confectioners' sugar and butter. While whisking, drizzle in milk, a little at a time, until glaze has a runny consistency. Using a spoon, drizzle glaze over cookies. Let stand until set, 1 hour. Glazed cookies can be stored in an airtight container at room temperature up to 2 days.

KOLACHKE (GLAZED POLISH PASTRY)



Kolachke (Glazed Polish Pastry) image

Kolachkes-claimed by both Poles and Czechs-are round pastries topped with either poppy seeds, nuts, jam, or a mashed fruit mixture. Karen Maderich's heirloom recipe was a first-place winner of Martha Stewart Living Television's Cookie of the Week Contest.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pastry Dessert Recipes

Yield Makes about 4 dozen

Number Of Ingredients 7

1/4 cup sour cream, room temperature
1 (2 1/4 teaspoons) package active dry yeast
1 large egg, lightly beaten
1 cup (2 sticks) unsalted butter, cut into small pieces
2 cups all-purpose flour, plus more for dusting
1 cup fruit preserves
Easy Sugar Glaze

Steps:

  • Heat oven to 400 degrees. Combine sour cream and yeast in a small bowl. Set aside until slightly bubbly, about 10 minutes. Using a wooden spoon, stir in egg until smooth. Set aside.
  • Using two knives or a pastry cutter, cut butter into flour until it resembles coarse meal. Stir in sour-cream mixture until dough comes together.
  • On a lightly floured surface, roll out dough to 1/4 inch thick. Cut into 2 1/2-inch rounds. Transfer to ungreased cookie sheets, about 1 1/2 inches apart. Cover with a clean kitchen towel or plastic wrap. Let sit for 15 minutes.
  • Make a thumbprint in the center of each cookie. Fill each thumbprint with 1 teaspoon preserves. Bake until edges are golden, 12 to 15 minutes. Transfer pans to rack to cool. Let cookies cool on pans for 5 minutes. Remove cookies to rack. While cookies are still warm, drizzle with sugar glaze.

OLD-FASHIONED KOLACHES



Old-Fashioned Kolaches image

There is a town in Texas called West. If you are driving down I35 you will pass it and you just have to stop!! They are the very best ever!! OH MY GOD!! This recipe makes enough for your family and friends too but exact amount depends on how big you make them....

Provided by babygirl65

Categories     Breads

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 7

1 cup milk, scalded
1/2 cup sugar
1/2 cup butter
1 (1/4 ounce) package dry yeast
3 large eggs, beaten
1 teaspoon salt
5 cups flour

Steps:

  • Scald milk. Add sugar and butter and stir to dissolve. Allow it to cool to warm, then add the yeast and let it begin to work. Add eggs.
  • Put milk mix in a large mixing bowl. Measure the flour and salt into another bowl.
  • With a mixer slowly work the flour mix into the dough bowl. When the dough becomes too thick for the mixer to handle, start working in the flour by hand.
  • When dough starts to come together and leave the sides of the bowl, it's just right.
  • Form the dough into a ball and cover. Let rise in warm place until double its size.
  • Turn the dough out on a lightly floured surface and knead gently until it comes together and is soft and elastic.
  • Divide dough into egg-size pieces. Flatten and form into square or round. Make a depression in the center with your floured thumb.
  • Fill the depression with 1 rounded teaspoon of filling. Let the filled kolaches rise about 20 minutes. Brush tops with beaten egg mixed with a little milk and sugar.
  • Bake at 350° for 15-20 minutes or until lightly browned.
  • Sprinkle you fresh out-of-the-oven kolaches with powdered sugar before serving.
  • FILINGS:
  • Apricot: Place 1 lb dried apricots in a pan with cool water. Let soak several hours. Bring to slow simmer and add sugar to taste. Cook until very soft. Stir to get a smooth consistency.
  • Prune: Made the same way as the apricot filling.
  • Pineapple: Simmer well drained canned, crushed pineapple until it thickens.
  • Poppy seed: 1/2 lb ground poppy seeds, 1/2 tsp salt, 1 cup sugar, 1 tsp vanilla. Add enough milk to make a thick mis. Let stand overnight to absorb the liquid.
  • Cream cheese: 8 oz cream cheese, 1/2 cup sugar, 1 tsp lemon juice, 3/4 tsp vanilla, 1 tsp sour cream. Mix together until smooth.
  • Sausage: Take a small piece of sausage and wrap dough around the piece and bake.
  • You can use just about any fruit filling in the kolaches, just don't use jam or jelly. They liquefy with the heat in the oven.

Nutrition Facts : Calories 387.4, Fat 12.2, SaturatedFat 7, Cholesterol 91.3, Sodium 332.5, Carbohydrate 59.2, Fiber 1.8, Sugar 10.3, Protein 9.5

ICE CREAM KOLACHKES



Ice Cream Kolachkes image

These sweet pastries have Polish and Czech roots and can also be spelled "kolaches." They are usually filled with poppy seeds, nuts, jam or a mashed fruit mixture. The ice cream is a unique twist on traditional kolachkes, and it's simplest to use a square cookie cutter to cut the dough. -Diane Turner, Brunswick, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 10 dozen.

Number Of Ingredients 6

2 cups butter, softened
1 pint vanilla ice cream, softened
4 cups all-purpose flour
2 tablespoons sugar
2 cans (12 ounces each) apricot and/or raspberry cake and pastry filling
1 to 2 tablespoons confectioners' sugar, optional

Steps:

  • In the bowl of a heavy-duty stand mixer, beat butter and ice cream until blended (mixture will appear curdled). Add flour and sugar; mix well. Divide dough into 4 portions; cover and refrigerate until easy to handle, about 2 hours., Preheat oven to 350°. On a lightly floured surface, roll 1 portion of dough into a 12x10-in. rectangle; cut into 2-in. squares. Place 1 teaspoon filling in the center of each square. Overlap 2 opposite corners of dough over filling; pinch tightly to seal. Place 2 in. apart on ungreased baking sheets. Repeat with remaining dough and filling., Bake until bottoms are lightly browned, 11-14 minutes. Cool 1 minute before removing from pans to wire racks. Sprinkle with confectioners' sugar if desired.

Nutrition Facts : Calories 60 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 27mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.

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