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
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
KOLACHKE (GLAZED POLISH PASTRY)
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
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.
POLISH KOLACZKI RECIPE - (4.3/5)
Provided by linedancer
Number Of Ingredients 5
Steps:
- Mix cream cheese and butter until light and fluffy. Add flour 1 cup at a time and mix well. Wrap dough in plastic and refrigerate for at least 1 hour. Heat oven to 350 degrees. Roll out dough 1/4-inch on 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. Overlap opposite corners of dough to the center over filling. Bake for 15 minutes or when corners start to brown. Cool and dust with confectioners' sugar. These tend to become soggy if held for several days, so store them tightly covered (or freeze) without the confectioners' sugar. Dust with confectioners' sugar just prior to service
SOPHIE'S KOLACKY
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
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
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
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.
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!
KOLACZKI
These easy to make Kolaczki are Polish fruit-filled cookies that are the perfect sweet treat for holidays or any day! It takes just 5 ingredients to make these incredibly delicious cookies, so they're guaranteed to become a part of your cookie rotation! They make a stunning addition to your Christmas cookie gift baskets too!
Provided by Angela
Categories Christmas Cookies cookies Cookies & Bars Recipes
Time 1h17m
Number Of Ingredients 6
Steps:
- In a large mixing bowl combine the softened cream cheese and butter. Beat until thoroughly combined, light and fluffy.
- Add the flour into the creamed butter mixture 1 cup at a time until your dough is fully mixed. Wrap the dough in cling film and flatten slightly so that it chills quickly. Chill for an hour.
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper or a silicone baking mat.
- Dust your working surface with an equal combination of sugar and confectioners' sugar, then roll out the cream cheese dough until it is 1/4-inch in thickness. *I use a quarter portion of the dough at a time, meanwhile, it is important that the remaining dough is returned to the refrigerator and kept chilled.
- Cut the dough into 2-inch squares or rounds then place 1/2 to 1 teaspoon of your pastry filling into the centerline of each cut square or round of the dough.
- Overlap the opposite corners or sides and brush the bottom corner with water or egg white to seal the dough. Pinch or press the dough together to seal securely.
- Bake at 350°F (175°C) for 12-15 minutes, or until the cookie bottoms just begin to show a light golden color. Remove from the oven and allow to cool on the baking sheet for about 5 minutes before transferring to a wire cooling rack to cool completely.
- Once your cookies are completely cooled, dust with confectioners' sugar (or just before serving).
Nutrition Facts : Calories 89 kcal, Carbohydrate 8 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 16 mg, Sodium 54 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
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