Traditional Czech kolachky

    Traditional Czech kolachky

    (89)
    1save
    1hr15min


    85 people made this

    About this recipe: Beautiful Christmas pastries made with a cream cheese and butter dough wrapped around an egg, walnut, poppy seed (or fruit jam) filling and dusted with icing sugar. Traditional in Eastern Europe, but you can make and enjoy them anywhere in the world! You can find poppy seed filling online or at eastern European grocery shops or use apricot, raspberry or other fruit jam filling instead.

    Ingredients
    Serves: 48 

    • Pastry
    • 450g cream cheese, room temperature
    • 455g unsalted butter, softened
    • 500g plain flour
    • Filling
    • 450g chopped walnuts
    • 1 egg
    • 175g honey
    • 340g poppy seed filling
    • 1 egg white
    • 60g icing sugar, for dusting

    Method
    Prep:1hr  ›  Cook:15min  ›  Ready in:1hr15min 

    1. In a large bowl mix together cream cheese and butter until well blended. I like to use my hands, but you can also use a wooden spoon. Mix in the flour 125g at a time. As the dough becomes stiff, turn it out onto the counter and knead in flour until it is no longer sticky. Continue to knead the dough for 5 minutes.
    2. Preheat oven to 180 C / Gas 4. Crush the walnuts to a fine consistency in a food processor. Stir in the egg and honey. On a well floured surface, roll the dough out to 1cm thickness. Cut the dough into 7x7cm squares. Place a teaspoon of filling in the centre of each square. Use walnut for some and poppy seed for the rest. Roll the squares up and seal the edges. These can also be formed into triangles. Place the pastries 5cm apart onto ungreased baking trays and brush with egg white.
    3. Bake for 15 to 17 minutes in the preheated oven, or until lightly browned. When cool, dust with icing sugar.
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    Reviews & ratings
    Average global rating:
    (89)

    Reviews in English (89)

    by
    0

    I might have ranked this higher, but I found the directions incomplete. If I read them correctly, it says the recipe makes 48, but that we are to roll out the dough to 1 cm thickness & cut into 7x7 cm squares. There was no way I could get 48 squares from this dough at 1x7x7 cm measure. Also i was surprised there was no salt added to the ingredients for the dough--I do not use salted butter when I bake so maybe Trish1452 meant the butter should be salted, but dough without salt is too bland for me.  -  04 Aug 2016

    by
    245

    I am a professional chef and regularly use this site for ideas, recipes and feedback. I will never rate a recipe unless it is excellent because I feel personal tastes don't ensure proper criticism. But in the case where a recipe is absolutely superb, I will give my feedback and this cookie recipe is one of the best I have tried here. I added 1/2 cup of sugar, 1 tsp of salt and 1 oz of Canadian Club Whiskey only because I wanted to enhance the creaminess of the cream cheese, and blend the flavors with the alcohol. I also remember my slovak grandmother using whiskey when she made these cookies. Your recipe brought back many happy memories. Great recipe! Thanks*****!  -  15 Dec 2007  (Review from Allrecipes US | Canada)

    by
    102

    My Mom is American born but 100% Hungarian and we both make these, although we also make apricot and prune filled 'cakes' as well as the nut. My family calls them 'little cakes' for some reason. To make a truer apricot filling than pie filling, we buy the dried apricots, then boil them until soft, then mash with sugar and a little vanilla. The prunes get the same method but no vanilla. Much better than pie filling. Also, to keep your cakes neat and not split open, make sure you pinch the corners over the filling. I then twist the dough ends after pinching to make them look pretty. We also bake them at 375 for 9-11 minutes vs. 350 degrees. I've been making these for over 30 years, since I was a small child helping my Mom and Grandma in the kitchen, and they're by far my favorite cookie of all time. Enjoy! BTW--they freeze well, just don't dust with confectioner's sugar until you serve them.  -  05 Oct 2008  (Review from Allrecipes US | Canada)

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