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Kolache Cookies

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Kolache Cookies

An Eastern European pastry with a rich history and cultural significance. They are traditionally made from a simple dough consisting of cream cheese, butter, and flour, and filled with sweet fillings like jam, nuts, or cheese.

 

Yield

72 servings

Prep

8 hrs

Cook

15 min

Ready

8 hrs
Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium

Kolache Cookies are an Eastern European pastry with a rich history and cultural significance. The cookies are typically folded over the filling and can be made in various shapes, such as squares or rounds.

Kolache Cookies

Where did Kolache cookies come from?

The origins of Kolache Cookies can be traced back to the early 20th century, with the Czech and Polish communities both claiming the pastry as their own.

The cookies are enjoyed during holidays and special occasions, and their crescent shape is said to symbolize good luck and fortune.

Kolache Cookies have become a beloved treat in many countries, with variations in fillings and dough recipes.

Some popular fillings include raspberry, strawberry, and apricot jam, while others feature nuts or cheese.

The cookies are a delicious reminder of the rich culinary heritage of Eastern Europe and continue to be a cherished part of celebrations and gatherings.

Kolache in Texas!?

Kolache cookies arrived in the United States in the mid-19th century when a wave of Czech immigrants arrived in Texas.

These settlers brought their traditional recipes with them, and the kolache quickly became a beloved part of Texan cuisine.

In fact, the first recorded mention of kolache in Texas dates back to 1856, when a Czech immigrant named Agnes Borak opened a bakery in the town of Caldwell.

Over the years, the kolache has evolved and adapted to its new home in the Lone Star State.

Kolache Cookies

While the traditional Czech version is filled with fruit, poppy seeds, or cheese, Texans have put their own spin on the treat by adding ingredients like sausage, cheese, and jalapeño.

This fusion of flavors has given rise to the famous "Texas kolache," a delicious combination of Czech tradition and Texan ingenuity.

Today, kolache can be found in bakeries and cafes all over Texas, and they've even made their way to other parts of the United States.

The annual Kolache Festival in the town of Prague, Oklahoma, celebrates the Czech heritage and the delicious pastry that has become an integral part of American culinary history.

Ingredients

Amount Measure Ingredient Features
2 cups all-purpose flour
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8 ounces cream cheese
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½ pound butter
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1 large eggs
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2 teaspoons sugar
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Nut filling
½ pound walnuts
ground
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1 large egg whites
beaten
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1 cup sugar
or honey
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½ teaspoon almond extract
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½ teaspoon vanilla extract
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Ingredients

Amount Measure Ingredient Features
473 ml all-purpose flour
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231.2 ml/g cream cheese
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226.8 g butter
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1 each eggs
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1E+1 ml sugar
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Nut filling
226.8 g walnuts
ground
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1 each egg whites
beaten
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237 ml sugar
or honey
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2.5 ml almond extract
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2.5 ml vanilla extract
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Directions

Sift the flour and sugar together.

Work in the butter, cream cheese, and egg.

Knead together.

An easy way to do this is to put the dough inside a plastic bag - much less messy!

Let the dough stand in the refrigerator overnight.

Put the dough into the freezer about a half hour before you're ready to start making the cookies. This is a very soft dough, so firming things up will help in handling and to help prevent cookies from spreading flat when going into the oven.

For the filling, mix all of the above ingredients together.

You can also use canned poppy seed filling (Solo brand) or an apricot or prune filling.

Sprinkle some flour and powdered sugar onto the surface where you will roll the dough to help prevent the soft dough from sticking.

Roll the dough out thin.

Cut into squares about 2 inches on each side.

It's easiest to cut if you use a pizza cutter.

Spread a small amount of filling (½ to 1 tsp) from one corner to the opposite corner.

Only fill them a little, or the filling will spill out when cooking.

Fold the two remaining corners to the center, partially covering the filling.

Wet your fingertip in a small bowl of water and seal the edge, or it may open up during the cooking.

Bake in a 375℉ (190℃) F oven for about 13 minutes.



* not incl. in nutrient facts Arrow up button

Comments


TONY HAJEK

MY MOM, WHO IS CROATIAN HAS BEEN MAKING THESE KOLACE THE SAME WAY. THEY ARE DELICIOUS.

anonymous

Do you have to cook the filling first?

anonymous   United States

No, I use either a cream cheese or apricot

anonymous United States

This recipe is delicious and has become a Christmas favorite at my house

anonymous

You mix thepowder sugar and flour on rolling surface? How much sugar? It's not in the recipe list

anonymous

I love them made with almond paste for the filling as my mom always made them.

anonymous

I LOVE How you can print this recipe. The recipe shows up on the Left side of the paper and the directions are down the middle of the paper. Now that is the way to PRINT. ALL on ONE sheet of PAPER. OHHH -- AND the recipe is Really Good too.

Victoria

The egg white beaten to a peak or just lightly whisked?

Ann

Why do I have to put the dough in the freezer half an hour before I'm ready to make the cookies

sean   

Chilling the dough can help control cookie spread, enhance flavor, and make the dough easier to handle. It's like giving your dough a mini vacation before the big bake-off. Plus, it gives you time to clean up the kitchen and prepare for the delicious cookie invasion.

 

 

Nutrition Facts

Serving Size 17g (0.6 oz)
Amount per Serving
Calories 7865% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 13mg 4%
Sodium 29mg 1%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 3g
Vitamin A 3% Vitamin C 0%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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