Traditional Kolachky with Prune Filling
Submitted by kdrobbins
Traditional yeast-raised kolachky filled with spiced prune lekvar, folded at the corners so the filling peeks through, then dusted with powdered sugar. An old-world Polish and Czech holiday pastry.
YIELD
36 servingsPREP
20 minCOOK
35 minREADY
4 hrsThese are the real-deal yeast-raised kolachky, the kind Polish and Czech grandmothers folded by the dozen for Christmas and weddings, not the quick cream-cheese cookie version. The dough is enriched with creamed butter, sugar, and eggs, then worked until it turns soft and elastic, never hard or stiff.
After a long first rise, you pat it thin, cut it into 2-inch squares, and drop a teaspoon of spiced prune filling in the center. The folding is the part worth getting right: gather the four corners and press so the top layer sits thinner than the dough beneath the filling, which lets the prune peek through all four seams as it bakes.
The filling itself is humble and good, soft prunes cooked down with cinnamon, sugar, and a little orange zest. A heavy snow of powdered sugar finishes them once cool.
Pro Tips
- Keep the dough soft and slightly tacky. A stiff dough bakes up tough, so resist working in too much extra flour.
- Scald the milk and let it cool to lukewarm before mixing; milk that is too hot will kill the yeast.
- Press the folded corners down firmly so they don’t pop open during the second rise and bake.
- Wait until the pastries are fully cool before dusting with powdered sugar, or it just melts into the dough.
Variations
- Swap the prune filling for poppy seed, apricot, or sweetened farmer cheese.
- Add a squeeze of lemon to the prune filling for brightness.
- Brush with egg wash before baking for a glossier, deeper golden top.
Ingredients
Directions
Dissolve yeast in lukewarm water.
Scald milk and set aside until lukewarm, not cold.
Cream butter and sugar until light and fluffy.
Add salt and mix again.
Place dissolved yeast in milk. Add 3 cups flour and beat well.
Stir in the creamed mixture and beat again. Then add unbeaten eggs and blend.
Gradually add remaining flour, a tablespoon at a time, until dough is smooth enough to handle, then knead in remaining flour on a warmed board.
The dough should be smooth and elastic to the touch, never hard nor stiff.
Place in a greased bowl, cover, and allow to stand in a warm place about 2½ hours until double in bulk.
Place dough on a warmed board, which has been slightly floured.
Pat down dough to about ¼ inch thickness.
Cut into 2 inch squares.
Place a teaspoon of filling (recipe below) on each square and gather up the 4 corners carefully, folding one on top of the other, and press together so that folded dough is thinner than dough beneath the filling.
When folded correctly, the filling will peek through the four sides.
Place on a large cookie sheet about 2 inches apart.
Let rise until double in bulk in a warm place, about 45 minutes.
Bake at 375℉ (190℃) F for 25 minutes. When cool sprinkle generously with powered sugar.
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