Kolachky Dough #3

A rich cream cheese pastry dough that’s been a staple in Czech and Polish kitchens for generations. Just flour, a full half-pound of butter, cream cheese, egg, egg yolk, and a touch of sugar kneaded together and left to chill overnight. The result is a dough that rolls out thin and bakes into something flaky, tender, and buttery.

The overnight rest isn’t just about convenience. It gives the butter and cream cheese time to firm up completely, making the dough much easier to roll without sticking or tearing. It also lets the gluten relax, so the pastry stays tender instead of tough.

Roll on a surface dusted with both flour and sugar. The sugar adds a slight sweetness to the exterior and helps the dough brown during baking.

Kitchen Tips

• Use cold butter and cream cheese for kneading. If they’re too soft, the dough will be greasy and hard to work with.
• Roll thin. The beauty of kolachky is a delicate, crispy pastry that lets the filling shine.
• Cut into even squares so each pastry bakes at the same rate.
• Work quickly once the dough is out of the fridge. Warm dough gets sticky fast.

Variations

• Fill with lekvar (prune butter) for the most traditional Czech kolachky.
• Use poppy seed filling, apricot preserves, or ground walnut paste.
• Dust with powdered sugar after baking for a classic finish.