Kolachy cookies are an easy mix of a cream cheese pastry folded over a jam filling. They're as tasty as they are pretty, and a great addition to your cookie plate.
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Believe it or not, the idea of baking lots of cookies in December is relatively new to me. As a child, we made Christmas cake, sometimes a stollen and while we might have some cookies around, it wasn't quite the same as the big baking projects I've come across since moving to the US.
However it's a tradition I have got more in to, and funny enough the kids approve as well.
I love the variety you find around the world, both in traditional Christmas cookies and more generally. Some favorites include German ginger cookies, alfajores (dulce de leche sandwich cookies), kleicha (Iraqi date cookies) and brunkager (Danish Christmas cookies).
Having come across kolachy cookies, I knew I needed to add them to the list for this year's baking.
What are kolachy cookies?
Kolachy cookies are typically made from a simple pastry made from cream cheese, butter and flour folded over a little jam filling. Sometimes they have a cheese or nut filling.
They go by a few names depending on which language (eg kolaczki, kolache, kolacky) and can be found across Eastern Europe. Some argue they are originally Czech, others say Polish.
Origins aside, they have a few variations (some use a yeasted dough, for example) but the same general, delicious idea.
While the cookies are usually made by folding two sides of a square piece of dough over the filling in many places, in the Czech Republic in particular, they tend to be round and you may come across a larger kolach as well. These kolache are more of a pastry with more filling in them too.
Steps to make these cookies
I've made these about as easy as I could, using a simple cream cheese dough and jam that I already had. They do take a little time as you need to chill the dough, but they are still relatively easy.
- Cream together the butter and cream cheese.
- Mix in the flour.
- Chill the dough at least an hour or two, or overnight.
- Roll out the dough and cut into small squares.
- Put a small spoonful of jam in the middle of each square and fold over two opposite corners.
- Bake until lightly golden.
- Dust with powdered sugar once cool (not obligatory but recommended!)
Kolachy cookies add a wonderful pop of color to and Holiday cookie plate, although to be honest I think they'd be great any time. Easy to make, easy to adapt and great to give as a gift as well. Give them a try!
Looking for more traditional cookies? Try these!
- Alfajores (dulce de leche sandwich cookies)
- Brunkager (Danish spiced Christmas cookies)
- Kleicha (Iraqi date cookies)
- Plus get more Holiday recipes in the archives.
Tools to make these cookies
I'd recommend using a Silicone Baking Mat on top of a Half Baking Sheet to make these.
See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store.
Kolachy cookies
Ingredients
- 3 oz cream cheese
- 4 oz unsalted butter (4oz = 1 stick)
- 1 ¼ cups all purpose flour plain flour
- 6 tablespoon jam (choose flavors of your choice, see notes)
- 1 teaspoon confectioner's sugar (for dusting, approx) icing sugar
Instructions
Ahead of time
- Cream together the cream cheese and butter until smooth and slightly fluffy.
- Mix in the flour, around a third to half at a time, until combined. Form into a ball, wrap with cling wrap/film and refrigerate overnight (or at least a couple hours).
When ready to bake
- Preheat the oven to 350F/175C.
- Roll out the dough on a lightly floured surface into a relatively thin layer, approx ¼in/2mm thick. Trim the edges off the dough and cut it in to squares approx 2 ½in/6cm square.
- Put approx 1tsp of jam in the middle of each square and fold over opposite corners. Seal them together by pressing with one finger inside, one over, using a little water to help them seal if needed.
- Place the cookies on a lined cookie sheet and bake for approx 15-18 minutes until going lightly golden around the edges.
- Leave to cool a minute before carefully transferring to a cooling rack. Dust with confectioner's sugar before serving.
Notes
Nutrition
Try these other recipes using pastry:
- Cheesy Asparagus Potato Tart by Food Lust People Love
- Cornish-Style Steak Pasties by Karen's Kitchen Stories
- Raspberry Pistachio Palmiers by Palatable Pastime
Remember to pin for later!
Patty says
My elderly client says i am yo put prunes in for filling. Any suggestions how yo do the prunes?
Caroline says
Indeed, a sort of prune jam is one filling you can get. I don't think it's that easy to find so you would probably have to make some. I haven't tried so am guessing slightly, but would suggest you roughly chop then soak runes in a little boiling water first to soften them and then add some sugar and a little lemon juice to cook this mixture down to a jam. Blend to make it smooth and if need be, cook a little longer to thicken.
Jacqueline says
I just made these for the first time as practice for my daughter's wedding. They are delicious!
Caroline says
Oh I'm so glad to hear you enjoyed them, and what a lovely idea to make them for her wedding (just note, I'd try not to make too far ahead and definitely don't put powdered sugar on until really near the time so it looks it's prettiest).
Sharon says
Lacked flavor, dough doesn’t roll easily.
Caroline says
Sorry to hear they didn't seem to work for you.
Kathleen Nitz says
was surprised at how flaky and tasty these were. Left in fridge overnight and the dough got too hard. Threw it in microwave for 30 seconds and got too soft! I rolled it out anyway and really struggled to make the squares! Managed to piece it together and filled with a dried plum paste. Baked for 20 minutes. Turned out super tasty but looked messy! All my fault!
Caroline says
I'm glad you enjoyed them! It can be a tricky balance between too firm and too soft, I guess a shorter time in the microwave or leave out at room temperature, if you have time, for next time if it gets too firm.
Mike says
I don't normally post reviews. I think the dough needs to rolled out to about 1/8th of an inch. While baking all of my kolache unfolded, even using the water method.
15 minutes in the oven was nowhere close to getting the cookies even slightly browned. At least 20 minutes was needed.
I love these cookies but this recipe could have been more thoroughly tested.
Caroline's Cooking says
Sorry to hear you didn't quite find these worked for you, though I do give a range for the cooking time (15mins is minimum) as ovens can vary. And the opening up is as I have mentioned to some other commenters and in the recipe, you do need to try to be relatively firm as you pinch and not have the dough too tight over the filling.
Gerri says
Followed recipe to the tee and they came out perfectly! Just like my mom use to make.Great dough thank you.
Caroline's Cooking says
So glad to hear that they worked well for you, and great they bring back memories!
SEO says
They taste amazing! Recipe was pretty easy but even with me pinching them closed, a few popped open. I think the next time we make them I’ll try an egg wash to seal them.
Caroline's Cooking says
I'm glad you enjoyed them!
Georgi Cecere says
My dough is completely hard I don’t know what to do
Caroline's Cooking says
It's a little tricky to troubleshoot without knowing more details - is it hard after being in the fridge? It may be that it is simply too cold and needs a little more time to come up to room temperature. You can also warm the dough with your hands a bit to help it be easier to work with. If it is hard without having been in the fridge then it feels more likely that you may not have measured the ingredients quite right and so the balance of wet and dry is off. I highly recommend using weight measurements if at all possible for baking as they are more accurate. I would say the dough should be relatively firm as you don't want it too sticky as you roll, cut and fold it, but it should still be roll-able. If it gets too soft, then you can refrigerate it a little before rolling again.
ROCHELLE METZLER says
I rolled the dough out to the 1/4 thickness and sealed the pinch using water. Every one popped open. I then rolled the dough out a bit thinner with the same result. I had doubled this recipe, I had to throw all but 13 cookies out. Very disappointed.
Caroline's Cooking says
Sorry to hear they opened up - my guess would be the sides weren't pressed together quite tight enough, or it was too tight around the filling so there wasn't room for expanding as it baked. I do mention both of these above to try to help avoid issues as far as possible. And while I understand they may not look quite as expected, they still are very much edible even if they pop open.