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 servingsPrep
8 hrsCook
15 minReady
8 hrsKolache 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.
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.
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
|
|
| 8 | ounces |
cream cheese
|
|
| ½ | pound |
butter
|
|
| 1 | large |
eggs
|
|
| 2 | teaspoons |
sugar
|
|
| Nut filling | |||
| ½ | pound |
walnuts
ground |
|
| 1 | large |
egg whites
beaten |
*
|
| 1 | cup |
sugar
or honey |
|
| ½ | teaspoon |
almond extract
|
*
|
| ½ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 231.2 | ml/g |
cream cheese
|
|
| 226.8 | g |
butter
|
|
| 1 | each |
eggs
|
|
| 1E+1 | ml |
sugar
|
|
| Nut filling | |||
| 226.8 | g |
walnuts
ground |
|
| 1 | each |
egg whites
beaten |
*
|
| 237 | ml |
sugar
or honey |
|
| 2.5 | ml |
almond extract
|
*
|
| 2.5 | ml |
vanilla extract
|
|
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.
