polish kolaczki

Kolaczki (Polish filled cookies)

cream cheese

butter

flour

salt

Cream the cream cheese and butter until light and fluffy

Wrap in plastic wrap and chill for an hour

Roll out the dough by first dusting the surface (mat or countertop) with granular sugar

Roll to 1/4 inch and cut into 2-inch squares. I used a fluted pastry cutter to get the zig-zap along the edge of the cookies.

Place a teaspoon of filling in the center of each square

Bake for 15 minutes or until corners just begin to brown

Cool on a rack and dust with powdered sugar

Oh drool!  I grew up on these and they are truly irresistible.  It's sad though, that when you purchase them at a Polish store, they are truly awful.  When you make them at home they disappear very quickly.  Sinfully good!  I always use the Solo (canned) apricot filling.

I made them with cherry  and apricot filling
They were a hit with friends and family

Same. My family makes these every year and we only use solo apricot and plum. These are my absolute favorite thing and since my dad passed recently, this year will be in honor of him. I'm going to teach my best friend Danielle how like my father taught me.

My mom made the crust the same but she used apricot jam and chopped walnuts mixed together.

I make powidla every autumn and use them as filling. Thank you for your stories, Lois....I enjoy reading them before I get into the recipe.

we have used lekvar butter - prune butter - and different flavored jams but the lekvar is my favorite.  Also, to keep them closed, we used a little egg wash and pinch the corners together.  some stick and some don't.  Enjoy!

Thank you for the sealing tip My first batch all opened. I will try it on next batch.

Same. My family makes these every year and these are my absolute favorite. We only use solo filling and apricot and Plum only. Since my Dad recently passed, in honor of him I'm going to teach my best friend how to make these like he taught me.

I've been making these since the 60's.  Mu grandma was Lithuanian , I learned from her.  
Se was the baker in the family !

I am so excited to find this page and this recipe! My Grandma makes apricot and walnut kolaczki but also a walnut/brown sugar filling one as well. I'm so excited to try this out!

This is the same recipe my polish mom used. Homemade apricot filling is the best . She also rolled out in powdered sugar and sprinkled more powdered sugar before filling them and after they are baked. I found the easiest way to roll out the dough is between 2 pieces of parchment paper dusted with powdered sugar. Then to remove the paper easily, lay it in the freezer for a couple of minutes and it peels off nicely. My problem was getting the thickness of the dough right. Alas she is no longer here to help with that.

Amazingly easy to make and my Polish spouse raved about how they tasted like childhood!

My daughter and I just made these tonight for a party that she has scheduled for Wednesday in school. How would you recommend I store these?  (I haven’t dusted any powder sugar on them yet.) I wondered if they’ll get soggy? By the way, they turned out AMAZING! My 8 year old said they’re better than chocolate chip cookies!!! Thank you!

These are the best cookies. Honestly it feels so good to have such wonderful recipies from my roots. My whole family devoured these last Christmas. I even sent some to the hospital with my Dad for my Mom while she was in the ICU to cheer her up and they did just that. Your genuine love of Polish culture and cuisine is felt and I am so happy to have found your website. I cannot wait to receive my cookbook. I live in Canada and my friend in Colorado will be sending it to me as I eagerly await. Keep up the amazing work!

I forgot to mention, while I made the traditional apricot, which were amazing, I also made one's with a prune, golden raisin and cranberry filling that was probably my favorite. I ran out of apricots so I threw together what I had, it worked wonderful. I did freeze some as well and I second the pop in the oven, but even soft they were great.

I've made these all the time. I only use apricot filling and prune plum.  Love them. Old recipe from.my mom..

You could also look for Baker brand - I believe it's related to the Solo brand, but perhaps in different markets.

I made all my Polish dishes from scratch this Christmas, one being this recipe for kolaczki cookies.  Never having made these before, they turned out to be a big hit for dessert!  This is a five star recipe!  Thank you so much!!

Made these the other day for a small gathering of friends.  Big hit!  Used solo apricot, homemade apple butter and homemade cranberry - orange filling.  I did have trouble with the dough being too flimsy, but added 1 cup flour - too dry, then a half stick of melted butter - worked perfectly.  Thank you

These are a staple at most weddings in Wisconsin.  My father used to be a baker.  When he made these, he had to hid them from the rest of the family as they disappeared very fast.....

1/4" is way too thick and will not yield 5 dozen. We tried following the directions exactly and yielded 2.5 dozen. I think these need to be rolled to 1/8 inch for better results. The 1/4 kolaches took about twice as long to bake and melted apart. Not great but we'll modify the recipe and try again.

Mine were nigh impossible to roll out and opened in the oven despite the egg wash.

https://www.youtube.com/watch?v=ym_XI-wTrSA

A soft rich dough filled with fruit preserves, nuts or poppyseeds. Kołaczki are a traditional favorite in Poland and Central Europe. 

In this video, I walk you through making the dough, prepare a nut filling, and talk about other fillings you might use. 

We’ll roll out the Kołaczki dough and talk about several options for cutting it into 2-inch squares. I’ll share tips to ensure your cookies stay folded over while baking. 

You’ll want to include these for Christmas and your baking for other special occasions. I bake them ahead of time and freeze until the day I need them. Dust them with powdered sugar just before serving. 

Ingredients for dough 
1 1/2 cups butter (340g), softened
8 ounces cream cheese (225 g), softened
3 cups all-purpose flour (360 g)
1/2 teaspoon salt

Cream the butter and cream cheese. Incorporate the flour and salt. Chill the dough for at least an hour or over night. Roll the dough to 1/4-inch thick and cut into 2-inch squares. Put 1/2-1 teaspoon of your favorite filling to the center. Lift up two opposing corners, pinch them together with a dab of water. Fold the point to one side. Bake at 350 F (180 C). Cool, dust with powdered sugar. 

Nut filling Ingredients
8 ounces walnuts (225g)
1 cup sugar (200 g)
1 egg white
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Add a few drops of water (if needed)

Finely chop the walnuts with a knife or steel blade in a food processor. Add the sugar, egg white, and extracts. If you mixture is too dry (not coming together) add a few drops of water. Use for Kołaczki or other recipes. 

You’ll find koŁaczki and a different filling recipe on my website at https://polishhousewife.com/kolaczki/

Top 1 polish kolaczki recipes from across the web

The most viewed polish kolaczki recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Kolaczki (Polish filled cookies)

Top 1 polish kolaczki recipes from across the web

The most viewed polish kolaczki recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Kolaczki (Polish filled cookies)

The most viewed polish kolaczki recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine