Easy Cream Cheese Kolache Recipe | Kolacky Recipe | Kitchenstagram
Kolacky are tender, cream cheese-based pastries filled with sweet centers that make them a holiday favorite. What truly sets them apart is the dough- soft, rich and delicately flaky- which creates the perfect contrast to fruity or nutty filling. While classics like apricot, peach, raspberry and date remain popular, these pastries are wonderfully versatile and work beautifully with any jam you love, including seasonal options like cherry preserves or cranberry marmalade.
Rooted in Czech baking traditions, kolacky are small, filled treats traditionally made with either fresh cheese dough or yeast dough. Fillings range from fruit jams to poppy seed or nut pastes, making each bite unique. This version relies on a simple fresh cream cheese dough that comes together effortlessly with just butter, flour and cream cheese. Perfect for festive baking, kolacky tend to disappear quickly from cookies trays, so it’s always wise to set a few aside for Christmas Day- they’re often the first to be gone.
Ingredients needed for Kolacky:
This traditional Kolacky recipe comes together with a short list of simple staples, yet delivers a beautifully tender pastry and rich filling.
Milk: A small amount of milk helps bind the dough. The mixture will be soft and slightly sticky, which is key to delicate texture.
Butter: Softened butter brings richness and moisture while contributing to the pastry’s light, flaky layers. Using butter at room temperature ensures it blends smoothly into the dough.
Granulated Sugar: Only a modest quantity is used in the dough, keeping it lightly sweet so the topping or filling remains the star.
All-purpose Flour: This flour provides reliable structure and stability, giving the dough enough strength without making it tough.
Yeast: Yeast softens the dough and creates a tender crumb, setting kolacky apart from crisp cookie-style pastries.
Kolacky Filling:
Cream Cheese: A classic choice for kolacky, cream cheese creates a smooth, creamy base that pairs beautifully with pastry.
Egg Yolk: Egg yolk adds richness and gentle golden hue to the filling.
Sugar: Sweetens the cream cheese just enough without overpowering it.
Vanilla: Enhances the filling with subtle warmth and aroma, rounding out the flavour perfectly.
Serving Suggestions:
Kolacky are most enjoyable fresh from the oven, when the pastry is tender and flaky. Pair them with coffee or tea. By the following day, the texture becomes softer and less crisp.
Can you make Kolacky ahead of time?
Yes, kolacky cookies can be prepped in advance. Prepare the dough early, seal it well and keep it chilled in the fridge. It holds up well for up to two days. For best texture and flavour, prepare the filling fresh on baking day before assembling and baking the cookies.
Storage Tips:
Keep kolacky fresh by sealing them in a tightly closed container and refrigerating. They’ll hold well for several days. If prepared in advance, add a light sprinkle of powdered sugar right before serving for the best finish.
Can you Freeze Kolacky?
Kolacky freeze very well, making them ideal for advance holiday prep. For best results, shape and fill the cookies before baking, then freeze them on a tray until firm. Once solid, store them securely in a freezer-safe container or bag. When ready, let them thaw in the refrigerator and bake as directed. You can also freeze the dough on its own for a month or two, keep it tightly wrapped, thaw overnight in the fridge and roll it out the following day.
Ingredients
3 cups All-purpose Flour
1 cup Warm Milk
1/4 cup Unsalted Butter
2 1/2 tbsp Sugar
1 tsp Salt
1 tsp Active Yeast
For Cream Cheese Filling:
1 cup Cream Cheese
1/4 cup Caster Sugar
1/2 tsp Vanilla
1 no. Egg Yolk
Preparation
- Step 1: In a small bowl, combine the lukewarm milk (100°F-110°) and granulated sugar. The yeast should be Sprinkled over the milk mixture and whisk the yeast with a spatula. Let it sit until the yeast is foamy, about 5-10 minutes. If the yeast does not dissolve and foam, start over with fresh active yeast.
- Step 2: In the yeast mixture add butter and whisk everything properly. The butter won’t really be mixing into the mixture, so don’t be alarmed if it stays in pieces.
- Step 3: In a large bowl, combine flour and salt. Then add yeast -butter mixture and remaining milk, mix until a soft dough forms. Knead the dough for 8-10 minutes until it becomes smooth and elastic.
- Step 4: Place the dough in a greased bowl, cover it with kitchen towel. Let it rise in a warm place for 1-2 hours or until it doubles in size.
- Step 5: Roll out the dough on a floured surface into a large sheet. Then using a cookie cutter, cut rounds.
- Step 6: Place the dough rounds onto a baking sheet. Then cover and allow the dough discs to rise for 45 minutes or until it doubles in size.
- Step 7: In a bowl, combine cream cheese, sugar, vanilla and egg yolk and stir to combine properly until smooth.
- Step 8: When the dough discs are puffy, use the bottom of a glass to press a deep indentation into the center.
- Step 9: Brush the surface of the rim with egg wash, so that they will get a golden brown colour and shine after baking. Fill the center with a mixture of cream cheese.
- Step 10: Preheat the oven @375°F or 190°C. Bake for 18-20 minutes or until golden.
- Step 11: Serve warm with tea or coffee. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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