It wouldn’t be Christmas without some homemade kolacky cookies. They are a tradition in my husband’s family and one that I am glad to keep going. They are a delicious cookie that will be the star of your holiday tray!
These fruit filled pastry like cookies are a Christmas tradition in many Polish families. The tender dough is wrapped around a pastry filling usually featuring fruit or poppy seeds.
This recipe comes from my husband’s late Aunt Bun. They have quickly become a favorite in my family as well.
You can use whatever fillings you’d like, but we love the apricot and mixed berry varieties. You’ll want to make several batches over the course of the holiday season.
Why This Kolacky Recipe is Special to Us
I never had the pleasure of meeting Matt’s Godmother, Aunt Bun. From what I hear, we would have gotten along famously. We have a lot in common after-all.
We are both the oldest of six children, we both like to entertain and love to cook. If her children are any indication, she was a fun loving, family centered, wonderful woman.
Aunt Bun is no longer with us but her sister Val, my mother-in-law, has kept the kolacky (a Polish cookie) tradition alive. For as long as I have been around, there has always been kolacky at Christmas.
They are usually filled with fruit and dusted with powdered sugar and they are wonderful! Prior to meeting my husband, I had never even heard of kolacky.
Now I can’t imagine a Christmas without them. In fact, now my whole family expects these cookies during the holidays now.
We even have a friend who requests them as his birthday treat. These Polish cream cheese cookies have become a favorite of so many.
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Aunt Bun usually made the kolacky recipe that is below, but there is a special kolacky dough recipe given to her by a coworker at Carson Pirie Scott in Chicago. Aunt Bun was very guarded with her recipes, so that “special” dough secret will have to remain within the family.
I am making the standard kolacky recipe as a tribute. Honoring people by cooking their recipes is certainly a tasty way to keep their memory alive.
Frequently Asked Questions
How do you pronounce kolacky?
It sounds something like this – kuh-lotch-key. It seems many Polish recipes have different spellings for the English translation, and these are not different.
They are also spelled kolaczki, or kolache which are both pronounced the same way.
What is the best way store kolacky?
Kolacky are best fresh, but they can be stored for a few days at room temperature in an airtight container. For the prettiest presentation, wait to dust them with powdered sugar until you are ready to put them on their serving platter.
Can you freeze kolacky cookies?
Yes, but because of the fruit centers it is best to freeze them in a single layer on a cookie sheet.
Once they are frozen, you can transfer them to a storage container, putting a layer of wax or parchment paper between the layers of cookies. They will last that way for several months.
Can you freeze kolacky dough?
Yes! If you want to do some of the holiday baking prep work ahead of time you can freeze a batch of dough up to a couple of months ahead of time. Just wrap it well.
Defrost it in the refrigerator overnight before you plan to use it and roll it out the next day.
Check out my collection of cookie recipes for more tasty inspiration!
Kolacky With Cream Cheese Dough
Ingredients
- 1 cup unsalted butter softened
- 8 ounce package cream cheese softened
- ¼ teaspoon vanilla extract
- 2¼ cups all purpose flour
- ½ teaspoon salt
- 12 ounce can fruit pastry filling
Instructions
- Cream 1 cup unsalted butter and 8 ounce package cream cheese together until fluffy. Add ¼ teaspoon vanilla extract and combine.
- In a bowl, combine 2¼ cups all purpose flour and ½ teaspoon salt. Add in fourths into the butter mixture, combining well after each addition.
- Wrap dough in plastic wrap and chill for an hour.
- Preheat oven to 400°F.
- Roll dough on a lightly floured surface to approximately ⅛-inch thick. Cut into 2-inch squares.
- Spoon a little more than a ½ teaspoon of the 12 ounce can fruit pastry filling in the center of each square. Gently spread the filling diagonally down the square.
- Fold the two opposite corners without filling over the cookie and press to seal. I like to dip a finger in a little bit of water and moisten the dough between where the two corners meat to help seal them together. Place about an inch apart on a baking sheet.
- Bake in preheated oven for 12-15 minutes. Cool on wire racks and dust with powdered sugar before eating.
Notes
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Do you have to use unsalted butter, or just regular?
Kolacky is a pastry of Czech, not Polish, origin. The English spelling “kolacky” came from the Czech word “koláčky” and the English word “kolache” came from the Czech word “koláče.” The English words “kolacky” and “kolache” are not pronounced the same, because they are two different words. “Kolacky” is pronounced /ko-LOTCH-kee/ and “kolache” is pronounced
/ko-LOTCH-ee/. The Czech word “koláčky” is a diminutive of the word “koláče.” In other words, “koláčky” are small “koláče.”
400 Deg is way too high, been making these for years
You could certainly bake them at a lower temperature, but 400F has always worked for us.
@Itene, It is because it depends on the altitude of where you live and the weather as well, both of these can change a recipe, especially when using the oven
The recipe is fine and the cookies are DELICIOUS!
I did lower the temperature on my oven to 350° for 12-13 minutes and they were perfect!
How much filling do you use for each?
Is there a secret to keeping the corners sealed together?
Just a little smear on each, maybe a half teaspoon? I’ve never measured. If you slightly moisten a finger and the top of one corner of the dough then put the other corner of dough on top and give a little pinch that helps them to stay together.
Would the kolacky work with mincemeat filling?
I haven’t tried it, but I can’t see why not. As long as the filling is solid enough to not run off the pastry when it is heated, it should work.
So, I’ve been making these my whole life and usually circle shaped! I’m excited to try and make them with your diagonal shape, actually tomorrow morning.. (yours looked the BEST!)
I’ve always known these as a Czech cookie and tradition. Our family recipe carried down from my great grandmother from Prague. (Immigrated to Chicago)
However, my polish neighbor called them by polish name and he always gobbles them up! My mom passed away in December, so making them for my whole family in remembrance of her for Easter.
Wish me luck and thanks for your sweet post and recipe. I roll my dough out with a mix of flour/powdered sugar. I’ve also cooked down and puréed my own prunes instead of always using the Solo toppings. Hard to find Solo on shelf now.. I’ve ordered from Amazon. I also make them for other holidays, like Halloween, I’ll do apricot and prune (Halloween colors) Have you ever made the raised dough kolaches?? I have that recipe carried down too, but have yet to make!
I should try to make my own prune filling too. The solo is kind of hard to find sometimes. I have not tried the raised dough kolaches yet, but would love to. I am jealous you have a family recipe. (If you are willing to share, I’d love to give it a go!)
@Carlee, The prune – and apricot – fillings are easy. Just put in a small pot with enough water to prunes so as not to burn on the bottom. Simmer on the stovetop til softened enough to chop up easily – twenty minutes? I then use two knives on a cutting board and cut crosswise until I like the result – another minute or two. Have fun!
That’s a great tip!
I roll these out in a mixture of powdered sugar and flour, 1/2 and 1/2. I also add orange or lemon zest to them and a couple of drops of orange or lemon food grade oil for a little citrus pop to them. Very good cookie, and an old family favorite from my childhood.
Such great tips! I'll have to give that a try with my next batch!
@Mariyn, that’s what I do too.. roll out w powdered sugar/flour mix..my family likes better since it sometimes comes out a little too floury tasting.. our family Czech… I just discovered Carlee’s website and enjoying! I’ll try lemon zest.. my grandma did that before and used in her houska recipe too
These look wonderful. The special dough recipe, does it perchance involve ice cream? I ask because I'm the only one I know whose Kolachy recipe calls for ice cream. I think it makes the crust melt in your mouth.
It might just use ice cream….but shhhhh, it's a secret! 😉
@Holly, I also cut the corners on the diagonal during Christmas season, about 1/2 way in, make pinwheels out of them and pasting them in the center with a bit of water to hold them in, and add a small amount of filling on top. My Mom used to call them “Poinsettias”.
My Lekvar is any amount of prunes *usually 12 to 16 ounces, cover with water, add about a teaspoon of cinnamon, a bit of orange zest and boil down. Drain 2/3 if the fluid off , add sugar to taste and blend, cook down until the sugar is dissolved, stir constantly (about five minutes), then drain off the fluid and puree in my Ninja blender. I do save that last bit of prune water in case it is too thick. Put in a container, and it does tend to thicken more as it cools. Do the same with apricots, but add a dash of lemon juice to that and a bit of lemon zest.
I've not heard of these before, and am intrigued! They are so pretty… I just may have to see if I can get a batch in this weekend!
They are a must for us! In fact my mother-in-law and I were just talking about them again tonight. We've already each made a batch this season and will likely make another before Christmas!