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
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!
Stacy_WantToRememberMyHeritage
My grandmother Ukranian/Slovish made these every year for us growing up. After she died, I've continued to make them each year at Christmas but I can never get the shape or the thickness of the dough right and most of them open. This year, before I started, I decided to try to do a little reading to find out what I am doing wrong. I read through the recipe and the comments. I'm excited to have the exact measurements for the squares, the tip about dotting the water on the corner and not over filling them. I also love that someone posted how to make the nut filling that my grandmother always made. I've been trying to figure that out for years! My children love them filled with peanut butter and chocolate chips so I thought the suggestion of a different roll shape was a good idea as well. Merry Christmas to all!
Caroline's Cooking
I'm so glad it all helped!
Donna Prather
If I make a couple batches tomorrow and pack them for shipping to North Carolina from Illinois tomorrow night, and figuring 2 or 3 days to their destination, will they still be good on arrival and for a few more days?
Caroline's Cooking
To me, that would be pushing it a little with this style of cookie - the dough here is less sweet than many types which is a lot of what helps preserve cookies. They may be OK, but it's a little hard to say for sure, since you don't know how cool they will or won't be in transit etc. And certainly as I mentioned to someone else, if shipping I'd make sure to use a thick filling or else the filling will bleed into the dough.
Marina
Can the dough be frozen and used later?
Caroline's Cooking
So I haven't done it with these particular cookies but it is similar to a sugar cookie or shortbread which does freeze, so in theory it should work. You are probably best to flatten the dough into a disk (and wrap well) to freeze to make it a little easier to work with after. Make sure it is well sealed then defrost completely before rolling out and forming the cookies. It may be slightly crumbly at first if still very cold, in which case just try to work it to warm it gently and make it softer before cutting and forming the cookies.
Antonucci Donald
i just made theses as posted, they came out perfectly, of course not as pretty as shown
Caroline's Cooking
I'm so glad to hear they worked well for you!
Priscilla Martin
my mother-in-law made these several times a year and I've followed her instructions but I run into problems when rolling them out....could you go into more detail about that...i.e. roll on the counter w/flour, what shape do you roll to and how many cookies do you get from this batch.....love the flavor, they literally melt in your mouth...I use the Solo fillings
Caroline's Cooking
Hi, so most of this is in the recipe already, but I will add a few more tips. Roll on a floured surface (I'd suggest the counter but you could also roll on a silicone mat so you can lift it if they get stuck for any reason). Be sure to roll part one way, then turn either the dough or yourself and roll at 90 degrees so you roll them evenly. It can be helpful to turn the dough now and then as you roll just to help it not to stick, which will make it easier when you go to pick up the cookies. You are looking to cut out squares, so making the dough as close to a square will give you as little waste as possible, though you can re-roll scraps as well. Loosen the squares before you add the filling so you know they are un-stuck, as otherwise the filling can get messed up as you try to loosen. Then as you'll see I tend to get around 18 cookies from this recipe. I agree they're a lovely cookie, so soft and the filling really gives such a tasty mix.
Angela
My mom always rolls the dough for these in powdered sugar instead of flour. Makes them a bit sweeter, but no after baking dusting required.
Caroline's Cooking
Interesting - I have rolled other cookies and pastries in sugar (though generally coarser) but not these. It is no doubt slightly different as presumably the powdered sugar melts a little when baking, rather than having that dusting as you get after? But tasty either way.
Karen Sager
I hope you can help me. I’ve made these, but after freezing them, they got wet and sticky. Any suggestions?
Caroline's Cooking
Did you dust them with powdered sugar before freezing? Certainly the sugar I would imagine will just dissolve to a sticky liquid from any moisture which you will certainly get when you freeze them. So I would make sure you don't add any powdered sugar before freezing but instead after you have defrosted them. If you didn't dust with sugar, then maybe the filling was a little soft and ran into the cookie base. It might be best to try a slightly thicker filling if you plan to freeze them. Also, I'd try to make sure you keep layers separated eg with parchment to try to help avoid sticking even if they get a little more on the moist side. Hope those help!
Lisa
I love your recipe for a couple of reasons. First, it doesn't called for an outrageous amount of expensive ingredients that end up wasted if the recipe wasn't what you had in mind. Just as important, your instructions are clear with helpful hints for the issues that most people have when making this type of cookie. Speaking as a retired teacher who has been baking for more years than you'd believe, all of these things resulted in a delicious cookie that my grandkids flipped over! Many thanks.
Caroline's Cooking
I'm so glad to hear they worked out well and that the hints etc were helpful!
Kenneth J Partyka
Great recipe! Actually though, Kolacky are Czech, not Polish
Caroline's Cooking
Glad you enjoyed! I believe they are, like many traditional foods, a dish that the modern border and where they are from don't quite match up so they are found in a few different countries - the Polish name would be Kolaczki but they are essentially the same. All delicious!
David Szymanski
I have been making these for Christmas for many years, and always have an issue with some of them opening up during baking, still delicious, just not as pretty. I think your suggestion of not having the dough too tight around the filling make perfect sense, and something I never thought of. I think that might just be the answer. Also, I have found that making sure the dough rolled thin enough definitely helps as well, if it's too thick, they will open up for sure, even if you use water or egg to seal them. Off to my kitchen to start baking.
Caroline's Cooking
Hope that tip works for you! If you think about it, the dough expands a little in baking so it needs somewhere to expand to, or else it will make its own space (by bursting open!). And agree, being thin definitely helps too.
Catherine Wilson
Mine were too thick but look delicious still. I'll try again. I added cherry jam and homemade lemon curd as fillings.
Kasie
So happy how these turned out! I followed the recipe amounts using a kitchen scale, BUT I used Namaste Perfect Gluten Free Flour it worked beautifully! Note that I have never made these cookies with regular flour. I was pleasantly surprised at how well they came out!! I used a bit of egg wash to glue the corners together. And added egg wash around the edges to help give the cookie the browned color. They came out perfect. Definitely used too much of my fillings, so if you make these go with the 1 tsp like it says.
Caroline's Cooking
So glad to hear you enjoyed! And yes, egg wash is certainly an option to help them stick a little more.
Diana Sturcz
Gluten free four for this recipe? Gonna try even though not same brand....??
Thanks used to make all the time reg flour.mother in law Hungarian....A Kraft recipe from the 60s...
Caroline's Cooking
It should work OK with a gluten free flour blend that's designed to be substituted 1 for 1 - hope you enjoy!
Lisa
When I make these cookies I need to ship them. Are they safe to be at room temperature since they have cream cheese in the ingredient?
Thanks,
Lisa
Caroline's Cooking
They will keep at room temperature for a couple days (3 or so is usually OK), but they do gradually start to go soft and the filling can "bleed" a little. I'd recommend using a relatively thick jam for the filling to try to minimize this as much as you can.
g. korobij
The dough definitely needs some sugar. I roll mine between sheets of parchment, that way the dough doesn't stick to table or rolling pin and, without the extra incorporated flour, the dough can be used right down to the last crumb.
Caroline's Cooking
I can understand some may prefer the dough a little sweet, but I tend to find the jam is enough, and what I have seen as more common. And yes, agree using two layers of parchment can be a handy trick for doughs like this.
MaryAnn
My kolachky never stay closed.Why do they open.What am I doing wrong.
Caroline's Cooking
They can be a little tricky, I know - a couple ideas, one is that you might have the dough almost too tight around the jam. Remember the dough expands a little when it cooks. It might also just be that the two sides need to be pressed together a little more. I suggest dabbing one side (that becomes the bottom of the two) with just a little water, then put one of your smaller fingers under the two sides and then press them together from both above and below with your fingers. Press fairly firmly, but not so much the pastry breaks or spreads a lot. That way you get a little gap between the pastry and the filling to help with when it expands a little. Hopefully that helps!
Meghan
My dough turned out perfect. I tried to judge the amount of jam by your pictures but mine spread all over. Not a huge problem as I’ll be covering with powdered sugar but do you have any tips to make them pretty and perfect like yours?
Caroline's Cooking
Glad to hear the dough turned out well. With the jam, some of it just depends on the jam - it should be a relatively thick jam or as others have mentioned, you can use pie filling which is also a little thicker. Plus, try not to have too much in them (though as you say, once dusted you don't notice anyway!)
Allison
I was really excited about these but they didn't work for me at all. I chilled the dough overnight like the recipe suggested, but when I went to roll out my dough in the morning it was rock solid. I let it come to room temperature and it was still very hard and broke into unworkable chunks when I tried to do anything with it. Had to throw it away 🙁
Caroline's Cooking
I'm sorry to hear that, I've not heard of or had a problem with the dough being too firm like that - yes, it can be cool when it's first taken from the fridge but it should become workable pretty quickly with only a bit of effort and also stick back together fine. Did you definitely have all the ingredients and measure them correctly (ideally by weight, as it's more accurate)?
Sharon
I’m in the process of making these and the same thing happened, twice. I put the dough in the fridge overnight and the next day I decided to finish them but the dough is rock solid… I did it twice to make sure I measured everything correctly and it happened both times. I’m so sad.
Caroline's Cooking
Sorry to hear you found it too hard, but it should soften leaving it out and trying to work it with your hands to warm it a little. If it doesn't work as a whole block, you could cut it and just work on one part at a time. It definitely should soften with a bit of warmth and working it, even if it's firm to start.
Roberta Skovera
Very good! Made these for the first time. My only problem, more than half opened up. Sealed with a touch of water when I pinched them together. Is there a secret touch, to keeping them together?
Caroline's Cooking
Glad to hear you enjoyed but sorry to hear some opened up. You just need to be relatively firm in your pinching the pieces together. You could also make a little cornstarch and water slurry (so eg 1tbsp water and 1tbsp cornstarch mixed together into a paste) and use that as a 'glue' to help them stick.
Opal
How do you make the cheese filling
Caroline's Cooking
I think there can be a couple variations and I've yet to play around and so haven't posted a recipe for it - if I do I will link to it here.
Jo Anne T
Both my grandmothers immigrated to the US from the region of what is now Slovakia in the late 1800s (dad's mom) and in 1909 (mom's mom), and both of them made this dessert, so it is also Slovak. And I have made hundreds of dozens of these over my lifetime, 71 years.
Caroline's Cooking
Yes, I have seen it mentioned as Slovak as well, how wonderful that you've made them for so many years!
Marilyn
My mother made these as well. I grew up in a town in Ohio that was mainly Slovak, Poles, and Hungarian. Both my Mom and Dad were 1st generation Americans of Slovak heritage. These were on every plate around Christmas. The only thing is would make larger squares, about 3 inches square, with a pinking edge to it and would add either lemon or oranges zest to the dough. Then she would cut diagonally almost to the center in from each corner and form pinwheels with the folded over corners being "pinched" in the middles and add a dab of either prune or apricot Lekvar in the centers. She also rolled them out in a mixture of 1/2 and 1/2 powdered sugar and flour. Roll out about 1/8 inch thick and bake at 375 degrees. Proceed as the rest of the recipe with letting them rest and then dusting with more powdered sugar. At Easter, she'd make the nut mixture as well and form them into "Lilies" similar to the shape shown here.
Caroline's Cooking
Those sound delicious as well - as with most traditional recipes, there are always variations and it can be a tasty excuse to try different ones!
Vdoviak
My parents were 1st American generation Slovak as well. We grew up in Finneytown, Ohio, made Kolachy just as you described! We would fill with Lekvar (prune), a cottage cheese filling, or a crushed nut filling.
Caroline's Cooking
Those fillings all sound wonderful!
L. Stoller
Does the butter have to be cold or room temperature before mixing with the cream cheese? Thank you.
Caroline's Cooking
It doesn't matter too much as you will be chilling the dough before using - if the butter is room temperature, the dough will be softer and so will likely need a longer time to chill. If it is very soft or very cold, it may not cream with the cream cheese quite as easily, but at least if it is cold, it will warm as you mix it. You can't fix as easily if it's too soft. If your room temperature means the butter is almost runny, I'd suggest you chill it to save it being tricky to cream together. Hope you enjoy!
Kate
When I make these, the jam gets really liquidy and oozes all over! They never come out like the picture 🙁 Any ideas?!
Caroline's Cooking
That's unfortunate! Two things I can think of - one is maybe you are using a little too much jam, they really don't need all that much. The other is to make sure the jam is pretty thick. I used a peach preserves and I think blackberry for the other. If they have chunks of fruit, I think this helps them hold together a bit more. Then they are hopefully less likely to get as liquid.
Tom
Try solo brand pastry filler, it is thicker than jam
Caroline's Cooking
True, pastry filling is another option.
Sarah
I come from a Scots/Czech/German background, and on the Eastern European side, all the women made kolacky, but they were round (2") with a dollop of Solo filling in the center. One of my favorite fillings - which is not common in the U.S.- was poppy seed filling. A Taiwanese-American friend, who regularly bought a poppy seed pastry at an open market, agreed with me that poppy seed filling tastes a bit like "dirt." It's not a "bright' flavor such as you get with the jams, but it's very interesting and satisfying and less sweet. I suspect it's not hard to make your own poppy seed filling, and somehow, I think it could be tasty combined with walnuts. I look forward to trying this recipe, Caroline.
Caroline's Cooking
Yes, I have seen them made as round pastries as well, they definitely come in a few different forms. I can imagine poppy seed and walnut being good as well - it may actually be similar to the filling for the Chinese black sesame snowskin mooncakes I have made. May need to give it a try!
Eileen Weglicki
My mother & grandmother made these. We are of polish decent. They added a pinch of baking powder to the flour and rolled them in powdered sugar. Also more powdered sugar. Was sprinkled on them when they were hot from the oven. Their filling was always apricot. They are always a hit.
Caroline's Cooking
They sound wonderful! Indeed I've made some other cookies where you add sugar right out the oven, so can see that working well with these, too.
Judi
Try adding a little cornstarch tti the jam to thicken it as it cooks, instead of it melting from the heat
Caroline's Cooking
Thanks for the suggestion, agree also an option (I'm always a bit wary of adding cornstarch myself due to the fact it can change the flavor but agree it works!)
Rosalva Arredondo
Can I freeze the unbaked cookies? Can’t wait to make!!
Caroline's Cooking
I haven't tried but in theory I think they should work. I would place on a lined baking sheet, then transfer to a freezer bag or container once frozen. Then freeze from frozen, just put straight onto lined baking sheet and into preheated oven and bake for slightly longer. Hope they work out well for you!
Erin Vasicek
As a Slovak, I am more familiar with the doughy version of kolache but now I must try these too!
Caroline's Cooking
These are definitely a few variations around the region, aren't there? This style is definitely worth trying as well, though!
Angela
Planning on making these for a wedding and wondering about freezing them. Do you recommend and if so for how long? Thanks so much, looking forward to making these!
Caroline's Cooking
I haven't tried, but I know in theory how you can do it - you can either make the dough and freeze it, then defrost it and form the actual cookies as you need them. Alternatively, make and bake the cookies and freeze them once they cool - just don't put the confectioner's sugar on until after they have defrosted. I'd recommend you don't freeze them made but uncooked as the liquid from the jam is likely to make the dough soggy as it defrosts. And this is still a bit of a risk, even after they have baked, so freezing the dough is probably what I'd recommend the most. You could even roll and cut the squares, then make sure they freeze separately by freezing on parchment/wax paper then transfer to a sealed container. Then let them defrost in the fridge overnight, add the jam, seal the corners and bake. Enjoy!
Becky
I have baked these for years and they freeze beautifully after baking. Just be sure they are fully cool first. And dust with powdered sugar after thawing!
Caroline's Cooking
Thanks, and agree good tips.
Natalie
Have you ever used anything besides jam with this dough? Other sweet fillings? A savory version? My mom made your recipe and they were yummy but I was wondering if I could use Nutella or cookie butter or if those things might run out all over the pan, or maybe a savory version with Brie and apples or something? I know that completely changes it from the cookie it’s meant to be, just curious how else I can fill these because the dough seems so easy and like it could be used in a variety of ways!
Caroline's Cooking
I haven't myself, but I think it's worth playing around with. I know there's a traditional version that has a slightly sweet walnut filling, but I haven't tried it myself. I definitely think a savory filling could work - nutella as you say would probably run out but maybe just a little with some slices of strawberry, or add after baking? I'm sure many things could work!
Natalie
Thanks just curious! It turned out awesome when my mom made your recipe as is, and she is SO not a baker! I’ll play around with it! Thanks for the recipe.
Bee
I agree with the comment above about using Solo brand filling--it will never run like jam. My Slovak grandmother would also do Poppy Seed, Prune and Nut filling (1/2 cup nuts (usually walnut or pecan), 1/4 cup sugar, 1 egg white). For these types of fillings, the dough is rolled out thinner and cut into rectangles. The filling is placed across one end and then you roll it up. To differentiate between flavors, she would shape one into a crescent and the other would be a straight "log".
Caroline's Cooking
I've seen the nut fillings too, and keep meaning to try - that sounds like a delicious combination!
kim
Yes, my Polish grandmother and mother used the Poppy from solo too. But I can no longer find it in my city. 🙁
Kathleen Levin
I have made these with Nutella with a 2” round cookie. They came out perfect and were delicious. Just place a little dollop in the middle and fold over and crimp the edges.
Caroline's Cooking
That sounds like a tasty variation!
Chichi Uguru
Love the look of these cookies. Never had one. I am with the kids on loving the new cookie tradition during Christmas. Never had that growing up too.
Caroline's Cooking
Thanks, I agree it's a nice tradition to adopt.
Jill
These cookies are so pretty and perfect. I can't believe how few ingredients it takes to make them! I will try this recipe.
Caroline's Cooking
Thanks, I agree they're really so easy!
Taylor Kiser
These look so tasty! They're a perfect addition to the holiday cookie platter!
Caroline's Cooking
Thanks, I think so too!
Tara
My Hungarian great-grandma used to make kiffles, which I think are very similar. Can't wait to try these!
Caroline's Cooking
Yes, I understand they are much the same. So tasty, enjoy!
Kelly Anthony
I have never had a kolachy cookie but they look delicous and easy to make. Thanks for sharing.
Caroline's Cooking
Thanks, they are indeed easy and tasty too.
Wendy Klik
Love, love, love Kolachy. Thanks for sharing and for hosting.
Caroline's Cooking
Thanks Wendy, they really are tasty.
Amanda
What’s the shelf life on these and what’s the best way to store them? Thank you for sharing this recipe…I love these cookies!
Caroline's Cooking
So they will last around 3 - 5 days at room temperature in a sealed container. I'd suggest you don't layer them directly on top of each other but instead use parchment or wax paper between layers to help avoid them sticking. I would also note that the jam filling will tend to run into the cookie dough over time so they will look a little less pretty as time goes on. Glad to hear you enjoy them!