Kolachky
This cherished family recipe for kolachky originates from Czechoslovakia. These small pastries, a traditional snack, feature a rich dough made with butter and cream cheese. They are filled with either a sweet walnut mixture or prepared poppyseed filling, then baked until golden. Once cooled, they are finished with a dusting of icing sugar. The recipe yields 4 dozen pastries, requiring a generous workspace for preparation.
Ingredients
- 2 cups unsalted butter, softened
- 2 (8 ounce) packages cream cheese, room temperature
- 4 cups all-purpose flour
- 1 pound chopped walnuts
- 0.5 cup honey
- 1 egg
- 1 (12 ounce) can poppyseed filling
- 1 egg white
- 0.5 cup confectioners' sugar for dusting
Method
- In a large bowl, blend the softened butter and room temperature cream cheese thoroughly. You can mix by hand or with a wooden spoon. Incorporate the flour one cup at a time. Once the dough stiffens, transfer it to a work surface and knead in the remaining flour until it is no longer sticky. Knead the dough for a full 5 minutes.
- Set your oven to heat to 350 degrees F (175 degrees C).
- Place the walnuts in a food processor and pulse until finely ground. Add the honey and egg to the processor and pulse again to combine. Set this walnut filling aside.
- On a surface dusted with flour, roll the dough out to a thickness of 1/4-inch. Cut it into 3x3-inch squares. Spoon 1 teaspoon of your chosen filling, either walnut or poppyseed, onto the centre of each square. Roll the squares up, sealing the edges. they can alternatively be shaped into triangles. Arrange the pastries 2 inches apart on ungreased baking sheets and lightly brush them with egg white.
- Bake in the heated oven for 15 to 17 minutes, until they turn a light golden brown. Allow the pastries to cool completely before dusting them with confectioners' sugar.
Nutrition (per serving)
Calories241 kcal
Fat18 g
Sugars4 g
Protein4 g
Sodium37 mg
Recipe details
CategorySnack
Cuisineeastern european
AuthorTRISH1452
