Kolacky (also spelled kolace, kolach, or kolache) is a type of fruit filled pastry that is said to have originated as a semi sweet wedding dessert from Central Europe. Around the moose and squirrel homestead there's not usually wedding food, more like bachelor party gear.
But the in the village were I live, I have quite a few Polish and Czech neighbors so there's not a home on the block that doesn't have a kolacky recipe. And I do have a well stocked kitchen so it's about time I rounded up a recipe to try. There are several variations, some made with cream cheese, some with sour cream, some with yeast.
I'd honestly not heard of them before moving to the Midwest, but the celebration of dough is well imbedded in my part Scandahoovian genes and I couldn't wait to try some.
There are only 5 ingredients, but the texture and flakiness will vary by how you handle and form the dough. But short of under-cooking or burning, you can't really ruin them, and when you get a batch done with practice, it is perfection of flaky pastry and sweet filling.
There are only 5 ingredients, but the texture and flakiness will vary by how you handle and form the dough. But short of under-cooking or burning, you can't really ruin them, and when you get a batch done with practice, it is perfection of flaky pastry and sweet filling.
1 cup salted butter softened
2 (3 ounce) packages cream cheese, softened
2 cups all-purpose flour
jelly or preserves of your favorite flavor(s)
2 (3 ounce) packages cream cheese, softened
2 cups all-purpose flour
jelly or preserves of your favorite flavor(s)
powdered sugar
Mix cream cheese and butter until smooth. Add flour slowly, until well blended. Shape into 2 or 3 balls, wrap in plastic wrap and chill overnight. 
Roll each ball of dough out 1/8 inch thick on a pastry board on which you've sifted some powdered sugar. The thinner they are, the lighter and flakier they will be. You will want to work quickly so that the dough is easier to handle, touching them as little as possible.(A chilled metal rolling pin works quite well.) Cut into 2 1/2 to 3 inch square or oblong shapes and place 1/2 to 3/4 tsp of jam or preserves in center. Fold up corners, slightly twisting up the top ends to seal.
Cool. Sprinkle lightly a bit of additional confectioner's sugar over top.
And now, back to our usual programming.
