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About the Recipe: The cream cheese dough is easy to make and roll out. Simply chill in the refrigerator until desired rolling temperature. Use an upside round glass or circle form to cut rounds and fill with your favorite thick pastry or jam fillings. A light sprinkle of confectioners’ sugar adds a nice sweetness to these elegant ethnic pastries, that melt in your mouth.
Eastern European Most Treasured Cookie:
Called cookies, pastries, or dessert, this sweet-filled pastry is a favorite of many East Europeans. Although kolacky are generally thought of as Bohemian or Czech, Poles in some areas prize the variety of fillings for these pastries almost as much as the variety of toppings for mazurkas.
Recipe from: Polish Cookbook, Culinary Arts Institute, 1976.
Cook’s Note: I use Solo pastry fillings as they are thick and don’t melt in the oven, like some jams do. I baked our kolacky on the upper shelf of our oven.
- Roll dough into about ¼ inch thickness on the floured surface. Cut out 3-inch circles or other shapes. Place on parchment lined or ungreased baking sheets.
- Make a thumbprint about 1/8 inch deep in each cookie. Fill with pastry filling.
- Bake at 350 degrees F. oven for about 15 minutes or until delicately browned on edges.
- Sprinkle with non-melting confectioners’ sugar before serving.
Yield: about 3-1/2 dozen
pdf for Copy of Recipe – Kolacky
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