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Kolachky
SUBMITTED BY:
TRISH1452
PHOTO BY:
Caitlynn
"My father and grandparents were born in Czechoslovakia. I use to watch my grandmother make these small pastries at Christmas time and I couldn't wait to eat them when she was all done. I do hope you will enjoy this recipe as much as I do. You will need a large area to work."
RECIPE RATING:
Read Reviews
(33)
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PREP TIME
1 Hr
COOK TIME
15 Min
READY IN
1 Hr 55 Min
Original recipe yield 4 dozen
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 (8 ounce) packages cream cheese, room temperature
2 cups unsalted butter, softened
4 cups all-purpose flour
1 pound chopped walnuts
1 egg
1/2 cup honey
1 (12 ounce) can poppyseed filling
1 egg white
1/2 cup confectioners' sugar for dusting
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DIRECTIONS
In a large bowl, mix together cream cheese and butter until well blended. I like to use my hands, but you can also use a wooden spoon. Mix in the flour 1 cup at a time. As the dough becomes stiff, turn it out onto the counter and knead in flour until it is no longer sticky. Continue to knead the dough for 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). Crush the walnuts to a fine consistency in a food processor. Stir in the egg and honey. On a well floured surface, roll the dough out to 1/4 inch thickness. Cut the dough into 3x3 inch squares. Place a teaspoon of filling in the center of each square. Use walnut for some and poppyseed for the rest. Roll the squares up and seal the edges. These can also be formed into triangles. Place the cookies 2 inches apart onto ungreased cookie sheets. Brush with egg white.
Bake for 15 to 17 minutes in the preheated oven, or until lightly browned. When cool, dust with confectioners' sugar.
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REVIEWS
Reviewed on Dec. 13, 2003 by DREAHAAS
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DREAHAAS
Dec. 13, 2003
Every year at Christmas time my Polish great grandmother would make these. This is the closest I have found to her recipe. My grandma would make them round however. I find that the smaller you make these, the less time you bake them, and the moister they come out. I suggest using a shot glass (dip the rim of the glass in flour to prevent sticking). Fill with your choice of filling and fold 2 sides in towards the center (pinch to secure) or even just leave them flat. Either way these little beauties come out perfect every time.
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12 users found this review helpful
Every year at Christmas time my Polish great grandmother would make these. This is the closest...
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Reviewed on Apr. 20, 2003 by
LTISONE
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LTISONE
Apr. 20, 2003
My husband could not get enough of these. I used different fillings also such as apricot and raspberry. Delicious!
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8 users found this review helpful
My husband could not get enough of these. I used different fillings also such as apricot and...
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Reviewed on Nov. 1, 2002 by LAURAMA
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LAURAMA
Nov. 1, 2002
I just made these this afternoon as a suprise for my husband (he is 1/2 Czech). They turned out great! He said they looked store bought. I used apricot filling instead of the poppyseed. If you make both the fillings - cut back the walnut version to half - I had a ton of the walnut mixture leftover. Worth the 3 hours it took to make these - they will be on the annual christmas cookie list. Thanks for a yum-yum receipe!
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8 users found this review helpful
I just made these this afternoon as a suprise for my husband (he is 1/2 Czech). They turned...
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Reviewed on Dec. 25, 2006 by trizydlux
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trizydlux
Dec. 25, 2006
These cookies were pretty good! I had a hard time understanding how to shape them around the filling, but I ultimately decided to just bring 2 opposite corners of each square up and over the filling and pinch them together on top. They were pretty and tasted great. I think no matter how you shape them they are likely to be tasty. Great recipe overall.
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7 users found this review helpful
These cookies were pretty good! I had a hard time understanding how to shape them around the...
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Reviewed on Dec. 18, 2003 by RBLEVINS
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RBLEVINS
Dec. 18, 2003
They're just like the ones my Grandmother from Czechoslovakia use to make. She never learned to write in English, so I wasn't able to reproduce those wonderful little cookies until now. I'm teaching my 11 yo niece and 7 yo daughter to make them so they too can carry on a tradition.
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7 users found this review helpful
They're just like the ones my Grandmother from Czechoslovakia use to make. She never learned...
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Reviewed on Dec. 18, 2006 by ALLFROMSCRATCH
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ALLFROMSCRATCH
Dec. 18, 2006
I ditched my old recipe for this one. This was the easiest dough that I ever worked with.
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6 users found this review helpful
I ditched my old recipe for this one. This was the easiest dough that I ever worked with.
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Reviewed on Nov. 7, 2005 by
Guiseppe Piscopo
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Guiseppe Piscopo
Nov. 7, 2005
I have never tried making these myself before and these turned out very well. Recipe was a lot simpler than I thought it would be. Cream cheese, butter and flour. That's it! Second time I made them, I wanted to go for a low fat version and used fat-free cream cheese and low fat butter. Taste was the same but the texture came out a little rubbery. It's an ok sacrifice to enjoy these with a little less guilt that way. I didnt make the walnut filling and just bought canned filling in Poppyseed, Apricot and Rasberry.
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6 users found this review helpful
I have never tried making these myself before and these turned out very well. Recipe was a...
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Reviewed on Dec. 1, 2006 by
FIREFIGHTERSWIFE
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FIREFIGHTERSWIFE
Dec. 1, 2006
Perfection. Used the shot-glass (unfolded) method, just like my Mom used to when I was a kid. I used Solo apricot filling - I could eat them all myself!
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5 users found this review helpful
Perfection. Used the shot-glass (unfolded) method, just like my Mom used to when I was a kid....
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Reviewed on Oct. 1, 2003 by
ANISSA925
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ANISSA925
Oct. 1, 2003
WONDERFUL!!! These were delicious. They were easier to make than the roll out cookies I usually make. I got SO MANY compliments on them when I added them to my holiday treat baskets, that I'm sure I'll make them again.(Before Christmas rolls around again though.)
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5 users found this review helpful
WONDERFUL!!! These were delicious. They were easier to make than the roll out cookies I...
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Reviewed on Dec. 15, 2007 by
Albert Duga
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Albert Duga
Dec. 15, 2007
I am a professional chef and regularly use this site for ideas, recipes and feedback. I will never rate a recipe unless it is excellent because I feel personal tastes don't ensure proper criticism. But in the case where a recipe is absolutely superb, I will give my feedback and this cookie recipe is one of the best I have tried here. I added 1/2 cup of sugar, 1 tsp of salt and 1 oz of Canadian Club Whiskey only because I wanted to enhance the creaminess of the cream cheese, and blend the flavors with the alcohol. I also remember my slovak grandmother using whiskey when she made these cookies. Your recipe brought back many happy memories. Great recipe! Thanks*****!
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4 users found this review helpful