Reviewed: Oct. 29, 2009

These kolachkys tasted like the ones I get at the bakery! They were really good. They needed more sweetness though so I would put a lot more confectioners sugar on top. I tried some with the nut mixture and then I put a cream cheese mixture in the others. These were delicious and pretty fast to make. I will make these again!

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Hello

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Reviewed: Sep. 27, 2009

My mother, Hungarian background, made this recipe for years. Her version of the walnut filling: add 1 to 2 TBS. each of orange and lemon zest (depending on your taste preference)along with the egg and honey mentioned. Sometimes she would substitute about half a cup of sugar instead of the honey. She also made the apricot filling (mentioned by another reviewer)from simmered dried apricots, then mashed. She also added lemon zest for flavor.

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lg48tn

Cooking Level: Expert

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Reviewed: Sep. 25, 2009

I scaled the recipe down to 12 "cookies". I used the Solo brand Apricot filling and it didn't ooze and tasted wonderfully. I had some issues with the dough sticking to the counter but I dusted confectioner's sugar and that helped a lot. I used a round cookie cutter, spread filling in the middle and then folded in the sides. See my pictures. I think they came out pretty and they were really tasty!!

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LatinaCook

Cooking Level: Expert

Home Town: Jardines Del Caribe, Ponce, Puerto Rico

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Reviewed: Jun. 12, 2009

My husband is Czech and I spent a year living in Prague with him. I've never seen a Czech Pastry that was so flat. Everything that his very traditional mother made was puffy and more like a little bun. I actually made Kolácky with a quick puff pastry dough before tryin this recipe, and my husband liked them much more and thought they were much more authentic. This dough is too simple, but it is fast. Still, I'd recommend buying frozen puff pastry and filling it with these fillings if you needed to make these in a pinch. They don't taste bad, they're just not traditionally "Czech".

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SoozMS

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Reviewed: Apr. 7, 2009

My kids really loved this!

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rodak77

Cooking Level: Expert

Living In: Johnstown, Pennsylvania, USA

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Reviewed: Dec. 12, 2008

I always try to look for new and different cookies to make at Christmas time. I tried this one last year and let co-workers and guests at the resturant I worked at sample them. They were so wonderful I was asked to make 4 doz. for a very upscale dinner party. They were a hit and I have been flooded with requests for them again this year. A DEFINITE KEEPER!!

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icefishingprincess

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Reviewed: Oct. 5, 2008

My Mom is American born but 100% Hungarian and we both make these, although we also make apricot and prune filled 'cakes' as well as the nut. My family calls them 'little cakes' for some reason. To make a truer apricot filling than pie filling, we buy the dried apricots, then boil them until soft, then mash with sugar and a little vanilla. The prunes get the same method but no vanilla. Much better than pie filling. Also, to keep your cakes neat and not split open, make sure you pinch the corners over the filling. I then twist the dough ends after pinching to make them look pretty. We also bake them at 375 for 9-11 minutes vs. 350 degrees. I've been making these for over 30 years, since I was a small child helping my Mom and Grandma in the kitchen, and they're by far my favorite cookie of all time. Enjoy! BTW--they freeze well, just don't dust with confectioner's sugar until you serve them.

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Deirdre

Cooking Level: Intermediate

Home Town: Fairfield, Connecticut, USA

Living In: Redding, Connecticut, USA

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Reviewed: Aug. 30, 2008

We call these Kifli's (that's the Hungarian name for them) and we've been making the walnut version forever. They're absolutely delicious!

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Kaylara

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Reviewed: Aug. 6, 2008

we make these every year for christmas. they are my absolute favorite cookie ever. our favorite fillings are almond and raspberry though, not too traditional, but fantastic!

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jennyblue

Cooking Level: Expert

Home Town: Hamilton, New Jersey, USA

Living In: Bordentown, New Jersey, USA

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Reviewed: Jun. 16, 2008

Well, this went over very well at my house. My boyfriend's grandfather was Czech, and I've been hearing about Kolachky for years. I halved the recipe and didn't make the nuts (only used poppyseed), because he's told me that he didn't like the nut ones (so I can't comment on the nut filling). I also prepared it the same way his grandmother did -- rolled the dough into two rectangles, spread the filling over top of each, rolled them up, brushed on an eggwash, and then cut them into slices after they were baked. I'd never had it before to compare it to another recipe, but my boyfriend raved! Thanks!

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Wiley

Cooking Level: Intermediate

Home Town: Newport, Pennsylvania, USA

Living In: Middletown, Pennsylvania, USA

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Reviewed: Jun. 16, 2008

This is definitely one of my favorite recipes. When I was little, my family used to call me the "Kolachky Kid" because of how much I loved kolachky...then I found this recipe a little while back, made it, and renewed my love of the pastry all over again! My family loves them, as well. Definitely a favorite!

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Caitlynn

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Reviewed: Mar. 21, 2008

These were superb and a lot easier to make than I had imagined. I would say even better than store or bakery bought.

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SAMOYED

Cooking Level: Expert

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Reviewed: Feb. 18, 2008

Very good dough, I did add 1/2 tsp vanilla and some lemon zest to freshen up the flavor. I did not make the filling, instead I used jam.

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chettler

Cooking Level: Intermediate

Home Town: Hamlin, New York, USA

Living In: Plainfield, Illinois, USA

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Reviewed: Dec. 22, 2007

My grandpa came from Czechoslovakia and this was the same recipe he used. We typically use sugar instead of honey in the nut filling and also use Solo pie fillings besides poppyseed. Other flavors we use include Pineapple, Apricot, Strawberry, Raspberry, and Cherry.

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SADUKIE

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Reviewed: Dec. 19, 2007

This recipe brought back memories, My Grandma would make these for us on special occasions, No one could make them as perfectly as she could but this recipe came very close, My Mom and I enjoyed making them and Thank you for sharing it! A few tips, We cut ours out with a diamond shaped cookie cutter but found that the tops popped out if not pinched closed tightly so we used a glass instead and I believe this was the trick becuase they came out bigger and you were able to pinch the top easier and they did not pop open during baking, Course as my Mom says "Grandma would never let me pinch the tops because they would open up and she would gently say "honey let me do them". Also we used canned poppyseed filling and Almond paste, The almond paste is definetely a favorite. I would make these again with my family just to bring an old tradition back into the family.

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JEFFERYBOY

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Reviewed: 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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Albert Duga

Cooking Level: Professional

Home Town: New York, New York, USA

Living In: Waldwick, New Jersey, USA

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Reviewed: Dec. 9, 2007

very tasty pastry. My mother is Slovak and has always called these cookies "rushky" (not sure on teh spelling) and she rolls hers up but the pastry is the same. I tried some with a berry preserves filling and they were the favorite, though the filling needs to be cut down or it seeps out too easily. Also, 3" X 3" size is HUGE, more like a danish or pastry than a cookie, so if I do it again, I will cut that size way down as well as cut down on the quantity of filling I use. Overall delicious though!

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BRENDAJST

Cooking Level: Expert

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Reviewed: Dec. 3, 2007

wonderful recipe. very simple and easy for first time kolachky makers! thanks so much for the great recipe!

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hillary53

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Reviewed: Nov. 29, 2007

The recipe I have is slightly different. I got it from my mom and grandma who've been making them since before I born. It's become a tradition in my family. I always use Raspberry or Apricot filling.

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jen20508

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Reviewed: Nov. 29, 2007

I guess this must be an Eastern European recipe! My mother made these cookies for Ukrainian Christmas, and everyone loved them. I lost the recipe, so thank you for sharing it. She called them "rohalyky" (horns)because she rolled the dough into a 12 inch circle, cut it like a pizza into 12 slices, put a teaspoon of jam at the widest end and rolled it towards the narrow end. She sprinkled the top with a mixture of sugar and nuts. They were delicious!

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