The reviewer gave this recipe 3 stars. This recipe averages a 4.81 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Apr. 8, 2009
My kids really loved this!
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Cooking Level: Expert

Living In: Johnstown, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
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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Cooking Level: Intermediate

Home Town: Fairfield, Connecticut, USA
Living In: Redding, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
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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Cooking Level: Expert

Home Town: Hamilton, New Jersey, USA
Living In: Bordentown, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
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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Cooking Level: Intermediate

Home Town: Newport, Pennsylvania, USA
Living In: Middletown, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
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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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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
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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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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.81 star rating.
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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Cooking Level: Intermediate

Home Town: Hamlin, New York, USA
Living In: Plainfield, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
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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Cooking Level: Professional

Home Town: New York, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
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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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.81 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.81 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
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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Cooking Level: Expert

Home Town: Newton, Massachusetts, USA
Living In: Kiev, Kiev (Special City), Ukraine

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The reviewer gave this recipe 4 stars. This recipe averages a 4.81 star rating.
Reviewed: Nov. 23, 2007
My dad is from the Czech Republic and I made these for him as a surprise. He loved it and was so happy he immediately emailed my grandma to tell her what I made. Thanks so much for the recipe!! I am giving it 4 stars because he was confused about what they were at first- he is used to them being circular with jam in the center, like a thumbprint cookie. But they were delicious and my whole family loves them! Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Nov. 15, 2007
My greatgrandmother made these every year around the holidays. When she passed the tradition died. I am grateful to find this recipe. The only trouble I have is keeping the husband and kids out of the kitchen long enough to get a platter full of them.
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Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA
Living In: Cleveland, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.81 star rating.
Reviewed: 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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