Reviewed: Feb. 26, 2012

My boyfriends family makes kolachky for all major holidays, and I've had several version. Some are like cookies, others are bread pastries but the term is pretty universal in eastern Europe. His family makes cookie kind so I tried this recipe. Not exactly the same but still good! The 3x3 size is huge though, and you need to roll them much thinner as it puffs up a lot in the oven. It also took several minutes longer to bake them. The dough once rolled was a little sticky and soft so my next batch I am chilling in the fridge for an hour. I used pineapple preserves, and raspberry preserves. Other flavors I've had are apricot, prune is popular, and apple.

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Reviewer:

Sahri21

Reviewed: Jan. 8, 2012

Trish, PLEASE respond - are you sure that it's 2 cups of butter? Every other recipe similar to this calls for 2 STICKS/1 cup of butter. I'm dying to make these since my Czech grandmother used to, but the butter amount seems insanely excessive. Thanks so much.

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Reviewer:

beckwil

Home Town: Newtown, Pennsylvania, USA

Reviewed: Dec. 31, 2011

Absolutely delicious! Simple recipe & process. I let my dough chill over night. One of my fillings was pumpkin butter. Yum! This is a wonderful scent that fills the house and gets people out of bed. :-)

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Reviewer:

Diggums

Reviewed: Dec. 2, 2011

Am I the only one who had to use a lot more flour? It is cold and dry here and I used over 6 cups of flour. My mother-in-law taught me how to make these. Her mother came to the US from Poland through Germany and to Ellis Island when she was 4. I thought I'd try a different recipe but I'll go back to hers. Maybe the author meant 2 sticks of butter not 2 cups.

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Reviewer:

Gastronome

Cooking Level: Expert

Home Town: Logansport, Indiana, USA

Living In: Kansas City, Missouri, USA

Reviewed: Dec. 2, 2011

As the mom of a multiple food allergy kid (nuts, dairy, egg, fish, nectarines - I bake "vegan"), I'm always on the lookout for new recipes I can convert so that he can enjoy the same traditional foods as the rest of the family. I was able to use Tofutti "Better than Cream Cheese" and Earth Balance buttery spread, added another cup of flour to get the dough consistency right, used a maraschino cherry in each and skipped the egg bath.. and voila! Vegan Kolachkis!

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Reviewer:

CaeriBaeri

Reviewed: Oct. 6, 2011

I work for Chech boss and every year in May Prauge,OK. Has a Kolache(that's how they spell it) festival and we make these every year and we always make a lot of differnt fillings for these and like they get almost a crumble topping and are amazing and I hate pastry! I get these all the time the little doughnut places my town sell these

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Reviewer:

thatgirlcancook

Cooking Level: Intermediate

Home Town: Hermitage, Tennessee, USA

Reviewed: May 31, 2011

Very easy to make and exceptional taste! I will never have to buy this cookie again! Even my husband that doesn't care for sweets loved these cookies. I used raspberry jam and melted chocolate as the filling... I want to try the walnut filling next... Thanks for the recipe!

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Reviewer:

JD_RJ_Atl

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

Reviewed: May 27, 2011

Kolachky cookies are a MUST at every get-together in my family, (also Czechs)....my mother has made them for as long as i can remember...when she became sick with cancer, i took over making them because there is a sightly tedious process to making them, and when you do make them, you're usually making over 250 + cookies at one time (..i come from a family of 14 kids). Our recipe is only slightly different...we add 2 tblspoons of sugar, and 1 tsp. of baking powder, in addition to the recipe here. It's also beneficial to refrigerate the dough overnight, or at least a couple of hours before rolling out. You can also make star-shaped cookies by cutting all corners into the center, placing jelly of choice in the center, and bringing every other corner to the center and pinching together. With my mother, it was always apricot filling, but i've started making a cream cheese filling which has become the new favorite. You cannot have a party offering these cookies and not get asked by a number of the guests for the recipe..they literally melt in your mouth, they are so good!

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Reviewer:

Mary

Reviewed: May 26, 2011

Great recipe! One change to be just like my Slovak grandmother's: roll out the dough onto a sugared surface and sprinkle sugar on top as you roll. I also roll about half as thick as recommended. The shape I use depends on how I feel at the moment: usually just pinch 2 opposite corners together or roll up like a little kolac.

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Reviewer:

judyvandy

Cooking Level: Expert

Reviewed: May 25, 2011

This recipe is a Christmas tradition in my family. I'm not sure where my mother got the recipe (we are English and Norwiegan) but it is always my favorite for the holidays. We shape the cookies differently though by bringing all 4 corners of the square together in the center over the filling and pinching it to hold it together. It bakes up nicely and some of them open slightly to reveal the filling. My favorite filling is the Solo apricot filling. Yum.

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