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"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."
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1 h 55 m servings 241 cals
Serving size has been adjusted!

Original recipe yields 48 servings



  • Calories:
  • 241 kcal
  • 12%
  • Fat:
  • 17.9 g
  • 28%
  • Carbs:
  • 17.8g
  • 6%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 37 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. Bake for 15 to 17 minutes in the preheated oven, or until lightly browned. When cool, dust with confectioners' sugar.


  1. 85 Ratings

Most helpful positive review

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 critici...

Most helpful critical review

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 l...

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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 critici...

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...

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 m...

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 y...

My husband could not get enough of these. I used different fillings also such as apricot and raspberry. Delicious!

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 teac...

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 fi...

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!

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 ma...

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