Tag Archives: kolacky
This traditional Czech/Polish pastry has acquired an American twist! Kolacky (or Kolaches) are cookies traditionally filled with a variety of fruit, poppy-seed or cheese fillings. My family serves them at most holiday dinners and they are the perfect bite-sized treat after any feast. This time, I made them with a homemade pumpkin pie filling.
The baking season has really kicked in this week since I was invited to attend the Chicago Food Swap this weekend. The Chicago Food Swap is an organization that meets monthly to swap homemade and homegrown food in the Chicago area. No money changes hands and it is free to participate, plus it is a great way to form friendships and trade inspiration. I am baking a few varieties of goodies in preparation for this event. My baked goods will be stored and transported using Sweet Stackers. Special for the November swap, I will get to showcase my Stackable Food Storage System and even raffle Sweet Stackers as a door prize.
These homemade Pumpkin Pie Kolacky are on my swap list and I will probably be making more for Thanksgiving dinner.
Click to get my PartyKitchen Kolacky Recipe
Pumpkin Pie Kolacky Filling
1/2 cup pumpkin puree
2 tablespoon sugar
pinch of salt
1/2 teaspoon pumpkin pie spice
1 tablespoon egg, beaten
1 tablespoon milk
Combine all ingredients in a bowl.
Place a teaspoon dollop of filling on kolacky dough. Bake in 400° oven for 10-12 minutes or until lightly browned.
Sweet Stackers – economical and versatile system to convert your containers to multi-level and maximize food storage. The Stackable Food Storage System allows you to store and transport layers of baked goods in one container. Available in 4 trays sizes made to fit major brand food storage containers. Visit sweetstackers.com to learn more about this product. Sweet Stackers are available to purchase on Etsy.
Yesterday, I went to Czech-Moravian picnic. There was Czech food, traditional folk dancing and yummy homemade desserts! This reminded me of a post that I wrote before last Christmas about Kolacky (i.e. Kolache, kolace, kolach, koláče). Kolacky are a Czech cookie filled with fruit, poppyseed or cheese. Many other eastern European countries also make them or something similar. Check out my post to view the recipe…my recipe produces a moist kolacky dough because it uses a handful of ingredients including cream cheese. The best part of kolacky is that they can be filled with any flavor of fruit filling. I think my favorite is when they are filled with apricot.
My family and I usually bake kolacky for the holidays. Kolacky are the perfect dessert after a large feast because they are bite sized. You can always squeeze at least one in! Since there are so many foods to prepare for a holiday dinner, we bake kolacky a couple of weeks in advance and freeze them. They freeze perfect! But, they can’t be stacked in the same container because of the jelly or fruit filling. I had an idea to design trays that fit in air-tight plastic food storage containers….and that is how SweetStackers came about! Using the Stackable Food Storage System, you can layer a whole batch of kolacky or any cookies, bars or pastries in two or three layers, in one typical 3″ container without them sticking together. This makes is possible to place only one container in your refrigerator, freezer or pantry.
Do you make any cookies or bakery that are hard to store in an air-tight container? Please share and link to your recipes!!
This recipe can be made ahead of time and they freeze well, but because of the jelled filling they can not be stacked on top of each other. That lead me to design a new product called Sweet Stackers – Stackable Food Storage System. Sweet Stackers are stackable trays that fit inside a typical 3″ deep container. They will separate your food items in two or three layers depending on the size of your food. Perfect for Kolacky or any food that you can not stack!
1 1/2 C sifted all purpose flour
1/2 teaspoon baking powder
1 C butter, softened
1 – 8 ounce cream cheese, softened
1 tablespoon milk
1 tablespoon sugar
1 egg yolk, beaten
various pie and pastry fillings (I used Solo brand, apricot and raspberry pie and pastry filling for this batch)
Sift the flour and baking powder together. With an electric mixer, cream butter, cream cheese, milk and sugar. Add the egg yolk, then gradually add the flour mixture. Once the dough comes together, wrap the dough in plastic wrap and chill for several hours in the refrigerator. I usually chill the dough overnight.
Preheat oven to 400°. Divide the dough in half and leave the remaining half in the refrigerator until you are ready to work with it. (note: work with this dough quickly and keep any dough that you are not using chilled). Flour your rolling pin and work surface extremely good and keep it well floured once you are working the dough. Roll the dough until about 1/8″ – 1/4″ thick. Cut round pieces with a floured 2″ round cookie cutter or edge of a juice glass.
Place on an ungreased cookie sheet. Make a depression with your thumb gently in the center of each piece and place a dollop of filling into the center. Bake for 10-12 minutes until lightly browned.
Hope you enjoy them!