Author: lmc

One of our local farmer’s market vendors makes delicious, fruit-filled Kolache.  When the summer breezes fade and we move into the brisk fall temperatures, our local markets pack up and disappear until the next market season.  How I miss the delicious kolache’s flaky pastry when they are no longer available at our summer market.  I came up with this recipe out of desperation… during the off-season my addiction for the sweet treat is more than I can bare.  I came up with this recipe after reviewing several other traditional recipes on the web.  I mimic the flavors and texture of the farmer’s market pastry by combining several recipe ideas. My recipe for large, 4-fold kolache bundles with homemade jam filling and a cream cheese dough is simple to make and yields a tender, flaky pastry that contrasts beautifully with the tangy or sweet fillings. 

Kolache Bundles

For the dough 

• 1 cup (2 sticks) unsalted butter, softened
• 8 ounces cream cheese, softened
• 2¼ cups all-purpose flour
• ¼ tsp salt
• Optional: Granulated sugar for rolling 

For the cream cheese filling 

• 8 ounces cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

For the fruit filling 

• ½ cup thick jam or preserves (apricot, raspberry, or cherry are classic choices) 

For dusting

• Powdered sugar

Instructions

Make and chill the dough 

1. In a large bowl or stand mixer with a paddle attachment, beat the softened butter and cream cheese together until smooth and fluffy, about 2 minutes.
2. Add the flour and salt, and mix on low speed until the dough just comes together. Do not overmix.
3. Divide the dough into two equal portions and flatten each into a disc. Wrap each disc tightly in plastic wrap.
4. Refrigerate for at least 2 hours, or up to overnight. Chilling makes the dough easier to handle and prevents the cookies from spreading too much in the oven. 

Prepare the fillings 

1. For the cream cheese filling, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. You can place this mixture into a piping bag for easier filling.

Assemble and bake the large cookies 

1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
2. On a surface lightly dusted with flour or powdered sugar, roll out one chilled dough disc to about ¼-inch thickness.
3. Trim the edges to form a large square, then cut the dough into four large squares (about 4×4 inches).
4. Spoon or pipe about 1 teaspoon of the cream cheese filling and ½ teaspoon of the fruit jam into the center of each dough square.
5. Take two opposite corners of a square and fold them toward the center, overlapping the tips slightly. Pinch the seam together gently to seal. Repeat with the remaining two corners.
6. Continue the process with the remaining dough and filling, placing the shaped kolaches on the parchment-lined baking sheets. For extra security, you can brush the corners with a little water.
7. Bake for 15-20 minutes, or until the edges are lightly golden brown.
8. Let the cookies cool on a wire rack. While still warm, generously dust them with powdered sugar.