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
- 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.
- Add the flour and salt, and mix on low speed until the dough just comes together. Do not overmix.
- Divide the dough into two equal portions and flatten each into a disc. Wrap each disc tightly in plastic wrap.
- 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
- 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
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
- On a surface lightly dusted with flour or powdered sugar, roll out one chilled dough disc to about ¼-inch thickness.
- Trim the edges to form a large square, then cut the dough into four large squares (about 4×4 inches).
- 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.
- 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.
- 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.
- Bake for 15-20 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on a wire rack. While still warm, generously dust them with powdered sugar.
Simply Made Kitchen and Crafts 