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Kolachke (Glazed Polish Pastry)

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Kolachkes-claimed by both Poles and Czechs-are round pastries topped with either poppy seeds, nuts, jam, or a mashed fruit mixture. Karen Maderich's heirloom recipe was a first-place winner of Martha Stewart Living Television's Cookie of the Week Contest.

  • Yield: Makes about 4 dozen

Source: Martha Stewart Living, February 2000

Ingredients

  • 1/4 cup sour cream, room temperature
  • 1 (2 1/4 teaspoons) package active dry yeast
  • 1 large egg, lightly beaten
  • 1 cup (2 sticks) unsalted butter, cut into small pieces
  • 2 cups all-purpose flour, plus more for dusting
  • 1 cup fruit preserves
  • Easy Sugar Glaze

Directions

  1. Heat oven to 400 degrees. Combine sour cream and yeast in a small bowl. Set aside until slightly bubbly, about 10 minutes. Using a wooden spoon, stir in egg until smooth. Set aside.

  2. Using two knives or a pastry cutter, cut butter into flour until it resembles coarse meal. Stir in sour-cream mixture until dough comes together.

  3. On a lightly floured surface, roll out dough to 1/4 inch thick. Cut into 2 1/2-inch rounds. Transfer to ungreased cookie sheets, about 1 1/2 inches apart. Cover with a clean kitchen towel or plastic wrap. Let sit for 15 minutes.

  4. Make a thumbprint in the center of each cookie. Fill each thumbprint with 1 teaspoon preserves. Bake until edges are golden, 12 to 15 minutes. Transfer pans to rack to cool. Let cookies cool on pans for 5 minutes. Remove cookies to rack. While cookies are still warm, drizzle with sugar glaze.

Reviews Add a comment

  • Couzintka
    23 FEB, 2013
    By experience...I agree with evals that this recipe is tastefull. At same time, my family survived WWII and their recipe used cream cheese. Regardless, thanks Martha for sharing. Annie Koprowski, Boston
    Reply
  • Dan Timmons
    23 DEC, 2012
    My Bussia came over from Poland and when she made Kolachke's they were a cream cheese dough then filled . These are good but I don't think they are Kolachke's.
    Reply
  • jengl
    25 MAR, 2012
    Pretty good. My husband liked them a lot. Tried several different fillings, mostly different flavored yogurts, and they were all good. Would have liked to try a 'cheesecake-type' filling but had no cream cheese, next time though. I think I will also try some almond flavoring in the pastry next time.
    Reply
  • MS12171593
    23 MAR, 2012
    I used a combination of butter & cream cheese, also nonfat Greek yogurt rather than sour cream. I did not get 4 doz, but I made them a little larger than recommended. Still I doubt 4 doz is possible unless you make them truly minis. I will definite try the recipe again, the kolachkes I remember we're squares with 2 sides folded over jam. Think I'll do it that way next time. We alsways drizzled frosting, my grandma came from Poland and that was how she always made them.
    Reply
  • MS11466978
    19 MAR, 2012
    Being Czech I can say this is not traditional Bohemian recepy. As a toping we do not use sugar frosting but mixture of flour, butter and sugar in sort of a dry consistency.
    Reply
  • jacquelinehp
    18 MAR, 2012
    Do you think you could use Greek yogurt instead of the sour cream?
    Reply
  • jcafeld
    18 MAY, 2010
    I followed the recipe exactly and got about 26 cookies. 4 dozen? Not a chance!
    Reply
  • beijingPTA
    2 MAR, 2009
    Do you think that they can be frozen for even a short period of time, say 1 week?
    Reply
  • beijingPTA
    2 MAR, 2009
    Do you think that they can be frozen for even a short period of time, say 1 week?
    Reply
  • beijingPTA
    2 MAR, 2009
    Do you think that they can be frozen for even a short period of time, say 1 week?
    Reply