Kolaczkis at Christmas

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Saying my husband is obsessed with Kolaczkis at Christmas is an understatement. The recipe itself makes nearly 80 cookies, and yet he will make at least two batches… more if I don’t stop him.

We went on our first date in December of 2010. The following Christmas, he had moved to Los Angeles to find work, while I finished up my senior year. When I flew out to visit him, he had a large container packed full of apricot, strawberry, and raspberry.

He still planned to make more, so I could try them fresh. That’s the kicker! It didn’t matter, though. Fresh, or a couple days old, they were fantastic!

It’s Not Christmas Without Kolaczkis

Here’s the reason why we always make them for Christmas, no matter what. Alone in a new city, he had to work at Walgreens through Christmas Day. Having spent his first ever Christmas without his big family surrounding him, kolaczkis were the one thing making it feel like a holiday.

So, even though, I do think maybe we make too many kolaczkis sometimes, these cookies are what makes it Christmas for him, and that’s important.

Kolaczkis: The Original Recipe

Usually, when I post a recipe, I’ll tweak it and play with it until it’s got my own kind of spin on it. This time, the ingredients are all the same, the measures unchanged. The only thing I had to work on were the instructions.

Because this is a family recipe, it’s been made a hundred times. The note card in our recipe box is stained and a little wrinkled. But the instructions stop at how to put the dough together and bake it.

Everyone in the family already knows the rest since they’ve been making it for ages. All they need is a yearly reminder of the basics. So, the only change I’ve made to this recipe is outlining the implied information.

Pick the Right Filling

If you can find Solo pastry filling, that is the best. The moisture content is just right so that they don’t leak. I’m not paid to advertise for them, but I have included a link to their site so you’ll know what to look for.

Regular pie filling is much runnier, and the fruit is much chunkier. If you feel like using fruit preserves or pie filling, like Comstock or something similar, you’ll want to blend it a bit to break the fruit up. Then you’ll cook it down with a bit of cornstarch until it’s thicker and more gelatinous.

Similarly, if you feel like making your own filling from your own jam recipe, cook it down much further than you usually do and possibly add more pectin or cornstarch, if you want.

Shaping Your Kolaczkis Correctly

It looks easy and yet we’ve messed the shape up so many times. You’ll think you’ve pressed the sides together tightly enough that they won’t come unfurled in the oven. So, the first thing I’ll tell you about shaping your kolaczkis correct is this: even if you mess them up, they will still taste great.

Everyone, say a quick thank you to my husband for posing the different stages of kolaczki crimping for you.

How to Fold a Kolaczki

1. Place half a tablespoon of filling in the center of each circle.
2. Fold two sides together as if you are folding up a taco.
3. Pinch the sides firmly together at the top, leaving the bottom open.
4. Roll the pinched edge down on itself, and gently press the roll down.

There you go. The ingredients list is short, and the procedure is simple. However, the final product is so incredible. A flaky little pastry so light it’s impossible to eat just one.

If you’re hosting a cookie exchange, I’d recommend including these alongside some of my other favorite cookie recipes.

Are kolaczkis a part of your Christmas tradition? I’d love to hear your stories. Please comment below.

Kolaczkis

Even Santa expects a plate of kolaczkis at Christmas. These fruity, flaky, melt-in-your-mouth treats go great with a cup of tea and a pile of presents.

5 from 1 vote

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Course Dessert

Equipment

• Stand mixer with paddle attachment
• Powdered sugar shaker or small mesh sieve

Ingredients

  

• 2 sticks unsalted butter room temperature
• 1 block full fat cream cheese room temperature
• 2¼ cups all-purpose flour
• ½ tsp salt
• ¼ tsp vanilla extract optional
• 2 cans Solo brand pastry filling apricot, raspberry, and almond are best
• ½ cup powdered sugar more, if preferred

Instructions

 

• Cream together cream cheese and butter with vanilla using a paddle attachment.
• Sift together flour and salt. Incorporate into the creamed mixture. You may need to finish the work with your hand, as this is a thick dough.
• Form into a flat round, like you do with a pie dough. Refrigerate for 1 hour.
• Preheat the oven to 350°F.
• Flour your work surface, and roll out your dough to ⅛ inch thick. You'll want it nearly transparent.
• Use a 3-in. round biscuit cutter to cut out as many circles of dough as you can. Collect scraps of dough, reform, roll out, and repeat until you've used up all of the dough.
• Spoon out ½ Tbsp of filling into the center of each circle.
• To seal, gather opposing sides together and crimp well to seal. Roll it down onto itself.
• Arrange the kolaczkis onto a lined baking sheet. They don't rise or spread much, so they can be arranged somewhat closely.
• Bake for 10 to 15 minutes.
• Allow to cool completely before dusting with as much powdered sugar as suits you.

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