Cottage Cheese Kolacky Dough Pastry Recipe

By
Barbara Rolek
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
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Updated on 06/8/21
Polish Kołaczki Recipe

 The Spruce

Prep: 20 mins
Cook: 20 mins
Refrigerate dough: 3 hrs
Total: 3 hrs 40 mins
Servings: 36 servings
Yield: 36 kolacky
Nutrition Facts (per serving)
115 Calories
5g Fat
15g Carbs
2g Protein
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Nutrition Facts
Servings: 36
Amount per serving
Calories 115
% Daily Value*
Total Fat 5g 7%
Saturated Fat 3g 17%
Cholesterol 15mg 5%
Sodium 27mg 1%
Total Carbohydrate 15g 5%
Dietary Fiber 0g 1%
Total Sugars 8g
Protein 2g
Vitamin C 1mg 4%
Calcium 10mg 1%
Iron 0mg 2%
Potassium 23mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This kolacky dough recipe is made with only three ingredients—cottage cheese, butter and flour. There are no eggs in the dough. I really like this recipe because the curds in the cheese make for a flaky dough much like puff pastry.

If you don't want to roll the dough, you can turn it into tartlets by not refrigerating the dough and immediately portioning it, using a 1-inch cookie scoop into un-greased mini tart pans (the kind you would use to make pecan tassies) and adding a generous dollop of your favorite fruit, nut or sweet cheese filling. Mini muffin pans are generally larger than mini tart pans, so you will probably need more dough.

Ingredients

  • 2 cups all-purpose flour

  • 8 ounces (1 cup) unsalted butter, cold

  • 8 ounces (1 cup) small curd cottage cheese

  • 12 ounces fruit preserves, or sweet cheese filling

  • 1 cup unsifted confectioners' sugar

Steps to Make It

  1. Gather the ingredients.

  2. In a large bowl, cut butter into flour as for pie dough.

  3. Add cottage cheese, mixing lightly until dough is well combined and holds together.

  4. Divide dough into two equal portions and wrap in plastic. Refrigerate for several hours or overnight.

  5. When ready to bake, heat oven to 375 F.

  6. On lightly floured board, roll out one portion of dough to 1/8-inch thickness.

  7. With a pizza cutter, cut dough into 2 1/2-inch squares. Place on an ungreased cookie sheet, spacing 1-inch apart.

  8. Dollop a teaspoon of filling on top and bring two opposite corners to the middle and either pinch them together or overlap them. If it appears they aren't sticking together, brush one end lightly with egg white and stick the other on top of it.

  9. Bake 20 minutes or until lightly browned.

  10. Remove from pan(s) with a metal spatula and cool completely on a wire rack.

  11. Store in an airtight container. When ready to serve, dust with confectioners' sugar.

Recipe Variations

  • For an interesting variation, bring all four corners together and pinch to seal to make a packet.
  • Or you can press the dough into mini tartlet pans.

Source: Solo Foods, used with permission.