Kolachky 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 03/16/22
Kolachky
Kurman Communications, Inc/Flickr/Attribution 2.0
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 20 servings
Yield: 5 dozen
Nutrition Facts (per serving)
375 Calories
24g Fat
35g Carbs
5g Protein
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Nutrition Facts
Servings: 20
Amount per serving
Calories 375
% Daily Value*
Total Fat 24g 31%
Saturated Fat 12g 60%
Cholesterol 75mg 25%
Sodium 93mg 4%
Total Carbohydrate 35g 13%
Dietary Fiber 1g 4%
Total Sugars 8g
Protein 5g
Vitamin C 1mg 7%
Calcium 27mg 2%
Iron 2mg 9%
Potassium 76mg 2%
*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 recipe for kolachky comes from Sophia Saliwonczyk, who is Serbian. It is a variation of Polish kolaczki that uses yeast and a combination of shortening and butter to produce a marvelously flaky pastry.

View this larger image.

Freeze leftover egg whites and save for leftover egg white recipes.

Ingredients

  • 1 (1/4-ounce) package active dry yeast, or 3/5 ounce fresh cake yeast

  • 5 cups all-purpose flour

  • 1/2 pound vegetable shortening

  • 1/2 pound (1 cup) unsalted butter, softened

  • 3 large egg yolks

  • 1 cup sour cream

  • 8 to 10 ounces preserves

  • Confectioners sugar, for garnish

Steps to Make It

  1. In a large bowl, mix together flour and yeast. Work in Crisco and butter. Add eggs and sour cream, mixing with your hands until well incorporated. Shape into a ball, wrap with plastic, and chill at least 1 hour or overnight.

  2. Heat oven to 350 degrees. Line baking sheets with parchment paper or bake on ungreased pans.

  3. Sprinkle granulated sugar thickly on a flat surface. Roll out dough to 1/4-inch thickeness. Cut into 3-inch circles. Place 1 tablespoon of filling in center and either fold two ends to the center and pinch, or fold in half, crimping the edge, to form a half moon shape. Transfer kolachky to prepared pan and repeat until all the dough is finished.

  4. Bake 15 to 20 minutes or until edges start to brown. Cool and dust with confectioners' sugar. Store tightly covered.