"There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves."--Thomas Wolfe

Kolatches Recipe

  Tried it? Rate this Recipe:


This recipe for Kolatches, by , is from The Morcone-IanzitoFamily Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Paula DiNardo
Added: Sunday, June 24, 2007


4 c flour
3/4 lb margarine or butter
1 c sour cream
4 egg yolks
one packet yeast
Solo brand pastry filling - or homemade
powdered sugar

Heat oven to 375. Make sure the oven racks are properly placed so that you can be cooking two trays at once.

1) Sift about 4 cups of flour.

2) Measure 4 cups of the sifted flour into another bowl. Cut 3 sticks (.75 lbs) of margarine into the flour (Mom uses margarine, but I use butter - either will do). The technique is to use two table knives to cut the margarine into the flour. You want to get the margarine fine, but not too fine. The chunks that remain are what create air pockets when they cook, making the pastry light and airy.

3) In another bowl combine 1/2 pint (1cup) of sour cream, 4 egg yolks, and one packet of yeast.

4) Mix the sour cream mixture into the flour mixture. I like to use a big serving fork for this. You want to sort of toss the stuff together. When it gets mixed enough to form a ball, dump it onto the counter and knead it a bit - you'll have to flour the surface as you go. You want the dough to be fairly smooth, but you shouldn't knead it too too much.

5) Let the dough stand for at least 30 minutes or an hour.

6) Roll out the dough one chunk at a time. You want it to be fairly thin (somewhere around 1/8 inch I would guess). If it's too thin they'll burn. Always roll from the center out and don't push down too hard. Use a pastry roller with a 'ruffled' edge to cut the dough into squares - use a table knife if you don't have one. Put a little dolop of filling on each square. You want to get the Solo brand pastry filling (it'll be in the grocery in the bakery aisle). Mom usually uses the apricot and mixed nut fillings. I couldn't find the mixed nut this year, so I used apricot, poppy seed and rasberry fillings. You'll only need two cans for one recipe. Fold the corners of each square to make diamond.

7) Put the cookies on an ungreased cookie sheet. Bake them for about 10 minutes. I cook two trays at once and switch them from the top and bottom racks after 5 minutes. This will help ensure that they are evenly cooked.

8) Cool the cookies on wire racks. Keep them in tupperware until Thursday. Just before you serve them (on tray with a doiley, of course!), sift some powdered surgar onto the top of them.

Personal Notes:
Personal Notes:
The DiNardo kids grew up in Ohio, next door to the Coch family. The Cochs' background was Hungarian and Mrs. Coch always made kolatches for the holidays. My mom started making them for holidays too and now I can't imagine a holiday without them.

Like the apple pie, I e-mailed these instructions to my brother, Chris, on November 25, 1997, just in time for Thanksgiving dinner.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!