Grandma's Hungarian Cream Cheese Cookies (Kolachy) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For the Pastry:
2 ¼ cups all purpose flour
½ teaspoon salt
8 oz cream cheese
1 cup unsalted butter, softened
½ cup granulated sugar for rolling
For the Filling:
1 lb chopped walnuts
1 cup sugar
Additional, if desired:
1 egg white, beaten
Powdered sugar for dusting
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Directions: |
Directions:Pastry Dough:
1. Sift flour and salt together in a medium bowl and set aside.
2. Beat the cream cheese and butter together with a stand mixer or a hand mixer until completely incorporated and creamy (3-5 minutes).
3. Reduce the speed of the mixer and slowly add in the flour. I used 5 additions and completely mixed in the flour each time. The dough will be soft but not sticky.
4. Divide the dough into 4 equal parts and flatten each to ¾” thick. Wrap in plastic wrap and refrigerate until hard, at least 2 hours.
5. Chop the walnuts and blend together with the sugar and 1 tsp of cinnamon if desired.
Assembling the Cookies:
1. Pre-heat the oven to 375°. Move the oven rack one setting higher than the center.
2. Take one of the disks of dough from the refrigerator and lightly flour both sides. Spread granulated sugar on your pastry board or work surface. Place the dough on top and roll out pastry to 1/16” to 1/8” thick.
3. With a pastry wheel or sharp knife, trim the dough into a large square and then cut the square into 16 smaller squares. Save the scraps.
4. Place a dollop of filling into the center of each square. I use ½ teaspoon to ¾ teaspoon for each.
Gently grab two opposite corners and fold one over the other, gently pressing down to try and seal them together. Gently move it to a parchment covered baking sheet. Repeat with all remaining squares, placing the kolaches no closer than 1” apart.
5. Wash the outsides with the beaten whites of 1 egg for a shiny finish
6. Bake 12-14 minutes or until the bottom edges are a golden and you can smell them. Let cool slightly on the pan on a wire rack and then move them gently to a wire rack to cool completely.
7. Repeat with all remaining dough. Refrigerate and re-roll your scraps.
8. Dust the outsides with powdered sugar for a festive touch. |
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Number Of
Servings: |
Number Of
Servings:64 cookies |
Preparation
Time: |
Preparation
Time:2 hours, plus baking time |
Personal
Notes: |
Personal
Notes: I have also made these filled with apricot or raspberry jam, and they come out just as good!
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