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Kolache Fillings Recipe

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This recipe for Kolache Fillings, by , is from The Van Hook/Harnagel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Bryan Van Hook


Cheese Topping

16 oz farmer cheese or cream cheese, softened (455 grams OR 10 ounces (285 grams) farmer cheese and 6 ounces (170 grams) softened cream cheese)
1/2 cup granulated sugar or more to taste (3.5 ounces/100 grams)
2 large egg yolks
2 tablespoon all-purpose flour (optional)
1 teaspoon vanilla extract (OR 1 teaspoon grated lemon zest, teaspoon ground cinnamon, or teaspoon grated nutmeg)

Poppy Seed Topping

2 cups poppy seeds
1 cup milk or water (8.5 ounces/240 grams)
1 1/2 cups granulated sugar (10.5 ounces/300 grams)
1 tablespoon fresh lemon juice or 3 tablespoons unsalted butter
Pinch salt
1 teaspoon grated lemon zest (optional)

Prune Topping

1 lb pitted prunes, or 8 ounces pitted prunes and 8 dried pitted cherries (455 grams/about 36 medium/3 cups)
2 cups water (17 ounces/485 grams)
1/2 cup granulated sugar (3.5 ounces/100 grams)
1 tablespoon lemon juice or prune juice
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves (optional)

Apricot Topping

2 cups dried apricots (12 ounces/340 grams)
1 cup orange juice (or 1 cup water and 1 tablespoon lemon juice) (8.5 ounces/240 grams)
1/2 cup granulated sugar, light brown sugar, or honey (3.5 ounces/100 grams)
1-2 tablespoon lemon juice or dark rum

Blueberry Topping

1/3 cup granulated sugar (80 mL)
3 tablespoon cornstarch (45 mL)
Pinch salt
Pinch ground cinnamon (optional)
2 cups blueberries (about 10 ounces/285 grams)
2 tbsp lemon juice (30 mL)

Cherry Filling

1/2 cup granulated sugar (3.5 ounces/100 grams/120 ml)
1/4 cup cornstarch (1.25 ounces/35 grams)
1 1/4 cups reserved cherry juice (300 mL)
28 oz pitted sour cherries (800 grams/4 cups)

Posipka (optional)

1 cup granulated sugar (7 ounces/200 grams)
1/2 cup all-purpose flour (2.125 ounces/60 grams)
1-1 1/2 tsp ground cinnamon (optional)

To Make Cheese Topping

In a medium bowl, beat the cheese and sugar until smooth. Blend in the yolks, optional flour, and vanilla.

American Cakes: Kolache - Learn the history of Czech kolaches, then try a traditional recipe with fillings and posipka from food historian Gil Marks

To Make Poppy Seed Topping

In a nut grinder, coffee grinder, food processor, or blender, grind the poppy seeds. Grinding produces a finer texture and better flavor. In a medium saucepan, combine the poppy seeds, milk, sugar, lemon juice, salt, and optional zest. Simmer over a medium-low heat, stirring frequently, until the mixture thickens, about 10 minutes. Let cool. The topping can be covered and stored in the refrigerator for up to 1 week. It tastes much better than the canned stuff.

To Make Prune Topping

In a bowl or large bottle, pour the water over the prunes and let stand at room temperature for several hours or overnight. In a large saucepan, simmer the prunes and water until very tender, about 30 minutes. Drain, reserving cup of the cooking liquid. To the hot prunes, add the sugar, lemon juice, cinnamon, and optional cloves and mash until smooth. Stir in the reserved cooking liquid. Let cool. The topping can be covered and stored in the refrigerator for up to 5 days.

To Make Apricot Topping

In a medium saucepan, simmer the apricots and orange juice over medium heat until tender, about 30 minutes. Drain. In a food processor, puree the apricots with the sugar and lemon juice until smooth. The topping can be covered and stored in the refrigerator for up to 3 days.

To Make Blueberry Topping

In a medium saucepan, combine the sugar, cornstarch, salt, and, if using, cinnamon. Add the blueberries and lemon juice. Cook over medium heat, stirring, until the sugar dissolves. Reduce the heat to low and simmer until thickened (about 10 minutes). Let cool. (Filling can be stored in the refrigerator for up to 3 days.)

To Make Cherry Topping

In a medium saucepan, combine the sugar and cornstarch. Stir in the juice. Cook, stirring, over medium heat, until the mixture boils and thickens. Remove from the heat and stir in the cherries. Let cool. (Filling can be stored in the refrigerator for up to 3 days.)

To Make Posipka (optional)

In a medium bowl, combine the sugar, flour, and optional cinnamon. Using a fork or your fingers, stir in the butter to make fine crumbs.




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