A Kolache is a pastry that has it’s roots in Central Europe. Apparently, there exist many variations, but I am use to the ones my grandmother makes. In fact, I spelled it Kolachki until I sat down to write this blog. Perhaps that is the proper spelling in Polish? Anyway, the difference between my grandma’s Kolaches and the ones I tend to see in the main stream are the way they are ‘wrapped.’ Usually a store bought kolache will be round with a fruit filling in the center. This is not the way we make them, see the pictures below.
Here is my grandmother’s recipe for Kolachkis. The recipe is very simple, so it will all come down to your technique: timing, baking pan(how thick?), batch size, etc.
4 Cups Flour
1 Box Philadelphia Cream Cheese
2 Sticks of butter
I block of Polish margarine, see picture.
Basically, mix the ingredients by hand in a big bowl. It helps to cut up the butter into small pieces before trying to hand knead. When there is a constantly wad of dough, wrap it in plastic and store in fridge overnight. Not sure why, but my grandma swears by it.
Now this is the part where I get hazy on the details. I am fairly certain that you roll the dough into a flat layer. Squares of sorts are cut from this, fruit is added and they are rolled. I will update this part of the blog when I make another batch.