Sophie’s Kolacky: A Timeless Recipe for Buttery Cream Cheese Pastries

Kolacky, those delightful little pastries with a dollop of sweet filling nestled in a buttery, flaky dough, are a beloved treat, especially around the holidays. This recipe, affectionately named “Sophie’s Kolacky,” is a tried-and-true version passed down through generations, promising to deliver melt-in-your-mouth goodness every time. Get ready to bake a batch of these irresistible pastries that will surely become a family favorite!

What Makes Sophie’s Kolacky Special?

Several factors contribute to the exceptional quality of Sophie’s Kolacky:

* **Cream Cheese Dough:** The foundation of these pastries is a rich, tender dough made with cream cheese, butter, and flour. This combination creates a wonderfully flaky and slightly tangy base that perfectly complements the sweet filling.
* **Generous Butter Content:** The high butter content in the dough is crucial for achieving that signature melt-in-your-mouth texture and rich flavor. Don’t skimp on the butter – it’s what makes these kolacky so special.
* **Homemade Filling Options:** While store-bought fillings can be used, this recipe encourages you to explore homemade fillings like apricot, prune, poppy seed, or even a simple cheese filling. The homemade touch elevates the kolacky to a whole new level.
* **Simple yet Elegant:** Despite their exquisite taste, Sophie’s Kolacky are surprisingly easy to make. The recipe is straightforward, with clear instructions that even novice bakers can follow.
* **Versatility:** Kolacky are perfect for any occasion, from holiday gatherings to afternoon tea parties. They’re also a wonderful homemade gift.

Sophie’s Kolacky Recipe

This recipe makes approximately 36 kolacky.

**Ingredients:**

**For the Dough:**

* 8 ounces (2 sticks) unsalted butter, softened
* 8 ounces cream cheese, softened
* 2 cups all-purpose flour, plus more for dusting
* 1/4 teaspoon salt

**For the Filling (Choose one or more):**

* **Apricot Filling:**
* 1 cup dried apricots
* 1/2 cup water
* 1/4 cup sugar (or to taste)
* 1 tablespoon lemon juice
* **Prune Filling (Lekvar):**
* 1 cup pitted prunes
* 1/2 cup water
* 1/4 cup sugar (or to taste)
* 1 teaspoon lemon juice (optional)
* **Poppy Seed Filling:**
* 1/2 cup poppy seeds
* 1/2 cup milk
* 1/4 cup sugar
* 1 tablespoon butter
* 1/4 teaspoon almond extract (optional)
* **Cheese Filling:**
* 8 ounces cream cheese, softened
* 1/4 cup sugar
* 1 egg yolk
* 1/2 teaspoon vanilla extract
* **Other Fillings:** Raspberry jam, apricot preserves, nutella, or other thick, fruit-based fillings.

**For Finishing:**

* 1 egg, beaten (for egg wash)
* Powdered sugar, for dusting (optional)

**Equipment:**

* Mixing bowls
* Electric mixer (optional, but helpful)
* Plastic wrap
* Rolling pin
* Pizza cutter or knife
* Baking sheets
* Parchment paper or silicone baking mats

Step-by-Step Instructions

**I. Preparing the Dough:**

1. **Soften the Butter and Cream Cheese:** Ensure the butter and cream cheese are completely softened to room temperature. This is crucial for creating a smooth and homogenous dough. Take them out of the refrigerator at least an hour before starting the recipe.
2. **Cream the Butter and Cream Cheese:** In a large mixing bowl, cream together the softened butter and cream cheese using an electric mixer or a sturdy spoon until light and fluffy. This may take several minutes. Scrape down the sides of the bowl occasionally to ensure even mixing.
3. **Combine Dry Ingredients:** In a separate bowl, whisk together the flour and salt. This ensures the salt is evenly distributed throughout the flour.
4. **Gradually Add Dry Ingredients to Wet Ingredients:** Gradually add the flour mixture to the creamed butter and cream cheese, mixing on low speed (or by hand) until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough dough. The dough will be slightly sticky.
5. **Divide and Chill the Dough:** Divide the dough in half (or into smaller portions for easier handling). Wrap each portion tightly in plastic wrap and flatten them into disks. Refrigerate for at least 2 hours, or preferably overnight. This chilling period is essential, as it allows the gluten to relax, making the dough easier to roll out and preventing it from shrinking during baking. Chilling also firms up the butter, which contributes to a flakier texture.

**II. Preparing the Filling (Choose your desired filling):
**
* **Apricot Filling:**
1. **Soak the Apricots:** In a small saucepan, combine the dried apricots and water. Bring to a boil, then reduce heat and simmer for about 15-20 minutes, or until the apricots are very soft.
2. **Puree the Apricots:** Transfer the apricot mixture to a food processor or blender and puree until smooth. Alternatively, you can mash the apricots with a fork.
3. **Sweeten and Flavor:** Return the apricot puree to the saucepan. Add the sugar and lemon juice and cook over low heat for a few minutes, stirring constantly, until the sugar is dissolved and the filling has thickened slightly. Taste and adjust sweetness as needed. Let cool completely before using.
* **Prune Filling (Lekvar):**
1. **Soak the Prunes:** In a small saucepan, combine the pitted prunes and water. Bring to a boil, then reduce heat and simmer for about 15-20 minutes, or until the prunes are very soft.
2. **Puree the Prunes:** Transfer the prune mixture to a food processor or blender and puree until smooth. Alternatively, you can mash the prunes with a fork.
3. **Sweeten and Flavor:** Return the prune puree to the saucepan. Add the sugar and lemon juice (optional) and cook over low heat for a few minutes, stirring constantly, until the sugar is dissolved and the filling has thickened slightly. Taste and adjust sweetness as needed. Let cool completely before using.
* **Poppy Seed Filling:**
1. **Grind the Poppy Seeds:** Grind the poppy seeds using a poppy seed grinder or a clean coffee grinder. If you don’t have either, you can use a mortar and pestle, but it will take more effort. Grinding the poppy seeds releases their flavor and makes them easier to digest.
2. **Cook the Poppy Seeds:** In a small saucepan, combine the ground poppy seeds, milk, sugar, and butter. Cook over medium heat, stirring constantly, until the milk is absorbed and the mixture has thickened into a paste. This usually takes about 5-7 minutes.
3. **Flavor:** Remove from heat and stir in the almond extract (optional). Let cool completely before using.
* **Cheese Filling:**
1. **Combine Ingredients:** In a mixing bowl, beat together the softened cream cheese, sugar, and egg yolk until smooth and creamy.
2. **Flavor:** Stir in the vanilla extract. This filling is ready to use immediately. Keep refrigerated until ready to use.

**III. Assembling and Baking the Kolacky:**

1. **Preheat the Oven:** Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats. This prevents the kolacky from sticking and makes cleanup easier.
2. **Roll Out the Dough:** On a lightly floured surface, roll out one portion of the chilled dough into a thin rectangle, about 1/8 inch thick. Keep the remaining dough refrigerated while you work. Work quickly to prevent the dough from warming up too much.
3. **Cut into Squares:** Use a pizza cutter or knife to cut the dough into 2-inch squares. You can also use cookie cutters for different shapes, but squares are the most traditional.
4. **Add the Filling:** Place a small dollop (about 1/2 teaspoon) of your chosen filling in the center of each square. Be careful not to overfill, as the filling may spill out during baking.
5. **Fold and Pinch (Various Shaping Methods):**

* **Classic Fold:** Fold two opposite corners of the square towards the center, pinching them together to seal. Leave the other two corners open to expose the filling.
* **Envelope Fold:** Fold all four corners towards the center, pinching them together to form a small envelope. This method is good for fillings that are a bit more runny.
* **Pinwheel:** Cut from each corner of the square towards the center, stopping about 1/2 inch from the center. Fold every other point towards the center and press to secure.
* **Diamond:** Fold the dough in half diagonally to form a triangle. Make two slits, one on each side of the fold, leaving about a half-inch uncut near the point of the triangle. Open the triangle, and press the point at the top (the unfolded side) down onto the filling. The two cut sides should overlap and form a diamond shape.
6. **Egg Wash:** Brush the tops of the assembled kolacky with the beaten egg. This will give them a golden-brown color and a slightly glossy finish.
7. **Bake:** Bake for 12-15 minutes, or until the kolacky are golden brown around the edges. Keep a close eye on them, as they can burn quickly.
8. **Cool and Dust:** Remove the kolacky from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Once cooled, dust with powdered sugar, if desired. This adds a touch of sweetness and elegance.

Tips for Baking Perfect Sophie’s Kolacky

* **Use High-Quality Ingredients:** The quality of your ingredients will directly impact the taste of your kolacky. Use good-quality butter and cream cheese for the best results.
* **Don’t Overmix the Dough:** Overmixing the dough develops the gluten in the flour, resulting in a tough pastry. Mix just until the ingredients are combined.
* **Chill the Dough Thoroughly:** Chilling the dough is essential for a flaky and easy-to-handle dough. Don’t skip this step!
* **Roll Out the Dough Thinly:** Rolling out the dough thinly will result in a delicate and flaky pastry. Aim for about 1/8 inch thickness.
* **Don’t Overfill the Kolacky:** Overfilling the kolacky can cause the filling to spill out during baking. Use a small dollop of filling in the center of each square.
* **Bake Until Golden Brown:** Bake the kolacky until they are golden brown around the edges. This ensures they are fully cooked and have a crispy texture.
* **Store Properly:** Store the cooled kolacky in an airtight container at room temperature for up to 3 days. They can also be frozen for longer storage. Thaw completely before serving.

Variations and Adaptations

* **Gluten-Free Kolacky:** Substitute the all-purpose flour with a gluten-free all-purpose flour blend. You may need to add a binder like xanthan gum to help hold the dough together.
* **Vegan Kolacky:** Substitute the butter with a vegan butter alternative and the cream cheese with a vegan cream cheese alternative. Use an aquafaba or plant-based milk wash instead of the egg wash.
* **Different Fillings:** Experiment with different fillings like chocolate, lemon curd, or even savory fillings like spinach and feta.
* **Spiced Dough:** Add a pinch of cinnamon, nutmeg, or cardamom to the dough for a warm and festive flavor.
* **Citrus Zest:** Add lemon or orange zest to the dough for a bright and refreshing flavor.

Serving Suggestions

* Serve Sophie’s Kolacky warm or at room temperature.
* Pair them with a cup of coffee or tea.
* Offer a variety of fillings to suit different tastes.
* Package them in a pretty box or tin for a homemade gift.
* Include them on a dessert platter for holiday gatherings.

Why This Recipe Works

This recipe works because it relies on a few key principles:

* **High Fat Content:** The generous amount of butter and cream cheese in the dough creates a tender and flaky texture.
* **Chilling Time:** The chilling time allows the gluten to relax, preventing the dough from becoming tough.
* **Thin Dough:** Rolling the dough thinly ensures that the pastries are delicate and not overly doughy.
* **Balanced Flavors:** The slightly tangy dough complements the sweet filling perfectly.

Sophie’s Kolacky is more than just a recipe; it’s a tradition, a memory, and a taste of home. Whether you’re baking them for a special occasion or simply craving a comforting treat, these buttery, cream cheese pastries are sure to delight. So gather your ingredients, preheat your oven, and get ready to create a batch of these timeless treasures. Enjoy!