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Nutrition Facts

Serving Size 1 (353g)

Recipe makes 16 servings

The following items or measurements
are not included below:

12 ounces dried pitted prunes

1 lemons, zest of

1 lemons, rind of

Calories 1018
Calories from Fat 374 (36%)
Amount Per Serving %DV
Total Fat 41.6g 63%
Saturated Fat 22.4g 111%
Monounsaturated Fat 10.7g
Polyunsaturated Fat 5.8g
Trans Fat 0.0g
Cholesterol 170mg 56%
Sodium 782mg 32%
Potassium 613mg 17%
Total Carbohydrate 146.4g 48%
Dietary Fiber 5.0g 20%
Sugars 91.3g
Protein 19.8g 39%
Vitamin A 1944mcg 38%
Vitamin B6 0.2mg 11%
Vitamin B12 0.7mcg 12%
Vitamin C 6mg 10%
Vitamin E 2mcg 7%
Calcium 358mg 35%
Iron 5mg 31%

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how is this calculated?

Sweet Kolache Recipe Recipe #39387

Czechoslovakian Dessert that has become popular as a traditional Texas festival treat. Can also be made as a savory dish. A cabbage filling is also given here as an example of a savory alternative. Note: Allow extra time for rehydrating if using the dry prune filling.
by 1Steve

3¼ hours | 3 hours prep

SERVES 16 -20 , 36 -48 kolaches

For Dough

For Posypka Topping

For Poppyseed Filling

For Cabbage Filling

For Prune filling

For Apricot filling

For Cottage cheese Filling

For Cream Cheese Filling

  1. Prepare Fillings and topping desired and set aside until ready to use.
  2. For Posypka Topping mix all ingredients together until mixture resembles coarse meal.
  3. For Poppyseed Filling Combine poppyseeds, sugar and milk, and cook over medium heat until mixture begins to thicken.
  4. Add butter, then flour which has been dissolved in a little bit of water.
  5. Cook, stirring constantly until poppyseed is done, at least 30 minutes.
  6. Allow to cool before use.
  7. Leftover filling can be frozen.
  8. For Cabbage Filling Fry the cabbage in the butter until soft.
  9. Add the salt, black pepper, sugar and flour, and fry until golden brown, being careful not to burn.
  10. For Prune Filling Place the prunes in a bowl and cover them completely with boiling water.
  11. Let them sit overnight (or at least 6 hours) to rehydrate.
  12. Drain the liquid off and mash prunes thoroughly with a fork or run them through a food processor.
  13. Add the cinnamon, sugar, and lemon zest.
  14. Mix thoroughly.
  15. Fills 24 kolaches.
  16. For Apricot Filling Cook a 10 ounce package of dried apricots slowly in enough water to cover until fruit is soft and water is cooked out.
  17. Do not cover or fruit turns dark.
  18. Add 1 1/2 cups sugar or more to taste and mash with a potato masher until well blended.
  19. Filling for about 2 dozen kolaches.
  20. For Cottage Cheese Filling Mix all ingredients together until blended.
  21. If cheese is too moist, add very finely rolled crackers, about 10 or 12 to absorb liquid.
  22. If using country-style cottage cheese, cream cheese can be omitted or used for added flavor, according to taste.
  23. If using cottage cheese as a filling, be sure to enclose cheese in the dough.
  24. Spread dough balls out, place cheese in the middle and pinch all sides together to seal completely.
  25. Place sealed side down on the greased pan and butter the pastry.
  26. Let rise until light, sprinkle with topping and bake.
  27. For cream Cheese Filling Soften the cream cheese.
  28. Beat remaining ingredients together with cream cheese in a medium-sized bowl.
  29. Filling for about 2 dozen kolaches.
  30. To Make Dough And assemble Kolaches Dissolve yeast in the 1/2 cup warm water in a tall glass, sprinkle with 1 teaspoon sugar and set aside to proof.
  31. In a large bowl, cream sugar and butter, add egg yolks and salt and mix well.
  32. Add the dissolved yeast, 1 cup of the flour and mix slowly with an electric mixer.
  33. Add the milk and continue adding as much of the remaining flour as you can mix in with a wooden spoon.
  34. Knead in enough of the remaining flour to make a moderately soft dough.
  35. Continue kneading until smooth and elastic, about 5 minutes.
  36. Place dough in a greased bowl, turn once to grease surface.
  37. Cover and let rise until doubled in bulk, about 1 to 1 1/2 hours.
  38. Punch dough down and turn out onto lightly floured surface.
  39. Pinch off egg size portions and roll into a ball using the palm of your hands in circular motion.
  40. Place about 1 inch apart on greased pans.
  41. Brush kolaches with melted butter, cover with a cloth and let rise until light, about 1 hour.
  42. Use your fingers to make an indentation in each ball and fill each opening with about 1 tablespoon of filling.
  43. Sprinkle with posypka topping (optional) and let rise again for 20 minutes.
  44. Bake in a preheated 425ºF oven for about 10-15 minutes.
  45. Brush kolaches with melted butter as they come out of the oven.

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