A traditional recipe for Kolachk
Spread flour, salt, powdered sugar, chopped cold butter, and cottage cheese on a work surface. Quickly knead the dough into a smooth ball. Wrap in plastic wrap and refrigerate for at least 1 hour.
Roll out the chilled dough to about 3 mm thick and dust lightly with flour.
Cut out squares with sides measuring 6–7 cm. Place a teaspoon of filling into the center of each square. Seal the two opposite corners of the dough tightly and press them together to prevent them from opening during baking.
Place the cookies on a baking sheet lined with baking paper.
Bake in an oven preheated to 180°C (top and bottom heat) for about 15-20 minutes until golden brown.
After cooling, dust generously with powdered sugar.
Tips:
It is best to grind the cottage cheese in a food processor or press it through a dough press to smooth the dough.
The jam should be thick enough so that it doesn’t leak during baking.
The kolaches can be kept in an airtight container for several days – they taste even better the next day.
This is a classic of Polish cuisine—a flaky, tender, slightly buttery cake with a fruity note. Who wouldn’t be tempted by a plateful of it?
Would you like me to make this recipe with a creamy cottage cheese filling (like cheesecake in a pastry case)?
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