🔪 Instructions
- Make the dough:
- In a large bowl, combine flour, sugar, and salt.
- Cut in cold butter until mixture resembles coarse crumbs.
- Stir in egg, cream cheese, and vanilla. Mix until dough comes together.
- Add 1–2 tbsp cold milk if dough is too dry.
- Wrap in plastic and refrigerate 1 hour.
- Roll & cut:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Roll dough on a lightly floured surface to about 1/8-inch thick.
- Cut into squares (3×3 inches) or circles, depending on preference.
- Add filling:
- Place 1 tsp of jam or nut filling in the center of each square.
- Fold corners toward the center, pinching lightly to seal (for squares) or fold dough over filling (for circles).
- Egg wash & bake:
- Brush tops lightly with beaten egg.
- Bake 18–22 minutes until edges are golden brown.
- Cool & serve:
- Let cool on a wire rack.
- Dust with powdered sugar before serving.
💡 Tips & Variations
- Try poppy seed filling for a traditional Hungarian twist.
- You can make mini kolachy as bite-sized treats.
- Dough can be frozen: wrap tightly and freeze up to 2 months. Bake from frozen, adding a few extra minutes.
If you like, I can also give you a super-soft cream cheese version that makes kolachy extra tender and melt-in-your-mouth.
Do you want me to share that version too?