POLISH KOłACZKI
Try this recipe for Polish kołaczki, which are flaky little pastries filled with fruit, cheese, nut, or poppy seed pastes, popular year-round.
Provided by Barbara Rolek
Categories Dessert
Time 2h
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- In a large bowl, beat cream cheese with butter until light and fluffy.
- Add the flour, 1 cup at a time, and mix well.
- Wrap dough in plastic and refrigerate for at least 1 hour.
- Heat oven to 350 F. Roll out dough to a 12 x 18-inch rectangle-1/4-inch thick-on a silicone mat or a surface that has been dusted with equal parts confectioners' and granulated sugars (not flour), because the granulated sugar will act as ball bearings and help keep the dough from sticking.
- Cut into 2-inch squares. Place 1/2 to 1 teaspoon filling on center of each square. Brush a tiny bit of beaten egg white on one corner and press the opposite corner on it, pressing the dough together lightly to seal.
- Using a spatula, transfer the filled cookies to a parchment-lined sheet pan and bake for 15 minutes (longer if baking from frozen) or until corners start to brown.
- Using a spatula, remove cookies from the baking sheet and transfer to a wire rack to cool completely before dusting with confectioners' sugar. Serve and enjoy!
Nutrition Facts : Calories 354 kcal, Carbohydrate 46 g, Cholesterol 57 mg, Fiber 1 g, Protein 3 g, SaturatedFat 11 g, Sodium 154 mg, Sugar 28 g, Fat 18 g, ServingSize 4 to 5 dozen cookies, UnsaturatedFat 0 g
KOLACZKI (POLISH COOKIES)
Kolaczki (Polish Cookies) are the perfect tea time treat and lovely addition to a Christmas cookie plate. The delicious flaky pastry comes together with 4 simple ingredients and pairs beautifully with sweet and tart jewel-toned, jam fillings. A sprinkle of powdered sugar makes these cookies a show-stopper! /
Provided by Trish - Mom On Timeout
Categories Dessert
Number Of Ingredients 8
Steps:
- In a large mixing bowl cream together butter and cream cheese until smooth at medium-high speed. Beat in the almond extract.
- Add the salt and all-purpose flour in 3 additions, scraping down the bowl as needed to combine. Do not over mix to keep the pastry light and flaky.
- Once the dough is combined form it into a ball and dump it onto a large piece of plastic wrap. Flatten the dough down into a square shape and cover it completely with plastic wrap. Place it in the refrigerator to chill for 45 minutes to 1 hour.
- Line 2 baking sheets with parchment paper (or bake one batch at a time if you only have one baking sheet) and set aside.
- When the dough has chilled, sprinkle a clean work surface and a rolling pin with powedered sugar.
- Divide the dough in half (return the other half to the refrigerator until ready to use) and roll the dough into a large square, 7½ x 7½, 1⁄4 inch thick. Trim the edges with a pizza cutter. Using a pizza cutter or sharp knife, cut the dough into 2 1⁄2 inch squares. (Re-roll the scraps to cut more cookies.)
- Preheat the oven to 350°F.
- Carefully transfer the squares to the prepared baking sheets and spoon 1⁄2 teaspoon of jam in the middle of each square.
- Cross one corner of the pastry square over the jam filling. Rub a small drop of water on the corner of the pastry square and then seal the cookie by overlapping with the opposite pastry square corner. Carefully pinch the dough to seal it with your thumb and index finger. Continue until all the cookies are sealed.
- Bake for 10 to 12 minutes until the edges are just slightly golden. Transfer the cookies to a cooling rack after 3 minutes to cool completely.
- Sprinkle with powdered sugar before serving and enjoy!
POLISH GALICYJSKIE COOKIES
Potato cookies may freak people out, but this is a pretty standard recipe from Poland using up ingredients that would normally be found in every kitchen.
Provided by devka
Categories Polish Recipes
Time 45m
Yield 24
Number Of Ingredients 10
Steps:
- Beat together the egg yolks, cream 3 tablespoons confectioners' sugar, and cinnamon until smooth. Stir into the grated potatoes along with the raisins, and mix until well combined; then stir in the flour.
- Beat the egg whites with salt until stiff. Gently fold into the potato mixture.
- Heat oil to 350 degrees F (175 degrees C) in a deep fryer or electric skillet.
- Fry the cookies by dropping heaping tablespoon-size dollops into the hot oil. Fry until golden brown on both sides, then drain on a paper towel-lined plate. Dust with confectioners' sugar.
Nutrition Facts : Calories 95.5 calories, Carbohydrate 17.4 g, Cholesterol 31 mg, Fat 1.9 g, Fiber 1.3 g, Protein 2.7 g, SaturatedFat 0.4 g, Sodium 15 mg, Sugar 4.5 g
GRANDMA'S POLISH COOKIES
This traditional khruchiki recipe has been handed down through my mother's side from my great-grandmother. As a child, it was my job to loop the end of each cookie through its hole. -Sherine Elise Gilmour, Brooklyn, New York
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 40 cookies.
Number Of Ingredients 8
Steps:
- In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, beat egg yolks until foamy; add milk and vanilla. Stir into crumb mixture until dough is stiff enough to knead. , Turn onto a lightly floured surface; knead 8-10 times. Divide dough into 4 pieces. Roll each portion into a 1/4-in.-thick rectangle; cut into 4x1-1/2-in. strips. Cut a 2-in. lengthwise slit down the middle of each strip; pull one of the ends through the slit like a bow., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry dough strips, a few at a time, until golden brown on both sides. Drain on paper towels. Dust with confectioners' sugar.
Nutrition Facts : Calories 122 calories, Fat 8g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 98mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
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