Kolachky Pastry




1 hr


15 min



  • ¼ cup ‏Confectioners’ sugar
  • ½ ‏Egg white
  • 6 ounce ‏Poppy seed filling
  • ¼ cup ‏Honey
  • 1 ‏Egg
  • ½ pound ‏Chopped walnuts
  • 2 cup ‏Flour
  • 1 cup ‏Butter, unsalted and softened
  • 4 ounce ‏Room temperature cream cheese

This is a Czechoslovakian dessert treat, mostly baked around the holiday season. If you feel like having a taste of some eastern European cuisine, this is a dish you can count on. Poppy seed fillings are a popular element in Hungarian cuisine.

There is a misconception amongst many people, especially those who have tried stunning Czech delicacies in places like Prague, that these dishes are complicated to prepare just because they look like it. Well, they are most assuredly not. In fact, they make use of minimal but vital-to-the-taste ingredients, and if you follow the instructions carefully enough, you can replicate the pastry just as it found in all those fancy eateries around Prague.

The sad part, for some, is that the recipe leaves very little room for variation, and that is one major reason why Eastern desserts to this day remain identical to how they were years ago. Traditional cuisine is much valued over there. Read on to learn how to make authentic Czechoslovakian Kolachky.


  1. 1. Start by taking a sizeable bowl and putting butter and cream cheese in it. Use a whisking utensil to mix these two ingredients till you see that they are well blended. If you want you can do this by hand, its faster and easier that way.

    2. Add in the flour into this mixture. Once the dough becomes stiff, you will find that it will be easier to turn it over on the kitchen counter. You need to knead this dough well. Keep doing it till you see that it is not sticky anymore. This usually takes around 5 minutes.

    3. Preheat the oven to 350 degrees.

    4. Take out a food processor to crush the walnuts till they reach a fine consistency. Mix the honey into this. Use a well floured surface to roll out the dough to a quarter inch of thickness. Follow by cutting this into 3×3 inch squares.

    5. Place one teaspoon of filling into the centre of each of these. Use poppy seeds for half and walnuts for the rest. Roll up the squares so that you can seal the edges. You can roll and seal them in any shape that you like.

    6. Arrange these into a cookie sheet. Make sure that each is at least an inch apart from the other. Brush the top of these with egg white.

    7. Bake these for around 15 minutes. You will know these are done cooking when they turn slightly brown. Once they have cooled, dust them a bit with confectioners’ sugar.

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