Wednesday, December 16, 2009


Each year for Thanksgiving, my Lithuanian grandmother would get up very early in the morning and make these delicious pastries. She would make them using Almond, Poppy Seed, Prune, and Cheese filling. Naturally, as one might imagine, the prune filled ones would go last. I now make them using Almond, Poppy Seed, Cheese and Raspberry or Apricot filling.

As my grandmother got older and was not able to make these anymore, I was lucky enough to have been given the recipe. Each year as I got older, I would watch and help her make them. Each year I make these to continue the tradition alive. They take some practice to make, but they are well worth the effort!


1 ½ teaspoons active dry yeast
2 tablespoons warm water, 105-115°
2 ½ cups all-purpose flour, plus extra to achieve dough density
4 tablespoons sugar
½ teaspoon salt
1 cup butter
2 tablespoons cream, scalded and cooled
4 egg yolks, beaten; room temperature

1 cup sour cream; room temperature

1. Combine yeast, warm water and a small pinch of sugar. Let stand for 5 minutes.

2. Sift the flour, sugar, and salt. Cut in 1 cup butter with pastry cutter or your hands.

3. Add yeast mixture to the 2 tablespoons of cream. Add egg yolk and sour cream to yeast mixture.

4. Mix yeast mixture and flour mixture thoroughly. Chill dough OVERNIGHT. (DO NOT OMIT THIS STEP.)

5. Divide dough ball into as many sections as you will be using different types of filling. Each dough section will use 1/2 can of filling. Use almond, poppy seed, raspberry, cheese (recipe follows), almond, or apricot.

6. Roll dough to ¼” to ½” thick. Cut into 2"x2" squares. Fill with 1 round teaspoon filling. Fold one corner over the top of the filling, brush with a bit of egg wash (1 egg beaten with 2 tablespoons water.) Fold second corner over the first and seal, brush with more egg wash.

7. Bake at 350° for 20-25 minutes or until slightly golden brown.

Cheese Filling:

1-8 ounce package cream cheese, room temperature
1/3 cup powdered sugar
1 teaspoon vanilla
1/8 teaspoon salt

Mix all ingredients thoroughly and chill overnight.


  1. Hi Steve!
    Thanks for the Kolacky recipe. I have been looking for one for a while. You are my hero!
    Love, Di

  2. Steve
    Just checking out your blog. Really cool recipes here. I will certainly try the Kolacky recipe, as it turns out I too am the keeper of the tradition in our family, and I'm the Irish guy! Great seeing you at the reunion!


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