cream cheese kolache recipe

Written ByJenny Smyth Posted on
cream cheese kolache recipe
Jump to Recipe Jump to Video Print Recipe

The Best cream cheese kolache recipe

I’ve been making cream cheese kolaches for my family for years, and they’re always a hit. This recipe originated in Eastern Europe, specifically in the Czech Republic and Slovakia, where it’s known as ‘krošŕ’ or ‘koláč’.

The dish has a rich history, and its popularity has spread across the globe. When I first tried a cream cheese kolache, I was hooked – the combination of flaky pastry, tangy cream cheese filling, and sweet sugar topping is pure magic.

My kids love helping me make these pastries from scratch, and they’re always eager to devour the fruits of our labor. The best part?

This recipe is incredibly easy to make and requires minimal ingredients. Simply mix together a dough of flour, yeast, salt, sugar, eggs, and milk to create the perfect pastry.

Then fill it with a mixture of softened cream cheese, butter, vanilla extract, and granulated sugar – the result is an indulgent treat that’s sure to satisfy any sweet tooth. Whether you’re looking for a special occasion dessert or a quick breakfast on-the-go, this cream cheese kolache recipe is sure to please even the pickiest eaters in your household.

And as an added bonus? These pastries are relatively healthy compared to other sweet treats out there – with only 300 calories per serving and no artificial preservatives or additives.

Cream Cheese Kolache

Cream Cheese Kolache

4.7 from 605 votes

Soft, pillowy yeast dough filled with a sweet and tangy cream cheese filling. These pastries are a classic Czech treat, perfect for breakfast or a sweet snack.

Prep Time2 hours 30 mins
Cook Time15 mins
Resting Time0 mins
Total Time2 hours 45 mins
Servings: 12Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Dough

1 cup warm milk (110°F)
1/4 cup granulated sugar
2 1/4 teaspoons active dry yeast (1 packet)
1/4 cup unsalted butter, melted
1 large egg, room temperature
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1/2 teaspoon salt

For the Cream Cheese Filling

8 ounces cream cheese, softened
1/4 cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
1 tablespoon all-purpose flour

For the Topping

1/4 cup all-purpose flour
1/4 cup granulated sugar
2 tablespoons cold unsalted butter, cubed

👨‍🍳Directions

1In a small bowl, combine the warm milk and 1 tablespoon of sugar.
2Sprinkle the yeast over the top and let it sit for 5 to 10 minutes until it becomes foamy and bubbly, indicating the yeast is active.
3If the mixture does not foam, discard and start with fresh yeast.
4In a large mixing bowl or the bowl of a stand mixer, whisk together the remaining sugar, melted butter, egg, and vanilla extract.
5Add the yeast mixture and stir to combine.
6Gradually add the flour and salt, mixing until a soft dough forms.
7Knead the dough on a lightly floured surface for about 8 to 10 minutes until it is smooth and elastic, or use the dough hook on medium speed for 6 minutes.
8Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1 to 1.
5 hours until it has doubled in size.
9While the dough rises, prepare the cream cheese filling.
10In a medium bowl, beat the softened cream cheese and sugar until smooth.
11Add the egg yolk, vanilla extract, and flour, and mix until well combined.
Set aside.
12Make the streusel topping by combining the flour and sugar in a small bowl.
13Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
14Refrigerate until ready to use.
15Preheat the oven to 375°F (190°C).
16Line a baking sheet with parchment paper.
17Punch down the risen dough and divide it into 12 equal pieces.
18Roll each piece into a ball, then flatten into a 3-inch circle about 1/4 inch thick.
19Place the dough circles on the prepared baking sheet, spacing them about 2 inches apart.
20Use your fingers to create a slight indentation in the center of each circle.
21Spoon about 1 tablespoon of the cream cheese filling into each indentation.
22Sprinkle the streusel topping evenly over the filling on each kolache.
23Let the kolaches rise for 20 to 30 minutes, uncovered, until they are puffy.
24Bake for 12 to 15 minutes, until the edges are golden brown and the filling is set.
25Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
26Serve warm or at room temperature.
27Store leftovers in an airtight container at room temperature for up to 2 days.

🔧Equipment

Large mixing bowl
Stand mixer with dough hook (optional)
Baking sheet
Parchment paper
Rolling pin
Small bowl
Pastry brush

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 55mg🧂Sodium: 180mg🌾Total Carbs: 43g🥦Dietary Fiber: 1g🍬Sugars: 16g🥩Protein: 7g

📝Notes

For a fruit variation, add a teaspoon of fruit jam or preserves on top of the cream cheese filling before adding the streusel. Make sure the cream cheese is fully softened to avoid lumps in the filling.

Watch Video Of How Cream Cheese Kolache Works

Storing these cream cheese kolaches is easy. Keep them in an airtight container at room temperature for up to 2 days. If you have leftovers after that, pop them in the fridge for a few more days.

To reheat, I like to warm them in the microwave for about 15 seconds or in a toaster oven until the outside is slightly crisp. For serving, these kolaches are perfect for brunch, coffee breaks, or even as a light dessert. I often bring them to family gatherings, and they disappear fast.

You can serve them plain or dusted with powdered sugar. They also pair nicely with fresh fruit on the side. This recipe is always a good idea because it is simple, delicious, and works for any occasion.

❓ Frequently Asked Questions About Cream Cheese Kolache

1. Can I freeze cream cheese kolaches?

Yes, you can freeze them after baking. Let them cool completely, then place them in a single layer in a freezer safe bag or container. They will keep for up to 3 months. To reheat, thaw at room temperature and warm in a 350 degree oven for 5 minutes.

2. What kind of cream cheese should I use?

Use full fat block cream cheese for the best texture and flavor. Avoid whipped or spreadable cream cheese because they have more air and water, which can make the filling runny. Let the cream cheese soften at room temperature before mixing.

3. Can I make the dough ahead of time?

You can prepare the dough the night before. After the first rise, punch it down, cover it tightly, and refrigerate overnight. The next day, shape the kolaches and let them rise at room temperature for about 30 minutes before baking. This saves time in the morning.

4. Why did my kolaches turn out flat?

Flat kolaches usually mean the dough did not rise enough. Make sure your yeast is fresh and your liquid is warm but not hot. Also, do not skip the second rise after shaping. If your kitchen is cold, let them rise in a slightly warm oven (turned off) with a bowl of hot water.

5. Can I use a different filling?

Absolutely. The cream cheese filling works great with any fruit preserve like apricot, strawberry, or cherry. You can also add a spoonful of lemon curd or even chocolate chips. Just make sure the filling is not too wet, or it will soak into the dough.

Similar Posts