My Aunt Bert’s Cream Cheese Kolachkys

I’m making these once again for family and friends this Christmas. One side note~ It’s recommended to freeze leftover filling, but the consistency does change upon defrosting.

Season Six(ty) life in the 60 something years

Even my son Brian remembers them and it’s been about 20 years since he ate one. Heavenly diamond shaped butter and cream cheese dough pastries with a dab of fruit filling in the middle. Brian fondly recalls cherry. I have a strong memory of apricot.  My Mom’s family Christmas gatherings wouldn’t be the same without them.

The holiday dessert table at my Aunt Bertha’s and Uncle Sam’s never failed to offer dozens of these little Eastern European gems. We called them kolachkys, a.k.a. kolaches. A bit of research reveals that Bert’s recipe probably was of Polish origin, and therefore spelled kolaczki. Who cares how they are spelled or what they are called, I was just glad they were a holiday staple! (Well, if you do care, check out this post by Eastern European food expert, Barbara Rolek. as well as a brief biohighlighting her culinary career.)



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2 thoughts on “My Aunt Bert’s Cream Cheese Kolachkys

  1. Donna, Thanks for posting my Mom’s recipe. You are not going to
    Believe this, but I did not have it. Thank you a million times for posting it. I just made someone else’s recipe today, except I put a sliced peach into it. Oh, are those good! Recipes are all
    basically the same, thank goodness. I think everyone thinks I make them like my Grandma use to make them with the peaches in them. I have always called them tongues. A childhood thing! Have a great holiday! Judy. Lalak


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