Poppy Seed Kolache

Ingredients

  • 4 to 4-1/2 cups all-purpose flour, divided
  • 1 package active dry yeast
  • 1/2 teaspoon ground mace or ground nutmeg
  • 1 cup milk
  • 1/2 cup butter
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • Canned poppy seed filling (or make your own*)
  • Raisins (optional)
  • 1 egg
  • 1 tablespoon milk

*Poppyseed filling (if you want to make your own filling, otherwise, you can use canned)

  • 1 cup poppy seed
  • 1/2 cup milk
  • 1/4 cup honey
  • 1/3 cup chopped dates
  • 1/3 cup chopped nuts
  • Dash of cinnamon

Method

1 Combine 2 cups of the flour, the yeast, and nutmeg or mace in a large mixing bowl. Set aside.

2 Make the dough: In a medium saucepan heat and stir the 1 cup milk, the 1/2 cup butter, the granulated sugar, and salt just until warm (120°F to 130°F) and butter almost melts.

Add milk mixture to dry mixture along with the two eggs and vanilla extract. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Stir in lemon zest and as much of the remaining flour as you can.

3 Knead dough and let rise: Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Place dough in a lightly greased bowl, turning once to grease the surface. Cover; let rise in a warm place until double in size (for 1 to 1-1/2 hours).

4 Prepare filling: If you are making the poppy seed filling from scratch, combine the filling ingredients in a saucepan. Cook over low heat until it thickens, stirring often. Set filling aside to cool.

5 Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest 10 minutes. Grease 2 baking sheets.

6 Roll out dough, cut into squares: Roll each dough half into a 16x8 inch rectangle, about an 1/8 inch thick. Cut each rectangle into 8 4x4 squares.

7 Add filling, fold and press dough corners: Place a large, heaping tablespoon of poppy seed filling onto the center of each square. If you want, add a few raisins to the top of the filling. Brush the four corners of each square with water. Draw the corners up and gently press together. Secure with a toothpick.

8 Second rise: Place on well greased baking sheets, 2 inches apart. Cover; let rise in a warm place until nearly double (about 35 minutes).

9 Brush with egg wash: Brush with an egg wash made with one egg beaten with a tablespoon of milk.

10 Bake: Bake in a 375°F oven for 12 to 15 minutes or until golden.

Transfer to wire racks; cool completely. Remove toothpicks.

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Czech Kolacky with Poppy Seed Filling

Czech Kolacky are flaky, golden brown rounds of cream cheese pastry filled with a sweetened poppy seed filling. They are a perfect addition to your Christmas cookie platter!

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These delicate cream cheese pastry rounds are filled with just-sweet-enough poppy seed filling. A dusting of powdered sugar is the finishing touch.

These jam filled cookies are a perfect addition to your Christmas cookie platter.

When my Czech father-in-law, who we call Deda (Czech for Grandpa), passed away several years ago it left a hole in the family—in our hearts, and also in our tummies.

I believe the first words Deda said to me when we met were, “I hear you like to cook.”

He quickly put me to work helping him cook a holiday feast for the family. (Don’t worry, I was thrilled! Nothing I love more than cooking alongside a master.)

Deda loved to cook meaty dishes, potato pancakes, and rich, cold cucumber soup. He was a big fan of anything meaty, salty, or fatty.

Pickles, cheese, anchovies, and salami star in many of Deda’s famous savory dishes.

His preferred cooking fat was lard. And if it wasn’t lard, it had to be good, old fashioned butter.

Deda loved baking sweets, too. One of my favorite cookie recipes that always came out at Christmas was this recipe for kolacky.

I’m so glad he taught me to make these lovely little pastries. It’s almost like having a little piece of him hear with us around the holidays.


Poppy Seed Kolache - Recipes

For the Dough

Dissolve yeast with 1 teaspoon sugar in warm water.

In a mixing bowl, cream together remaining sugar and shortening. Add flour and add eggs 1 by 1. Add the salt and evaporated milk and mix in. Add the lukewarm milk and yeast mixture.

Using a dough hook on a pastry machine, slowly beat in 2–3 cups flour 1 cup at a time until the dough is smooth and elastic. If you work by hand, use a wooden spoon to fold in the flour and beat until smooth. Let sit for about 5 minutes, then beat again until dough is elastic and glossy.

Cover dough in bowl with a tea towel and let rise for 1 hour. When it has doubled in size after 1 hour, punch it down. Cover bowl and let rise again for another 30 minutes.

Roll out the dough on a floured table to about 1 inch thick. Cut with a cookie cutter, and place on a greased pan. Butter each roll and let rise for about 20 minutes.

Make a small indention in the middle of each roll and fill each with a little poppy seed filling. Let rise for about 15 minutes.

Bake for about 20 minutes or until light brown.

Poppy Seed Filling

Heat the milk until it comes to a boil. Mix the poppy seeds with sugar, flour and salt and add slowly to the milk mixture. Boil slowly over low heat, stirring constantly, until thick. Add more milk if the mixture is too stiff. Add butter and vanilla. Cool completely before using.

Rub all ingredients together until it resembles sand. Store in the freezer until ready to use.


Recipe Summary

  • ½ pound poppy seeds
  • ¾ cup white sugar
  • 1 tablespoon butter, melted
  • 1 teaspoon lemon juice
  • ½ cup hot milk
  • 1 (.25 ounce) package active dry yeast
  • ½ cup warm water (100 degrees F/38 degrees C)
  • 2 tablespoons white sugar
  • 2 cups all-purpose flour, or more if needed
  • ½ teaspoon salt
  • ¼ cup butter
  • 1 egg, separated - white reserved

Place poppy seeds into a food processor and process until seeds are ground, about 1 minute.

Mix poppy seeds with 3/4 cup sugar, 1 tablespoon melted butter, lemon juice, and hot milk in a bowl stir to combine. Cover poppy seed filling and refrigerate while making bread (filling will set up and thicken as it chills).

Mix yeast with water and 2 tablespoons sugar in a small bowl. Allow to stand until the yeast forms a creamy layer.

Whisk flour with salt in a bowl use a pastry cutter to cut 1/4 cup butter into the flour mixture until the mixture resembles coarse crumbs.

Pour yeast mixture and egg yolk into flour mixture and stir to make a soft dough.

Turn dough out onto a floured work surface and knead until smooth and slightly springy, about 5 minutes. If dough is too sticky, knead in more flour, about 2 tablespoons at a time.

Cut dough into 2 equal pieces. Roll each piece out into a 12x16-inch rectangle.

Spread half the poppy seed filling over each rectangle, leaving a 1-inch border. Fold the 1-inch border back over the filling on all sides and press down.

Pick up the shorter side of a dough rectangle and roll it like a jelly roll repeat with second rectangle. Pinch ends together or tuck ends under to prevent filling from leaking out.

Line a baking sheet with parchment paper place rolls seam sides down on the baking sheet and allow to rise in a warm place until doubled, about 1 hour.

Preheat oven to 350 degrees F (175 degrees C).

Beat egg white in a bowl until frothy brush the rolls with beaten egg white.

Bake in preheated oven until dark golden brown on top, 30 to 40 minutes. Remove from oven and cover rolls with a clean kitchen towel until cool to keep crust soft. Cool completely before slicing.


Celebrate the Holidays with Traditional Hungarian Kolache

Have you ever had Kolache? It is a Central European (Hungarian, Czech, Ukrainian, etc.) treat made with a rich brioche like dough filled with sweetened nut or seed filling. And it is DELICIOUS!

In my husband’s house growing up, this was breakfast every Christmas morning. You can enjoy it any time of the year, but since the only time my Mother-in-Law makes it is in December I automatically associate it with Christmas.

When, I handed a plate of it to my neighbor she said she was going to make it for Thanksgiving morning.

But, you can make it for Easter or Mother’s Day Brunch, or for afternoon tea or dessert.

The recipe is simple, but there are two LONG rising periods.

First you let the dough rise overnight in the refrigerator and then one more rise before it goes in the oven. If you want light airy dough, do not skimp on either one of these.

Where to find the filling?

While you can make the fillings from scratch, my mother-in-law always used premade. You can usually find them with the pie fillings of your grocery store on, in a pinch, pick them up online (almond or poppy seed).


Poppy seed kolaches

The first time I tried a kolache with poppy seed filling was at a tiny train station on the way to visit a friend’s hometown a few hours outside of Prague. The fruit and farmer’s cheese varieties that I usually went for were sold out and, in desperate need of something sweet, I ordered my first makový koláček (poppy seed kolache). I wasn’t sure what to expect since I’d only had poppy seed in small quantities (on bagels or in muffins), but the kolache had just the right amount of sweetness and a slightly nutty flavor that I immediately fell in love with!

Making kolaches

The sweet dough for these kolaches is made with active dry yeast and, although it’s easy to work with, you will need a bit of time to let it rise at several different steps. After forming the dough and kneading it until soft and elastic, cover and let it sit for two hours or until doubled in size. Then you can roll out the dough until it’s about ½ inch (1.5 cm) thick and use cookie or biscuit cutters to cut out small circles approximately 2.5 inches (6 cm) in diameter. Place your kolaches on baking sheets lined with parchment paper and let them rise for the second time (about 45 minutes should be enough).

After the second rise, you can form a large indent in the center of each kolache. The dough will puff up in the oven so the indents should be quite large with a thin ring of dough around the edges. Lightly beat an egg with one tablespoon of water and brush the mixture over each kolache — this will help to give them a beautiful golden brown color. Then just fill the indents with poppy seed filling, top with a blanched almond (if using) and then bake for about 20 minutes or until your kolaches are golden brown!

Poppy seeds!

Before making these kolaches, the only time I had baked with poppy seeds was when I made lemon poppy seed muffins. And while poppy seeds add a little bit of texture to muffins, I don’t think you really get that delicious nutty flavor unless you make something with a good amount of the tiny seeds (like this filling)!

To make the filling, you’ll first need to finely grind whole poppy seeds into a paste-like consistency. I used a coffee grinder, but a spice grinder or a mortar and pestle would also work. Make sure not to skip this step — whole poppy seeds won’t stick together well and the filling will fall apart. Once your poppy seeds are the right consistency, you’ll just need to heat them in a saucepan with milk, powdered sugar, chopped dates and a few spices for about five minutes or until it thickens. It’s that easy!

After adding a few spoonfuls of the poppy seed filling to the kolaches I like to top them each with a blanched almond, which is how I always bought them in Czechia. It provides a bit of contrast and a little more texture, but it’s completely optional.

And if you’re looking for other ways to use the fiber-rich seeds, try adding them in cakes, mixing them into a salad dressing, or using them as a crispy topping for scones or other savory bakes!


Kolache (Koláče)

Here is a recipe for koláče, typical Slovak (and Czech and Moravian) sweet treats. Here in the US, this word, or at least it’s English version, kolache has come to mean the nut and poppy seed rolls. But this is not quite right. The word koláč (the singular form) is a generic term for anything sweet and baked – sort of like cake in English. The nut and poppy rolls are called orechovník and makovník. But even the modern Slovak meaning is not right. In the past, koláče (the plural form) referred to circular breads with sweet filling in the middle. This history is still retained in the name itself. The word koláč shares a root with kolo and koleso, both meaning a wheel. And of course, these terms surely derive from an even more ancient language (Greek perhaps?).

These old traditional circular baked goodies are popular at fairs (jarmoky). My hometown of Banská Bystrica is famous for a huge fair, Radvanský jarmok. This ancient fair is said to be the king of fairs. And for a good reason. It has been held in September for now over 340 years! It all started back in 1655 when then a village of Radvaň held its first market. Much has changed since then, the village has merged into the city to become one of its “suburbs”: Radvaň is now one of the two main residential parts (called sídlisko, the other is Sásová in the north end). The fair has also migrated to the center of town and is now held in conjunction with “Banská Bystrica Days“. But it is still a great place to find unique crafts and sample various culinary delicacies. In that article, in the second picture from the top, you can see another popular offering at Slovak fairs: gingerbread hearts. These are always lavishly decorated and sometimes even contain a mirror baked into the dough. Such hearts were given by boys to their loved ones, and in the past, mirrors were not as common as they are now so they were highly prized. That is at least the explanation I was given…

Ingredients: sweet leavened dough, your favorite toppings (plum jam, poppy seeds, walnuts, and farmer’s cheese are traditional)
Poppy seed / walnut filling: ground poppy seeds/walnuts, powdered sugar, milk
Tvaroh filling: farmer’s cheese, powdered sugar, raisins, egg
Prep time: 1 hour, plus few hours to the dough rise

Start by preparing the sweet leavened dough (click on the link for the recipe). While the dough is rising, prepare your favorite filling. Check out the poppy seed roll recipe for the poppy and walnut filling, and the tvaroh cake recipe for the farmer’s cheese filling. I also used plum jam (slivkový lekvár), which I found in a Russian grocery store under “plum butter”. You will also find steps for preparing these same fillings in the Christmas Eve cake recipe.


Once the dough is ready, transfer it onto a dusted board and roll out to about 4mm thick.


Then take a tall drinking glass and dust the rim with flour. Turn the glass upside down and use a twisting motion to cut out a circle. Then turn it the right side up and use the flat base to press out the edges. Or use a tablespoon, your fingers, or even a fancy kolache press. Spoon your favorite topping into the dimple.


Transfer the filled kolache onto a greased baking sheet. Brush the edges with egg yolk. Let rise while you preheat your oven the 400F. Bake for about 15 minutes until the edges turn light brown color. The poppy seed koláč went into the oven solo: my baking pan was filled with a nut roll, buchty and tvarožník. There was simply no room for it!


And that’s it, homemade koláče. Enjoy!

And for a slightly different version, checkout Alena’s recipe.

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Poppy Seed Kolache - Recipes

Keto Poppy Seed Kolaches

Did you know that sweetened poppy seed filling is pretty traditional in Eastern European cultures? Why wouldn’t it? It’s delicious and amazing! It wouldn’t be a surprise if it’s famous too in the States. And of course, we have made a keto version of it! Here’s our Keto Poppy Seed Kolaches!

Ingredients:

For the bread:
1 Ketonia Bread Mix
2 eggs
2 tbs butter, room temperature
½ cup Swerve
1 tsp honey
1 tbs instant yeast

For the filling:

Combine all ingredients and knead bread according to directions on the package. Let dough rest, covered, for 60 minutes.

Meanwhile, make the poppy filling:

Grind the poppy seeds in a blender with about half the cream. Place the poppy seed mixture and the remaining cream in a heavy saucepan and bring the mixture to a boil over medium-high heat. Reduce the heat to a simmer and stir in the Swerve and the almond extract. Simmer for a minute or two. It will thicken as it cools.

After resting, roll dough into a 12 X 12 or so rectangle. Divide dough into 12 squares. Using your thumb make an indent in the squares. Spoon a healthy teaspoon or so into the thumbprint.

Cover and let rise for 1 hour.

Brush with egg wash. Bake on a parchment lined sheet pan, 15 to 20 minutes or until golden brown and delicious! Voila! Enjoy your Keto Poppy Seed Kolaches!

Here’s the Nutrition Facts for this recipe:

Servings: 12
Calories: 219
Fat: 15g
Protein: 15g
Net Carbs: 2g

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Let us know what you think of the recipes and which dishes or desserts you would love to see Aunt Ger keto-fy. We love seeing the Ketonia family loving both the recipes and our products. You guys are always our number one priority!

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Recipe Summary

  • ½ pound poppy seeds
  • 1 cup milk
  • ¼ cup margarine
  • ¾ cup white sugar
  • 1 pinch salt
  • 2 eggs, beaten

Grind the poppy seeds in a mill or coffee grinder.

Combine the milk, margarine, and sugar in a saucepan. Cook on low heat, stirring often, until the sugar dissolves. Gradually pour about half of the hot milk into the beaten eggs, whisking constantly. Return the egg and milk mixture to the saucepan.

Continue to cook and stir until the mixture begins to thicken and coats the back of a metal spoon. (Run your finger down the coated spoon: it should draw a clear line.) Add the poppy seeds and stir well to blend.

Remove from heat cool before using. Store unused filling in the refrigerator for up to five days.


Poppy Seed and Nut Roll (Makovník a Orechovník)

Once you have your dough ready, it’s quite easy to turn it onto the Slovak delicacies, the poppy and walnut rolls, makovník and orechovník. Or at least my grandma made it look really easy. These two pastries are identical to each other, except that they have different filling.


Start off by making the filling. For the poppy seed roll, you will need ground poppies (mletý mak). For this, you will need a poppy seed grinder (mlynček na mak). These work by pushing the poppies between a housing a spinning plate. You can find these online, so that’s probably the best place to start. Or, you can skip all these steps, and use the poppy seed cake filling found in the baking section. I personally don’t like it much, because I think it tastes more like corn syrup than poppies. We used 100g of poppies. This was not quiet sufficient, as you will see in the final product below. So err on the liberal side. You can never have too much of the good thing, right?


Add sugar (cukor) to taste and also few drops of milk (mlieko). You want the filling to have the consistency of thick sauce. My grandma also put it on the stove for few minutes to warm up.


The nut filling is made exactly the same way, except that you use ground walnuts (mleté orechy). Again, add sugar to taste and a bit of milk. Heat up the mixture on the stove.


Run over the dough few times with a rolling pin, and then use your hands to flatten it out some more. See the recipe for tvaroznik for photos of this step. Then top it with the filling. My grandma started off with the nut roll, orechovník. Lightly grease the top with oil.


Then grab one end of the dough “pancake” and roll it into a tube. Place it onto a greased baking pan, the rolled part to the bottom (the opposite of what is shown in the right photo, we flipped it before baking). I am using my finger here to give you an idea of scale.


Makovník (the poppy seed roll) is the made the same way, except you use the poppy seed filling.


Then lightly grease the top of each roll with a baking brush. Then set aside for few minutes to let rise.


My grandma’s cottage has only a wood burning stove. I found this really neat – cooking doesn’t get whole lot more traditional than this! Here is my grandma’s friend Paľo putting bit more wood in the stove. But for more modern kitchens, you want to heat up your stove pretty high, 400-425F. Bake the rolls for not even 30 minutes, turning around halfway. They are ready when the outside turns golden brown. You can reduce the heat once they start turning yellow. After you take them out, brush the tops with oil. This will soften the crust.


And there you have it. My grandma made it look so easy. As you can tell, the poppy seed roll is little skimpy on the filling. As I mentioned above, we didn’t make enough of it. These rolls are delicious with a cup of tea or coffee.

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Poppy Seed Kolache - Recipes

For Dough…see “Kolache – Dough” recipe. Most of these recipes originated in Czechoslovakia and were brought to America by my grandmother in the late 1800’s. There have been changes made throughout the years to meet modern ingredient requirements. To make the authentic poppy seed filling you will need a poppy seed grinder. You can find one on the internet, about $40. There are other methods for this and I will go over those in the directions. Each Czech family has their own version of fillings and dough…this is ours…and I believe to be the most authentic. I would not attempt to make kolaches unless you are familiar with yeast dough as they are difficult.

Source: Millie Vasek Bartek, Linda Bartek Coker

  • CRUMB TOPPING "POSIPKA":
  • 1 cup flour
  • 1 1/2 cups sugar
  • 1 stick margarine or butter melted.
  • -
  • CHERRY FILLING:
  • 16 ounce can tart water-packed, pitted red sour cherries
  • 1 cup sugar
  • 1/2 stick margarine
  • 3 heaping tablespoons Minute tapioca
  • 1 tablespoon flour
  • 1 teaspoon vanilla
  • red food coloring (optional)
  • -
  • PRUNE FILLING or APPLE FILLING:
  • 16 ounce package dry pitted prunes OR apples
  • 1 teaspoon cinnamon
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 3 tablespoons canned milk
  • -
  • APRICOT FILLING or PEACH FILLING:
  • 12 ounce package dry apricots OR peaches
  • 1 cup sugar
  • 8 ounce jar apricot preserves or peach preserves
  • 1 teaspoon vanilla
  • 2 tablespoons margarine
  • -
  • contd
  • -
  • -
  • -
  • PINEAPPLE FILLING:
  • 16 ounce can crushed pineapple
  • 1/2 stick margarine
  • 3 tablespoons canned milk
  • 1/2 cup sugar
  • 1 heaping tablespoon flour
  • 1 teaspoon vanilla
  • -
  • CHEESE FILLING:
  • 8 ounces small curd cottage cheese
  • 8 ounces cream cheese
  • 2 egg yolks
  • 1 heaping tablespoon flour
  • 1 teaspoon lemon juice
  • 1/2 teaspoon lemon zest (optional)
  • 1/2 cup sugar
  • 1 heaping tablespoon Minute tapioca
  • 1 teaspoon vanilla
  • -
  • POPPY SEED FILLING:
  • 1 cup poppy seed, ground (see directions for options)
  • 1 1/2 cups milk
  • 1/2 cup sugar
  • pinch salt
  • 1/2 stick margarine
  • 2 heaping tablespoons flour
  • 1/2 cup sweet cream
  • 1 teaspoon vanilla
  • -
  • SAUSAGE:
  • Eckrich Skinless Polish Kielbasa OR your favorite Polish style sausage, pre-cooked

CRUMB TOPPING : This resembles the topping on top of a “Dutch Apple Pie”. mix flour with sugar and add melted margarine, enough to make crumbly and buttery, but not soggy. This should be placed on kolache filling as you fill each pan before baking and final rising. You will still want to brush with cream and sprinkle with sugar as directed in the Kolache – Dough recipe.

TIP : Make fillings the day before, do not refrigerate, except for the cheese filling they should be at room temperature or your dough will not rise around the cold filling…take cheese out of fridge prior to making dough so it too will come to room temp. Also, do not make your poppy seed filling the day ahead, it gets too thick in the fridge and will sour if left out, so it gets made usually while my dough is doing its first rising. Of course you can purchase canned pie fillings of even special “Solo” brand fillings…I don’t think they taste as good as the ones you will make. If you do choose to use the canned fillings, please season and “doctor” them up by adding extra margarine, cream/canned milk, vanilla, and/or cinnamon if called for in my recipe. Also, if you decide to make the 12 dozen batch dough you will want to double or even triple some of your favorite filling recipes. When you double or triple, you don’t always have to double or triple the other ingredients called for…taste and adjust sugar and other ingredients as you go.

CHERRY FILLING : Bring cherries to a slow simmer. Mix flour, sugar and tapioca together. Add to cherries. Add margarine. Bring to a slow boil and cook, stirring for about 10 minutes or until thickened. Add vanilla. Taste as you go. If you are increasing amount you will not need larger amount of margarine, taste for sweetness before adding entire amount of sugar…and you may need to add more flour and/or tapioca to thicken.

PRUNE OR APPLE FILLING : Place prunes or apples in heavy sauce pan and cover with water. Cook for about 1 hour or until tender, adding water as needed to keep prunes just barely in water. COOK VERY SLOWLY OR IT WILL BURN . Near the end, you will want some of the liquid to reduce. Let cook drain any excess liquid (you shouldn’t have any really) and take out seeds if you did not buy pitted prunes. Mash with potato masher or mixer. Add vanilla, cinnamon, sugar and cream to taste.

APRICOT OR PEACH FILLING : Cut apricots or peaches in very small pieces with a pair of scissors (spray scissors with “Pam”). Place in heavy sauce pan and cover with water. Cook about 1 hour or until tender, adding water as necessary. COOK VERY SLOWLY OR IT WILL BURN . Near the end, you will want some of the liquid to reduce. Cool and drain excess juice (you shouldn’t have any really). Mash with potato masher or mixer. Add sugar, vanilla, butter and preserves. Adjust to personal preference. If you think it is too thin, add a tablespoon or two of Minute tapioca while still warm and it will thicken over night.

PINEAPPLE FILLING : Combine sugar and flour. Add to pineapple, margarine and milk in a heavy saucepan. Bring to a slow boil and cook, stirring, until thickened. Add vanilla. Adjust to personal preference.

CHEESE FILLING : Mix all ingredients together in a blender, food processor or mixer. (I like the consistency using a mixer.) The original Czech version calls to use only dry curd cottage cheese, that’s hard to find in this day and age so this recipe bears a close resemblance. I really like using half cottage cheese and half cream cheese and have started doing this instead of using only cottage cheese or cream cheese by itself. The rest of the ingredients stay the same. Also, I usually use about 16 ounces of cottage cheese and 16 ounces cream cheese increasing other ingredients accordingly. Some times mother would add raisins to this filling, if you like raisins, you can add…my family doesn’t like the raisins in it.

POPPY SEED FILLING : If you have a grinder, grind your poppy seeds…you will almost double your volume. some people grind in a blender, I have not had any luck doing this. If you did not grind your poppy seed, then you will need to soak in milk to cover over night in the refrigerator, drain, then follow remainder of directions. Place in heavy iron skillet and add milk, salt simmer for 30 minutes, stirring occasionally. Add sugar and margarine and continue to simmer for about 30 more minutes. If mixture gets too dry, add a little extra milk…and you will have to do this. Make a paste of flour and cream. Add slowly to poppy seed mixture and continue to cook until mixture becomes the texture of thick gravy. Add vanilla and let cool.

If you use canned poppy seed, you will need to add vanilla and cream, salt, etc., in order to make it taste good. My family would rather not eat poppy seed if they have to eat the canned.

Poppy seed kolaches are not filled on top like regular fruit ones, but placed in the inside. To do this, make ball of dough, mash into an oval flat shape, place filling in center, close up, or pinch together dough to make an oval football shape. Place seam side down on pan and brush with butter. Make three small slits using scissors, if scissors are held at the correct angle (45 degrees), you will get three little “v” shaped slits. Let rise, bake, brush with cream and sprinkle with sugar just like you do for other kolaches.

SAUSAGE : I usually use Eckrich Skinless Polish Kielbasa, but you can use your favorite sausage. I cut 3 to 4 inch long pieces and then cut length ways into quarters, making 4 pieces of sausage each 3 to 4 inches long. Flatten out a small ball of dough, place sausage in center, wrap and seal dough around sausage. Place on pan, brush with butter. Let rise, bake, brush with canned milk…but do NOT sprinkle with sugar like you do other kolaches.


Watch the video: Παπαρούνα Νένα Βενετσάνου (December 2021).