Sophies Kolacky

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Sophie’s Kolacky, a traditional Eastern European pastry, is a delightful treat that’s sure to please.

Filled with sweet apricot, prune, or poppy seed goodness, these tender triangles are a flavorful fusion of texture and taste.

With a delicate crust and surprise center, they’re the perfect indulgence for any occasion.

Ready Time

1 hrs 30 mins

Yields

5 servings

Table of Contents

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup confectioners’ sugar
2 large eggs
1 teaspoon vanilla extract
Filling ingredients: apricot, prune, or poppy seed

Instructions

Preheat the oven to 375°F (190°C).

Line a baking sheet with parchment paper.

In a medium-sized bowl, whisk together the flour, baking powder, salt, and baking soda.

Set aside.

In a large bowl, use an electric mixer to cream together the unsalted butter and granulated sugar until light and fluffy, about 2 minutes.

Add the confectioners’ sugar and beat until well combined.

Beat in the eggs one at a time, followed by the vanilla extract.

Gradually mix in the flour mixture until a dough forms.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

On a lightly floured surface, roll out the dough to about 1/4 inch thickness.

Cut out circles of dough using a cookie cutter or the rim of a glass.

Place a spoonful of your chosen filling (apricot, prune, or poppy seed) in the center of each dough circle.

Fold the dough over the filling to form a triangle, pressing the edges together to seal.

Place the kolacky on the prepared baking sheet, leaving about 1 inch of space between each pastry.

Bake for 15-20 minutes, or until the edges are lightly golden brown.

Allow the kolacky to cool on a wire rack for 5-10 minutes before serving.

Notes

Use a light touch when rolling out the dough to prevent it from becoming too thin and fragile. If using a cookie cutter, dip it in flour before cutting out the circles to prevent sticking.

For a more golden finish, brush the tops of the kolacky with a beaten egg before baking.

Make sure to chill the dough for at least 30 minutes to allow the butter to firm up and the flour to hydrate, resulting in a more tender pastry. If you’re having trouble getting the edges to seal, try lightly moistening them with a damp finger before pressing together.