The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.

Sophies Kolacky

Traditional Czech Kolacky Pastry! Flaky, buttery goodness filled with apricot, prune, or poppy seed. Make these sweet treats in 30 minutes!

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


5 servings


  • 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


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.


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.

Nutrional Value

  • Calories: 220
  • Total Fat: 9g
  • Saturated Fat: 5g
  • Cholesterol: 20mg
  • Sodium: 100mg
  • Total Carbohydrates: 33g
  • Dietary Fiber: 1g
  • Sugars: 15g
  • Protein: 2g
Sophies Kolacky
Sophies Kolacky

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