Kolache Recipe | Hungarian Christmas Cookies Perfection

These Hungarian Christmas cookies were passed down from my mother and her Hungarian neighbor, and they are delightful. My Kolache recipe is a family favorite for Christmas time!


Kolache, Hungarian Christmas Cookies, take me back to Christmas of my childhood. My mother would spend days baking Christmas cookies, filling our home with perfectly delightful smells, and one my favorites was her Kolache recipe.

I would come home from school and was greeted by my mother and the delicious aroma of Christmas cookies baking in the oven. One of our favorite cookies to bake was Kolache. This recipe was passed down to her by a Hungarian neighbor, and then to me and my family. These flakey pastry cookies became one of my favorites, and I still make them today for my family and friends!

If you’re looking for cooking help, I recommend this KitchenAid Professional Stand Mixer for a great cooking experience!


Kolache Recipe | Hungarian Christmas Cookies



  • 2 ¼ cups all purpose flour
  • ½ teaspoon salt
  • 8 oz cream cheese
  • 1 cup unsalted butter, softened
  • ½ cup powered sugar for rolling
  • 1 can Solo Poppy Seed Filling for Cakes and Pasty


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Instructions for the Pastry Dough:

  1. Sift flour and salt together in a medium bowl and set aside. Beat the cream cheese and butter together with a stand mixer, or a hand mixer, until completely incorporated and creamy (3-5 minutes).
  2. Reduce the speed of the mixer and slowly add in the flour. I used five additions and completely mixed in the flour each time. The dough will be soft but not sticky.
  3. Divide the dough into four equal parts and flatten each to ¾ inch thick. Wrap in plastic wrap and refrigerate until hard, at least two hours.

Assembling the Kolache:

  1. Pre-heat the oven to 375° Fahrenheit. Move the oven rack one setting higher than the center.
  2. Take one of the disks of dough from the refrigerator and lightly flour both sides. Spread granulated sugar on your pastry board or work surface. Place the dough on top and roll out pastry to 1/16 inch to 1/8 inch thick.
  3. With a pastry wheel or sharp knife, trim the dough into a square and then cut the square into 16 smaller squares. Place a dollop of pastry filling into the center of each square. I used ½ teaspoon to ¾ teaspoon for each.
  4. Gently grab two opposite corners and fold one over the other, gently pressing down to try to seal them together. Gently move your cookie to a parchment covered baking sheet. Repeat with all remaining squares, placing the Kolache no closer than 1 inch apart.
  5. Sprinkle the middles of the Kolache with just a touch of granulated sugar.
  6. Bake 12-14 minutes, or until the bottom edges are golden and you can smell them. Let cool slightly on the pan and then move them gently to a wire rack to cool completely.
  7. Repeat with all remaining dough. Refrigerate and re-roll your scraps.




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