Cream Cheese Kolaches: Soft, Tangy Danish-Style Pastry Recipe

Kolache are a traditional Czech pastry made from a soft, enriched dough shaped into small discs with an indentation in the center that’s filled with a sweet filling. Popular fillings include cream cheese, apricot, prune, or poppy seed. They make a delightful breakfast, snack, or dessert.

Ingredients needed

For the dough

1. All-purpose or bread flour: 3 cups (loosely packed) — 390 g
2. Warm milk: 1/2 cup (120 ml). You can substitute plain water if preferred.
3. Warm water: 1/2 cup (120 ml)
4. Unsalted butter, softened: 1/4 cup (57 g)
5. Sugar: 2 1/2 tbsp (≈32 g)
6. Salt: 1 tsp (≈6 g)
7. Instant or active dry yeast: 1 tsp (≈3 g)

For the cream cheese filling

1. Cream cheese: 8 oz (226 g)
2. Sugar: 1/4 cup (≈50 g)
3. Vanilla extract or vanilla powder: 1/2 tsp
4. Egg yolk (or 2 tbsp flour) to bind

Overview

This cream cheese kolache recipe is straightforward and can be completed in under two hours from start to finish. It produces tender, slightly sweet rolls with a creamy center.

How to prepare the dough

In a mixing bowl combine the warm milk, warm water, sugar, salt, yeast, and softened butter. Temperatures should be warm but not hot — roughly 100°F (about the warmth of baby formula). Yeast will be damaged by temperatures above about 130°F and slows down below about 70°F.

Add the flour and mix until a shaggy dough forms.

If you use a stand mixer, knead with the dough hook until smooth. If kneading by hand, turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. The dough may feel sticky at first — resist the urge to add large amounts of extra flour; it should come together after a few minutes of kneading.

First proof (30 minutes)

Shape the dough into a ball, flatten slightly, then cover with a bowl or towel and let rest at room temperature for 30 minutes. This short rest relaxes the gluten and makes the dough easier to roll without springing back.

Divide and shape

Roll the rested dough into a sheet about 1/2 inch (12 mm) thick. Using a cookie cutter or the rim of a glass, cut rounds about 2 1/2 inches (6 cm) in diameter and place them on a parchment-lined baking sheet.

Second rise (45 minutes)

Cover the dough discs and let them rise for about 45 minutes, until puffy.

Meanwhile prepare the filling: beat together the cream cheese, sugar, and vanilla. Add the egg yolk (or 2 tablespoons flour) to help bind the filling.

When the discs have risen, press a deep indentation into the center of each using the bottom of a glass or a measuring cup. Make the well fairly deep so the filling won’t overflow while baking.

Brush the rims lightly with egg wash for a glossy, golden finish. Spoon the cream cheese filling into each indentation — about 1 1/2 to 2 tablespoons per kolache.

Bake

Preheat the oven to 375°F (190°C). Bake the kolaches for 18–20 minutes, or until the edges are golden and the dough is cooked through. Thicker kolaches will need a bit more time, so adjust as needed.

Allow kolaches to cool slightly on the baking sheet before transferring to a rack. They are best enjoyed warm, with a soft, tender crumb and a creamy, sweet center.

Video

Cream Cheese Kolache Recipe

A soft, enriched dough filled with a sweet cream cheese center — perfect for breakfast, dessert, or an afternoon treat.

Ingredients

For the dough

• 390 g all-purpose or bread flour (about 3 cups)
• 120 ml warm milk (1/2 cup) — or use water
• 120 ml warm water (1/2 cup)
• 57 g unsalted butter, softened (1/4 cup)
• 32 g sugar (2 1/2 tbsp)
• 6 g salt (1 tsp)
• 3 g instant or active dry yeast (1 tsp)

For the cream cheese filling

• 226 g cream cheese (8 oz)
• 50 g sugar (1/4 cup)
• 1/2 tsp vanilla extract or vanilla powder
• 1 egg yolk (or 2 tbsp flour)

Instructions

Prepare the dough

1. Combine warm milk, warm water, sugar, salt, yeast, and softened butter in a bowl.
2. Add the flour and mix until a shaggy dough forms.
3. Knead in a stand mixer with a dough hook or by hand on a clean surface for 6–8 minutes until smooth and elastic. The dough may be sticky at first; it will come together as you knead.

First proof (30 minutes)

1. Shape the dough into a ball, flatten slightly, cover, and let rest for 30 minutes to relax the gluten.

Divide and shape

1. Roll the dough to about 1/2 inch thickness and cut rounds roughly 2 1/2 inches in diameter.
2. Place rounds on a parchment-lined baking sheet.

Second rise (45 minutes)

1. Cover and allow the discs to rise for about 45 minutes until puffy.
2. Mix the cream cheese, sugar, and vanilla (and egg yolk or flour) until smooth.
3. Press a deep indentation into each disc and brush the rims with egg wash.
4. Fill each well with 1 1/2–2 tbsp of the cream cheese mixture.

Bake

1. Preheat oven to 375°F (190°C). Bake for 18–20 minutes, or until golden. Thicker kolaches may require additional time.
2. Cool slightly before serving. Enjoy warm or at room temperature.