Real Recipes From Real Home Cooks ®

irisa’s czechoslovakian kolacky style cookies

a recipe by
Irisa Raina 9
New Iberia, LA

If you want to put this over the moon, serve with some really good vanilla ice cream. These are so sticky and oh so good! You’ll get 8 large Kolacky out of this. But believe me one is plenty for a serving. I forgot to add, that this is not as big a piece as it looks like, it's on a salad plate.

method Bake

Ingredients For irisa’s czechoslovakian kolacky style cookies

  • 1 -8 ounce tube crescent rolls
  • 1 & ¼ cups whole pecans
  • ¼ cup honey
  • 1 – 8 ounce package cream cheese
  • 1 tablespoon salted butter
  • a little more than 1 cup apricot preserves
  • 1 tablespoon bourbon { optional }
  • parchment paper
  • confectionery sugar { for dusting }

How To Make irisa’s czechoslovakian kolacky style cookies

  • 1
    In a dry hot non stick frying pan, toast the pecans, stirring them so they don’t burn. Let them cool slightly and then chop them up or put them in a baggie and hit them with whatever you have handy and pound them slightly.
  • 2
    Heat the honey in the same pan and add the toasted pecans, stirring often till they are well coated, cook these for just a few minutes, let them cool a minute and then put them in a bowl and set aside.
  • 3
    Mix the apricot preserves with the bourbon, mix thoroughly, set aside.
  • 4
    Bring the cream cheese to room temperature along with the butter, then whip the cream cheese for a couple of minutes and then add the salted butter and continue to whip it till it is all soft and fluffy, sure let’s call it fluffy ha ha ha. At this point, pre heat the oven to 350.
  • 5
    Line a baking sheet with some parchment paper, roll out the crescent rolls, trying not to separate them. You’ll have two rows.
  • 6
    Spread some of the cream cheese/butter mixture on the bottom.
  • 7
    Then spread the apricot/bourbon mixture on top.
  • 8
    The scatter the pecans on the top.
  • 9
    Drizzle the rest of the apricot preserves over the top.
  • 10
    Bake for about 15 minutes, then turn the baking sheet around and continue baking for another 15 minutes. The time will depend on your oven.
  • 11
    These are not too sweet { which we love } if you like a sweeter version, add some sifted confectioners’ sugar to the cream cheese and butter.
  • 12
    They will seem loose when you remove them from the oven, but will firm up as they cool. Let them cool for about 30 minutes and dust with confectioner sugar.
  • 13
    To serve follow the cuts in the dough { triangles } and cut with either a pizza cutter or really sharp knife, and place on a plate.
  • 14
    HINT: The first time I made these {a few years back} the bottoms burned. So I’ve tweaked this over time, to the recipe listed here. So make sure you know how hot your oven gets, these will get done before they look done.

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