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Catholic Recipe: Bohemian Kolachky


  • 1 cake yeast
  • 1/4 cup lukewarm water
  • 1 teaspoon sugar
  • 3 cups all-purpose flour
  • 2 tablespoons sugar
  • 1/2 lb. margarine
  • 3 egg yolks
  • 1/2 pint sour cream
  • Prepared pie or poppyseed filling


Prep Time: 3 hours

Difficulty: • •

Cost: $$$$

For Ages:15+

Origin: Bohemia


Food Categories (2)

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Crumble yeast in lukewarm water with 1 teaspoon sugar. Let stand until dissolved. Mix flour, 2 tablespoons sugar and margarine as for pie crust. Add egg yolks, sour cream and yeast. Knead to soft dough. Refrigerate overnight. Roll out on lightly floured board to about 1/2-inch thickness. Cut small circles with doughnut cutter or small juice glass. Place on cookie sheet, the rounds touching so they will rise up instead of spreading. Let rise until doubled. Make imprint in center of each with two fingers and fill with any pie filling. Bake at 375 degrees about 25 minutes. Serve dusted lightly with confectioners' sugar. For kuchens, divide dough in 3 parts and pat each into pie dish. Let rise until doubled. Pat dough down in center, leaving about 1 inch standing up. Fill with sweetened fresh fruit in season. Bake at 375 degrees 20-25 minutes, or until edges are light brown. --Mrs. Andrew Kasayka.

Recipe Source: Catholic Universe Bulletin Recipes, 1962 and 1963 by Sylvia Papp, The Catholic Universe Bulletin, 1962, 1963