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Comida Kraft
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  • Before you start, measure the one cup of sour cream but leave it in the cup. Separate the eggs and leave in their respective containers. Preheat oven to 350°F. Do this because your hands will be full of dough when it comes time to add sour cream and egg yolks.
  • In a large mixing bowl, combine flour, butter, and salt. Mix by hand and rub between hands till dough is crumbly and well-combined. Then add yolks and sour cream and mix by hand until well blended. Add sprinkles of flour until dough is no longer sticky. Continue mixing by hand just until all ingredients are well blended and not sticky.
  • Divide dough in half (quarters if using a small rolling pin). Cover dough with towel. Press one half or quarter into round disc and roll on floured surface to 1/8” thick or thinner. Using a 2" wide cardboard strip and pastry wheel or pizza cutter, make horizontal cuts and vertical cuts to attain uniform squares of dough. Pick up irregular edges and put back in bowl. Drop fillings by teaspoonful on each square. Fold one edge over then bring the other edge over and pinch. Lay side by side on ungreased cookie sheet. Repeat until all dough is used. You can lay them right next to each other because they do not spread, no need for spacing.
  • Bake approximately 20-25 minutes.

Special Equipment Needed


I prefer the tubes of filling from a bakery over the cans of filling from a grocery store because you can just squeeze it right from the tube avoiding the mess and headache of the teaspoon and fingers.

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