Hello everyone! In this recipe I am making cream cheese filled kolaches with a blackberry compote topping.
A kolache is a pastry made with soft, sweet and yeasted dough and typically filled (or topped) with fruits, compotes, cream cheese and/or poppy seeds.
For these, you can make just about any compote you would like. I went for blackberry, but you could do blueberry, raspberry, cherry, apricot, peach, etc.
Make sure to use fresh yeast, and if you aren’t sure if it is alive or not, let it sit for 5-10 minutes once you add it to the warm milk and water. If It doesn’t puff up at all, it is most likely dead.
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Blackberry Cream Cheese Kolaches
Difficulty: Medium8-10
servingsSoft, fluffy and delicious blackberry kolaches!
Ingredients
1/2 cup (113g) whole milk, warmed (around 100F)
1/2 cup (113g) water, warmed (around 100F)
1/4 cup (50g) granulated sugar
1 tsp salt
1 tsp instant yeast
1/4 cup (56g/0.5 stick) salted butter, softened
3 cups (375g) all-purpose flour
1 egg, beaten
Cream Cheese Filling:
8oz (113g/1 block) full-fat cream cheese, softened
1/4 cup (50g) granulated sugar
1/2 tsp vanilla extract
1 egg yolk
Compote:
1 cup (10-12oz/284-340g) fresh or frozen blackberries*
1/2 cup (100g) granulated sugar
1 tsp lemon zest + 1 lemon, juiced (or 1/4 tsp lemon extract + 2 tbsp water)
Directions
- In the bowl of a stand mixer or a large bowl if mixing by hand combine the milk, water, sugar, salt, yeast, butter and flour and mix on low until a rough dough forms. Up the speed to medium and knead for 5-8 minutes, until the dough is smooth and tacky but not sticky. It should also be able to pass a windowpane test. If it is still sticky after kneading, add more flour 1 tbsp at a time until it is just tacky. Transfer dough to a worksurface and cover with the bowl or plastic wrap and let rest for 30 minutes.
- Once rested, divide in half and roll out one half at a time to about 1 inch thick. Cut into rounds using a 2 1/2 inch round cutter, then place onto a lined baking sheet. repeat with the other half of dough, then cover and proof in a warm place for about 45 minutes or until puffy and almost doubled in size.
- In the meantime, whisk together the cream cheese, sugar, vanilla and egg yolk for the filling until smooth. Chill until ready to use.
- In a medium pan over medium heat add the blackberries, sugar, lemon juice and lemon zest (or extract + water) and cook until the liquid is thickened and the berries are falling apart, about 10 minutes. Set aside to cool. Preheat oven to 375F. Gently brush the proofed dough rounds with the beaten egg, then press the centers down leaving about a 1/2″ edge. Scoop 2 tbsp of the cream cheese mixture into the middles, then press down in the center to make a divot and pour about 1 tbsp of the compote on top.
- Bake for 16-20 minutes, or until dough is golden browned. Let cool and enjoy!
Recipe Video
Notes
- *You can substitute a different kind of berry, just adjust the cooking time depending on how soft/firm they are.
Thank you for viewing my recipe! If you have any comments or questions, please feel free to leave them below!
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