• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
My Texas Kitchen
  • Recipe Index
  • Meal Plans
  • Life
  • About Me
  • Contact
menu icon
go to homepage
  • Recipe Index
  • Life
  • About Me
  • Meal Plans
  • Contact
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipe Index
    • Life
    • About Me
    • Meal Plans
    • Contact
    • Instagram
    • Pinterest
  • ×
    Home » Baked Goods

    Cream Cheese Kolaches

    Modified: May 19, 2024· Published: Sep 15, 2023 by Alaine · 42 Comments

    • Facebook
    • X
    • Email
    ↓ Jump to Recipe

    An authentic recipe for Texas Style Czech Cream Cheese Kolaches. A tall pastry with a cream cheese filling and posypka topping.

    “These are the best thing I’ve ever tasted in my whole life.” – My 7 year old

    When I think of my culture, including foods and traditions I want to pass down, I consider myself Texan.  And kolaches are part of Texan Culture.

    While I did not grow up with a Czech grandmother, I’ve known kolaches all my life. Weikel’s and Hruska’s were the ones we visited most often. It wasn’t until expanding outside of the Central Texas town I grew up in, that I realized the truck stop bakery Czech Pastries were unique to this part of Texas. 

    Jump to:
    • Authentic Texas Czech Kolache
    • Parts of a kolache
    • Making the kolache dough
    • Variations
    • Storage and Serving
    • 📖 Recipe
    • FAQ

    Authentic Texas Czech Kolache

    After years of being a food blogger, I realized that it was hard to find a true Texas Czech style kolache recipe on the internet. There is an abundance for donut shop style kolaches. 

    With this platform, it has been a mission of mine to share an authentic Texas Czech Kolache recipe. This recipe is adapted from a prize winning Halletsville Kolache Fest recipe. I have worked this recipe for two years to get familiar with the steps, tips and to write the directions where a general audience could successfully recreate at home. 

    So today I’m teaching y'all how to bake the tall square kolaches, just like you would pick up at your favorite bakery and gas station in the Czech Belt of Texas! 

    kolache on a plate

     “We’re taking Texas to the country, we’re taking Texas to the world” – Gary P. Nunn

    Cream cheese kolaches were always my favorite. I intend to add variations to my site, but I think this is a good classic one to start with. This post will remain the primary one for the kolache dough recipe.

    Parts of a kolache

    cream cheese filled kolaches

    There are three components when it comes to making a kolache – the dough, the filling and the posypka (streusel topping). 

    Kolache Fillings

    Traditional fillings include poppyseed, apricot, prune, cottage cheese, and cream cheese. Other common fillings are apple, cherry, blueberry, pineapple, peach and a variety of fruits topped over cream cheese. 

    Cream Cheese Kolache Filling

    Cream cheese filling is usually flavored with a little vanilla, lemon zest or cinnamon. For this recipe I used vanilla. Substitute one of the other flavors if desired. 

    The recipe makes enough for 1 Tbsp. filling per kolache. If you'd like more filling, double the recipe and add 2 Tbsp. cream cheese filling per kolache.

    closeup of filled and risen pastries

    Posypka

    The streusel topping is a simple mixture of flour, butter, sugar and cinnamon. It makes enough for 2-3 batches of kolaches. Extra can be stored in the fridge.

    Making the kolache dough

    a single kolache with streusel topping

    Making kolaches from scratch is a labor of love. The dough is sticky, there are several rises and it takes some practice to get a feel for how the dough and rise should look. I don’t say that discourage you, but rather to be honest and share that once you get it down, it is totally worth it. 

    While you can make these in a stand mixer, there is just something about making them by hand that ensures the dough turns out just right. I recommend making them by hand until you get a knack for the dough.

    After making the dough, below are some pictures of how it will look as you progress through the steps.

    steps involved in rising dough to shaping into golf ball sized pieces

    1 - Dough in greased bowl before first rise. 2 - Dough after first rise.

    3 - Kolache dough shaped into golfball or 2 oz. pieces.

    4 - Brush kolache dough with melted butter and let rise for 30 minutes.

    5 - Make wells with a ¼ cup measuring cup and fill with 1 tbsp. cream cheese filling. Top with 1 tsp. streusel topping. Let rise for 1-2 hours.

    Tips on making the dough by hand

    • Use a hard surface for kneading the dough.
    • This youtube video helped me get the technique for kneading the sticky dough down. Somewhere around the two minute mark it tends to get messy and you will wonder if it's going to work out. After making these several times, I'm here to say that it does.
    • Continue to knead the dough by hand for 10-15 minutes, depending on how fast you go. Dough will be sticky and elastic. Place in a greased bowl and let rise.
    • After the first rise, the dough should be less sticky and not want to stick to your hands.  

    Using a stand mixer

    • If you use a stand mixer to knead the dough, it takes about 10-12 minutes on low with the dough hook. Scrape sides and dough hook occasionally. Dough should be sticky and elastic.
    • Every time I use the stand mixer, it seems to take an additional 1 Tbsp. of flour. 

    Variations

    baked texas Czech kolaches with cream cheese filling
    • Fruit and Cream Cheese: Add 1 tbsp. of high quality preserves on top of the cream cheese filling. Ideas include peach, dewberry, cherry and blueberry. Some people also like to use pie filling.
    • Extra Cream Cheese: If you prefer more cream cheese filling, double the filling recipe and add 2 Tbsp. per kolache.

    Storage and Serving

    • After you remove kolaches from the oven allow them to cool for one hour.
    • Store kolaches at room temperature for up to two days. To preserve freshness after that, place in gallon sized ziploc bag and store in the fridge for up to one week.
    • Kolaches can be frozen.
    • Serve kolaches warm or room temperature for breakfast, brunch or a sweet treat.
    a side view of the cooked yeast dough showing 3 inches in height

    📖 Recipe

    cream cheese filled kolaches

    Cream Cheese Kolache Recipe

    Alaine
    An authentic Texas Czech style kolache with a cream cheese filling and streusel topping.
    5 from 20 votes
    Print Recipe Pin Recipe
    Prep Time 45 minutes mins
    Cook Time 30 minutes mins
    Rise Time 3 hours hrs 30 minutes mins
    Total Time 4 hours hrs 45 minutes mins
    Course Breakfast
    Cuisine American
    Servings 12
    Calories 305 kcal

    Ingredients
      

    Proof Yeast

    • ¼ cup Warm water 100-110F
    • 2 ¼ tsp. Active Dry Yeast ( 1 packet)
    • 1 tsp. Sugar

    Dough

    • ½ cup Sugar
    • 1 cup Milk
    • ¼ cup shortening or butter melted
    • 1 ½ tsp. Salt
    • 1 Egg Yolk
    • 3 ⅓ cup Bread Flour sifted
    • 2 Tbsp. Butter melted (for brushing on dough)

    Cream Cheese Filling

    • 8 oz. Cream Cheese
    • ¼ c. Sugar
    • 1 egg yolk
    • ½ tsp. Vanilla Extract

    Posypka (Streusel Topping)

    • ¼ c. All-Purpose Flour
    • ½ c. Granulated Sugar
    • ½ tsp. Salt
    • ⅛ tsp. Ground Cinnamon
    • 3 Tbsp. Butter

    Instructions
     

    • Activate yeast. Combine warm water, yeast and 1 tsp. of sugar in small bowl. Stir and let sit for 10 minutes. Yeast should be bubbly and have doubled in size.
    • In a large bowl, stir together sugar, milk, melted shortening, salt and the egg yolk. Stir in yeast mixture. Add 1 cup of sifted bread flour at a time until 3 cups are added. Stir until a sticky dough starts to form.
    • Sprinkle the remaining ⅓ cup bread flour on a hard work surface, turn the dough out onto the surface and knead for 10-12 minutes. Dough will be sticky and elastic. Transfer dough into a lightly greased bowl, cover and let rise for 1 hour.
    • Punch dough down. Roll into a log and cut into 12 equal size pieces, approximately the size of golf balls (2 oz. each). Place dough balls in a lightly greased 9 X 13 pan and brush with 1 tbsp. of melted butter. Cover and let rise for 30 minutes.
    • Make wells in the center by pressing a lightly floured ¼ c. measuring cup into the center of each dough ball. Fill each dough ball with 1 Tbsp. of cream cheese filling. Brush sides with more melted butter. Sprinkle 1-2 tsp. of popyska (streusel topping) over each kolache. Cover and let rise for 1 – 2 hours.
    • Bake kolaches at 350℉ for 28-33 minutes or until golden brown. Remove from oven and allow to cool for about 1 hour before cutting into them.

    Cream Cheese Filling

    • In a high speed mixer, whisk together cream cheese, sugar, egg yolk and vanilla extract for 1-2 minutes or until creamy.

    Streusel Topping

    • In a medium bowl, combine flour, sugar, salt, cinnamon. Cut butter into dry mixture until coase crumbles form.

    Notes

    Bread flour was measured before sifting. 
    Fruit and Cream Cheese Variation - Top cream cheese filling with 1 Tbsp. of high quality fruit preserves such as peach, dewberry, cherry. 
    Extra Cream Cheese Filling - Double the filling recipe and add 2 Tbsp. to each kolache well if you prefer extra filling. 
     

    Nutrition

    Serving: 1gCalories: 305kcalCarbohydrates: 43gProtein: 73gFat: 12gSodium: 365mg
    Keyword cream cheese kolache, kolache
    Tried this recipe?Mention @mytxkitchen or tag #mytxkitchen!
    a baking sheet of golden brown baked kolaches

    FAQ

    Can I use butter in the kolache dough?

    Yes - I have made these with melted butter and they turn out great. Feel free to use melted butter or shortening in the dough.

    More recipes you may enjoy:

    • Klobasnek AKA Texas Sausage Kolaches
    • Whole Wheat Cinnamon Rolls

    Delighted to share this recipe with y'all - Alaine

    More Baked Goods Recipes

    • closeup of blueberry muffin with golden brown top and juicy blueberries
      Blueberry Buttermilk Muffins
    • A baking sheet of golden brown baked sausage kolaches
      FAQ on Making Homemade Kolaches
    • baked kolaches filled with cream cheese and fruit filling and streusel topping
      Fruit and Cream Cheese Kolaches
    • closeup of fluffy cream cheese filling
      Cream Cheese Filling for Kolaches
    • Facebook
    • X
    • Email

    Reader Interactions

    Comments

    1. Laura

      November 08, 2023 at 4:11 pm

      5 stars
      Thank you for this recipe:)
      I made them and the dough was just as I remembered from the first Kolache I ever tasted.

      Reply
      • Victoria

        March 15, 2025 at 11:56 pm

        5 stars
        These were so delicious! My husband and I grew up in Texas and now can’t find them anywhere now that we live out of state. We will definitely make these time and time again!

        One question though- ours never seem to brown on top. Are we missing a step?

        Reply
        • Alaine

          March 16, 2025 at 10:43 am

          I'm glad y'all could have a little taste of home!

          As far as not browning on top, you could try baking them a little while longer till they get golden brown on top. And be sure to brush the sides with melted butter while they are doing their final rise. Thank you for the review!

          Reply
          • Victoria

            March 21, 2025 at 10:28 pm

            Thank you!! I took some to my Washington coworkers and they were all in love with them 🙂

            Reply
    2. Kristin

      November 18, 2023 at 1:01 pm

      5 stars
      These were delicious!

      Reply
      • Courtney

        November 20, 2023 at 2:39 pm

        5 stars
        Yum! This is the 3rd recipe I've tried and the dough came out just like I remember from little town shops in Texas.

        Reply
        • Alaine

          November 23, 2023 at 12:32 pm

          Awesome, so glad to hear. Thank you!

          Reply
        • Kayla

          June 05, 2024 at 5:01 pm

          Do you have advice for making the dough in a bread machine?

          Reply
    3. Angie

      November 19, 2023 at 9:06 am

      What's the extra 2 tbsp butter for in the dough?

      Reply
      • Alaine

        November 19, 2023 at 10:51 am

        It's melted butter for brushing the top of the kolache dough when you shape them and after you fill them. To plainly answer, no extra butter needed in the dough.

        Reply
    4. Jacob

      November 23, 2023 at 11:36 am

      5 stars
      Amazing! I just got done with it and my family loves it! Thank you thank you thank you!

      Reply
      • Alaine

        November 23, 2023 at 12:31 pm

        Happy to hear, you are very welcome!

        Reply
    5. Kiersten

      December 20, 2023 at 8:10 pm

      5 stars
      Absolutely fabulous! I've made them once and decided that they will be a staple. We live in NW San Antonio and I haven't found anything in town that rival what I remember 25 years ago when we first moved to the Austin area.
      Question for you: Any advice for making the dough ahead of time? We've got several kids and their families coming for Christmas and I'd like to make a big batch, ready for breakfast (but not having to get up at 0300). Can I refrigerate or freeze the dough ahead of time? I have a feeling I can, but wanted your thoughts.

      Reply
      • Alaine

        December 21, 2023 at 8:50 am

        As far as making them in advance, I've done a few different things and they have all turned out. I think it depends on how much prep work you would want to do in the morning. The following ways have all worked out for me. 

        I have refrigerated the dough after the first rise for as long as two days and it still tasted fresh. 

        I've also made the dough balls placed in a pan and refrigerated at that step. 

        And finally, when I wanted kolaches for early breakfast, I went ahead and filled them with the cream cheese and then refrigerated them for 9 hours. If you do this method, I would wait to put the popyska topping on until before you bake. 

        Reply
        • Mark C

          March 21, 2024 at 8:22 am

          5 stars
          These came out PERFECT! Ok, I might have over cooked them by a minute or so, but that was my bad. They were delicious anyway. But the recipe is on point.
          I made them the night before and got them filled. They spent about 6 hours in the fridge. Took them out this morning and let them sit for about 30-40 minutes then brushed them again with butter and added the popyska and baked. New favorite recipe unlocked! Thanks

          Reply
          • Alaine

            March 21, 2024 at 1:52 pm

            Thank you! Happy to hear this, Mark! Store bought kolaches will never taste the same, now that you've got this recipe down.

            Reply
    6. Mary Ann

      December 27, 2023 at 10:26 am

      5 stars
      My family loved them.

      Reply
    7. Kaila

      January 03, 2024 at 2:35 pm

      So my husband works for shiply Donuts here In South Carolina and they use actual kolache flour. Will that work for this recipe?

      Reply
      • Alaine

        January 04, 2024 at 4:18 pm

        Hi Kaila - If it is just a bread flour with some dough conditioners added I think it would work. I couldn't find ingredients for their kolaches listed online so I would recommend having your husband check the flour label. Hope that helps, Thanks!

        Reply
    8. Jennifer

      January 15, 2024 at 9:21 am

      5 stars
      Czech American approved! Growing up in the kolache town of West, I never found something like the Village Bakery. Living around the Austin area, there is nothing that remotely comes close. I was able to make this recipe and it tasted and smelt like home! Thank you!!!

      Reply
      • Alaine

        January 15, 2024 at 9:47 am

        Thank you, Jennifer! That means a lot to me coming from someone from West! I have a relative who married someone from there and I'll never forget all the homemade baked goods at the reception, it was amazing.

        Reply
    9. Linda Clark

      February 29, 2024 at 11:34 am

      Where and at what temperature do you let the dough rise?

      Reply
      • Alaine

        February 29, 2024 at 11:44 am

        Hi Linda - The best temperature to let it rise is around 75-78F. I usually just leave it on my counter at room temp to rise for both.

        If it is chilly out, I will hit "warm" (170F) on the oven for a few minutes, turn the oven off, and put the dough in there for the first rise. Just want to make sure the oven isn't too hot. Sometimes putting the bowl of dough on my dryer while it's on is enough to get to that temperature too.

        Once the kolaches are filled, I just let them do the second rise on the counter. Hope that helps!

        Reply
    10. Nicole

      March 28, 2024 at 2:41 pm

      Made the filling and used it in a different dough recipe. Turned out amazing. Baking should be done by weight so I didn't use the dough recipe. I'm going to convert this and see how they turn out tonight.

      Reply
    11. Jennifer

      May 16, 2024 at 12:12 pm

      Is there a difference in the dough when using butter instead of shortening?

      Reply
      • Alaine

        May 17, 2024 at 8:10 am

        Very minor. When you make the dough with shortening, I think it tastes most similar to what you get from a kolache shop. I make them with butter all the time and they turn out just fine.

        Reply
        • Savitri Dalkan

          October 13, 2024 at 1:41 pm

          Would like to try this recipe. Bought this in Texas on my last visit.
          Can I knead the dough in my kitchen aid mixer?

          Reply
          • Alaine

            October 14, 2024 at 1:12 pm

            Yes you can knead it in the mixer. It takes a little bit longer. For the most authentic kolache, I do recommend kneading the dough by hand.

            Reply
    12. Lenka

      May 18, 2024 at 4:06 pm

      The Czech word for streusel topping is posypka, not popyska.

      Reply
      • Alaine

        May 19, 2024 at 7:58 am

        Half way spelled right through the post, half way spelled wrong. Anyways, thanks for noticing that, I corrected it.

        Reply
    13. Miranda Vasquez

      June 29, 2024 at 12:38 pm

      5 stars
      Over baked the first time. So I’m making them again. Do you think I could add a little bit of honey to the dough to sweeten it a little bit? Also I put my yeast mixture in a one cup measuring cup and it started over flowing within 5 minutes. Is this okay? I used platinum superior baking yeast.

      Reply
      • Alaine

        June 30, 2024 at 6:51 am

        Hi Miranda - If you want sweeter dough, I would recommend increasing sugar by a couple tablespoons versus adding honey. If you add honey, you would need to increase the flour a little bit as it has more moisture. Sounds like you are in an environment where things rise fast, I would just transfer the yeast to the mixing bowl sooner and it overflowing shouldn't be a problem. For the rises, I would go by the look of the dough rather than time. If the kolaches are browning too quickly, You can cover them with foil. Best of luck in your baking!

        Reply
    14. Marsha

      August 11, 2024 at 11:40 am

      Can I use regular flour instead of bread flour

      Reply
      • Alaine

        August 15, 2024 at 8:08 am

        I recommend using bread flour for best results. But if regular flour is all you have, it will still work, the texture may be a little different.

        Reply
    15. Emily

      November 18, 2024 at 1:07 pm

      Thanks for sharing! I wanted to compare other peoples recipes to my grandma's. They're about the same except we don't use eggs and we do add dry milk as well. Can't wait to try yours!

      Reply
      • Alaine

        November 21, 2024 at 9:16 am

        So neat you have a recipe from your grandmother. Seems no two family recipes are the same. Hope you enjoy!

        Reply
    16. Keely

      January 01, 2025 at 11:51 am

      5 stars
      So good and identical to the fruit kolaches I’m used to from Czech Stop and donuts shops in New Braunfels. Make these now!

      Reply
    17. Stuart Smith

      March 27, 2025 at 3:03 am

      Hi Alaine, I have two questions. First, if I wanted the dough to be a bit more buttery, how would you change the recipe? Secondly, when I make sausage kolache, after it’s cooked, the bottom and top of the kolache is very thin. How do I fix that so the dough is more or less even all the way around?

      Thanks!

      Reply
      • Alaine

        March 29, 2025 at 7:53 am

        Hi - to add more butter flavor to kolaches, the things I could think of would be to add a little bit of butter flavoring to the dough or to very liberally brush butter on it after each of the steps.

        The dough will be a little thinner on the bottom, I pinch the seam together at the bottom while still trying to leave the majority on the top. I have some pictures of the steps on the klobasnek post if that helps. From my experience, this was something you just get better with time. With the final rise you should be able to see the shape take form. If it is a really high fat sausage, sometimes the extra grease can cause them to be thin at the bottom - I see this at donut shops with hot dogs. Hope this helps, thanks!

        Reply
    18. Eileen

      May 05, 2025 at 6:35 pm

      5 stars
      I grew up in Central TX but now live in MD, so when I'm craving food from home I have to make it myself. Weikel's cream cheese kolache are my gold standard, and this recipe is perfect! I tried it today, kneaded in the stand mixer and it worked wonderfully. This will be my go to forevermore. Thank you for helping me get a little taste of home.

      Reply
      • Alaine

        May 08, 2025 at 12:31 pm

        You are so welcome! I love Weikel's too, so I did base my cream cheese filling to try and taste like theirs.

        Reply
    19. Amye

      June 25, 2025 at 10:07 am

      5 stars
      Just made today…
      Let me tell you they turned out fantastic.

      Reply
    5 from 20 votes (7 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hey y'all, I'm Alaine! Wife, mom of three, and Registered Dietitian. Welcome to My Texas Kitchen where I share recipes and bits of life from Central Texas. Thanks for stopping by!

    More about me →

    Texas Recipes

    • cream cheese filled kolaches
      Cream Cheese Kolaches
    • cast iron skillet of sautéed fajita bell peppers and onions. onions are slightly brown and peppers are charred.
      Fajita Veggies
    • baking sheet of golden brown baked Texas sausage kolaches
      Klobasnek aka Texas Sausage Kolache
    • cooked charro beans in a bowl with visible chunks of tomato, bacon and top with cilantro
      Charro Beans

    New Recipes

    • pan of cooked homemade dark chocolate brownies
      Easy Homemade Brownies
    • baked bourbon chocolate chip cookie bars cut into squares
      Bourbon Chocolate Chip Cookie Bars
    • a prepared bowl of velveeta queso with visible chunks of cooked sausage, diced tomatoes, garnished with cilantro and served with tortilla chips
      Crock-Pot Queso with Sausage
    • cowboy caviar closeup with visible black eyed peas, bell pepper, onion, corn
      Cowboy Caviar

    Footer

    • Privacy Policy

    • Contact

    Copyright © 2025 Brunch Pro on the Feast Plugin

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.