Texas sweet kolaches filled with cream cheese and cherry. Customize with your choice of fruit filling.
When I originally published my kolache recipe a few years ago, I had no idea the post would reach so many. Readers have written me from across the country, sharing how they were able to make kolaches that tasted just like the ones they remember in Texas.
I love the idea of preserving and sharing old recipes, especially in this new era of generative artificial intelligence that we are living in.
The feedback inspired me to build out variations of kolache recipes on My TX Kitchen. Today, I am sharing a variation for how to make cherry and cream cheese kolaches. This can be adapted for other fruits such as strawberry, blueberry and peach, using fruit preserves or pie filling (either homemade or store bought).
For step-by-step instructions on how to make the kolache dough, please see my original cream cheese kolache post.
How to make cherry and cream cheese kolaches
Once you have made the dough and it has risen, here are the step-by-step instructions on turning them into fruit and cream cheese kolaches.
Shape dough
Shape dough into 12 golf-ball sized pieces. Place on a baking half sheet (13” x 18”). Brush with melted butter and let rise for ~30 minutes.
Fill with cream cheese
Make indentations in each dough ball using a ¼ c. measuring cup. Spoon 1 Tablespoon cream cheese filling into center of the well. Cover and let rise for ~30 minutes - 1 hour. Brush sides with melted butter if needed.
Add fruit filling and streusel topping
After dough has risen, spoon 1-2 tsp. of selected fruit topping (preserves or pie filling) on top of the cream cheese. Sprinkle with 1-2 tsp. of streusel topping.
Note: If you use too much fruit filling, the center of your kolache will really sink after baking.
Bake
Bake kolaches for 25-30 minutes or until dough is a rich golden brown.
Note: If you use a cake pan with full sides, baking time will increase 5-10 minutes.
Storage
These can be left out at room temperature for one day. After that transfer them to the fridge or freezer.
I like to individually wrap each kolache and freeze for a quick breakfast. Takes about 1 minute to reheat in the microwave from frozen.
📖 Recipe
Fruit and Cream Cheese Kolaches
Ingredients
Proof Yeast
- ¼ cup warm water 100-110F
- 2 ¼ tsp. active dry yeast
- 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 cups bread flour sifted
- 2 Tbsp. butter melted for brushing on dough
Cream Cheese Filling
- 8 oz. cream cheese
- ¼ cup sugar
- 1 egg yolk
- ½ tsp. vanilla extract
Fruit
- ½ cup fruit preserves or pie filling
Posypka Streusel Topping
- ⅛ cup all purpose flour
- ¼ cup granulated sugar
- ¼ tsp. salt
- Dash ground cinnamon
- 1 ½ Tbsp. butter
Instructions
Kolache Dough
- 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 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 in a warm place for 1 hour.
Shaping and Filling Dough
- 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 ball in a lightly greased half sheet pan (13” x 18”) 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. Cover and let rise for ~ 30 minutes-1 hour.
- After dough has risen, spoon 1-2 tsp. of fruit filling into center of cream cheese filling. Sprinkle with streusel topping.
- Bake at 350 F for 25-30 minutes or until golden brown.
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
Lemon Cream Cheese: Add lemon juice or zest to the cream cheese filling for a lemon cream cheese filling.
This post is dedicated to my middle son, who is one of my biggest cheerleaders, and who also happens to love the fruit and cream cheese kolaches (especially strawberry). I try to keep these in the freezer for an easy breakfast for him during the school year.
Cheers or should I say I gotcha' kolache 😉 -
Recipes you may also enjoy:
Sharon Hodgson
Taste is great but I’ve made them twice and I can’t get them to brown or look like your image. Two different ovens, two different types of pans. Both times, required longer baking, 10 min at least.
Alaine
I'll send you an email to try and troubleshoot what may be happening in your situation.
How much they brown is really impacted by the proofing after they are filled with cream cheese. They brown faster in a jellyroll type pan vs. a cake or casserole dish.
Julie
This is an amazing recipe. My whole family loves them and they have replaced our family's Easter bread recipe. They were also requested for Christmas morning. They are such a hit. Thank you so much for sharing! They are delicious.
Alaine
I love to hear that! So glad your family enjoys and y’all have a new tradition 🙂
Taylor
What makes the cream cheese indent? After I have baked it, the filling pops up instead of indenting in. What could cause that?