Savory Kołaczki with Caramelized Onion Filling
(0 Reviews)
Ingredients
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240 grams All-purpose flour
(Unbleached preferred)
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170 grams Unsalted butter
(Cold, cubed)
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110 grams Cream Cheese
(Room temperature)
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1 large Egg Yolk
(Reserve white for glaze)
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0.5 tsp Salt
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2 medium (260g) Yellow onions
(Thinly sliced)
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2 tbsp Olive oil
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1 tsp Thyme
(Fresh, chopped)
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2 tbsp Poppy Seeds
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30 grams Gruyère cheese
(Grated)
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0.25 tsp Black pepper
(Freshly ground)
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1 large Egg white
(For brushing pastries)
(Unbleached preferred)
(Cold, cubed)
(Room temperature)
(Reserve white for glaze)
(Thinly sliced)
(Fresh, chopped)
(Grated)
(Freshly ground)
(For brushing pastries)
Nutrition
- Servings: 12
- Serving Size: 1 pastry (about 45g)
- Calories: 180 kcal
- Carbohydrates: 17 g
- Protein: 4.5 g
- Fat: 10 g
- Fiber: 1.2 g
- Sugar: 2 g
- Sodium: 160 mg
- Cholesterol: 36 mg
- Calcium: 48 mg
- Iron: 1.1 mg
Instructions
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1 - Make dough base:
In a large bowl, blend flour, salt, cold butter, and cream cheese with pastry cutter or fingers until mixture resembles coarse crumbs. Add the egg yolk and incorporate just until the dough comes together. Do not overwork.
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2 - Chill and rest dough:
Wrap dough tightly in plastic wrap and refrigerate for at least 30 minutes to rest and firm up.
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3 - Caramelize onions:
While dough chills, heat olive oil in a skillet on medium. Add sliced onions, a pinch of salt, and cook, stirring occasionally, until deeply golden and sweet (15–20 min). Add thyme in the last 2 minutes, then cool.
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4 - Prepare Filling:
Once onions have cooled, gently fold in poppy seeds, grated cheese, and black pepper.
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5 - Shape pastries:
On a floured surface, roll out dough to just under 0.5 cm thick. Cut into 6x6 cm squares. Spoon 1 heaping tsp onion mixture to the center of each, then fold two opposite corners towards the center, pinching to seal.
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6 - Egg wash and bake:
Place kołaczki onto parchment-lined baking sheets. Brush each with beaten egg white. Bake in a preheated oven at 180°C (356°F) for 18–20 min or until edges are light golden.
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7 - Cool and Serve:
Transfer pastries to a wire rack. Serve warm or at room temperature as a savory snack or appetizer.
In a large bowl, blend flour, salt, cold butter, and cream cheese with pastry cutter or fingers until mixture resembles coarse crumbs. Add the egg yolk and incorporate just until the dough comes together. Do not overwork.
Wrap dough tightly in plastic wrap and refrigerate for at least 30 minutes to rest and firm up.
While dough chills, heat olive oil in a skillet on medium. Add sliced onions, a pinch of salt, and cook, stirring occasionally, until deeply golden and sweet (15–20 min). Add thyme in the last 2 minutes, then cool.
Once onions have cooled, gently fold in poppy seeds, grated cheese, and black pepper.
On a floured surface, roll out dough to just under 0.5 cm thick. Cut into 6x6 cm squares. Spoon 1 heaping tsp onion mixture to the center of each, then fold two opposite corners towards the center, pinching to seal.
Place kołaczki onto parchment-lined baking sheets. Brush each with beaten egg white. Bake in a preheated oven at 180°C (356°F) for 18–20 min or until edges are light golden.
Transfer pastries to a wire rack. Serve warm or at room temperature as a savory snack or appetizer.
More About: Savory Kołaczki with Caramelized Onion Filling
Caramelized Onion and Poppy Seed Kołaczki
Kołaczki are a wonderful part of the Polish and broader Central European pastry tradition, most often associated with sweet fillings such as fruit preserves, cheese, or poppy seed paste. This recipe, however, takes the spirit of kołaczki in a modern, savory direction and introduces a depth of flavor perfect for contemporary palates and special occasions. By pairing caramelized onions with aromatic poppy seeds and a subtle undertone of Gruyère cheese, we create a snack or appetizer that appeals to fans of both tradition and innovation.
History & Cultural Significance
The word 'kołaczki' derives from 'kołacz', meaning ‘wheel’ or ‘round cake’ in Polish. Traditionally made for festive occasions like weddings and holidays, kołaczki are a staple of the sweet table. The version most people know is filled with fruit or sweetened cheese and dusted with powdered sugar. Savory renditions exist but are far more rare. Utilizing aromatics like caramelized onions resonates with many Central and Eastern European cuisines, where onions are a mainstay in the kitchen and revered for their ability to add richness and natural sweetness.
The use of poppy seeds is not just for texture—they represent prosperity and good fortune in various Slavic cultures and figure in dishes from pastries to noodles. Bringing the two together in this pastry is both a piecing together of tradition and an elevation with creative flair.
Unique Aspects & Ingredients
Two ingredients in this recipe present a twist: Gruyère cheese and fresh thyme (used optionally, depending on taste and seasonality). Gruyère—though Swiss in origin—is renowned for its nutty flavor and adding it enriches the delicate cream cheese dough, deepens the umami profile, and balances the lush sweetness of onions. The fresh thyme feels at home in Polish cuisine, where herbs accompany rustic egg or potato dishes adaptably.
Building a rich, tender dough with both cream cheese and butter, as is classic in kołaczki, ensures a pastry that’s pliable before baking but results in flaky, soft pillows after baking. Caramelizing onions takes patience but rewards you abundantly with intensity and sweet complexity.
Tips & Baking Notes
- Patience in caramelizing: Don't rush the onions! True caramelization means low, slow heat until deeply golden—not just soft and translucent. This is the soul of the filling.
- Dough work: Keep ingredients cold for flakier pastry, and rest the dough long enough so it rolls easily and cooks evenly.
- Filling amount: Stick with about a teaspoon of filling per pastry. Overfilling can make sealing difficult and cause leakage.
- For extra flair, top the baked kołaczki with a sprinkle of flaky salt and more poppy seeds while still warm.
- Freezing: Fill, shaping, and freeze unbaked kołaczki to bake directly from frozen for party-ready snacks anytime.
Personal Thoughts
These Caramelized Onion and Poppy Seed Kołaczki are a stunning appetizer at dinner parties or as elegant snacks at brunch. They marry familiar comfort food dough with altogether new, savorier filling. Every bite offers layers: first, a gentle flaky crust, then gentle, earthy poppy seeds and cheese, all comforted by the sweetness of slowly cooked onion and the herbal flourish of thyme. For me, they represent what is best about updating tradition: preserving the heart of a classic, yet celebrating the present with a new flavor journey that feels both rooted and refreshing.
If you’re looking for a creative way to enjoy classic flavors or a unique plate for sharing, this recipe promises culinary adventure and cozy satisfaction, each little pastry a reminder of both heritage—and inventiveness.
