Blackberry Cream Cheese Kolaches
Blackberry kolaches combine tender, buttery dough with a rich, juicy blackberry filling that bursts with fresh flavor. The sweetness of the berries contrasts beautifully with the light, fluffy pastry, creating a delightful experience in every bite. Perfect for breakfast, a midday snack, or dessert, these kolaches add a homemade, comforting touch to any meal. Whether shared with friends or enjoyed solo, they capture the essence of berries in each delicious bite. Check out more recipes on Sarah's Instagram page.
Tasty Team
95% would make again
Total Time
2 hr 30 min
2 hr 30 min
Prep Time
45 minutes
45 min
Cook Time
30 minutes
30 min
Total Time
2 hr 30 min
2 hr 30 min
Prep Time
45 minutes
45 min
Cook Time
30 minutes
30 min
Ingredients
for 8 kolaches
Dough:
- ½ cup warm milk
- ½ cup warm water
- ¼ cup sugar
- 1 teaspoon salt
- 1 teaspoon instant yeast, (3g)
- ¼ cup unsalted butter, softened
- 3 cups all-purpose flour, or bread flour (390g)
Cream cheese filling:
- 8 oz cream cheese, softened
- ¼ cup sugar
- ½ teaspoon vanilla extract
- 1 large egg yolk
- 1 teaspoon lemon zest
Blackberry compote:
- 2 cups blackberries
- ½ cup sugar
- 1 teaspoon lemon zest
- 1 lemon, juiced
Assembly:
- 1 large egg, lightly beaten
- powdered sugar, for garnish
- zest of 1 lemon
- sliced mixed berry, for garnish (optional)
Nutrition Info
- Calories 449
- Fat 16g
- Carbs 66g
- Fiber 3g
- Sugar 23g
- Protein 9g
Estimated values based on one serving size.
Preparation
- In the bowl of a stand mixer fitted with a dough hook, combine the milk, water, sugar, salt, yeast, butter, and flour. Mix for 6-8 minutes until a smooth dough forms. If the dough remains too sticky after 8 minutes, add an additional 4 tablespoons of flour. If kneading by hand, mix in a large bowl until a shaggy dough forms, then turn out onto a clean, lightly floured work surface and knead the dough about 10-15 minutes until smooth.
- Shape it all into a ball, then cover it with a bowl or kitchen towel and let it rest on the counter for 30 minutes. This helps loosen the gluten strands resulting in a chewier, softer dough.
- After 30 minutes, shape the rolls. Divide the dough in half and set one half aside, covered to prevent drying out. Roll the remaining half out to about 1 inch thick, and cut into 2½-inch rounds using a cookie cutter. Place the rounds onto a parchment-lined baking sheet and cover with plastic wrap. Repeat with the remaining dough.
- Allow the dough rounds to rest for 45 minutes until they are soft and puffy.
- While the rounds are proofing, prepare the cream cheese filling. In a bowl, mix together the cream cheese, sugar, vanilla extract, egg yolk, and lemon zest. Refrigerate until ready to use.
- To prepare the blackberry compote, in a pot over low heat, combine blackberries, sugar, lemon zest and lemon juice. Let the berries release their juices, stirring gently with a soft spatula. Simmer on low for 10 minutes until the compote thickens.
- Preheat the oven to 375˚F (190˚C).
- When the dough discs are puffy, brush the surfaces with the beaten egg to achieve a golden-brown color and shine after baking. Use your fingers to make a round indentation in the center of each disc. Scoop about 2 tablespoons of cream cheese filling into each indentation, then top with blackberry compote.
- Bake for 18-20 minutes until golden brown.
- Garnish with powdered sugar, lemon zest, and sliced mixed fresh berries if using.
- Enjoy!
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