• Recipes
  • Private Chefs
  • About
  • Work With Me
  • Facebook
  • Instagram
  • TikTok
  • Twitter
  • YouTube

Fare Isle

Seasonal Recipes and Nantucket Private Chefs

  • Recipes
    • Recipe Index
    • Breads + Rolls
    • Breakfast/Brunch
    • Salads
    • Dinner
    • Desserts
    • Edible Flowers
    • Everyday Basics
    • Fermentation
  • Private Chefs
  • About
    • Contact
  • Work With Kaity
Fare Isle » Desserts » Cookies + Bars » Vegan Apricot and Raspberry Jam Kolache (Kołaczki) Cookies

Vegan Apricot and Raspberry Jam Kolache (Kołaczki) Cookies

published: December 18, 2017 / updated: December 11, 2022by Kaity Farrell
Soft crumbly slightly tangy pastry filled with sweet raspberry and apricot preserves, kolaches are traditional central and eastern Eurpoean holiday cookies. Usually they are made with cream cheese, but I subbed homemade strained vegan yogurt or labneh and the texture and taste are comparable to the original.
Jump to RecipePrint Recipe

Fare Isle | Vegan Apricot and Raspberry Jam Kolache (Kołaczki) Cookies this …

Soft crumbly slightly tangy pastry filled with sweet raspberry and apricot preserves, kolaches are traditional central and eastern European holiday cookies. Usually, they are made with cream cheese, but I subbed homemade strained vegan yogurt or labneh and the texture and taste are comparable to the original. These might be my new favorite. There’s a detailed tutorial on the blog here to make your own yogurt and labneh but you can also use store-bought unsweetened yogurt and just strain it at home.

I adapted this recipe from a traditional Hungarian recipe posted by Lindsey of American Heritage Cooking. You can find the original recipe here.

If you make these please let me know what you think in the comments or on instagram!

Happy baking!

xx Kaity

Jump to Recipe

Fare Isle | Vegan Apricot and Raspberry Jam Kolache (Kołaczki) Cookies

Fare Isle | Vegan Apricot and Raspberry Jam Kolache (Kołaczki) Cookies
Fare Isle | Vegan Apricot and Raspberry Jam Kolache (Kołaczki) Cookies

Fare Isle | Vegan Apricot and Raspberry Jam Kolache (Kołaczki) Cookies

Fare Isle | Vegan Apricot and Raspberry Jam Kolache (Kołaczki) Cookies
Fare Isle | Vegan Apricot and Raspberry Jam Kolache (Kołaczki) Cookies

Fare Isle | Vegan Apricot and Raspberry Jam Kolache (Kołaczki) Cookies
Fare Isle | Vegan Apricot and Raspberry Jam Kolache (Kołaczki) Cookies

Fare Isle | Vegan Apricot and Raspberry Jam Kolache (Kołaczki) Cookies

Fare Isle | Vegan Apricot and Raspberry Jam Kolache (Kołaczki) Cookies

Fare Isle | Vegan Apricot and Raspberry Jam Kolache (Kołaczki) Cookies

Fare Isle | Vegan Apricot and Raspberry Jam Kolache (Kołaczki) Cookies


Vegan Apricot and Raspberry Jam Kolache (Kołaczki) Cookies

Author: Kaity Farrell
Soft crumbly slightly tangy pastry filled with sweet raspberry and apricot preserves, kolaches are traditional central and eastern Eurpoean holiday cookies. Usually they are made with cream cheese, but I subbed homemade strained vegan yogurt or labneh and the texture and taste are comparable to the original.
print recipe

Servings: 64 -80 cookies

Ingredients

  • 2 1/4 cups all purpose flour
  • 1/2 teaspoon kosher sea salt
  • 1 cup vegan butter softened
  • 1/2 cup unsweetened thick coconut yogurt or strained/Greek-style vegan yogurt
  • 1/2 cup granulated sugar divided
  • about 1/3 cup each thick raspberry and apricot preserves

Instructions

  • Sift together flour and salt onto a piece of parchment paper.
  • In a mixing bowl with a handheld beater or in a stand mixer with a paddle attachment, cream together thick yogurt and butter until fluffy. Add flour in several additions by holding up the parchment paper to funnel it into the mixing bowl, beating until fully incorporated after each addition.
  • Bring the dough together in a ball with your hands. The dough should be soft but not sticky.
  • Divide dough into 4 parts and flatten to 3/4" thick discs. Wrap each disc and refrigerate for at least 2 hours.
  • Preheat oven to 325˚F. Line two baking sheets with parchment paper.
  • Sprinkle 2 tablespoons of the sugar onto a clean work surface. Working with 1 disc of dough at a time, roll the dough out over the sugar to a square of about 1/16-1/8" thickness. Cut into 16 smaller squares (about 2" squares) using a fluted pastry cutter.
  • Spoon 1 teaspoon of preserves into the middle of each square. Fold opposite corners to meet in the middle and press firmly to seal, leaving the other two corners open. Preserves will push out from the center as you push down on the pastry.
  • Carefully transfer cookies to the parchment-lined baking sheets (an offset spatula works well for this), leaving about 1" of space between each cookie.
  • Repeat the process with the remaining discs of dough and sugar. Save the scraps of dough and re-roll them to form more cookies.
  • Sprinkle centers of each cookie with more sugar.
  • Bake at 325˚F for about 12-15 minutes until bottoms and edges are golden brown.
  • Transfer cookies to cooling racks and cool to room temperature. Enjoy!
  •  


Notes

  • Cookies will keep at room temperature in an airtight container for 1 week.
  • I recommend Coyo brand coconut yogurt for this recipe. It has a thick Greek yogurt/labneh consistency and does not need to be strained. If you use another vegan yogurt, thicken it by straining off the liquid through a coffee filter or fine cheesecloth/nut milk bag for 1 hour in the refrigerator. Discard the liquid and use the thickened yogurt.
  • Alternatively, you can swap yogurt for your favorite vegan cream cheese.


Did you make it?

Leave a comment and rating below!

On Instagram? Share and tag @fareisle #fareisle

adapted from Lindsey of American Heritage Cooking


Prop Love: Rolling pin by Rob Laliberte. Measuring spoons by Facture Goods.

Join the conversation Cancel reply

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

Recipe Rating




Comments

  1. Susan

    These look yummy!

    Reply
    • Kaity Farrell

      Thanks! You’ll get to try them in a few days!

      Reply
  2. Michelle

    5 stars
    I made these for a cookie exchange and everyone LOVED them! Thank you for the recipe, I can’t wait to make them again! (I used So Delicious’ Unsweetened Coconutmilk Yogurt and strained it for 1 hour)

    Reply
    • Kaity Farrell

      So happy to hear that, Michelle! They are one of my favorites too. Check out the rugelach recipe I’m posting next… it’s similar to these and so good! xx Kaity

      Reply
  3. Carmen Kosmider

    I made these last night and I’m making another batch today! I used Go Veggie cream cheese and apricot jam….soooo good!

    Reply
    • Kaity Farrell

      Hi Carmen! So happy to hear the kolache cookies were a hit for you! Thanks for your feedback! xx Kaity

      Reply
  4. ashok

    My Family Loved it. I am definitely sharing Guys, Thanks For sharing this Great Recipe. this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.

    Reply
  5. Kaity Farrell

    5 stars
    test

    Reply

Welcome to Fare Isle! I'm Kaity.


I'm a private chef and content creator based on the island of Nantucket....read more here.

private chef services

  • Facebook
  • Instagram
  • TikTok
  • Twitter
  • YouTube

Mother's Day Recipes

A slice of moist, bright orange Italian carrot cake topped with powdered sugar sits on a brown plate. Behind it, the remaining cake rests invitingly on a dish. The setting features a marble surface and an elegantly blurred terracotta pot in the background.

Italian Carrot Cake Recipe (Torta di Carote)

Cooked strawberry rhubarb crumble in a fluted tart pan on a table with fresh strawberries, bowls and spoons.

Easy Strawberry Rhubarb Crumble Recipe (Vegan Option)

Top down view of a stack of blueberry buckwheat pancakes with blueberries, butter and maple syrup on a pink ceramic plate.

Gluten-Free Buckwheat Pancakes

Strawberry Shortcake Cake

Strawberry Shortcake Cake

Most Popular Recipes

Chicken paprikash in a black enameled cast iron braiser with a wooden spoon.

Hungarian Chicken Paprikash Recipe (Paprikás Csirke)

Diy rose water in a small clear bottle with an eyedropper bottle top on a white table cloth with rose petals scattered around it.

DIY Rose Water Recipe

Irish Guinness bread that has been sliced into with three slices fanned out from the loaf on a bread board.

Guinness Brown Bread

Large gallon-size glass mason jar of fire cider in the infusion stage with raw apple cider vinegar and medicinal plant materials.

Fire Cider Recipe for Immune Support

Sign up for emails and get my new e-book!

Cover of Fare Isle's Cozy Dinner Party Menu e-book.

Get the latest recipes in your inbox

  • Facebook
  • Instagram
  • TikTok
  • Twitter
  • YouTube

pages

  • Contact
  • About
  • Press
  • Work With Kaity
  • Nantucket Private Chefs
  • Affiliate Policy

recipes

  • All Recipes
  • Breakfast/Brunch
  • Dinner
  • Desserts
  • Sourdough
  • Edible Flowers

© 2025 Fare Isle · Terms · Privacy Policy · Accessibility Statement · Site Credits

Site by Meyne X