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Czech Kolaces

Small Czech Kolaces with Blueberries & Cheesecake or Jam

Small pastries filled with cheesecake, fruit and jam
Course Dessert
Cuisine European
Keyword Bread
Prep Time 45 minutes
Cook Time 20 minutes
Resting time 1 hour
Total Time 2 hours 5 minutes
Servings 20
Calories 214kcal


For the dough

  • 500 g Plain flour
  • 75 g Caster sugar
  • 75 g Butter melted
  • 250 ml Whole or semi-skimmed milk
  • 3 Egg yolks
  • 7 g Sachet of fast action yeast
  • ½ tsp Salt
  • ½ Lemon zest only

For the cheesecake filling

  • 250 g Full fat cream cheese
  • 60 g Caster sugar
  • 1 Egg yolk
  • 1 Egg white whipped
  • 1 tsp Vanilla extract
  • ¼ Lemon zest only

Other toppings

  • 50 g Blueberries
  • Jam

For glazing

  • 1 Egg beaten


  • To make the dough warm up the milk in a pan until it is luke warm
  • Add the yeast and caster sugar, then cover it with cling film and leave it for 10 minutes
  • After the 10 minutes uncover it and add the egg yolks and melted butter, and whisk it all together
  • In a bowl stir the flour together with the salt. Pour the milk mixture into the flour and mix until a dough forms. Cover it with cling film and leave it in a warm place to prove for 1 hour
  • While it's proving, make the cheesecake filling,
  • Pre-heat your oven to 180C Fan/200C/400F/Gas Mark 6
  • Once the dough is proved, flour your work surface and roll it out to 4-5mm thick. Cut out rounds using a cookie cutter
  • Use the bottom of a glass to make indentations in the dough
  • Fill the indentations with the cheesecake mixture (or jam if using), then add a few blueberries too. Glaze them around the edges with the beaten egg
  • Bake for 20 minutes until golden brown
  • Allow to cool, then serve with a cold Budvar!


Calories: 214kcal | Carbohydrates: 28g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 135mg | Potassium: 80mg | Fiber: 1g | Sugar: 8g | Vitamin A: 348IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg