INTRODUCTION
Maple Pecan Kolaches are soft, tender pastries filled with sweet maple cream cheese and a crunchy pecan topping. They make a cozy breakfast or snack. This recipe gives you a lighter option by using a simple dough and a creamy, not-too-sweet filling. If you love pecans and easy party bites, you may also enjoy a warm baked brie with fig jam and pecans as a special side treat for guests, like in this baked brie with fig jam and pecans recipe.
These kolaches are great for meal prep and can be adjusted to be a healthier version of the classic treat. You can make them ahead, freeze them, or bake them fresh when you need a quick, grab-and-go breakfast. They also work well as a sweet snack that can fit into a low calorie or balanced eating plan when you watch portions.
WHY YOU WILL LOVE THIS RECIPE
- Easy to make: The dough is forgiving and comes together with common pantry items.
- A lighter option: The maple cream cheese filling is sweet but not heavy. You can cut sugar to lower calories.
- Great for meal prep: Make a batch, freeze extras, and warm them up later for a quick breakfast.
- Balanced treat: Pair one kolache with fruit or yogurt for extra fiber and protein for a more balanced meal.
- Customizable: You can make a healthier version or a high protein meal by swapping ingredients.
For a crunchy variation and to inspire nut-forward desserts, see this pecan pie bark with graham crackers and pecans in case you want to add a topping or side for a gathering: pecan pie bark with graham crackers and pecans.
HOW TO MAKE Maple Pecan Kolaches
This recipe has two parts: the dough and the maple cream cheese filling. The dough is soft and enriched with butter and eggs. The filling is creamy with maple flavor and a nutty pecan topping. Follow the steps below in simple order.
EQUIPMENT NEEDED
- Large mixing bowl
- Stand mixer with dough hook or a wooden spoon
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Small bowl for filling
- Spatula
- Pastry brush (for egg wash)
- Cooling rack
Ingredients You’ll Need :
10 Tbsp butter, melted, 1 cup warm whole milk, 1 Tbsp active dry yeast, 1/2 cup sugar, 4 to 4-1/2 cups AP flour, 1 whole egg, 2 egg yolks, 1 tsp salt, Optional Egg wash: 1 egg mixed with 1 Tbsp milk or cream, 8 oz cream cheese, softened, 1/3 cup granulated sugar, 1 egg yolk, 1 cup powdered sugar, 1 tsp maple extract, 1 cup chopped pecans, 3 Tbsp brown sugar
STEP-BY-STEP INSTRUCTIONS :
To make the dough:
- Warm the milk until it is about 105–110°F. Stir in the active dry yeast and 1 teaspoon of the sugar. Let sit 5–10 minutes until foamy.
- In a large bowl, combine the melted butter, remaining sugar, whole egg, egg yolks, and salt. Mix well.
- Add the milk and yeast mixture to the butter and egg mix.
- Gradually add 4 cups of all-purpose flour. Stir until a soft dough forms. If the dough is sticky, add up to 1/2 cup more flour, a little at a time.
- Turn the dough onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic. If you use a stand mixer with a dough hook, knead 4–5 minutes.
- Place dough in a lightly greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.
To make the maple cream cheese filling:
- In a medium bowl, beat the softened cream cheese until smooth.
- Add 1/3 cup granulated sugar, 1 egg yolk, 1 cup powdered sugar, and 1 teaspoon maple extract. Mix until creamy and smooth. If needed, scrape sides and mix again to remove lumps.
- In a small bowl, combine 1 cup chopped pecans with 3 tablespoons brown sugar. Toss lightly and set aside.
To shape and bake kolaches:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a ball.
- Place the dough balls on the prepared baking sheet, spaced a few inches apart. Use your thumb or the back of a spoon to press a well into the center of each ball.
- Spoon about 1–2 tablespoons of the maple cream cheese filling into each well. Sprinkle the pecan and brown sugar mix over the filling.
- If desired, brush the exposed dough with the optional egg wash (1 egg mixed with 1 Tbsp milk or cream) for a shiny finish.
- Bake for 15–18 minutes or until the kolaches are lightly golden on top.
- Cool on a rack for a few minutes. Serve warm or at room temperature.
HOW TO SERVE Maple Pecan Kolaches
Serve these kolaches warm. They pair well with a plain or lightly sweetened yogurt, fresh fruit, or a small serving of cottage cheese. For a healthy version, choose low-fat yogurt and add berries for fiber and antioxidants. Keep portions small: one kolache plus a cup of fruit or a cup of high-protein yogurt makes a balanced breakfast. This approach is good for weight loss because it adds protein and fiber to help you feel full.
You can also make this a high protein meal by serving one kolache with a hard-boiled egg or a small smoothie that includes protein powder. These choices add muscle-supporting protein while keeping calories in check.
STORAGE & FREEZING : Maple Pecan Kolaches
- To store: Let kolaches cool completely. Place them in an airtight container and refrigerate for up to 4 days.
- To freeze: Arrange cooled kolaches in a single layer on a baking sheet and freeze for 1 hour. Transfer to a freezer-safe bag or container. Freeze up to 2 months.
- To reheat: Thaw in the fridge overnight, then warm in a 325°F oven for 7–10 minutes or microwave for 20–30 seconds. This keeps them soft and tasty.
These tips make the recipe great for meal prep. Make a batch on the weekend and reheat pieces during busy weekday mornings.
SERVING SUGGESTIONS
- Healthy side idea: Serve one kolache with a cup of mixed berries and plain Greek yogurt for extra protein and fiber.
- Balanced plate: One kolache, a small green salad, and a cup of unsweetened tea makes a lighter option for brunch.
- Snack plate for kids: Slice kolaches into halves, add apple slices and a small container of almond or peanut butter for dipping.
- For a richer spread: Offer coffee and a small cheese plate, perhaps with pecan flavors reminiscent of this pecan pie bark with graham crackers and pecans if you are serving guests.
Portion control tip: Limit to one kolache per person when paired with a protein-rich side. This keeps the treat enjoyable while helping with calorie control.
VARIATIONS
-
Healthier version:
- Use reduced-fat cream cheese and reduce granulated/powdered sugar by one-third.
- Swap half the all-purpose flour for whole wheat flour for more fiber. This makes the kolaches more filling and more supportive of weight loss efforts.
-
High-protein or low-carb version:
- For higher protein: Add 1/4 cup whey or plant protein powder to the cream cheese filling (adjust powdered sugar to taste). Serve with Greek yogurt.
- For low-carb: Use a low-carb flour blend instead of all-purpose flour and a sugar substitute in the filling. Use chopped toasted almonds instead of pecans to reduce carbs further. Note: texture will differ from the classic.
-
Air fryer or oven-baked version:
- Oven-baked: Follow the recipe as written and bake at 350°F for 15–18 minutes.
- Air fryer: Reduce temperature to 320°F and cook 8–10 minutes in a preheated air fryer in a single layer, checking after 6 minutes. This is a fast option and uses less energy.
These variations let you make a lighter option or a high protein meal depending on your goals and equipment. The air fryer version is handy for a quick batch and works well when you want a crisp edge.
FAQs
Q: Are these kolaches good for weight loss?
A: One kolache can fit into a weight loss plan when you control portion size and add protein and fiber on the side. Choose the healthier version with reduced sugar and whole wheat flour for better results.
Q: Can I make these diabetic-friendly?
A: Yes. Use a sugar substitute for the granulated and powdered sugar and try a low-carb flour blend. Also use a reduced-fat cream cheese. Monitor portion sizes and pair with protein or fiber-rich foods.
Q: How long do kolaches last in the fridge?
A: Stored in an airtight container, kolaches last up to 4 days in the refrigerator.
Q: Can I freeze the dough or filled kolaches?
A: Yes. You can freeze shaped kolaches before baking, or freeze baked kolaches. If freezing unbaked, thaw and let rise before baking. Baked kolaches reheat well from frozen.
Q: Is there a gluten-free option?
A: You can use a reliable gluten-free flour blend that is intended for yeast baking. Texture may change, and you might need xanthan gum or a bind to mimic gluten.
Q: How can I add more protein?
A: Serve with Greek yogurt, add protein powder to the filling, or enjoy with eggs to make a high protein meal.
MAKE-AHEAD TIPS FOR Maple Pecan Kolaches
- Make dough the night before: Prepare the dough, cover, and let it rise slowly in the fridge overnight. In the morning, shape and bake.
- Freeze for busy days: Bake a batch, cool, and freeze. Reheat single pieces for a quick breakfast that supports meal prep.
- Prep filling in advance: Make the maple cream cheese filling up to 3 days ahead and store in an airtight container in the fridge.
- Batch cook: Double the recipe and freeze half. This saves time and makes it easy to maintain a low calorie or balanced meal routine.
- Pack for lunch: Add a kolache to your lunch box with a small container of Greek yogurt and fresh fruit for a balanced, portable meal.
These tips make kolaches a practical choice for people who value meal prep and a lighter option in their weekly plan.
Maple Pecan Kolaches
Ingredients
Method
- Warm the milk and stir in the yeast and 1 teaspoon of sugar; let sit 5-10 minutes until foamy.
- In a large bowl, combine melted butter, remaining sugar, whole egg, egg yolks, and salt. Mix well.
- Add milk and yeast mixture to the butter and egg mix.
- Gradually add 4 cups of flour, stirring until a soft dough forms. If sticky, add up to 1/2 cup more flour.
- Knead the dough on a floured surface for 5-7 minutes until smooth, or use a stand mixer with a dough hook for 4-5 minutes.
- Place dough in a greased bowl, cover, and let rise in a warm area for about 1 hour or until doubled in size.
- In a medium bowl, beat softened cream cheese until smooth.
- Add sugar, egg yolk, powdered sugar, and maple extract, mixing until creamy and smooth.
- Combine pecans with brown sugar in a small bowl, toss lightly, and set aside.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Punch down the risen dough, divide into 12 pieces, and roll each into a ball.
- Place balls on the baking sheet, spaced apart, and press a well into the center of each.
- Spoon 1-2 tablespoons of filling into each well. Sprinkle pecan mix over filling.
- Brush the dough with egg wash for a shiny finish, if desired.
- Bake for 15-18 minutes until lightly golden, then cool on a rack for a few minutes before serving.