Description
Kolaczki Cookies are traditional Eastern European pastries with a tender cream cheese dough filled with sweet fruit jam. These delightful cookies are buttery, flaky, and perfect for festive occasions or simple everyday treats. Each cookie is delicately folded around a fruity center and dusted with powdered sugar for a pretty, sweet finish.
Ingredients
Scale
Dough Ingredients
- 1 cup unsalted butter (2 sticks), softened to room temperature
- 8 ounces cream cheese (full-fat), softened to room temperature
- 1 teaspoon vanilla extract (or almond extract)
- ½ teaspoon salt
- 2 ¼ cups all-purpose flour, spooned and leveled
Filling and Finishing
- 3 Tablespoons strawberry jam (or raspberry, apricot, Solo Pastry filling alternative)
- Water (to help seal the edges of the pastry dough)
- Powdered sugar (for dusting and rolling out dough)
- Extra flour (for dusting if needed)
Instructions
- Prepare the dough: Add two sticks of softened butter and 8 ounces of softened cream cheese to a large mixing bowl. Beat at medium speed until the mixture is creamy and smooth.
- Add flavoring: Mix in 1 teaspoon of vanilla or almond extract until combined evenly.
- Incorporate dry ingredients: Add ½ teaspoon salt and 2 ¼ cups of all-purpose flour gradually, one cup at a time, scraping the sides of the bowl between additions. Mix just until combined; do not overmix to maintain tenderness.
- Shape the dough: Transfer the dough ball onto a large piece of plastic wrap and gently press it into a rough square approximately 8 inches by 8 inches and about ¼ inch thick.
- Refrigerate: Cover the dough completely with plastic wrap and chill in the refrigerator for at least one hour to firm up.
- Preheat oven: Once chilled, preheat your oven to 350°F (175°C).
- Prepare baking sheets: Line two baking sheets with parchment paper and set aside.
- Roll out dough: Lightly dust the counter with 1/8 cup powdered sugar. Unwrap the dough and place it onto the sugared surface.
- Divide dough: Cut the dough in half and keep the unused portion refrigerated until needed.
- Evenly roll: Use a rolling pin to smooth the dough to between 1/8 inch and ¼ inch thickness. Trim the edges to create an even square shape.
- Cut squares: Cut the dough into 2 ½ inch x 2 ½ inch squares and place them on the prepared baking sheets.
- Add filling: Place about ½ teaspoon of your chosen jam filling in the center of each square.
- Seal the cookies: Dab a little water on the underside of one corner of each square to help seal edges.
- Fold the dough: Fold one corner over the filling, then fold the opposite corner over the first, overlapping them by about 1 inch to enclose the jam.
- Repeat folding: Continue this folding process for all remaining squares.
- Bake: Bake the cookies for 12-14 minutes or until the edges just begin to turn golden brown.
- Cool: Remove cookies from the oven and allow them to cool on the baking sheets.
- Dust with sugar: Once cooled, generously dust the cookies with powdered sugar before serving.
Notes
- Ensure butter and cream cheese are fully softened to achieve a smooth dough texture.
- Do not overmix the dough to keep it tender and flaky.
- Chilling the dough is important for easier handling and better texture.
- You can substitute the jam filling with other fruit preserves or special pastry fillings like Solo Pastry.
- Folding the cookies correctly prevents the filling from leaking during baking.
- Powdered sugar dusting adds sweetness and a nice finishing touch.
- Cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
