Description
Kolaczki cookies are traditional Eastern European pastries made with a tender cream cheese and butter dough filled with sweet fruit jam. These delicate, flaky cookies are perfect for holidays or any special occasion. They combine a creamy, rich dough with the bright, sweet flavor of strawberry or apricot jam, finished with a dusting of powdered sugar for a festive touch.
Ingredients
Scale
Dough
- 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 & Finishing
- 3 tablespoons strawberry jam (or raspberry, apricot, etc.)
- Water, to help seal the edges of the pastry dough
- Powdered sugar, for dusting and rolling
- Extra flour, for dusting the work surface
Instructions
- Make the dough: Add the softened butter and cream cheese into a large mixing bowl. Beat at medium speed until creamy and smooth.
- Add flavor: Mix in 1 teaspoon of vanilla or almond extract until combined.
- Incorporate dry ingredients: Add ½ teaspoon salt and the flour, one cup at a time, scraping the sides of the bowl between additions. Mix just until combined; do not overmix.
- Form dough disk: Transfer the dough onto a large piece of plastic wrap and flatten it into an approximately 8 x 8 inch square, about ¼ inch thick.
- Chill dough: Wrap the dough completely and refrigerate for at least 1 hour to firm up.
- Preheat oven: Set oven to 350°F (177°C) and prepare baking sheets with parchment paper.
- Prepare work surface: Dust counter with about 1/8 cup powdered sugar and unwrap chilled dough onto it.
- Portion dough: Cut dough in half; keep one half refrigerated while working with the other.
- Roll and trim: Roll out dough to between 1/8 and ¼ inch thickness. Trim edges to form an even square shape.
- Cut squares: Cut the dough into 2 ½ by 2 ½ inch squares and place them on the baking sheet.
- Add filling: Spoon about ½ teaspoon of jam into the center of each square.
- Seal cookies: Dab water on the underside of one opposite corner, fold it over the jam, then fold the other opposite corner over, overlapping about 1 inch.
- Repeat folding: Repeat for all dough squares.
- Bake: Bake for 12-14 minutes or until edges start to turn golden brown.
- Cool: Remove from oven and let cookies cool on the baking sheet.
- Finish: Dust cooled cookies with powdered sugar before serving.
Notes
- Ensure dough and butter are softened to room temperature for easier mixing.
- Chilling the dough is essential for easy handling and flaky texture.
- You can substitute fruit preserves depending on preference; apricot and raspberry are popular options.
- Be careful not to overfill the jam, or cookies may leak while baking.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
