Description
Kolaczki are tender, creamy cheese pastries filled with sweet fruit preserves, perfect as a delightful treat for holidays or any time you crave a buttery, flaky cookie with a luscious jam center.
Ingredients
Scale
Dough
- 1 cup unsalted butter (2 sticks), softened to room temperature
- 8 ounces cream cheese, full-fat and softened to room temperature
- 1 teaspoon vanilla extract or almond extract
- ½ teaspoon salt
- 2 ¼ cups all-purpose flour, spooned and leveled
Filling
- 3 tablespoons strawberry jam (or raspberry, apricot, etc.) / Solo Pastry filling
Other
- Water, to help seal the edges of the pastry dough
- Powdered sugar, for dusting and rolling out the dough
- Extra flour, for dusting if needed
Instructions
- Prepare the dough: Add the softened butter and cream cheese to a large mixing bowl. Beat at medium speed until the mixture is creamy and smooth.
- Add flavoring: Mix in the vanilla or almond extract until just combined.
- Add salt and flour: Add salt and then gradually add the flour, about one cup at a time, scraping down the sides of the bowl between additions. Mix until just combined without overmixing to maintain tenderness.
- Shape and chill dough: Transfer the dough ball onto a large piece of plastic wrap, press it into a rough 8 x 8 inch square about ¼ inch thick, wrap tightly, and refrigerate for at least one hour to firm up.
- Preheat oven: Once chilled, preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Roll out dough: Lightly dust a clean counter with powdered sugar. Unwrap the dough and place it on the sugar. Divide the dough in half, and keep the unused half refrigerated.
- Shape cookies: Roll the dough to between 1/8” and ¼” thickness. Trim edges to create an even square. Cut into 2½ inch squares and transfer to the prepared baking sheets.
- Add filling: Place ½ teaspoon of jam in the center of each square.
- Fold cookies: Dab water on the underside of one corner and fold it over the filling, then fold the opposite corner over, overlapping by about 1 inch to seal the pastry.
- Bake cookies: Repeat folding for remaining squares. Bake for 12-14 minutes or until edges start turning golden brown.
- Cool and finish: Remove the baking sheets from the oven and allow the cookies to cool on the pans.
- Dust with sugar: Once cooled, dust the kolaczki generously with powdered sugar before serving.
Notes
- Use full-fat cream cheese and unsalted butter at room temperature for the best dough texture.
- Do not overmix the dough to keep cookies tender and flaky.
- Chilling the dough is essential to make it easier to roll and cut.
- Various jam fillings like raspberry, apricot, or store-bought Solo Pastry filling can be used depending on preference.
- Powdered sugar dusting adds a beautiful finish and slight sweetness.
- Store kolaczki in an airtight container for up to 3 days at room temperature.
