Description
Kolaczki are traditional Polish cookies featuring a tender cream cheese pastry filled with sweet fruit preserves, lightly dusted with powdered sugar. These delightful, flaky cookies are perfect for holiday celebrations or any time you crave a sweet, buttery treat.
Ingredients
Scale
Dough
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cups all-purpose flour
- Pinch of salt
- 1/2 teaspoon vanilla extract (optional)
Filling and Topping
- 1/2 cup fruit preserves (apricot, raspberry, or prune)
- 1/4 cup powdered sugar (for dusting)
Instructions
- Cream butter and cream cheese: In a large bowl, use a mixer to blend softened butter and cream cheese until the mixture is smooth and fluffy, ensuring a creamy base for your dough.
- Add vanilla and salt: Mix in the vanilla extract if using, along with a pinch of salt, to enhance the flavor profile of your dough.
- Incorporate flour: Gradually add the all-purpose flour while mixing until a soft dough forms that holds together without being sticky.
- Chill dough: Divide the dough into two equal portions, flatten each into a disk, wrap with plastic wrap, and refrigerate for at least 1 hour to firm up for easier rolling.
- Prepare oven and baking sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and enable even baking.
- Roll out dough: On a lightly floured surface, roll out one disk of chilled dough to about 1/8-inch thickness for delicate, flaky cookies.
- Cut dough squares: Cut the rolled dough into 2 by 2-inch squares, providing the perfect size for folding around the filling.
- Add preserves: Place a small spoonful of your chosen fruit preserves in the center of each dough square for a sweet burst inside each cookie.
- Fold corners: Bring two opposite corners of each square into the center over the filling and press gently to seal. Use a dab of water if necessary to help the dough stick.
- Arrange cookies: Place the folded cookies on the prepared baking sheet, leaving about 1 inch of space between each to allow for slight expansion during baking.
- Bake: Bake in the preheated oven for 12 to 15 minutes, or until the cookie edges turn lightly golden and the pastry is cooked through.
- Cool and dust: Allow cookies to cool completely on a wire rack. Once cooled, dust generously with powdered sugar for a classic, sweet finish before serving.
Notes
- Chilling the dough is essential for easy handling and flaky results.
- Feel free to experiment with different fruit preserves to customize flavors.
- Folding edges properly prevents filling from leaking during baking.
- Store baked kolaczki in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For a vegetarian option, this recipe is naturally suitable as it contains no meat.
