Kolacky With Flaky Cream Cheese Pastry Recipe

Introduction

Kolacky are delightful Eastern European pastries featuring a tender, flaky cream cheese crust wrapped around a sweet fruit filling. This recipe creates a delicate dough that’s easy to work with and yields perfectly golden, melt-in-your-mouth treats. They’re perfect for breakfast, dessert, or a special snack.

Ingredients

• 1 cup unsalted butter, softened
• 8 ounce package cream cheese, softened
• ¼ teaspoon vanilla extract
• 2¼ cups all-purpose flour
• ½ teaspoon salt
• 12 ounce can fruit pastry filling

Instructions

1. Step 1: In a large bowl, cream together the softened butter and cream cheese until light and fluffy. Add the vanilla extract and mix until combined.
2. Step 2: In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the butter and cream cheese blend in four parts, mixing well after each addition to form a smooth dough.
3. Step 3: Wrap the dough tightly in plastic wrap and chill it in the refrigerator for at least one hour to firm up.
4. Step 4: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the dough to about ⅛-inch thick.
5. Step 5: Cut the dough into 2-inch squares. Place a little more than ½ teaspoon of fruit filling in the center of each square and gently spread it diagonally.
6. Step 6: Fold the two opposite corners without filling over the center to seal the edges. Moisten the edges with water if needed to help them stick together. Arrange the kolacky about an inch apart on a baking sheet.
7. Step 7: Bake in the preheated oven for 12 to 15 minutes, until the edges are lightly golden. Remove and cool on wire racks.
8. Step 8: Once cooled, dust with powdered sugar before serving for an extra touch of sweetness.

Tips & Variations

• For best texture, ensure both butter and cream cheese are softened but not melted before creaming together.
• Try different fruit fillings like apricot, cherry, or poppy seed to customize your kolacky.
• If you prefer a glossier finish, brush the pastries with an egg wash before baking.
• Use a fork or pastry crimper to decorate the sealed edges for a decorative touch.

Storage

Store kolacky in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat gently in a low oven to restore flakiness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be made a day in advance and kept wrapped in the refrigerator. Bring it to room temperature slightly before rolling out.

What if I don’t have fruit pastry filling?

You can substitute with homemade jam, preserves, or pie filling of your choice. Just be sure it’s thick enough to prevent sogginess.

Kolacky With Flaky Cream Cheese Pastry Recipe

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★★★★★

4.9 from 117 reviews

Delight in these classic Kolacky cookies made with a flaky cream cheese pastry and a luscious fruit filling. This recipe combines the richness of butter and cream cheese with a sweet, soft fruit center, baked to golden perfection. Ideal as a tender treat for any occasion, these cookies balance buttery crumbly texture with fruity sweetness.

• Author: Hannah
• Prep Time: 20 minutes
• Cook Time: 12-15 minutes
• Total Time: 1 hour 35 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Central European
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pastry Dough

• 1 cup unsalted butter, softened
• 8 ounce package cream cheese, softened
• ¼ teaspoon vanilla extract
• 2¼ cups all purpose flour
• ½ teaspoon salt

Filling

• 12 ounce can fruit pastry filling

Instructions

1. Cream Ingredients: In a large bowl, cream together the softened unsalted butter and cream cheese until the mixture is light and fluffy. Add the vanilla extract and mix until fully incorporated.
2. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the butter and cream cheese mixture in four additions, mixing well after each to form a smooth dough.
3. Chill Dough: Wrap the dough tightly in plastic wrap and refrigerate for one hour to firm up, which helps with easier rolling and cutting.
4. Preheat Oven: Set your oven to 400°F (204°C) to ensure it’s fully heated for baking.
5. Roll and Cut Dough: Lightly flour a clean surface and roll out the chilled dough to about ⅛-inch thickness. Using a cookie cutter or a knife, cut the dough into 2-inch squares.
6. Fill the Cookies: Place just over ½ teaspoon of fruit pastry filling in the center of each square. Carefully spread the filling diagonally down the square to prepare for folding.
7. Shape Kolacky: Fold two opposite corners over the filling toward the center, pressing gently to seal. To ensure a good seal, moisten your finger with a small amount of water and dab where the dough corners meet.
8. Arrange and Bake: Place the prepared cookies about an inch apart on an ungreased baking sheet. Bake for 12 to 15 minutes, or until the edges are lightly golden.
9. Cool and Serve: Remove the baking sheet from the oven and allow the cookies to cool on wire racks. Optionally, dust with powdered sugar before serving for an elegant finish.

Notes

• Ensure butter and cream cheese are properly softened for smooth blending.
• Chilling the dough is key to getting clean, sharp edges when cutting.
• Moistening the dough edges before sealing helps prevent filling leakage during baking.
• You can substitute the canned fruit filling with homemade preserves or jam as desired.
• Store cookies in an airtight container at room temperature for up to 3 days.

Keywords: Kolacky, cream cheese pastry, fruit filled cookies, flaky pastry, traditional kolacky dessert