An inviting, mouth-watering arrangement of freshly baked Polish Kolaczki Cookies, with pale golden dough, vibrant red and apricot jam fillings, generously dusted with powdered sugar. The cookies are artfully scattered on minimalist white plates on marble countertops, with soft natural morning light streaming from an east window, casting warm tones and gentle shadows. A few fresh herbs are visible in the soft background, and the same wooden cutting board is subtly present. No hands or people.

Polish Kolaczki Cookies: Flaky, Jam-Filled Heaven

ByMaya
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A delicious array of baked Polish Kolaczki Cookies from a slightly elevated side angle, showcasing their flaky texture, pale golden color, and the glistening red and apricot jam centers, all beautifully dusted with powdered sugar. The cookies are on a minimalist white plate, resting on marble countertops with subtle wood accents, bathed in natural morning light. No hands or people.

Polish Kolaczki Cookies

Ah, Polish Kolaczki Cookies! These aren’t just a beloved staple; they’re a little piece of edible magic that truly shines when the holidays roll around, transforming simple ingredients into tender, cream cheese-based pastries with sweet fruit jam centers and a delicate dusting of powdered sugar. They whisper tales of old-world charm and cozy family gatherings, effortlessly stealing the show on any cookie platter.

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There’s something truly special about creating such a flaky, melt-in-your-mouth cookie, and honestly, they hold a very special place in my heart – and on my cookie platters! If you’re like me and adore baking festive treats, you’ll find these Kolaczki become an instant classic, much like my delightful Twisted Christmas Cookies have become.

This particular recipe is my cherished version, a testament to how the simplest components yield something extraordinary, and while this is my go-to, I also enjoy exploring other renditions like the wonderful recipe found on Taste Charm. Trust me, once you make these, they’ll become a treasured tradition in your home too, bringing warmth and joy with every bite. Ready to bake up some magic?

Polish Kolaczki Cookies: Flaky, Jam-Filled Heaven
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Polish Kolaczki Cookies: Flaky, Jam-Filled Heaven

Recipe by MayaCourse: DessertsCuisine: PolishDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Delightfully tender and buttery cream cheese cookies, generously filled with sweet fruit preserves and dusted with powdered sugar. A perfect traditional Polish treat for any occasion!

Ingredients

  • 8 oz cream cheese, softened

  • 1 cup unsalted butter, softened

  • 2 cups all-purpose flour

  • 1/2 teaspoon salt

  • 1/2 cup granulated sugar (for dusting board, optional)

  • 1/2 cup fruit preserves (raspberry, apricot, or prune lekvar)

  • Powdered sugar, for dusting

Directions

  • In a large bowl, using an electric mixer, cream together the softened cream cheese and butter until light and fluffy, about 2-3 minutes.
  • Gradually add the all-purpose flour and salt, mixing on low speed until a soft dough forms. Be careful not to overmix.
  • Divide the dough into two equal portions. Gently flatten each portion into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or preferably overnight.
  • Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  • On a lightly floured surface (or a surface dusted with granulated sugar for a sweeter crust), roll out one disk of dough to about 1/8-inch thickness.
  • Using a sharp knife or a pastry wheel, cut the dough into 2-inch squares. Repeat with the second disk of dough.
  • Place a small dollop (about 1/4 to 1/2 teaspoon) of your chosen fruit preserve in the center of each dough square.
  • Fold two opposite corners of the dough over the jam, bringing them together gently in the center and pinching firmly to seal. This creates a small pocket, leaving the jam partially exposed.
  • Carefully transfer the folded cookies to the prepared baking sheets, leaving about 1 inch of space between each.
  • Bake for 12-15 minutes, or until the edges are lightly golden brown. Baking time may vary depending on your oven.
  • Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  • Once the Kolaczki Cookies have cooled completely, generously dust them with powdered sugar before serving.

Notes

    • Chill Factor: Don’t rush the chilling process! This cream cheese dough is incredibly tender, and proper chilling makes it much easier to handle and ensures those beautiful, flaky layers we all love in Kolaczki Cookies. I often make the dough the night before for stress-free baking the next day.
    • Jam Selection: While raspberry and apricot are classic choices for Polish Kolaczki, feel free to experiment! Prune lekvar is a traditional favorite, but I’ve had wonderful success with cherry, blueberry, or even a thicker apple butter. Just make sure your preserves aren’t too watery, or they might bubble out during baking and stick to the pan.
    • The Sugar Trick: When rolling out your dough, try dusting your work surface and rolling pin with granulated sugar instead of flour. It adds an extra layer of sweetness and a delightful, subtle crunch to the exterior of the Polish Kolaczki Cookies, making them even more irresistible!

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