Kolaczki are a cherished and elegant Polish pastry, a delicate, melt-in-your-mouth cookie that showcases the beautiful simplicity of Eastern European baking. This recipe is a masterclass in creating a tender, flaky, and impossibly light dough from just three ingredients: cream cheese, butter, and flour. The magic begins by creaming the butter and cream cheese until luxuriously smooth and airy, which, when gently combined with flour, yields a dough that is both rich and delicate. After a crucial chill to firm up, the dough is rolled thin and cut into precise squares, each destined to become a vessel for a sweet, jewel-like dollop of thick fruit preserves. The classic folding technique—bringing two opposite corners to the center to form a charming, pinwheel-like shape—not only creates a beautiful presentation but also encases the filling perfectly. A final, generous snowfall of powdered sugar adds a touch of sweetness and a pristine, festive finish to these delightful bites.
The true brilliance of Kolaczki lies in their exquisite texture and their role as a celebratory treat. They are a staple at Polish weddings, holidays like Christmas and Easter, and family gatherings, symbolizing warmth and tradition. The dough is forgiving yet requires a gentle touch, rewarding the baker with cookies that are crisp at the edges and tender in the center, with a slight tang from the cream cheese that perfectly balances the sweet fruit filling. Using a sturdy, high-quality preserve is key to preventing leakage and ensuring each cookie holds its elegant shape. Kolaczki are more than just a cookie; they are a bite-sized piece of culinary heritage, a labor of love that results in a sophisticated, buttery, and utterly irresistible confection perfect for sharing on special occasions.
Why You’ll Love This Recipe:
- Exquisite, Melt-in-Your-Mouth Texture: The cream cheese dough bakes into a tender, flaky, and incredibly delicate pastry.
- Beautiful and Elegant Presentation: The folded, powdered-sugar-dusted cookies look impressive and professional on any cookie tray.
- Versatile Filling Options: Customize with your favorite thick fruit preserves—apricot, raspberry, prune, or even poppy seed filling for authenticity.
- A Taste of Tradition: Baking these cookies connects you to a rich Polish heritage, making them perfect for holiday celebrations and family gatherings.
Ingredients:
- 8 ounces full-fat cream cheese, softened to room temperature
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 2 cups all-purpose flour, plus more for dusting
- 1 cup thick fruit preserves (apricot, raspberry, prune, or lekvar)
- 1 egg white, lightly beaten with 1 teaspoon water (optional, for sealing)
- ½ cup powdered sugar, for dusting
Instructions:
Step 1: Make the Dough
In a large mixing bowl, use an electric mixer to beat the softened cream cheese and butter together on medium speed until the mixture is completely smooth, creamy, and lump-free, about 2-3 minutes.
Step 2: Incorporate Flour
Reduce the mixer speed to low. Gradually add the 2 cups of flour, mixing just until the dough comes together and no dry streaks of flour remain. Be careful not to overmix. The dough will be soft.
Step 3: Chill the Dough
Divide the dough into two equal portions. Shape each into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or until firm enough to roll. You can chill it overnight if needed.
Step 4: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 5: Roll, Cut, and Fill
On a lightly floured surface, roll one disk of dough out to a thickness of about ⅛-inch. Use a pastry wheel or sharp knife to trim the edges straight, then cut the dough into 2-inch squares.
Step 6: Shape the Cookies
Place about ½ teaspoon of fruit preserves in the center of each square. Using your finger or a pastry brush, lightly moisten two opposite corners of the square with the beaten egg white or water. Fold these two corners over the filling so they meet in the center, pressing lightly to adhere. Press the sealed point gently to ensure it holds. Place the cookies on the prepared baking sheets, spacing them about 1 inch apart.
Step 7: Bake
Bake for 12-15 minutes, or until the cookies are set and the edges are just beginning to turn a very light golden brown. They should not brown deeply.
Step 8: Cool and Dust
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once completely cool, dust generously with powdered sugar using a fine-mesh sieve. Repeat the rolling and filling process with the second disk of dough.
Tips:
- Room Temperature is Key: Ensure both the cream cheese and butter are truly softened for a smooth, lump-free dough.
- Use Thick Preserves: A thick, high-quality fruit spread or lekvar is essential. Runny jam will leak out during baking. If your preserves are thin, you can simmer them in a saucepan for a few minutes to reduce and thicken.
- Chill Thoroughly: A well-chilled dough is much easier to roll and handle without sticking. If it becomes too soft while working, return it to the refrigerator for 15 minutes.
- Don’t Overfill: Using too much filling is the most common cause of leaking. A small, concentrated dollop in the center is perfect.
Storage Options:
- Room Temperature: Store the completely cooled, dusted cookies in a single layer in an airtight container at room temperature for up to 3 days.
- Refrigerator: They can be stored in the refrigerator for up to 1 week. The powdered sugar may dissolve slightly.
- Freezing (Unbaked): The shaped, unbaked cookies freeze beautifully. Place them on a parchment-lined sheet to freeze solid, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time.
- Freezing (Baked): Baked, undusted cookies can be frozen. Thaw and dust with powdered sugar just before serving.
