Here’s a classic Kolaczki recipe — tender, flaky Polish-style cookies with a sweet filling, perfect for holidays 🍪
Kolaczki (Polish Filled Cookies)
Makes: about 40–50 cookies
Ingredients
Dough
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225 g (8 oz) cream cheese, softened
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225 g (1 cup / 2 sticks) unsalted butter, softened
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2 cups (250 g) all-purpose flour
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1 tsp vanilla extract
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Pinch of salt
Filling (choose one)
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Thick fruit preserves (apricot, raspberry, prune, strawberry)
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Or canned pastry filling
(Filling must be thick so it doesn’t leak)
Topping
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Powdered sugar, for dusting
Instructions
1. Make the Dough
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Beat cream cheese and butter until smooth and creamy.
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Mix in vanilla and salt.
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Gradually add flour, mixing just until combined.
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Divide dough into 2 discs, wrap, and chill at least 1 hour (or overnight).
2. Shape the Cookies
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Preheat oven to 175°C / 350°F.
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Roll dough on lightly floured surface to about 3 mm (⅛ inch) thick.
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Cut into 2½–3 inch squares.
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Place ½–1 tsp filling in the center.
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Fold two opposite corners over the filling and press gently to seal.
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You can dab with a little egg white or water to help them stick.
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3. Bake
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Place on parchment-lined baking sheet.
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Bake 12–15 minutes, until edges are just lightly golden.
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Cool on rack.
4. Finish
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Dust generously with powdered sugar once fully cooled.
Tips for Perfect Kolaczki
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Keep dough cold — work with small portions
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Don’t overfill
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Use thick preserves only
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Cookies get flakier after resting a day
Variations
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Nut filling: ground walnuts + sugar + milk
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Cream cheese chocolate filling
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Jam thumbprint style (no folding)
If you want, I can also:
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Share a grandma-style version
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Make a gluten-free Kolaczki
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Help with leaking or opening cookies
Just tell me