Fruit-Filled Polish Kolaczki
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Ingredients
- 1 cup unsalted butter, softened (225g)
- 8 oz cream cheese, room temperature (225g)
- 2 cups all-purpose flour (240g)
- Your preferred fruit preserves (e.g., apricot, raspberry)
Instructions
Prepare the Dough
- In a mixing bowl, cream together softened unsalted butter and room-temperature cream cheese until smooth.1 cup unsalted butter, softened, 8 oz cream cheese, room temperature
- Gradually add the all-purpose flour, mixing until a soft and pliable dough forms.2 cups all-purpose flour
- Cover the dough with plastic wrap and refrigerate for at least an hour.
Roll and Cut
- Roll out the chilled dough on a floured surface until it's approximately ¼ inch (0.6cm) thick.
- Cut the dough into 2-inch squares or any shape you prefer using a sharp knife or cookie cutter.
Add Fruit Filling
- Place a small amount of your preferred fruit preserves in the middle of each square of dough.Your preferred fruit preserves
- Be careful not to overfill to prevent leakage during baking.
Fold and Seal
- Carefully fold the two opposite corners of each square towards the center.
- Press the edges to seal and keep the filling inside.
Bake to Perfection
- Preheat your oven to 350°F (175°C).
- Place the folded kolaczki on a baking sheet lined with parchment paper.
- Bake for 15-18 minutes or until the edges are golden brown.
Cool and Sprinkle
- Allow the baked kolaczki to cool on a wire rack.
- Dust the cooled cookies with powdered sugar.