Kolaczkis
Kolaczkis are bite-sized Polish pastries comprised of a cream cheese and butter crust and filled with jam and dusted with powdered sugar.
Equipment
- Stand mixer with paddle attachment
- Powdered sugar shaker or small mesh sieve
Ingredients
- 1 cup unsalted butter room temperature
- 1 cup full fat cream cheese room temperature
- 1 tsp vanilla extract optional
- 2¼ cups all-purpose flour
- ½ tsp salt
- 2 cans Solo brand pastry filling apricot, raspberry, and almond are best
- ½ cup powdered sugar more, if preferred
Instructions
- Whip together cream cheese and butter with vanilla using a paddle attachment until light and fluffy, about 4 minutes.
- Sift together flour and salt. Fold into the creamed mixture. You may need to finish the work with your hand, as this is a thick dough.
- Form into a flat round, like you do with a pie dough. Refrigerate for 1 hour.
- Preheat the oven to 350°F.
- Flour your work surface, and roll out your dough to slightly less than ⅛ inch thick. You'll want it nearly transparent or about the thickness of a birthday card in an envelope.
- Use a 3-inch round biscuit cutter to cut out as many circles of dough as you can. Collect scraps of dough, reform, roll out, and repeat until you've used up all of the dough.
- Spoon out ½ Tbsp of filling into the center of each circle.
- To seal, use your finger to brush a bit of egg white on one side of the dough. Fold that side over to meet the other edge of the circle. Pinch to seal. Then roll the sealed edge down twice and press into the cookie slightly. The roll should be sitting on top. (See photos in the blog post for help.)
- Arrange the kolaczkis onto a lined baking sheet. They don't rise or spread much, so they can be arranged somewhat closely.
- Bake for 10 to 15 minutes.
- Allow to cool completely on a wire rack. Dust generously with powdered sugar.