Easy Kolacky Cookies

Come and taste small Czech kolacky cookies made from flaky cream cheese dough! Filled with jam and dusted with icing sugar, they melt in your mouth the moment you take a bite.

Course Sweet Pastry

Cuisine Czech

Keyword Cookies

Prep Time 45

Cook Time 15

Total Time 1

Servings pieces

Calories 123kcal

Author Petra Kupská

Ingredients

Cream cheese dough:

1 stick unsalted butter at room temperature
4 ounces cream cheese at room temperature
1 ¼ cups all-purpose flour

Filling:

1 cup pastry fruit filling

Misc.

2 Tablespoons powdered sugar for sprinkling

Cups - Metric

Instructions

Before you start cooking: Take 1 stick unsalted butter and 4 ounces cream cheese out of the refrigerator at least two hours in advance to allow them to come to room temperature.
Put the butter, cream cheese, and 1 ¼ cups all-purpose flour in a large bowl. Begin mixing the ingredients with a fork. Once the dough has come together into a homogeneous mass, knead it with your hands until smooth.
Wrap the dough in plastic wrap and place it in the freezer for 10-15 minutes, but no longer.
Lightly dust the work surface with flour to prevent the dough from sticking. Roll the dough into a rectangle, as evenly as possible, to a thickness of ⅛ inch.
Cut the rolled-out dough into squares of approximately 2 ½ inches. Place about 1 to 1 ½ teaspoons of filling in the middle of each square.
Using a kitchen knife, lift opposite corners of the dough and fold them one by one over the filling. Press the folded ends of the dough together to seal.
Carefully transfer the Kolacky cookies to a baking sheet lined with parchment paper.
Preheat the oven to 340 °F. Place the baking sheet with kolacky in the preheated oven and bake for about 15 minutes, until golden.
After baking, let the Kolacky cookies cool slightly, then sprinkle them with powdered sugar and serve.

Notes

The basic recipe makes about 20 Kolacky cookies.
SERVING: Kolacky cookies taste best while still warm. Serve them on a dessert plate with a cup of good coffee or tea. The next day, kolacky are softer and less flaky than when freshly baked.
When rolling out the dough, sprinkle it with flour. Also, press your hand into the flour and run it over the rolling pin you will use. Despite this, the finished dough should remain slightly sticky.
STORAGE: If you have any Kolacky leftovers, let them cool completely and store them in an airtight container. Keep them in the fridge, where they will last for about four days. You can also freeze the Kolacky cookies; they will keep in the freezer for up to six months in an airtight container.

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