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 on your tongue the moment you put them in your mouth.

Course Sweet Pastry

Cuisine Czech

Keyword Cookies

Prep Time 45 minutes

Cook Time 15 minutes

Total Time 1 hour

Servings pieces

Calories 123kcal

Author Petra Kupská

Ingredients

Cream cheese dough:

1 Stick unsalted butter (110 g) at room temperature
4 ounces cream cheese (110 g) at room temperature
1 and ¼ cups all-purpose flour (160 g)

Filling:

⅔ cup pastry fruit filling (220 g)

Misc.

2 Tablespoons powdered sugar for icing

Instructions

Take the butter and cream cheese out of the refrigerator in time for them to come to room temperature.
Put the butter, cream cheese, and flour in a larger bowl. Start mixing the ingredients with a fork first. Only when the dough has come together in a homogeneous mass, knead the dough smooth with your hands.
Wrap the dough in cling film and place in the freezer (not the fridge) for 10-15 minutes, but no longer.
Lightly dust the work surface with flour to prevent the dough from sticking to it. Roll the dough into as regular a rectangle 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 jam in the middle of each square.
Using a kitchen knife, lift opposite ends of the dough and fold them one by one over the filling. Finally, press the folded ends of the dough lightly together.
Carefully transfer kolacky cookies to a baking sheet lined with baking paper.
Preheat the oven to 340 °F (170 °C). Place the baking sheet with kolacky in the preheated oven and bake for about 15 minutes until golden.
Immediately after baking, dust with icing sugar and leave to cool.

Notes

Makes about 20 kolacky cookies.
SERVING: Kolacky cookies taste best while still warm. Serve on a dessert plate with a cup of good coffee or tea. The next day kolacky are softer and less flaky than when freshly coming out of the oven.
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 to roll out the dough. Yet, the finished dough should be slightly sticky.
STORAGE: If you have any kolacky leftovers, let them cool completely and store them in an airtight container. Store in the fridge, where they will keep for about four days. You can also freeze the kolacky cookies. They will keep in the freezer for up to 6 months in an airtight container.

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