Kołaczki (Polish Filled Cookies)
A rich cream cheese pastry with fruit fillings.
Equipment
- 1 Mixing bowl (If you plan on making the filling, you will need two mixing bowls)
- 1 Fluted Pastry Cutter
- 1 Set of Measuring Cups
Ingredients
The Pastry
- 8 ounces cream cheese
- 1 1/2 cups butter
- 3 cups flour
- 1/2 teaspoon salt
- 1-1 1/2 cups filling such as fruit preservatives or jam, nut or poppy seed filling
Instructions
- Cream the cream cheese and butter until light and fluffy
- Stir in flour and salt
- Wrap in plastic wrap and chill for an hour
- Preheat oven to 350
- Roll out the dough by first dusting the surface (mat or countertop) with granular sugar
- Roll to 1/8 inch and cut into 2-inch squares. I used a fluted pastry cutter to get the zig-zap along the edge of the cookies.
- Place a teaspoon of filling in the center of each square
- Fold over opposite corners and seal well
- Bake for 15 minutes or until corners just begin to brown
- Cool on a rack and dust with powdered sugar
Notes
To make your own fruit filling use 3/4 cup dried apricots (or other dried fruit), 1 1/2 cups water, 2 teaspoons sugar, and 1 teaspoon lemon juice. After cooling, use an immersion blender or food processor to mash or purée the fruit after 15 minutes of simmering to make it soft.
*calorie count is calculated with raspberry jam.
Nutrition
Serving: 1cookieCalories: 97kcalCarbohydrates: 10gProtein: 1gFat: 6gSaturated Fat: 4gSodium: 63mgFiber: 0.2gSugar: 3.6g
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