Kolaczki

🧂 Ingredients

• 8 oz cream cheese

  (1 brick, softened)
• 1 ½ cups butter

  (3 sticks, softened)
• 3 cups all-purpose flour
• 16 oz pie or pastry filling

  (2 flavors, at least 8 ounces of each flavor)
• water

  (or egg white - for sealing the overlapped dough)
• ½ cup confectioners' sugar

Instructions

• 1 In a large mixing bowl combine the softened cream cheese and butter. Beat until
  thoroughly combined, light and fluffy.
• 2 Add the flour into the creamed butter mixture 1 cup at a time until your dough
  is fully mixed. Wrap the dough in cling film and flatten slightly so that it
  chills quickly. Chill for an hour.
• 3 Preheat your oven to 350°F (175°C) and line your baking sheets with parchment
  paper or a silicone baking mat.
• 4 Dust your working surface with an equal combination of sugar and confectioners'
  sugar, then roll out the cream cheese dough until it is ¼-inch in thickness. *I
  use a quarter portion of the dough at a time, meanwhile, it is important that
  the remaining dough is returned to the refrigerator and kept chilled.
• 5 Cut the dough into 2-inch squares or rounds then place ½ to 1 teaspoon of your
  pastry filling into the centerline of each cut square or round of the dough.
• 6 Overlap the opposite corners or sides and brush the bottom corner with water or
  egg white to seal the dough. Pinch or press the dough together to seal securely.
• 7 Bake at 350°F (175°C) for 12-15 minutes, or until the cookie bottoms just begin
  to show a light golden color. Remove from the oven and allow to cool on the
  baking sheet for about 5 minutes before transferring to a wire cooling rack to
  cool completely.
• 8 Once your cookies are completely cooled, dust with confectioners' sugar (or just
  before serving).

Nutrition Info