Kolaczki (fruit-filled pastries)

Name: Kolaczki (fruit-filled pastries)
Cook time: 145 min
Total time: 145 min
Yield: 16 servings
Cuisine: Eastern European
Ingredients: 225g Cream Cheese, cold, cut into chunks; 225g Unsalted Butter, cold, cut into chunks; 250g All-purpose Flour; 1/4 tsp Salt, fine; 300g Fruit Preserves, thick (apricot, raspberry, or plum/prune lekvar); 1 Egg White, lightly beaten (for sealing); 75g Powdered Sugar, for dusting; Some All-purpose Flour, for dusting the work surface

Kolaczki are tender, buttery little pastries filled with bright fruit preserves — delicate cream cheese dough wrapped around a spoonful of jam and baked until lightly golden. They’re elegant yet simple, perfect for holiday cookie trays or an afternoon tea.

Kolaczki are tender, buttery little pastries filled with bright fruit preserves — delicate cream cheese dough wrapped around a spo... Show more

Traditional Eastern European Recipe

Health Grade

E+ · Indulgent

Rating

4.3

Time

2 hrs

Price

0,31 €

Calories

281 kcal

vegetarian

kid friendly

potluck

holiday/special occasion

Method

Make the dough

In a large bowl, combine cold Cream Cheese, cold Unsalted Butter, All-purpose Flour, and fine Salt. Use a pastry cutter, two forks, or your fingertips to work everything together until the mixture looks like coarse crumbs, then press it into a smooth dough without overmixing.

Chill the dough

Shape the dough into a flat disk, wrap it well, and refrigerate for 1 hour until it is firm enough to roll without sticking.

Preheat the oven

Position a rack in the center of the oven and heat it to 375° F. Line one or two baking sheets with parchment so the pastries lift off easily after baking.

Roll and cut

Dust the work surface lightly with flour, then roll the chilled dough to about 1/8-inch thick. Cut it into 2 1/2-inch squares, rerolling the scraps as needed, and arrange the squares on the prepared baking sheets.

Fill and fold

Spoon about 1 teaspoon of Fruit Preserves into the center of each square. Bring two opposite corners toward the center over the filling, brush the overlapping spot with lightly beaten Egg White, and press gently so the pastry stays sealed without squeezing the preserves out.

Bake the pastries

Bake for 12 to 15 minutes, until the edges are just starting to turn pale golden and the bottoms are set. Keep an eye on them near the end; these pastries can go from perfect to too dark quickly.

Cool and dust

Let the pastries cool on the baking sheets for 5 minutes, then move them to a rack so they finish cooling evenly. Once they are completely cool, dust generously with Powdered Sugar and serve.

Ingredients

Method

For 16 servings

Adjust servings

For the dough

225g Cream Cheese, cold, cut into chunks
225g Unsalted Butter, cold, cut into chunks
250g All-purpose Flour
1/4 tsp Salt, fine

For the filling

300g Fruit Preserves, thick (apricot, raspberry, or plum/prune lekvar)

For assembly and finishing

1 Egg White, lightly beaten (for sealing)
75g Powdered Sugar, for dusting
Some All-purpose Flour, for dusting the work surface

Nutrition

Per Serving.

Calories

281 kcal

14% of Daily kcal

Protein

2.8 g

6% RDI

Fat

16 g

9.2g sat fat

Carbs

30 g

11% RDI

Sugar

14 g

29% RDI

Fiber

0.6 g

2% RDI

Salt

0.3 g

7% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

E+ · 3.6 / 10

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