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There’s something unmistakably delightful about biting into a kolacky. This traditional Eastern European treat combines a buttery, flaky pastry with a sweet, fruity filling, creating a perfect balance of textures and flavors. Whether you’re familiar with kolacky from family gatherings or are trying them for the first time, this easy recipe will have you baking like a pro in no time.
Why You’ll Love This Recipe
This kolacky recipe is incredibly simple, using just a few ingredients to create a deliciously tender and flaky pastry. It’s versatile enough to accommodate various fruit fillings, making it a favorite for any occasion. Plus, it’s a fantastic make-ahead treat that can be stored and savored throughout the week.
Kitchen Equipment You’ll Need
- Electric mixer
- Large mixing bowl
- Pizza wheel or sharp knife
- Baking sheet
- Wire cooling rack
Ingredients
- 1 (8 ounce) package cream cheese, softened
- 1 cup butter
- 1/2 cup confectioners’ sugar
- 2 cups all-purpose flour
- 1 (12.5 ounce) can apricot fruit filling (such as Solo(R))
- 1/4 cup confectioners’ sugar for dusting
Step-by-Step Instructions
- In a large bowl, beat together the softened cream cheese and butter with an electric mixer until smooth and creamy.
- Add 1/2 cup of confectioners’ sugar to the mixture and continue beating until well combined.
- Gradually beat in the flour until the dough is well mixed. Cover the bowl and refrigerate for at least 3 hours, or overnight.
- Preheat your oven to 375 degrees F (190 degrees C).
- On a well-floured surface, roll out the chilled dough to a thickness of 1/8 inch. Use a pizza wheel or sharp knife to cut the dough into 2 1/2-inch squares.
- Spoon about 2 teaspoons of apricot filling into the center of each square. Be careful not to overfill.
- Fold opposite corners of each square into the center and pinch the dough to seal. The filling should peek out slightly from each end.
- Place the kolacky on an ungreased baking sheet and bake in the preheated oven until set but not browned, about 12 minutes.
- Transfer the cookies to wire racks to cool, then dust with the remaining confectioners’ sugar.
Tips for Success
- Ensure the cream cheese and butter are softened for easier mixing.
- Refrigerating the dough is crucial for preventing it from becoming too sticky to handle.
- Use a generous amount of flour when rolling out the dough to prevent sticking.
Additional Tips or Variations
- Try different fillings such as raspberry, strawberry, or even a nut-based filling for variety.
- For a touch of extra sweetness, roll the dough in powdered sugar instead of flour before baking.
Nutritional Highlights (Per Serving)
Calories: Approximately 150 per cookie
Fat: 10g
Carbohydrates: 13g
Protein: 2g
Frequently Asked Questions (FAQ)
Q: Can I freeze the dough?
A: Yes, you can freeze the dough for up to a month. Just thaw it overnight in the refrigerator before using.
Q: How should I store the baked kolacky?
A: Store them in an airtight container at room temperature for up to a week.
Conclusion
Now that you have all the tips and tricks for making delicious kolacky, it’s time to roll up your sleeves and get baking! Whether you’re making them for a special occasion or just because, these treats are sure to delight anyone who tries them. Don’t forget to share your kolacky baking adventures in the comments below. Happy baking!
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Made these like thumbprint cookies and filled them with a local jam called southern sunshine ( pineapple, apricot, mandarin orange and peach.) they were heavenly!