Kolaches and kolackys are small filled pastries with a rich, tender dough and a sweet center. Names and styles vary across Central and Eastern European baking traditions, but this simple version pairs cream cheese and butter with fruit or pastry filling for a delicate bite that works just as well with morning coffee as it does on a dessert table.
The dough requires only a few ingredients, but time matters. A long rest in the refrigerator makes it easier to handle, while gentle mixing helps preserve its soft texture. Once baked, a light veil of powdered sugar gives the pastries their familiar finish.
Easy Cream Cheese Kolackys
Ingredients
- 8 oz. cream cheese, softened
- 1 cup all-purpose flour
- 8 tbsp. (1 stick) butter, softened
- 1 can pastry filling, flavor of your choice
- Powdered sugar, for finishing
Instructions
- Combine the softened cream cheese, flour and butter in a medium bowl. Mix only until a dough forms. Avoid overworking it, which can make the finished pastry less tender.
- Cover the dough and refrigerate for at least two hours. For easier handling, leave it refrigerated overnight.
- Preheat the oven to 375°F.
- Transfer the chilled dough to a lightly floured work surface and roll it to slightly less than ¼ inch thick.
- Cut the dough into small circles using a round cookie cutter or the rim of a small glass.
- Place approximately ½ teaspoon of filling in the center of each circle.
- Gently bring two opposite sides of the dough toward the center and overlap them slightly, leaving some of the filling visible.
- Arrange the pastries on a baking sheet and bake for 10 to 12 minutes, or until lightly golden.
- Allow them to cool slightly before dusting with powdered sugar.
The Key to Tender Dough
The ingredient list may be short, but the texture depends on how the dough is handled. Mix only until the cream cheese, butter and flour come together. Excessive mixing can work the dough too much and produce a firmer pastry.
Chilling is equally important. Two hours is the minimum resting time, while an overnight rest makes this an easy recipe to prepare in stages. Make the dough in the evening, then roll, fill and bake the pastries the following day.
Choose Your Favorite Filling
The filling provides the strongest flavor, so this is where the recipe can change with the season or occasion. Fruit and traditional pastry fillings work particularly well. Keep the amount restrained: approximately half a teaspoon is enough for each pastry and helps prevent the filling from escaping during baking.
A Simple Finish
Once the edges are lightly golden, remove the pastries from the oven and let them cool slightly. A fine dusting of powdered sugar is all they need. Against the jewel-like center of the filling, the pale sugar gives each pastry a simple, classic appearance.
Conclusion
These cream cheese kolackys rely on a small ingredient list and careful handling rather than complicated technique. Prepare the dough ahead, choose a favorite filling and bake until just golden. The result is a tender little pastry with a bright center and a soft coating of powdered sugar.
FAQ
How long should kolacky dough be refrigerated?
Refrigerate the dough for at least two hours. It can also be chilled overnight, which makes it convenient to prepare the dough a day before baking.
How thick should the dough be rolled?
Roll the chilled dough to slightly less than ¼ inch thick on a lightly floured surface.
How much filling goes into each pastry?
Use approximately ½ teaspoon of filling for each piece. Adding too much can make the pastries difficult to close and may cause the filling to spill during baking.
How do you know when kolackys are baked?
Bake them at 375°F for approximately 10 to 12 minutes. They are ready when the pastry is lightly golden.