Strawberry Cream Cheese Pastries | Kolacky Recipe (2024)

4.38 from 8 votes

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Servings : 26 servings

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Prep Time 20 minutes mins

Cook Time 11 minutes mins

Chilling Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 30 minutes mins

For the Pastries

• ▢ 1 package (8-ounces) cream cheese, softened
• ▢ 2 sticks unsalted butter, softened (16 tablespoons or 226 grams)
• ▢ 2 cups all-purpose flour
• ▢ powdered sugar for dusting
• ▢ ½ teaspoon salt

For the Filling

• ▢ 1 package (8-ounces) cream cheese, softened
• ▢ ½ cup powdered sugar, if you prefer it sweeter, add more powdered sugar
• ▢ 1 teaspoon pure vanilla extract
• ▢ strawberry jam

• In your mixer's bowl, beat the cream cheese and butter until smooth, light, and fluffy.

• Add the flour and salt and continue to mix until thoroughly incorporated.

• Lightly dust your work area with powdered sugar.

• Transfer the dough to the work area and shape it into a ball.

• Divide it into 4 rounds; flatten each round and cover each round of dough with plastic wrap. Refrigerate for 30 minutes.

• In the meantime, prepare the filling by combining the cream cheese, powdered sugar, and vanilla in your mixer's bowl. Beat until creamy and smooth. Set it aside.

• Dust your work area with flour.

• Remove the dough from the fridge and let it rest for 5 minutes.

• Roll out each ball of dough to a 1/4-inch thickness. Then, cut it into 3×3 squares.

• Fill the center of each square with 1/2 teaspoon cream cheese mixture and 1/2 teaspoon strawberry jam. For a prettier presentation, using a pastry bag, you can pipe the fillings, one next to the other or one over the other.

• Overlap opposite corners of the dough to the center and over the filling. Pinch the seams together. Refrigerate the cookie for 1 hour.

• Preheat the oven to 375˚F.

• Remove the cookies from the fridge and bake them for 10 to 12 minutes, or until the edges are browned.

• Remove from the oven and cool completely.

• Serve.

• Cream Cheese: This recipe works best with full-fat cream cheese. Make sure it is softened before you start to work with it.
• Butter: Use two sticks of softened unsalted butter. That is16 tablespoons or 226 grams of butter.
• Jam Filling: You can use whatever jam or preserves you have on hand. In fact, for a more authentic kolacky, you don’t even have to make the cream cheese filling – just use the jam.
• Do not skip the refrigeration time before rolling out the dough AND before baking the pastries.
• Store the pastries in airtight containers and keep them refrigerated. You can also freeze the cookies for up to 3 months. I suggest freezing them filled but not baked. When you need them, you can thaw them on the counter and then bake them as needed.

Course: Dessert/Cookies

Cuisine: American

Keyword: spring desserts, strawberry pastries, strawberry recipes