Strawberry Cream Cheese Pastries | Kolacky Recipe (2024)

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Katerina

4.38 from 8 votes

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Strawberry Cream Cheese Kolacky are indulgent pastries, perfect for your dessert table. These delightful cookies, filled with a rich blend of cheesecake and strawberry jam, are ideal for various occasions such as holidays, baby showers, wedding showers, and birthdays, adding a touch of sweetness to each celebration.

Strawberry Cream Cheese Pastries | Kolacky Recipe (2)

Soft, flaky, and delicious pastries filled with a sweet cream cheese mixture and strawberry jam. Also known as Kolacky, these pastries are made with a rich, buttery dough that is infused with cream cheese, giving them a tangy and creamy flavor that pairs perfectly with the sweet and fruity filling.

Ingredients For Kolacky

  • 2packages (16-ounces)cream cheese,softened
  • 2sticksunsalted butter,softened(16 tablespoons or 226 grams)
  • 2cupsall-purpose flour
  • 1/2 cup powdered sugar plus more for dusting
  • 1/2teaspoonsalt
  • 1teaspoonpure vanilla extract
  • strawberry jam
Strawberry Cream Cheese Pastries | Kolacky Recipe (3)

How To Make Strawberry Cream Cheese Kolacky

  1. Make the dough: In your mixer’s bowl, beat the cream cheese and butter until smooth and fluffy. Add in the flour and salt and continue to mix until combined.
  2. 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 it with plastic wrap. Refrigerate for 30 minutes.
  3. Prepare the creamy filling: In the meantime, prepare the filling by combining the cream cheese, powdered sugar, and vanilla in a mixer’s bowl. Beat until creamy and smooth.
  4. Dust the 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 and cut it into 3×3 squares.
  5. Fill the center of each square with cream cheese mixture and strawberry jam. For a prettier presentation, using a pastry bag, you can pipe the fillings, one over the other.
  6. Overlap opposite corners of the dough to the center and over the filling. Pinch the seams together. Refrigerate for 1 hour.
  7. Preheat oven to 375˚F. Bake the cookies for 10 to 11 minutes or until the edges are browned.
  8. Cool completely and serve.

Recipe Tips And Variations

  • Sensitive Dough: I’m always a little hesitant about sharing these from-back-home recipes with you because some of them require a little bit of kitchen skill. Just a little. For instance, this dough. It’s amazing, but it’s also a diva. If you don’t chill it, it will fall apart. Also!?! Using too much filling will make the cookies soggy.
  • Freeze the Dough: Keep in mind that you can make the dough hours ahead of time or freeze it! Then all that’s left to do is thaw it out, roll the dough, cut it into small squares, and arrange the filling in the center of the squares. And bake, of course.
  • Sweet Filling: Also, you don’t have to use my strawberry cheesecake filling. Popular fillings for kolache are peach jam, apricot, raspberry, and strawberry or cherry preserves.
  • Storing: Do not leave these on the kitchen counter. One, because they will disappear in seconds, and two, because, again, you don’t want to deal with sog-fest. Store them in an airtight container and keep them in the fridge. You can also freeze them for up to 3 months.
Strawberry Cream Cheese Pastries | Kolacky Recipe (4)

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Strawberry Cream Cheese Pastries | Kolacky Recipe (5)

Strawberry Cream Cheese Pastries

Katerina | Diethood

Soft, flaky, and delicious cream cheese dough filled with a sweet cream cheese and strawberry jam filling.

4.38 from 8 votes

Rate this Recipe!

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

Ingredients

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

Instructions

  • 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.

Notes

  • 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.

Nutrition

Serving: 1 cookie | Calories: 168 kcal | Carbohydrates: 11 g | Protein: 2 g | Fat: 13 g | Saturated Fat: 8 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 0.3 g | Cholesterol: 36 mg | Sodium: 101 mg | Potassium: 36 mg | Fiber: 0.3 g | Sugar: 3 g | Vitamin A: 452 IU | Calcium: 21 mg | Iron: 0.5 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dessert/Cookies

Cuisine: American

Keyword: spring desserts, strawberry pastries, strawberry recipes

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Categories:

  • Cookies
  • Desserts
  • Macedonian Cuisine
Strawberry Cream Cheese Pastries | Kolacky Recipe (2024)
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