Tender, buttery kolache cookies made from a rich cream cheese dough and filled with traditional fruit preserves like apricot, raspberry, or prune. A Central European holiday favorite passed down through generations.
For the Dough:
2 cups all-purpose flour
8 oz cold unsalted butter, cubed
8 oz cream cheese, softened
2 tbsp granulated sugar
½ tsp salt
1 tsp vanilla extract (optional)
For the Filling:
½ cup thick fruit preserves (apricot, raspberry, prune, or cherry)
OR ½ cup sweetened cream cheese
To Finish:
¼ cup powdered sugar, for dusting
In a large mixing bowl, combine flour, sugar, and salt.
Cut in butter and cream cheese using a pastry cutter or hands until dough forms.
Add vanilla if using. Divide dough in two, wrap, and chill for 1 hour.
Preheat oven to 375°F (190°C). Line baking sheets with parchment.
Roll dough to ¼ inch thick. Cut into 2–2.5″ squares or circles.
Add ½ tsp jam or filling to center. Fold opposite corners or leave open.
Bake for 12–15 minutes until edges are lightly golden.
Cool completely. Dust with powdered sugar before serving.
Chill dough thoroughly for easier rolling and shaping.
Use thick jam or lekvar (prune paste) to prevent spreading.
Avoid overbaking to keep cookies tender, not crisp.
Store in airtight container for 3–4 days or freeze unbaked dough.
Find it online: https://www.recipesfaza.com/kolache-cookies/