Kolaczki Apricot Cookies are one of those heartfelt old-world treats that instantly transport you to a cozy family kitchen, the air filled with the scent of sweet jam and buttery pastry. Each delicate cookie offers a buttery, melt-in-your-mouth crust wrapped lovingly around a jewel-bright apricot filling and finished with a generous snowfall of powdered sugar. Whether you’re whipping them up for a holiday platter or just for a beautiful afternoon treat, Kolaczki Apricot Cookies are the kind of recipe you’ll find yourself returning to for years, creating joyful moments with every batch.
Ingredients You’ll Need
Ingredients You’ll Need
What makes Kolaczki Apricot Cookies so irresistible is how these simple, everyday ingredients come together to achieve something special. Each element brings its own character, from the creamy richness of the dairy to the vibrant, tangy filling.
- Cream cheese (8 oz): This is the secret to a tender, tangy dough that practically melts on your tongue.
- Unsalted butter (1 cup): Adds a rich, buttery flavor and keeps the cookies unbelievably soft.
- All-purpose flour (2 cups): Provides structure and body for the delicate, flaky pastry.
- Salt (1/4 tsp): Just a pinch wakes up all the flavors and balances the sweetness.
- Powdered sugar (1/2 cup, for dusting): A cloud of this right before serving gives each cookie a dreamy finish.
- Apricot preserves (1 cup): Opt for a thick, good-quality jam — it’s the bright, sweet heart of every Kolaczki cookie.
- Vanilla extract (1 tsp, optional): A little vanilla rounds out the flavor, lending a gentle warmth to the dough.
How to Make Kolaczki Apricot Cookies
Step 1: Make the Dough
Start by creaming together the softened cream cheese and butter in a large bowl until it’s perfectly smooth and fluffy — this step is crucial for the right texture. Gently blend in the flour and salt (plus vanilla if you’d like a hint of extra flavor) until everything comes together into a soft, supple dough. Don’t overmix! Shape the dough into a ball, wrap it tightly in plastic wrap, and let it chill in the fridge for at least an hour. The dough needs this rest to firm up and develop the signature tender crumb you want in Kolaczki Apricot Cookies.
Step 2: Roll and Cut
Once your dough is good and chilly, it’s time for a little rolling pin magic. Lightly flour your work surface and roll out the dough to a thin 1/8-inch slab — thin enough for delicate bites, but not so thin it tears. With a sharp knife or a pastry cutter, slice the dough into neat 2×2 inch squares. This size is perfect for crafting cookies that are both beautiful and just the right size for nibbling.
Step 3: Fill and Fold
Now comes the fun part: filling those tiny dough squares with luscious apricot jam. Use a small spoon to add about 1/2 teaspoon of jam to the center of each square. Don’t be tempted to overfill — too much and the jam will ooze out as the cookies bake. Fold two opposite corners over the filling so they overlap in the middle; press gently to seal, using a dab of water if needed. This creates the classic Kolaczki Apricot Cookies shape everyone loves!
Step 4: Bake
Set the filled cookies on a parchment-lined baking sheet, spaced a little apart. Slide them into a preheated 350°F (175°C) oven and bake for 12 to 15 minutes, or just until they’re lightly golden around the edges. Your kitchen will fill with the inviting aroma of sweet fruit and buttery pastry! Let them cool on the tray before transferring to a wire rack.
Step 5: Dust and Serve
When the Kolaczki Apricot Cookies are completely cool, shower them generously with powdered sugar. The fine dusting clings to every ridge and fold, adding both sweetness and an elegant finish. Now, all that’s left is to pour some tea and share with people you love!
How to Serve Kolaczki Apricot Cookies
Garnishes
While the powdered sugar dusting is classic, you can dress your Kolaczki Apricot Cookies up even more with a sprinkle of finely chopped pistachios or a drizzle of white chocolate. For a little sparkle, add a pinch of edible glitter right before serving — your cookie plate will look truly festive!
Side Dishes
Kolaczki Apricot Cookies are wonderful alongside a hot cup of black tea, coffee, or even a creamy hot cocoa. If you’re offering them as part of a dessert spread, add some fresh fruit, candied nuts, and perhaps a few squares of dark chocolate to create a beautiful and tempting presentation.
Creative Ways to Present
Presentation makes these cookies all the more special! Arrange your Kolaczki Apricot Cookies pyramid-style on a pretty platter and tuck a few fresh apricot slices or edible flowers around the edges. For parties, you can stack them in gift boxes lined with parchment or nestle them in treat bags tied with twine for a charming homemade gift.
Make Ahead and Storage
Storing Leftovers
To keep Kolaczki Apricot Cookies at their best, store them in an airtight container at room temperature. They maintain their tender texture and fruity punch for up to five days—if you can resist them that long! Be sure to lay parchment between layers so they don’t stick together.
Freezing
Kolaczki Apricot Cookies freeze beautifully, making them perfect for holiday prep or whenever you want a cookie stash on hand. After they’ve cooled and before dusting with sugar, place cookies in a single layer on a baking sheet and freeze until solid. Transfer to a freezer bag or container, separating layers with parchment, and stash them in the freezer for up to two months.
Reheating
When you’re ready to enjoy your frozen cookies, thaw them at room temperature. For a bakery-fresh touch, you can quickly warm them on a baking sheet in a 300°F (150°C) oven for a few minutes. Always dust with extra powdered sugar after reheating for that just-made finish.
FAQs
Can I use other flavors of jam in Kolaczki Apricot Cookies?
Absolutely! While apricot is a beloved classic, raspberry, prune, and poppyseed are also traditional and delicious. Just make sure your filling is thick enough so it doesn’t run during baking.
What’s the best way to seal the corners so the cookies don’t open during baking?
A gentle press usually does the trick, but if your dough is a little dry or springy, use a dab of water to help the corners stick. Make sure you overlap the corners slightly to keep the filling tucked in.
Can I make the dough ahead of time?
Yes! You can prepare the dough for Kolaczki Apricot Cookies up to 24 hours in advance. Just keep it wrapped tightly in plastic in the fridge until you’re ready to roll and cut.
How do I prevent the cookies from sticking to the baking sheet?
Line your baking sheet with parchment paper or a silicone baking mat. This not only keeps the dough from sticking but also makes cleanup much easier.
Should Kolaczki Apricot Cookies be served warm or at room temperature?
They’re lovely either way, but room temperature is traditional. This allows the flavors to settle and the powdered sugar to set, making each bite perfectly balanced.
Final Thoughts
If you’re looking for a treat that’s as joyful to bake as it is to share, Kolaczki Apricot Cookies never disappoint. Their delicate balance of buttery pastry and bright, jammy centers make every bite a small celebration. I hope you try these soon and create your own delicious memories!
Print
Kolaczki Apricot Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: Makes about 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Eastern European
- Diet: Vegetarian
Description
Delicate cream cheese pastry folded around sweet apricot filling and dusted with powdered sugar. A traditional Eastern European treat perfect for holidays or teatime.
Ingredients
Cream Cheese Pastry:
- 8 oz (225g) cream cheese, softened
- 1 cup (226g) unsalted butter, softened
- 2 cups (250g) all-purpose flour
- 1/4 tsp salt
- 1/2 cup (60g) powdered sugar (for dusting)
Filling:
- 1 cup apricot preserves (or any thick fruit jam)
- Optional: 1 tsp vanilla extract
Instructions
- Make the Dough: In a mixing bowl, beat cream cheese and butter until fluffy. Mix in flour and salt (and vanilla if using) until a soft dough forms. Wrap in plastic and refrigerate for 1 hour (or overnight).
- Roll and Cut: Preheat oven to 350°F (175°C). Roll dough on a floured surface to 1/8-inch thickness. Cut into 2×2 inch squares.
- Fill and Fold: Place 1/2 tsp apricot jam in the center of each square. Fold two opposite corners toward the center, overlapping slightly and pressing gently to seal (use water to help if needed).
- Bake: Place on parchment-lined baking sheet and bake 12–15 minutes or until lightly golden.
- Dust and Serve: Cool completely and dust generously with powdered sugar.
Notes
- Avoid overfilling to prevent jam leaks.
- For a variety, use raspberry, prune, or poppyseed fillings.
- Store in an airtight container for up to 5 days or freeze up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
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