Soft, flaky and delicious cream cheese pastries filled with a sweet cream cheese mixture and strawberry jam.

Strawberry Cream Cheese Pastries Diethood Strawberry Cream Cheese Pastries

pinit fg en rect gray 20 Strawberry Cream Cheese Pastries

Oh, HI there! Happy Wednesday!

As you can see, and if you’ve been following, I decided to get all ethnic on ya this week and share a few things from my neck of the woods. I mean, why not! It’s damn good stuff!

Like that Savory Feta Cheese French Toast – hellllooooo delish!

Then we had that Apple Strudel Cake – ummmm… WOW! SO GOOD!

And today I’m showcasing these IN.credible pastries! Insane! They are just to die for!

Okay… nothing is really worth to die for, but you know what I mean.

Cream Cheese Pastries Diethood Strawberry Cream Cheese Pastries

To be quite honest, I had no intentions in cranking out all of “grandma’s recipes”, it just happened. It must be a sign. I need a vacay to Macedonia, asap!

And since I’m being so honest… can I tell you that I inhaled about 5 or 6 of these cookies without coming up for air? I’m just an open book. I have to tell you how it is. I can’t ever put these down. After having about 10 or 20, I freeze the rest (the remaining 10) for another one of those, I’m-feeling-skinny-today, let-me-eat-10-pastries-DAY.

This is your new favorite cookie. Right here, right now. For reals. Maybe I should have shared these with you during the Christmas rush, but there were so many cookies being passed around, I decided to wait. I thought they might fit better with the whole Valentine’s Day thingamajig.

Do YOU think these could pass as Valentine’s-ish cookies?! I think they can. After all, they are red, cute, and sweet. That sums up Valentine’s Day, right? You could probably even shape them into hearts! I am too lazy to do that. I just go for the classic look, ya know.

On a different note, 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, real fast.

Strawberry Cream Cheese Kolaci Diethood Strawberry Cream Cheese Pastries

Also, also!? 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. Cover them and store them in the fridge. You can also freeze them for like 300 years. Or 3 months. Whichever one comes first.


follow me on pinterest button Strawberry Cream Cheese Pastries

Strawberry Cream Cheese Pastries
Prep time
Cook time
Total time
Soft, flaky and delicious cream cheese dough filled with a sweet cream cheese mixture and strawberry jam.
Serves: Makes 26 to 30 Cookies
For the Pastries
  • 1 package (8-ounces) cream cheese, softened
  • 2 sticks (16 tablespoons or 226 grams) butter, softened
  • 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, or to taste (if you prefer it sweeter, add more)
  • 1 teaspoon pure vanilla extract
  • strawberry jam
  1. In your mixer's bowl, beat cream cheese and butter until smooth, light and fluffy.
  2. Add flour and salt and continue to mix until thoroughly combined.
  3. Lightly dust work area with powdered sugar.
  4. Transfer dough to work area and shape into a ball.
  5. Divide it into 4 rounds; flatten each round and cover each pastry dough with plastic wrap.
  6. Refrigerate for 30 minutes.
  7. In the meantime, prepare the filling by combining cream cheese, powdered sugar and vanilla in your mixer's bowl.
  8. Beat until creamy and smooth. Set aside.
  9. Dust work area with flour.
  10. Remove dough from fridge and let rest for 5 minutes.
  11. Roll out each ball of dough to a ¼-inch thickness.
  12. Cut into 3x3 squares.
  13. Fill the center of each square with ½-teaspoon cream cheese mixture and ½ teaspoon strawberry jam. For a prettier presentation, using a pastry bag, you can pipe the fillings, one on top of the other.
  14. Overlap opposite corners of dough to the center and over the filling. Pinch seams together.
  15. Refrigerate for 1 hour.
  16. Preheat oven to 375.
  17. Bake 10 to 11 minutes, or until edges are browned.
  18. Cool completely.
  19. Serve.
Total Time includes chill time.
Store cookies in air tight containers.
Freeze for up to 3 months.

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64 Comments on this article. Feel free to join this conversation.

  1. Sharyn December 13, 2014 at 10:30 PM - Reply

    Reminds me of the kiffels my Czech mom used to make only we used apricot jam and we made our dough in the evening and refrigerated over nite. Your recipe looks a little easier so I’ll be trying it soon. Can’t wait.

    • Katerina Petrovska December 14, 2014 at 11:21 AM - Reply

      I’ve had kiffels before! They are amazing!! Let me know how you like these pastries. :)

  2. Jeanette Gitzel November 26, 2014 at 10:02 AM - Reply

    Looks like there is a dot in the middle. Is that from sealing with a toothpick or something to keep it shut?

    • Katerina Petrovska November 26, 2014 at 10:20 AM - Reply


      That’s from the toothpick that I used to keep the dough sealed. Normally I would just smooth it out, but I left it there because it adds a bit of character to the picture… I think? ;)

      • Jeanette Gitzel November 26, 2014 at 11:37 AM - Reply

        I thought so when I saw it. I agree it adds character! I have another recipe that folds like this and so many open. I will make these but use that trick for those as well.

  3. Sara November 24, 2014 at 11:18 AM - Reply

    Is it fine to make the dough the night before and leave it in the fridge that long?

  4. A and L November 24, 2014 at 8:25 AM - Reply

    Made this last weekend this recipe was great. Make sure you chill the dough before rolling since it was hard to roll with the first batch when we did not initially refrigerate the dough. Great recipe!

  5. sarah Pérez November 11, 2014 at 6:52 PM - Reply

    So delicious! I used red raspberry jam instead and it was amazing!

  6. Cassie November 10, 2014 at 2:13 PM - Reply

    I actually “borrowed” your filling recipe for a quick breakfast, because I forgot to run to the store. I made the filling and put it in some Pillsbury crescent rolls and topped it with a simple icing. It worked wonderfully but, I have some filling left over. How long do you think will it last in the fridge?

    • Katerina Petrovska November 11, 2014 at 9:10 AM - Reply

      Hi Cassie!! Your recipe sounds SO GOOD!!
      What you can do is place the prepared cream cheese in an airtight container and refrigerate it for about 3 days.

  7. Daniela July 16, 2014 at 6:31 PM - Reply

    Hello, :)
    stunning recipe an photos !!!!
    can you tell me how much butter in grams
    because in my country 1 stick = 250 grams
    thanks , and do other more like this !!!!

    • Katerina Petrovska July 16, 2014 at 6:42 PM - Reply

      Hi Daniela!!

      1 stick of butter in the USA is 1/2 cup butter which is equal to 4 ounces, or 113 grams. I hope that helps!

      I’m really happy to know that you enjoy my recipes!! Thank YOU!! I’ll definitely post more recipes like this one as soon as we get into Fall and closer to the Holiday season. :)

  8. Sharon May 13, 2014 at 11:06 AM - Reply

    I can’t see where it says how many this recipe makes?

    • Sharon May 13, 2014 at 11:08 AM - Reply

      oops sorry, I found it.
      26-30 so enough to take for a shower/party/funeral tea etc.

  9. Lacy May 13, 2014 at 9:56 AM - Reply

    I am making these for my sisters baby shower on Saturday and I was going to go ahead and make them ahead of time and freeze them but when I thaw them out should I just thaw them in the refrigerator the day before and then just keep them in the fridge until ready to serve? Or are these better severed warmer?

    • Katerina Petrovska May 13, 2014 at 10:20 AM - Reply

      Hi Lacy! These pastries are best at room temperature. When you take them out of the freezer, just let sit on the counter until completely thawed.
      Have a wonderful time and congrats to your sister!!

      • Lacy May 13, 2014 at 10:34 AM - Reply

        On thanks!! I just didn’t want the pastry to get soggy! Thanks so much and can’t wait to try them!!

  10. Snezhana May 8, 2014 at 3:28 PM - Reply

    Hi! Just wondering, what is the need for refrigerating them? If my jam is a bit more liquid, will it seep through into the pastry? I don’t want them to get all soggy while refrigerating them… Thanks!

    • Katerina Petrovska May 8, 2014 at 3:47 PM - Reply

      Hi, Snezhana! You have to chill the dough before rolling it out because the dough is hard to handle if at room temperature. By chilling the dough, we are giving the gluten time to settle down and relax. This makes your pastry dough easier to roll out and it won’t shrink during the baking process. Chilling also lets the moisture find its way back into the dough.

      Try using a jam that is thicker with less liquid – you don’t want to end up with soggy cookies.

      I hope this answers your questions! Let me know how it all goes.


      • Snezhana May 10, 2014 at 9:42 AM - Reply

        It went well, I’m making another batch today! :) do you have any tips on how to roll the dough out? Did you roll it into a rectangular shape? Because tht doesn’t work for me , so mine didn’t come out quite as pretty as yours!

        • Katerina Petrovska May 10, 2014 at 10:03 AM - Reply

          Hi Snezhana!! Glad to hear they turned out well! Were you able to roll out the dough without it springing back? If that’s the case, then it needs to be chilled a bit longer. However, if your concern is about rolling it out “perfectly”, I would suggest to roll out each dough-disk into a rectangle and then cut the dough into squares using a pizza cutter. That’s my “secret”, if you will. haha :-D Let me know how batch #2 turns out! Have a great weekend!!

  11. DaphneK April 11, 2014 at 5:42 PM - Reply

    Hi Kate…butter…is it unsalted?? Or salted?? I am going to make this tomorrow or the next day, depending on quickly I hear back from ya!! Thanks!! :)

    • Katerina Petrovska April 11, 2014 at 5:54 PM - Reply

      HI! :) Ooooh I wanna make a batch, too! Use unsalted butter… I should get in the habit of indicating that in my recipes, huh? ;-)

  12. shirley westhafer April 5, 2014 at 12:15 PM - Reply

    These are awesome, been looking for this recipe for a lomng time. tanks for posting, keep up the great work!

  13. shirley westhafer April 5, 2014 at 12:14 PM - Reply


  14. Lily's Lady February 24, 2014 at 8:32 AM - Reply

    These sound very much like the klatchkes from my childhood in an eastern European neighborhood. Lovely!

  15. Jennie @themessybakerblog January 27, 2014 at 3:08 PM - Reply

    These look wonderful. I love the combo of strawberry and cream cheese. Yum!

  16. Kirsten January 27, 2014 at 1:15 PM - Reply

    I think it’s awesome that you’re sharing Macedonian recipes–rock on!

  17. Laura Dembowski January 26, 2014 at 7:33 AM - Reply

    These are absolutely perfect for Valentine’s Day! They look amazing! I wouldn’t mind ten myself :)

  18. Kim Beaulieu January 25, 2014 at 9:59 PM - Reply

    Dude, seriously, I wished you lived next door to me. You’re killing me with all your deliciousness woman. These are beautiful.

  19. Ramona January 25, 2014 at 4:01 PM - Reply

    Wow.. these are really beautiful. : ) I bet they tasted amazing too.

  20. Crystal January 24, 2014 at 5:11 PM - Reply

    These are so pretty and would be perfect for Valentine’s Day. They look so delicious! Thanks for the recipe!

  21. Trish - Mom On Timeout January 23, 2014 at 8:44 PM - Reply

    These are just beautiful Kate! I am totally going to try making them – I know my boys would go crazy for these! Pinned!

  22. Caroline Hurley January 23, 2014 at 7:22 PM - Reply

    Aren’t our grandma’s recipes the best? As soon as I saw these they reminded me of MY grandma’s! These are beautiful and I agree…they are perfect for Valentine’s Day! Pinning now!

  23. Rose January 23, 2014 at 3:30 PM - Reply

    Great pastry Kate!

  24. Zainab @ Blahnik Baker January 23, 2014 at 3:25 PM - Reply

    These are incredibly beautiful and I can tell going to be addictive!! And of course they can pass for Valentine’s Day! They are Red!!

  25. Laura (Tutti Dolci) January 23, 2014 at 2:34 PM - Reply

    These are gorgeous, love the cream cheese in the pastry and the filling. Please send me a dozen! :)

  26. Jocelyn (Grandbaby Cakes) January 23, 2014 at 12:08 PM - Reply

    These are so cute! They are like little love purses! Love!

  27. cecil sanchez January 23, 2014 at 9:00 AM - Reply

    i will surely do these on week end.. thanks for sharing kate!

  28. Emily @ Life on Food January 22, 2014 at 7:48 PM - Reply

    These are so pretty! I would hate to have one, but then again, they sound delicious I probably would have a nibble or two.

  29. Medeja January 22, 2014 at 4:59 PM - Reply

    I guess I would also end up having 10..100.. of these cookies :)))

  30. Valerie January 22, 2014 at 1:22 PM - Reply

    I love cream cheese-based dough! The last time I used it was in a rugelah recipe years ago.

    This looks irresistible! I can see why it’s dangerous to leave around.

  31. Nancy P.@thebittersideofsweet January 22, 2014 at 12:38 PM - Reply

    Amazing! These are just fabulous! And pastries never last long in my house!

  32. Angie@Angie's Recipes January 22, 2014 at 12:26 PM - Reply

    These cheese pastries look so beautiful!

  33. Meagan January 22, 2014 at 12:16 PM - Reply

    These pastries from your neck of the woods are GORGEOUS!

  34. Jamie January 22, 2014 at 11:50 AM - Reply

    These are wonderful! Like danish pastries but easier… and I’ll bet they are so good! Gorgeous!

  35. Anna @ Crunchy Creamy Sweet January 22, 2014 at 10:05 AM - Reply

    These are adorable, Kate!! Pinning these beauties!!

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