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Kolacky are soft, flaky cream cheese pastries with a sweet strawberry cheesecake-inspired filling. They’re super easy to customize with your favorite fruit jam and look amazing on a Christmas cookie plate!
If you love this homemade kolacky recipe, try more traditional treats like pignoli cookies, coconut baklava, and my family’s favorite Macedonian shortbread cookies.
These cute kolacky might look a lot like cookies, but they’re actually made from pastry dough filled with sweet cream cheese and strawberry jam. Kolacky, or kolache (also spelled kołaczki in Polish), is a back-from-home recipe that I grew up with. I’ve made so many variations of these cookie-ish treats that I’ve lost count, but this strawberry cheesecake-inspired version is my favorite. And even though they aren’t technically cookies, cream cheese kolacky is never amiss on our Christmas cookie platters!
Why I Love This Cream Cheese Kolacky Recipe
- A twist on a classic. While traditional kolacky cookies are filled with only jam, I fill mine with a combination of sweet cream cheese and strawberry jam. It tastes just like strawberry cheesecake!
- Simple dough. The dough needs just three ingredients: cream cheese, butter, and flour, and it’s very easy to make. It really comes down to chilling to get a perfectly puffed, delicate pastry.
- Any occasion. In my circles, nothing sweetens up an occasion or get-together like a plate of homemade kolacky (with a side of eggnog latte!). I make these delicate pastry cookies go hand in hand with holidays and celebrations like baby showers, wedding showers, and birthdays.
What You’ll Need
This kolacky recipe uses a simple cream cheese dough made from pantry staples. I’ve included some notes on what you’ll need, and be sure to scroll to the recipe card for the printable list with the full recipe amounts and details.
- Cream Cheese – Softened to room temperature, for the pastry dough and the filling. Use full-fat cream cheese that comes in bricks, and not the bagel spread kind.
- Butter – Two sticks of unsalted butter, also brought to room temperature.
- Flour – All-purpose flour is the best choice here.
- Powdered Sugar – Also called confectioner’s sugar or icing sugar.
- Vanilla – For the best flavor, I recommend real vanilla extract.
- Filling – I use strawberry jam, but you can fill the kolacky with any type of jam or fruit preserves you’d like. Other popular fillings for kolache are peach jam, apricot, raspberry, strawberry, or cherry preserves. You can also fill them with marmalade, Nutella, or chocolate spread.
How to Make Kolacky
These kolacky cookies require just a little bit of kitchen skill. If you follow the recipe as written, you’re bound to come out on top. Here are the steps:
Make the Dough
You’ll start by making a quick cream cheese pastry dough. You’ll need to chill the dough afterward so that it holds its shape when you fill and fold it:
- Make the dough. Start by beating cream cheese and butter until that’s light and fluffy. Then, add in the flour and a pinch of salt, and mix to combine.
- Portion and chill the dough. Turn the dough out on a clean surface dusted with powdered sugar. Divide the dough into 4 rounds, and flatten each portion into a disc. Wrap each dough disc in plastic wrap and place them into the fridge to chill for 30 minutes.
How to Fill and Fold Kolacky
Next, unwrap the dough and let it rest outside of the fridge for 5 minutes while you prepare the filling:
- Make the filling. In a bowl, mix cream cheese with powdered sugar and vanilla until it’s smooth and creamy.
- Roll and cut the dough. Now, turn the dough out onto a floured surface. Then, roll each disc to ¼” thickness. Cut the rolled-out dough into 3×3” squares.
- Fill the dough. Dollop ½ teaspoon each of the cream cheese mixture and strawberry jam into the center of each dough square. You can do this with a piping bag if you have one.
- Fold. Bring two opposite corners of the pastry square over the filling, so that the corners overlap in the center. Pinch the seams to seal, and repeat with the remaining squares. Afterward, chill the kolacky in the fridge for an hour before baking.
- Bake. Finally, bake the kolacky cookies in a 375ºF oven for 10-12 minutes until they’re just a little browned at the edges. Let them cool afterward, and enjoy!
Tips and Variations
- Chill the dough. This dough is amazing, but it’s also a diva. If you don’t chill it, it WILL fall apart. Be sure to refrigerate the dough before you roll it out and again before baking the pastries.
- Different fillings. Use whichever jam or preserves you have on hand. For a more authentic kolacky, you can skip the cream cheese filling and use only jam.
- Don’t overfill. On the subject of fillings, be careful not to go overboard. Using too much filling makes these cookies soggy.
- Make the dough ahead. 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.
Serving Suggestions
Kolacky are a wonderful Christmas treat, and they’re even better when paired with something festive! Serve them with a cozy mug of dark hot chocolate or my creamy homemade eggnog to keep things warm and merry. If you’re in the mood for something boozy with a tropical twist, my coconut mojito is a dang good option!
How to Store
- Refrigerate. Kolacky tends to get a bit soggy at room temperature. To keep these cookies fresh, store them in an airtight container in the fridge.
- Freeze. You can also freeze the baked cookies for up to 3 months. Thaw them in the fridge before serving.
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Kolacky
Ingredients
For the Pastries
- 1 block (8 ounces) cream cheese, softened
- 2 sticks unsalted butter, softened (16 tablespoons or 226 grams)
- 2 cups all-purpose flour
- ½ teaspoon salt
- powdered sugar, for dusting, optional
For the Filling
- 1 block (8 ounces) cream cheese, softened
- ½ cup powdered sugar, or more if you prefer a sweeter filling
- 1 teaspoon pure vanilla extract
- strawberry jam
Instructions
- Beat the cream cheese and butter. In your mixer's bowl, beat the cream cheese and butter until smooth, light, and fluffy.
- Add the dry ingredients. Add the flour and salt and continue to mix until thoroughly incorporated.
- Shape the dough. Lightly dust your work area with powdered sugar. Transfer the dough to the work area and shape it into a ball.
- Chill. Divide the dough into 4 rounds; flatten each round and cover each round of dough with plastic wrap. Refrigerate for 30 minutes.
- Make the cheesecake filling. 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.
- Roll and cut the dough. Dust your work area with flour. Remove the dough from the fridge and let it rest for 5 minutes. Afterward, roll out each ball of dough to a 1/4-inch thickness. Then, cut it into 3×3 squares.
- Add the fillings. 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.
- Fold. Overlap opposite corners of the dough to the center and over the filling. Pinch the seams together. Refrigerate the cookies for 1 hour.
- Bake. Preheat the oven to 375ºF. 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.
Equipment
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 is 16 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
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.
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?
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.
Hello, 🙂
stunning recipe an photos !!!!
can you tell me how much butter in grams
because in my country 1 stick = 250 grams
so..
thanks , and do other more like this !!!!
Please!!!!
Daniela
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. 🙂
I can’t see where it says how many this recipe makes?
oops sorry, I found it.
26-30 so enough to take for a shower/party/funeral tea etc.
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?
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!!
On thanks!! I just didn’t want the pastry to get soggy! Thanks so much and can’t wait to try them!!
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!
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.
Thanks!!
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!
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 😀 Let me know how batch #2 turns out! Have a great weekend!!
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!! 🙂
HI! 🙂 Ooooh I wanna make a batch, too! Use unsalted butter… I should get in the habit of indicating that in my recipes, huh? 😉
These are awesome, been looking for this recipe for a lomng time. tanks for posting, keep up the great work!
THESE ARE AWESOME, BEEN LOOKING FOR THIS RECIPE FOR A LONG TIME, THANKS SO MUCH FOR POSTING, KEEP UP THE GREAT WORK!
These sound very much like the klatchkes from my childhood in an eastern European neighborhood. Lovely!
These look wonderful. I love the combo of strawberry and cream cheese. Yum!