Cream Cheese Kolacky Recipe

Cream cheese: A soft, mild-tasting cheese that adds a creamy texture to the dough.

Butter: Provides richness and helps create a tender, flaky pastry.

All-purpose flour: The base of the dough, giving structure to the kolacky.

Fruit preserves: Adds a sweet and fruity filling to the pastries. Choose any flavor you prefer.

Powdered sugar: Used for dusting the finished kolacky, adding a touch of sweetness and a decorative finish.

To ensure your kolacky hold their shape and don't open up during baking, make sure to chill the dough for about 30 minutes after rolling it out and cutting it into squares. This helps the butter and cream cheese firm up, making the dough easier to handle and less likely to spread. Additionally, when pinching the opposite corners together, use a small dab of water or egg wash to help seal the edges securely.

• softened cream cheese - Substitute with mascarpone cheese: Mascarpone has a similar creamy texture and mild flavor, making it a great alternative in kolacky.

• softened cream cheese - Substitute with Greek yogurt: Greek yogurt provides a tangy flavor and creamy consistency, though it may be slightly less rich.

• softened butter - Substitute with margarine: Margarine can mimic the texture and moisture content of butter, though the flavor may differ slightly.

• softened butter - Substitute with coconut oil: Coconut oil offers a similar fat content and can add a subtle coconut flavor to the kolacky.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour provides more fiber and nutrients, though it may result in a denser pastry.

• all-purpose flour - Substitute with gluten-free flour blend: A gluten-free flour blend can be used for those with gluten sensitivities, maintaining a similar texture.

• fruit preserves - Substitute with fresh fruit compote: Fresh fruit compote can offer a more natural and less sugary filling option.

• fruit preserves - Substitute with apple butter: Apple butter provides a rich, spiced flavor that complements the pastry well.

• powdered sugar - Substitute with granulated sugar: Granulated sugar can be ground into a finer consistency to mimic powdered sugar for dusting.

• powdered sugar - Substitute with coconut sugar: Coconut sugar offers a lower glycemic index and a slight caramel flavor, though it may not be as fine.

• To keep your cream cheese kolacky fresh, store them in an airtight container at room temperature for up to 2 days. If you prefer a longer shelf life, refrigerate them for up to a week.

• For those who love to plan ahead, freezing is a fantastic option. Place the kolacky on a baking sheet in a single layer and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the kolacky to a freezer-safe bag or container. Label with the date to keep track of freshness. They can be stored in the freezer for up to 3 months.

• When you're ready to enjoy your kolacky, thaw them at room temperature for about 30 minutes. If you prefer them warm, a quick 5-minute stint in a 350°F (175°C) oven will do the trick.

• To maintain their delightful texture, avoid dusting with powdered sugar until just before serving. This ensures they remain picture-perfect and delicious.

• If you find yourself with leftover fruit preserves, store them in the refrigerator in a sealed container. They make a great topping for toast or pancakes.

• For an extra touch of freshness, consider adding a small piece of parchment paper between layers of kolacky in your storage container. This helps to prevent sticking and keeps them looking pristine.

• If you’re gifting these delightful treats, package them in a decorative tin lined with wax paper. Not only does it look charming, but it also keeps the kolacky fresh and intact during transport.

• Oven Method: Preheat your oven to 300°F (150°C). Place the kolacky on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent over-browning. Warm them for about 10 minutes or until they are heated through. This method helps maintain the flaky texture of the pastry.

• Microwave Method: Place the kolacky on a microwave-safe plate. Cover them with a damp paper towel to keep them from drying out. Heat on medium power for 20-30 seconds. Be cautious with this method as it can make the pastry a bit soggy.

• Toaster Oven Method: Set your toaster oven to 300°F (150°C). Place the kolacky on the toaster oven tray. Heat for about 5-7 minutes, checking frequently to ensure they don't overcook. This method is great for achieving a slightly crisp exterior.

• Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the kolacky in a single layer in the air fryer basket. Heat for 3-5 minutes, checking halfway through. This method can help retain the crispiness of the pastry.

• Stovetop Method: Use a non-stick skillet over low heat. Place the kolacky in the skillet and cover with a lid. Heat for about 5 minutes, flipping halfway through. This method is gentle and helps keep the pastry from becoming too dry.

• Oven: Used to bake the kolacky at the specified temperature of 350°F (175°C).

• Mixing bowl: Used to combine and beat the cream cheese and butter until smooth.

• Electric mixer: Helps in beating the cream cheese and butter to achieve a smooth consistency.

• Measuring cups: Essential for accurately measuring the butter, flour, and fruit preserves.

• Rolling pin: Used to roll out the dough to the desired thickness of about ⅛ inch.

• Floured surface: A surface dusted with flour to prevent the dough from sticking while rolling it out.

• Knife or pastry cutter: Used to cut the rolled-out dough into squares.

• Baking sheet: The surface on which the kolacky squares are placed for baking.

• Wire rack: Used to cool the baked kolacky after they come out of the oven.

• Sifter: Helps in dusting the powdered sugar evenly over the cooled kolacky.

• Spatula: Useful for transferring the kolacky from the baking sheet to the wire rack.

• Spoon: Used to place a small amount of fruit preserves in the center of each dough square.

Prepare ingredients ahead: Soften the cream cheese and butter in advance to save mixing time.

Use a food processor: Quickly combine the cream cheese, butter, and flour for a faster dough.

Pre-cut parchment paper: Line your baking sheet with pre-cut parchment paper for easy cleanup.

Batch rolling: Roll out the dough in batches to maintain consistency and speed up the process.

Pre-measure preserves: Have your fruit preserves ready in small bowls to quickly add to each square.

Chill the dough: If the dough becomes too soft, chill it briefly to make it easier to handle.