This simple Czech cream cheese pastry, pronounced kolotch-key, is a very old holiday favorite. Using Solo®-brand filling found in the baking aisle is a delicious time-saver. The prune flavor is scrumptious!
Original recipe makes 3 dozen kolacky
Ingredients
1 (8 ounce) package cream cheese, softened
1 cup butter
1/2 cup confectioners’ sugar
2 cups all-purpose flour
1 (12.5 ounce) can apricot fruit filling (such as Solo®)
1/4 cup confectioners’ sugar for dusting
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PREP
30 mins
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COOK
12 mins
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READY IN
3 hrs 42 mins
Directions
- Place the cream cheese and butter in a large bowl; beat with electric mixer until smooth and creamy. Beat 1/2 cup of confectioners’ sugar into the butter mixture. Slowly beat in the flour; mix well. Cover bowl and refrigerate at least 3 hours, or overnight.
- Preheat an oven to 375 degrees F (190 degrees C).
- On a well floured board, roll out chilled dough to 1/8 inch. Use a pizza wheel to cut dough into 2 1/2 inch squares. Spoon approximately 2 teaspoons of filling in the center of each square; do not overfill. Fold opposite corners of each square into the middle to encase dough, pinching dough together in center. Filling should peek out a little at each end. Transfer cookies to an ungreased baking sheet.
- Bake the kolacky in the preheated oven until set but not brown, about 12 minutes. Remove to racks to cool. Dust cooled kolacky with remaining powdered sugar.
Nutrition
Calories: 126 kcal
Carbohydrates: 14.4 g
Cholesterol: 20 mg
Fat: 7.4 g
Fiber: 0.2 g
Protein: 1.3 g
Sodium: 59 mg