1/2cupunsalted butter (1 stick), at room temperature
1cupall-purpose flour
1/4tspsalt
1/2cupjam or other pastry filling(we also like ground nut and poppy seed filling, or you can use the sweet cream filling recipe below)
1egg white
1/3cuppowdered sugarfor decoration
Sweet Cream Filling
4ozcream cheese
1egg yolk
2tbspgranulated sugar
1/2tspvanilla extract
1/2tsplemon zest optional
Instructions
For the cream cheese dough
In the bowl of a stand mixer using the paddle attachment on medium speed, or in a large bowl using a hand mixer, combine cream cheese and butter, until smooth.
Add flour and salt slowly until well blended.
Shape each into a ball, cover in plastic wrap and flatten to about 1 inch thick, and chill overnight or for several hours.
For the sweet cream filling
Beat cream cheese and sugar in the bowl of a stand mixer, using the paddle attachment until smooth.
Add egg yolk, vanilla and lemon if using.
Refrigerate in an airtight container until you are ready to use.
Use a rolling pin to roll dough out into a (roughly) 10 x 10 inch square, 1/ 8-inch thickness on a floured work surface.
Using a ruler and a pizza cutter, cut into 25 2-inch squares. Place about 1/2 teaspoon of filling in the center of the cookies.
Overlap each opposite corner and pinch together, brushing if needed with a little bit of water to seal the edges of the dough.
Bake 14 minutes in preheated oven until golden brown.
If you have scraps, chill and reroll. Repeat with second dough packet.
Transfer cookies to prepared sheet. Cool cookies on wire rack. Sprinkle lightly with confectioners’ sugar
Notes
A note on sweet cream filling: If you want to add a Cuban spin to your Kolaski, combine sweet cream filling and guava paste. Take a bite and pump your fist because you just beat our favorite local Cuban bakery Porto‘s at their own game.
These cookies keep nicely for several days in an airtight container.