Strawberry Cream Cheese Pastries

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By: KaterinaPosted: Jan 22, 2014Updated: Jun 17, 2020

4.38 from 8 votes

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Strawberry Cream Cheese Kolacky are indulgent pastries, perfect for your dessert table. These delightful cookies, filled with a rich blend of cheesecake and strawberry jam, are ideal for various occasions such as holidays, baby showers, wedding showers, and birthdays, adding a touch of sweetness to each celebration.

Strawberry Cream Cheese Pastries | Kolacky Recipe (2)

Soft, flaky, and delicious pastries filled with a sweet cream cheese mixture and strawberry jam. Also known as Kolacky, these pastries are made with a rich, buttery dough that is infused with cream cheese, giving them a tangy and creamy flavor that pairs perfectly with the sweet and fruity filling.

Ingredients For Kolacky

2packages (16-ounces)cream cheese,softened
2sticksunsalted butter,softened(16 tablespoons or 226 grams)
2cupsall-purpose flour
1/2 cup powdered sugar plus more for dusting
1/2teaspoonsalt
1teaspoonpure vanilla extract
strawberry jam

Strawberry Cream Cheese Pastries | Kolacky Recipe (3)

How To Make Strawberry Cream Cheese Kolacky

Make the dough: In your mixer’s bowl, beat the cream cheese and butter until smooth and fluffy. Add in the flour and salt and continue to mix until combined.
Lightly dust your work area with powdered sugar. Transfer the dough to the work area and shape it into a ball. Divide it into 4 rounds; flatten each round and cover it with plastic wrap. Refrigerate for 30 minutes.
Prepare the creamy filling: In the meantime, prepare the filling by combining the cream cheese, powdered sugar, and vanilla in a mixer’s bowl. Beat until creamy and smooth.
Dust the work area with flour. Remove the dough from the fridge and let it rest for 5 minutes. Roll out each ball of dough to a 1/4-inch thickness and cut it into 3×3 squares.
Fill the center of each square with cream cheese mixture and strawberry jam. For a prettier presentation, using a pastry bag, you can pipe the fillings, one over the other.
Overlap opposite corners of the dough to the center and over the filling. Pinch the seams together. Refrigerate for 1 hour.
Preheat oven to 375˚F. Bake the cookies for 10 to 11 minutes or until the edges are browned.
Cool completely and serve.

Recipe Tips And Variations

Sensitive Dough: 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.
Freeze the Dough: 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.
Sweet Filling: Also, you don’t have to use my strawberry cheesecake filling. Popular fillings for kolache are peach jam, apricot, raspberry, and strawberry or cherry preserves.
Storing: 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. Store them in an airtight container and keep them in the fridge. You can also freeze them for up to 3 months.

Strawberry Cream Cheese Pastries | Kolacky Recipe (4)

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Katerina | Diethood

Soft, flaky, and delicious cream cheese dough filled with a sweet cream cheese and strawberry jam filling.

4.38 from 8 votes

Rate this Recipe!

Servings : 26 servings

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Prep Time 20 minutes mins

Cook Time 11 minutes mins

Chilling Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 30 minutes mins

Ingredients

For the Pastries

▢ 1 package (8-ounces) cream cheese, softened
▢ 2 sticks unsalted butter, softened (16 tablespoons or 226 grams)
▢ 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, if you prefer it sweeter, add more powdered sugar
▢ 1 teaspoon pure vanilla extract
▢ strawberry jam

Instructions

In your mixer's bowl, beat the cream cheese and butter until smooth, light, and fluffy.
Add the flour and salt and continue to mix until thoroughly incorporated.
Lightly dust your work area with powdered sugar.
Transfer the dough to the work area and shape it into a ball.
Divide it into 4 rounds; flatten each round and cover each round of dough with plastic wrap. Refrigerate for 30 minutes.
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.
Dust your work area with flour.
Remove the dough from the fridge and let it rest for 5 minutes.
Roll out each ball of dough to a 1/4-inch thickness. Then, cut it into 3×3 squares.
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.
Overlap opposite corners of the dough to the center and over the filling. Pinch the seams together. Refrigerate the cookie for 1 hour.
Preheat the oven to 375˚F.
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.
Serve.

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 is16 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.

Course: Dessert/Cookies

Cuisine: American

Keyword: spring desserts, strawberry pastries, strawberry recipes

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84 comments on “Strawberry Cream Cheese Kolacky”

Shelley Becker
Dec 19, 2022 at 7:11 AM

Can you use cresent rolls as a fast alternative sl
Reply
1. Katerina
  Dec 20, 2022 at 8:56 AM
  
  Absolutely. Just fill the dough with the strawberry and cream cheese filling, and then follow the directions on the package for cooking time.
  Reply
david
Dec 20, 2021 at 2:54 PM

Hi, we got there in the end and tastes really nice. BUT put more flour and make sure it does not stick- just soft enough to make into a ball with your hands and your good. Also a nice thin doe so it heats nicely through in the oven. The recipe is a little off with the flour otherwise very very nice. Thanks for the recipe. Merry Christmas.
Reply
Donna
Feb 6, 2020 at 6:09 PM

Sounds wonderful. Do you think I can make it “KETO” using almond flour and Truvia?
Reply
Nancy
Dec 16, 2018 at 8:06 PM

Is it ok to use bakers apricot. I wanted to make these, but am afraid the dough will puff up to much. But will try your recipe. Thanks
Reply
Nico
Mar 31, 2018 at 6:51 PM

Took longer then said (I took over 2 hours) but, in the end they are very well worth it!
Reply
1. Nico
  Mar 31, 2018 at 6:53 PM
  
  I also didn’t have jam so I used about five chocolate chips in each and they’re great pairing!
  Reply
Elena Reinisch
Dec 30, 2016 at 3:11 PM

Making these tonight!
Reply
Elaine Gordon
Dec 28, 2016 at 2:57 PM

So much fun! Well done!
Reply
Megan @ MegUnprocessed
Dec 27, 2016 at 11:14 PM

These look fabulous!
Reply
Liz
Dec 27, 2016 at 5:38 PM

I’ve been drooling over these since you first shared them. I’m just going to have to make a batch!!!
Reply
Karen
Dec 14, 2016 at 9:43 AM

This may be a beginner’s question, but at what point do you freeze them? Do you bake them then freeze them or freeze them before baking and then bake them the day you will serve them? Thanks
Reply
1. Katerina Petrovska
  Dec 14, 2016 at 10:16 AM
  
  Hi Karen! Bake and freeze is the best option. First, let them cool completely, then transfer to airtight containers and arrange them in a single layer, line each layer with waxed paper, and freeze. They will be good for up to 3 months. I hope this helps. Happy Holidays!
  Reply
  1. Karen
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    Dec 14, 2016 at 12:24 PM
    
    Thanks for the quick reply. I will try these for Christmas. Thanks!
    Reply
Shelly
Jul 11, 2016 at 10:48 PM

I’m going to try these. I’m new to this but I love trying new things. It’s all a science, a little of this and that and poof you have an amazing dessert. I just love creating new things. I make so many soups. But desserts are so much fun. I just can not wait to try these I’m sure my family and friends will love them.
Reply
Rena
May 27, 2016 at 11:48 AM

Hi, I have been looking for a recipe just like this except to fill it with a date filling. Just not sure how to make a date filling- any ideas?
Reply
Traci
Feb 13, 2016 at 12:00 AM

Made these today for my single regulars for valentines. Big hit !!! They were alittle sticky but not enough you couldn’t work with. I always seem to put to much filling in them but who doesn’t want alittle extra yum? I can’t eat them but oh so temping, with so much great reactions on them it was great seeing them loved. Great job thanks a lot. Traci
Reply
Cindy Boor
Dec 24, 2015 at 3:05 PM

I tried this recipe and threw everything out! It was way too sticky and ran together! What a waste of ingredients and time! I am so upset ! Took some time to make and wasted all those expensive ingredients. I don’t know what went wrong but I read it and reread it and I still don’t know.
Reply
1. Katerina Petrovska
  Dec 24, 2015 at 3:22 PM
  
  I am so sorry you had problems with the recipe, Cindy. 🙁 Can you tell me what was too sticky? The dough? Did you refrigerate it? Let me know, if you have a minute.
  Reply
Dee
Dec 23, 2015 at 2:02 PM

I am making these now and they look delicious. I was planning on serving them in 2 days. Will they keep in an air tight containter at room temperature or should I freeze them and take them out the day of?
Reply
1. Katerina Petrovska
  Dec 23, 2015 at 2:26 PM
  
  Hi Dee! They will be fine if they stay out for a couple of days, so long as they are covered. Wishing you a beautiful Christmas!
  Reply
Juanita Jones
Nov 25, 2015 at 10:47 PM

Hey! Just want to say this was kinda fun for me and my mom but MAJOR question… was the dough suppose to be sticky or did we do something wrong???
Reply
1. Katerina Petrovska
  Nov 25, 2015 at 11:21 PM
  
  Hi Juanita! It shouldn’t have been dry, but it shouldn’t be sticky, either. I can only guess, but maybe you didn’t scoop out enough flour? Adding just a bit more flour would’ve helped out. Did the pastries turn out for you?
  Reply
Tawnya
Mar 6, 2015 at 11:19 AM

I was wondering if you can prepare these the night before and bake the next morning?
Reply
1. Katerina Petrovska
  Mar 6, 2015 at 12:49 PM
  
  Hi Tawnya! Yes, you absolutely can, but keep them in the fridge. Thank you!!
  Reply
Lexy
Dec 28, 2014 at 10:37 AM

Did you bake them with the toothpick holding them together? I can’t wait to make these. I just “found” you and signed up for emails immediately. Will be fun going back to see all your recipes. Thanks for sharing. Could you please email me the answer? (I have some computer problems in going back.) yxelyxel (@at) frontier (.dot) com
Reply
1. Katerina Petrovska
  Dec 28, 2014 at 11:01 AM
  
  Hi Lexy! Thank you for reaching out!
  I just sent an email to that address, but it came back as undelivered. Hopefully you will be able to see this message.
  You won’t need anything to hold the pastries together. I do use the toothpick initially to make the dough stick, but I don’t bake them with toothpicks.
  I hope you do get a chance to try the pastries – they are amazing!
  Have a wonderful Sunday!!
  Reply
  1. Amanda
    Jan 9, 2015 at 9:43 PM
    
    Instead of making the pastry, would it make much difference if I was to use sweet pastry from the supermarket?
    Reply
    1. Katerina Petrovska
      Jan 9, 2015 at 10:46 PM
      
      Hi Amanda! Are you talking about puff pastry? I would advise not to use puff pastry as this cookie is much different. The dough is the cookie. I hope you understand what I mean. 😀
      Reply
      1. Amanda
        Jan 13, 2015 at 7:04 PM
        
        No I don’t mean puff pastry. Im from New Zealand, and over here we have something called sweet pastry, which can be used for baking and dessert like items
      2. Katerina Petrovska
        Jan 14, 2015 at 12:01 AM
        
        HI Amanda! I don’t think I’ve used anything similar to that for these particular pastries, but you can try it especially since it’s used as pastry dough. I’d give it a try.
Darlene
Dec 23, 2014 at 8:18 AM

Thank you
Reply
Katerina Petrovska
Dec 22, 2014 at 8:24 PM

Hi, Darlene! I have never used cake flour to make these pastries so I am not completely sure if it would make a big difference. But to be on the safe side, see if you can use all-purpose flour, instead.
Reply
Darlene
Dec 22, 2014 at 7:10 PM

Can I use cake flour for this
Reply
Darlene
Dec 22, 2014 at 7:10 PM

Can I use cake flour for this
Reply
Cyndi
Dec 20, 2014 at 12:37 PM

This looks a lot like a family recipe for kolache. I’m going to make yours today since mine calls for even more butter & today I have more cream cheese than butter. I also have blueberry filling since it’s my son’s fave.
Reply
1. Katerina Petrovska
  Dec 21, 2014 at 1:42 PM
  
  Hi Cyndi! We also call them “kolachi”! 🙂 Let me know how they worked out for you! Happy Holidays!!
  Reply
Sharyn
See Also
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Dec 13, 2014 at 10:30 PM

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.
Reply
1. Katerina Petrovska
  Dec 14, 2014 at 11:21 AM
  
  I’ve had kiffels before! They are amazing!! Let me know how you like these pastries. 🙂
  Reply
Jeanette Gitzel
Nov 26, 2014 at 10:02 AM

Looks like there is a dot in the middle. Is that from sealing with a toothpick or something to keep it shut?
Reply
1. Katerina Petrovska
  Nov 26, 2014 at 10:20 AM
  
  Hi!
  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? 😉
  Reply
  1. Jeanette Gitzel
    Nov 26, 2014 at 11:37 AM
    
    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.
    Reply
Sara
Nov 24, 2014 at 11:18 AM

Is it fine to make the dough the night before and leave it in the fridge that long?
Reply
A and L
Nov 24, 2014 at 8:25 AM

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!
Reply
sarah Pérez
Nov 11, 2014 at 6:52 PM

So delicious! I used red raspberry jam instead and it was amazing!
Reply
Cassie
Nov 10, 2014 at 2:13 PM

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?
Reply
1. Katerina Petrovska
  Nov 11, 2014 at 9:10 AM
  
  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.
  Reply
Daniela
Jul 16, 2014 at 6:31 PM

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
Reply
1. Katerina Petrovska
  Jul 16, 2014 at 6:42 PM
  
  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. 🙂
  Reply
Sharon
May 13, 2014 at 11:06 AM

I can’t see where it says how many this recipe makes?
Reply
1. Sharon
  May 13, 2014 at 11:08 AM
  
  oops sorry, I found it.
  26-30 so enough to take for a shower/party/funeral tea etc.
  Reply
Lacy
May 13, 2014 at 9:56 AM

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?
Reply
1. Katerina Petrovska
  May 13, 2014 at 10:20 AM
  
  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!!
  Reply
  1. Lacy
    May 13, 2014 at 10:34 AM
    
    On thanks!! I just didn’t want the pastry to get soggy! Thanks so much and can’t wait to try them!!
    Reply
Snezhana
May 8, 2014 at 3:28 PM

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!
Reply
1. Katerina Petrovska
  May 8, 2014 at 3:47 PM
  
  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!!
  Reply
  1. Snezhana
    May 10, 2014 at 9:42 AM
    
    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!
    Reply
    1. Katerina Petrovska
      May 10, 2014 at 10:03 AM
      
      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!!
      Reply
DaphneK
Apr 11, 2014 at 5:42 PM

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!! 🙂
Reply
1. Katerina Petrovska
  Apr 11, 2014 at 5:54 PM
  
  HI! 🙂 Ooooh I wanna make a batch, too! Use unsalted butter… I should get in the habit of indicating that in my recipes, huh? 😉
  Reply
shirley westhafer
Apr 5, 2014 at 12:15 PM

These are awesome, been looking for this recipe for a lomng time. tanks for posting, keep up the great work!
Reply
shirley westhafer
Apr 5, 2014 at 12:14 PM

THESE ARE AWESOME, BEEN LOOKING FOR THIS RECIPE FOR A LONG TIME, THANKS SO MUCH FOR POSTING, KEEP UP THE GREAT WORK!
Reply
Lily's Lady
Feb 24, 2014 at 8:32 AM

These sound very much like the klatchkes from my childhood in an eastern European neighborhood. Lovely!
Reply
Jennie @themessybakerblog
Jan 27, 2014 at 3:08 PM

These look wonderful. I love the combo of strawberry and cream cheese. Yum!
Reply
Kirsten
Jan 27, 2014 at 1:15 PM

Kate,
I think it’s awesome that you’re sharing Macedonian recipes–rock on!
Reply
Laura Dembowski
Jan 26, 2014 at 7:33 AM

These are absolutely perfect for Valentine’s Day! They look amazing! I wouldn’t mind ten myself 🙂
Reply
Kim Beaulieu
Jan 25, 2014 at 9:59 PM

Dude, seriously, I wished you lived next door to me. You’re killing me with all your deliciousness woman. These are beautiful.
Reply
Ramona
Jan 25, 2014 at 4:01 PM

Wow.. these are really beautiful. : ) I bet they tasted amazing too.
Reply
Crystal
Jan 24, 2014 at 5:11 PM

These are so pretty and would be perfect for Valentine’s Day. They look so delicious! Thanks for the recipe!
Reply
Trish - Mom On Timeout
Jan 23, 2014 at 8:44 PM

These are just beautiful Kate! I am totally going to try making them – I know my boys would go crazy for these! Pinned!
Reply
Caroline Hurley
Jan 23, 2014 at 7:22 PM

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!
Reply
Rose
Jan 23, 2014 at 3:30 PM

Great pastry Kate!
Reply
Zainab @ Blahnik Baker
Jan 23, 2014 at 3:25 PM

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!!
Reply
Laura (Tutti Dolci)
Jan 23, 2014 at 2:34 PM

These are gorgeous, love the cream cheese in the pastry and the filling. Please send me a dozen! 🙂
Reply
Jocelyn (Grandbaby Cakes)
Jan 23, 2014 at 12:08 PM

These are so cute! They are like little love purses! Love!
Reply
cecil sanchez
Jan 23, 2014 at 9:00 AM

i will surely do these on week end.. thanks for sharing kate!
Reply
Emily @ Life on Food
Jan 22, 2014 at 7:48 PM

These are so pretty! I would hate to have one, but then again, they sound delicious I probably would have a nibble or two.
Reply
Medeja
Jan 22, 2014 at 4:59 PM

I guess I would also end up having 10..100.. of these cookies :)))
Reply
Valerie
Jan 22, 2014 at 1:22 PM

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.
Reply
Nancy P.@thebittersideofsweet
Jan 22, 2014 at 12:38 PM

Amazing! These are just fabulous! And pastries never last long in my house!
Reply
Angie@Angie's Recipes
Jan 22, 2014 at 12:26 PM

These cheese pastries look so beautiful!
Reply
Meagan
Jan 22, 2014 at 12:16 PM

These pastries from your neck of the woods are GORGEOUS!
Reply
Jamie
Jan 22, 2014 at 11:50 AM

These are wonderful! Like danish pastries but easier… and I’ll bet they are so good! Gorgeous!
Reply
Anna @ Crunchy Creamy Sweet
Jan 22, 2014 at 10:05 AM

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

Strawberry Cream Cheese Pastries | Kolacky Recipe (2024)

Ingredients For Kolacky

How To Make Strawberry Cream Cheese Kolacky

Recipe Tips And Variations

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