Jam Filled Pastry Biscuits

    Jam Filled Pastry Biscuits

    (240)
    9saves
    8hours25min


    205 people made this

    These biscuits, called Kolacke in Czech, are perfect for the holiday season. Try any flavour of jam - peach, apricot and raspberry are most popular.

    Ingredients
    Serves: 30 

    • 90g cream cheese
    • 125g butter, softened
    • 1 cup (125g) plain flour
    • 1/2 cup any flavour fruit jam
    • 1/3 cup icing sugar for decoration

    Directions
    Preparation:15min  ›  Cook:10min  ›  Extra time:8hours chilling  ›  Ready in:8hours25min 

    1. Mix cream cheese and butter until smooth. Add flour slowly until well blended. Shape into a ball and chill overnight or for several hours.
    2. Preheat oven to 180 degrees C. Roll dough out 3mm thick on a floured surface. Cut into 6cm squares and place 1/2 tsp (approx) of jam in the centre of each square. Overlap opposite corners and pinch together. Place on ungreased baking trays.
    3. Bake for 10 to 12 minutes in the preheated oven. Cool. Sprinkle lightly with icing sugar.
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    Reviews and Ratings
    Global Ratings:
    (240)

    Reviews in English (238)

    by
    461

    I have been making these delicious cookies for years and I found an easier way for me . I just roll them in small balls and make a thumbprint in them and fill and bake them ,when cooled I roll in powdered sugar, same great taste and much less work  -  05 Dec 2006  (Review from Allrecipes USA and Canada)

    by
    272

    truly great, truly simple. .chilled for about two hours and to simplify, I made a "log" and rolled it in plastic wrap; just sliced, dolloped and baked. No rolling or unnecessary handling. Baked about 15 minutes though. and  -  13 Feb 2007  (Review from Allrecipes USA and Canada)

    by
    173

    This is a great recipe. My dough was great to work with, very flaky dough. Just what I was looking for. Was great with all my fillings! Thanks for sharing! I had to make cookies for the holidays so I tripled this recipe and it still worked great! I have learned through the years that I don't touch the dough with my hand except to transfer them and roll it. This prevented me from my warm hands making the dough gluey. Also this helped to make the cookies flaky. I could actually see the flaky layers when I bit into the cookies! YUMMY!  -  31 Dec 2006  (Review from Allrecipes USA and Canada)

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