Kolasky’s Apricot & Raspberry filled cookies are delicate pillows of pastry filled with fruit and topped with powdered sugar. You can easily fill these cookies with blueberry, cherry, raspberry, apricot, peach, or strawberry filling.
I’ve noticed there are variations for the name of these cookies. I know them as Kolasky’s, but I’ve also seen it spelled Kolacky, Kolaczki, Kolaches, Kolachki, and the list goes on. They’re also known as cream cheese cookies or apricot cookies because they’re both some of the main ingredients to these cookies. I decided to switch things up and do some filled with raspberry this time.
My grandmother used to make these Kolasky’s cookies, and taught me to how to make them and I’m going to share it with you. It’s one of the few cookies I know of that is eggless.
What do I need to make Kolasky cookies?
These are some of the main things you’ll need. A rolling pin to roll out your cookie dough, a two-wheeled fluted pastry cutter, and pastry filling. The Solo brand also makes a raspberry filling, but the particular store I was in at the time did not carry it. The raspberry I did find is actually pie filling, but it worked just the same since there were no large chunks of fruit in it.
You will also need these ingredients:
- Cream Cheese
- Pure Vanilla Extract
- And optionally, you can sprinkle them with powdered sugar after you bake them
What fillings can I use for Kolasky’s?
You are not limited to apricot or raspberry. You can easily do blueberry, cherry, strawberry, peach, almond, or whatever you desire.
The only caveat would be to make sure there are no chunks and that it is a jelly consistency. You could use a food blender if there are pieces of fruit in your filling. I have personally had to do this in the past when I could not find any at the store and it works flawlessly.
The reason for not wanting pieces of fruit is that this cookie is small and delicate. It’s easy to over fill and if you do, the cookie opens up as it bakes instead of remaining closed. You also risk your filling oozing out onto the pan – don’t want that!
Like my grandma always reminded me: scrap down the sides of your bowl after new ingredients are added and start the mixer again. This ensures all ingredients are well blended.
Chill the dough
Allow your dough to chill in the refrigerator for 1 hour. Instead of laying plastic wrap around the top of the bowl, I like to press it up against my dough to prevent drying it out too much while it chills.
Rolling out the dough
After it is done chilling you can begin rolling your dough out on a lightly floured surface. I also flour my rolling pin and my pastry cutter to prevent from sticking to the dough.
Filling the pastry
Begin placing your filling on each one. Sometimes it’s easier to pick the squares up and fill it in your hand, but for the purpose of the photo, I did it while it was still flat.
Carefully take two opposite corners of the square and overlap them in the middle over your fruit filling. Be sure that the outside corner adheres to the dough when you close it. Otherwise, it will pop open while baking.
If your dough is too dry to get them to stay closed, you can lightly wet your fingers with water and moisten the dough to get them to stick together
I know that rogue apricot cookie in the lower left-hand corner is driving someone crazy right now.
I used parchment paper for mine, but you can also grease your sheet with cooking spray. It works just as well.
Bake them in the oven for 15 minutes. I like to check mine halfway through to make sure they’re staying closed. If any have popped open, I carefully press it back down.
We have always enjoyed ours with a dusting of powdered sugar.