A traditional Eastern European Jam-filled Puff Pastry Cookie dusted in Powdered Sugar. A real Holiday Treat for the whole family.Difficulty: Medium
Cuisine Eastern European
Keyword cookies
Method Oven
Prep Time 4 hourshours30 minutesminutes
Cook Time 12 minutesminutes
Fridge Time 1 hourhour
Total Time 6 hourshours
Equipment
1 Electric Mixer
Baking Sheets & Parchment Paper
1 Large Mixing Bowl
1 Medium Mixing Bowl
INGREDIENTS
Dough
8ozCream Cheese - softened
12oz.Unsalted Butter - softened (3 sticks)
¼tspSalt
2 ¼cupsAP Flour
¼cupPowdered Sugar - for dusting
Filling
½JarFruit Jam - Approx. 6 oz.
8ozCream Cheese (optional *) - softened
½cupPowdered Sugar
1tspVanilla Extract
INSTRUCTIONS
In the bowl of a stand mixer, beat cream cheese and butter until fluffy.
Add flour and salt and mix until combined.
Transfer dough to a work surface and divide in 4 parts. Shape each into a ball and wrap in plastic wrap. Refrigerate for 4 hours or overnight.
Prepare cream cheese filing by beating cream cheese, vanilla and powdered sugar in your mixer's bowl.
Take dough out of the fridge and let it sit at room temperature for 5 minutes.
Dust your working surface with powdered sugar and roll out each ball to a 1/8 inch thickness.
Cut 3x3 inch squares. Fill centers with 1/2 tsp jam and 1/2 tsp cream cheese filling. (You can use a pastry bag for a nicer presentation). Slightly overlap two opposite corners of dough at the center and press to seal.
For pinwheel shape, cut a 1-inch slit diagonally on each corner of the squares. Then bring each corner to the center to form pinwheel.
Line baking sheets with parchment paper. Transfer pastries to baking sheets, leaving 2 inches of space in between. Refrigerate for 1 hour.
Preheat oven to 350 F.
Bake for 12-15 minutes, until edges are browned. (Baking time may vary, depending on ingredients, baking sheets and oven used).
Cool on a wire rack. Generously dust with powdered sugar.
Notes
* If you omit Cream Cheese from the Filling, use the entire Jar of Fruit Jam. This makes 4 to 5 dozen cookies depending on the size and thickness of the dough.