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Kołaczki (Polish Envelope Cookies)

Delicate and fruity, these bite-sized pastries are so delectable, they might not make it to your annual cookie swap.
Servings 4 dozen


  • 2 teaspoons instant yeast (or 1 envelope)
  • 4 tablespoons sour cream room temperature
  • 1 teaspoon sugar
  • 2 ¼ cups all-purpose flour
  • 1 egg yolk
  • 1 cup butter room temperature
  • 1 can pastry filling (I prefer Solo brand, but any pie/pastry filling will work)
  • Powdered sugar for garnish


  • Dissolve yeast in sour cream. Mix in sugar.
  • Add egg yolk and softened butter; mix on medium speed until completely combined.
  • Add flour; mix until homogenous.
  • Divide dough in half; wrap in plastic and refrigerate for at least 30 minutes.
  • On a floured surface, roll out one section of dough to ⅛" thickness (or thinner). Cut into 1.5" squares.
  • Place 1 teaspoon of pastry filling in the center of each square. Wet two opposing corners of each square and fold them to the center. Gently press edges of corners down to seal.
  • Repeat process with remaining dough. Any edge pieces not used can be combined and rolled out again, until all of your dough is gone.
  • Sprinkle with powdered sugar. Bake at 350 degrees F for 10-12 minutes; allow to cool on tray for 5 minutes before transferring to wire rack to cool.
  • Sprinkle with another layer of powdered sugar before serving.