Home » Blog » Recipes » Filipino Flavored Polish Kolaczki Cookies
These Polish Kolaczki Cookies are filled with dried mango mince and a ube cheese combo. The Filipino fillings add a different flavor to these cream cheese cookies.
Oh hey, hey. We are in the -ber months, so that means it’s time for all the cookies. When I lived in Australia one of my Aunties always made these cookies for Christmas and New Years. Her recipe was super simple and the cookie dough had this nice crisp yet melty texture. I believe she got the recipe from a friend and just never stopped making it.
I thought I would make some and share it with you all, but with a Filipino twist. The beauty of this dough is that it freezes well. Also the version of the dough I am going to share with you that I found through Baker Bettie, does not have sugar in the dough.
You can be very adventurous with this cookie and use many varieties of fillings. I went with two classic Filipino flavors. Mango and Ube Cheese.
This is what you need for the Dough:
First cream together the butter and cream cheese until nice and smooth. Then add in the vanilla extract and mix through. Add the salt to the flour and mix well and add the flour to the cream mixture. Mix it really slow and just until the flour is incorporated into the mixture. Don’t over mix.
Divide the mixture into 4 equal disks and put into the freezer until you are ready to bake.
I would not recommend using a jam as it will runneth over and none will remain on the cookie. It’s best to use dried fruit that has been minced and binded with a little water.
To make the mango mince filling I actually used 2 different kinds of dried mango. Half is ripe dried mango and the other half is green dried mango. I find the ripe mango too sweet so the green mango balances it out.
First dice both mangoes on a cutting board with a knife. Then put in a food processor and blitz until it’s blended and fine. Next add in water a tablespoon at a time to bind it. You don’t need much probably just a tablespoon or two, as you want the filling to be on the dry side. It should look like this when you are done.
Working with one disk at a time. Dust your work surface with powdered sugar. Flatten the dough with your hands and shape into a log. Roll out into a rectangle. Cut 2×2 inch squares of dough.
Place 1 teaspoon of the mango mince diagonally down the middle of the dough like so.
Then wet the side of the cookie dough with water and pinch it over to the middle. Repeat with the rest of the dough.
The ube cheese filling is super simple, you can buy store bought Ube Halaya or make it using this recipe. The cheese are just strips of cheddar cheese cut into 1 inch x 1 cm mini logs.
Dust your work surface with powdered sugar. Take one of the disks and shape it into a ball. Roll it out into a circle about 6 inches in diameter. Spread the ube halaya all over the circle of dough and then cut it into 8 wedges. Take a piece of cheese and put it on the wide end of the wedge and roll it over until it looks like a crescent.
Repeat the steps for the rest of the disks that are in the freezer, or you can keep them in there until you want to bake more.
Preheat the oven to 350F. Line the cookies 1 inch apart and bake for 12-14 minutes. Just until the dough starts getting tan, but not to golden or burnt. Leave to cool on a wire rack completely.
To finish dust the cookies with more powdered sugar just before serving.
They look very cute and adorable in cookie boxes.
You can shape, fill and bake the cookies and freeze them. Before freezing, cool them down completely and then put in an air tight container. It will keep well for up to 6 months.
You can also just make the dough and freeze until you are ready to shape, fill and bake. Either way works well.
The cookies can also be stored in a cookie jar or tin for up to 5 days. Just dust more powdered sugar on before serving.
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