If it were up to me, I'd munch on these daily.

Cream cheese kolacky are a delightful pastry that brings a touch of Eastern European tradition to your kitchen. These flaky, sugary, baked treats are perfect for any occasion, whether it's a holiday gathering or a simple afternoon snack. Growing up in the Midwest, kolacky were a staple at family get-togethers, and making them now fills my home with nostalgia and warmth. They're surprisingly easy to make and offer a wonderful balance of creamy and fruity flavors, thanks to the cream cheese dough and jam filling.

Cream cheese kolacky are perfect on their own, but they pair beautifully with a cup of hot coffee or tea. For a more indulgent treat, serve them alongside a scoop of vanilla ice cream or a dollop of whipped cream. If you're hosting a brunch, consider adding them to a platter with fresh fruit and a selection of cheeses for a delightful spread.

Servings: 24

1 cup unsalted butter, softened
8 oz cream cheese, softened
2 cups all-purpose flour
1/2 cup fruit jam or preserves (such as apricot, raspberry, or strawberry)
1/4 cup powdered sugar for dusting

In a large bowl, beat the softened butter and cream cheese together until smooth and creamy.

Gradually add the flour to the butter and cream cheese mixture, mixing until a soft dough forms.

Divide the dough into two equal parts, wrap each in plastic wrap, and refrigerate for at least one hour or until firm.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

On a lightly floured surface, roll out one portion of the dough to about 1/8 inch thickness.

Cut the dough into 2-inch squares using a sharp knife or a pastry cutter.

Place a small dollop of jam (about 1/2 teaspoon) in the center of each square.

Fold two opposite corners of each square over the jam to meet in the center, pressing gently to seal.

Transfer the kolacky to the prepared baking sheet, spacing them about 1 inch apart.

Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.

Remove from the oven and let cool on a wire rack.

Once cooled, dust the kolacky with powdered sugar before serving.

For a different flavor, try using different types of jam or preserves, such as blueberry or peach. You can also add a teaspoon of vanilla extract or a pinch of cinnamon to the dough for extra flavor. If you prefer a less sweet pastry, reduce the amount of powdered sugar used for dusting. For a savory twist, omit the jam and use a dollop of cream cheese mixed with herbs or a small piece of cheese and ham as the filling.