Polish Kolaczki Recipe

From http://easteuropeanfood.about.com/od/polishdesserts/r/kolaczki.htm

By Barbara Rolek:  There is some debate as to who invented kolaczki (plural for kolaczek). Poles claim it but so do Croatians, Czechs and others. Kolaczki can be round, square or diamond shaped, and the dough can be flaky or yeast-risen, and the spelling varies widely.
My family always preferred the flaky kind made with a cream cheese dough, and apricot, raspberry, prune and sweet cheese were our fillings of choice. Nowadays, anything goes -- almond, poppyseed, strawberry, blueberry, even pineapple. You can freeze unbaked filled kolaczki. Bake frozen.

Makes about 5 dozen Polish Cream Cheese Kolaczki
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

Ingredients:

• 1 (8-ounce) cream cheese, softened
• 12 ounces (3 sticks) butter, softened
• 3 cups all-purpose flour
• 2 (14-ounce) cans fillings of choice (apricot, prune, raspberry, etc.)
• Confectioners' sugar

Preparation:

1. Mix cream cheese and butter until light and fluffy. Add flour 1 cup at a time and mix well. Wrap dough in plastic and refrigerate for at least 1 hour.
   
   
2. Heat oven to 350 degrees. Roll out dough 1/4-inch on a surface that has been dusted with equal parts confectioners' and granulated sugars (not flour), because the granulated sugar will act as ball bearings and help keep the dough from sticking. Cut into 2-inch squares. Place 1/2 to 1 teaspoon filling on center of each square. Overlap opposite corners of dough to the center over filling.
   
   
3. Bake for 15 minutes or when corners start to brown. Cool and dust with confectioners’ sugar. These tend to become soggy if held for several days, so store them tightly covered (or freeze) without the confectioners' sugar. Dust with confectioners' sugar just prior to service.

Notes:  Freeze them filled and unbaked and bake them from the frozen state. Don't freeze baked kolaczki because when you defrost them, they will become soggy.