For those that don’t know, our late grandfather was Polish, so this dish brings joy to our hearts.  It means something when food is cooked from the heart, it’s just extra special.

We won’t lie, they are a little fiddly to make, but they are worth it.  They team perfectly with our easy strawberry jam.

February 20, 2018
  • 20m
  • 15m
  • 35m
  • 20 approx

Ingredients

  • 100 g butter
  • 90 g cream cheese
  • 240 g plain flour
  • jam of your choice (for filling)
  • 3 tbsp. icing sugar

Instructions

  1. Pre heat oven to 190°C and line a baking tray with baking paper or silicon mat.
  2. Beat butter and cream cheese in your mixing jug for 30 sec/speed 4. Scrape down sides and repeat if necessary. You want a nice smooth mixture.
  3. Gradually add flour through the hole in lid while blades are turning on speed 3. This should take approx. 1 minute.
  4. Roll out your dough on a lightly floured surface. You want the dough quite thin as this makes it easier to turn the sides up - about 3mm thick. If it's too thick it will crack when you turn the sides up.
  5. Cut out 5cm circles and spoon about 1 tsp jam into middle of each circle - see photos above. Fold opposite sides together, overlapping slightly. Roll and repeat with excess dough, until you have used it all.
  6. Place on a lined oven tray and bake for 15 mins or until golden. Cool on a wire rack.
  7. Sprinkle lightly with icing sugar to serve and store leftovers in an airtight container. They will last approx 3 days.