{"id":2154,"date":"2025-11-30T08:36:55","date_gmt":"2025-11-30T08:36:55","guid":{"rendered":"https:\/\/recipe.infotips75.com\/?p=2154"},"modified":"2025-11-30T08:36:55","modified_gmt":"2025-11-30T08:36:55","slug":"soft-papucs-with-jam-cream-cheese-pastry-cookies","status":"publish","type":"post","link":"https:\/\/ajkerbazardor.info\/?p=2154","title":{"rendered":"Soft Papucs with Jam \u2013 Cream Cheese Pastry Cookies"},"content":{"rendered":"

Papucs with Jam (Soft Cream Cheese Pastry Cookies)<\/strong><\/h1>\n

If you\u2019re craving a melt-in-your-mouth pastry that\u2019s both elegant and comforting, Papucs with Jam<\/strong> is the recipe you need. These soft, folded cookies are made with a delicate cream cheese dough, filled with fruity jam, and finished with a dusting of powdered sugar. They\u2019re buttery, tangy, and lightly sweet\u2014perfect for tea time, festive dessert trays, or cozy homemade treats.<\/p>\n

\n

\u2b50 Ingredients for Papucs with Jam<\/strong><\/h1>\n

This dough is incredibly soft, rich, and easy to work with.
Makes about 30 cookies<\/strong>.<\/p>\n

Dough<\/strong><\/h3>\n
    \n
  • \n

    6 oz (180g) cream cheese, softened<\/p>\n<\/li>\n

  • \n

    2 sticks (230g) unsalted butter, room temperature<\/p>\n<\/li>\n

  • \n

    2 \u00bc cups (280g) all-purpose flour (plus extra for rolling)<\/p>\n<\/li>\n

  • \n

    1 heaping tablespoon powdered sugar<\/p>\n<\/li>\n

  • \n

    1 packet (9g) vanilla sugar \u2014 or 2 tsp vanilla extract<\/strong><\/p>\n<\/li>\n

  • \n

    Zest of 1 lemon<\/p>\n<\/li>\n

  • \n

    2 tablespoons fresh lemon juice<\/p>\n<\/li>\n

  • \n

    Pinch of salt<\/p>\n<\/li>\n<\/ul>\n

    Filling & Finish<\/strong><\/h3>\n
      \n
    • \n

      Thick jam (strawberry, apricot, raspberry, plum, fig, etc.)<\/p>\n<\/li>\n

    • \n

      Powdered sugar for dusting<\/p>\n<\/li>\n<\/ul>\n

      \n

      \ud83c\udf6f What Makes These Cookies Special<\/strong><\/h1>\n

      The dough is similar to a pastry crust but softer, richer, and more tender<\/strong> thanks to the combination of cream cheese and butter. There are no eggs or leaveners<\/strong>\u2014the texture comes from cold ingredients, proper chilling, and minimal handling.<\/p>\n

      Once baked, the corners puff and the jam settles into the center like a tiny jewel. The combination of tangy dough + sweet fruit is unforgettable.<\/p>\n

      \n

      \ud83c\udf53 Choosing the Best Jam<\/strong><\/h1>\n

      Use a thick jam<\/strong> that holds its shape while baking. Great options:<\/p>\n

        \n
      • \n

        Strawberry \u2014 classic and delicious<\/p>\n<\/li>\n

      • \n

        Apricot \u2014 bright and tart<\/p>\n<\/li>\n

      • \n

        Raspberry \u2014 bold and flavorful<\/p>\n<\/li>\n

      • \n

        Plum or fig \u2014 rich and deep<\/p>\n<\/li>\n<\/ul>\n

        If your jam is runny:<\/strong>
        Stir in 1 tsp cornstarch and microwave for 10\u201315 seconds to thicken. Let cool before using.<\/p>\n

        \n

        \ud83d\udd52 Plan Ahead<\/strong><\/h1>\n

        The dough must chill for at least 1 hour<\/strong>, ideally overnight.
        Cold dough = cleaner cuts, minimal spreading, and perfect shape.<\/p>\n

        You can also freeze the dough<\/strong> for later\u2014great for holiday prep!<\/p>\n

        \n

        \ud83e\uddc1 How to Make Papucs with Jam (Step-by-Step)<\/strong><\/h1>\n

        1. Make the Dough<\/strong><\/h2>\n
          \n
        1. \n

          Beat the softened cream cheese and butter until smooth and fluffy (2\u20133 minutes).<\/p>\n<\/li>\n

        2. \n

          Add powdered sugar, vanilla sugar\/extract, lemon zest, lemon juice, and salt. Mix well.<\/p>\n<\/li>\n

        3. \n

          Add the flour gradually until a soft, smooth dough forms. It should not be sticky.<\/p>\n<\/li>\n

        4. \n

          Wrap in plastic, flatten into a disk, and refrigerate 1 hour or overnight<\/strong>.<\/p>\n<\/li>\n<\/ol>\n

          \n

          2. Roll and Cut<\/strong><\/h2>\n
            \n
          1. \n

            Preheat oven to 350\u00b0F (175\u00b0C)<\/strong>. Line baking sheets with parchment.<\/p>\n<\/li>\n

          2. \n

            Lightly flour your surface and rolling pin.<\/p>\n<\/li>\n

          3. \n

            Cut the dough in half and keep one half chilled while working.<\/p>\n<\/li>\n

          4. \n

            Roll to \u215b inch (3 mm)<\/strong> thickness.<\/p>\n<\/li>\n

          5. \n

            Cut into 2.5 x 2.5 inch<\/strong> (6 cm) squares.<\/p>\n<\/li>\n<\/ol>\n

            \n

            3. Fill and Fold<\/strong><\/h2>\n
              \n
            1. \n

              Add \u00bd teaspoon jam<\/strong> to the center of each square.<\/p>\n<\/li>\n

            2. \n

              Fold one corner diagonally over the jam.<\/p>\n<\/li>\n

            3. \n

              Fold the opposite corner on top and press gently to seal.<\/p>\n<\/li>\n

            4. \n

              Use a tiny dab of water if the dough needs help sticking.<\/p>\n<\/li>\n

            5. \n

              Arrange cookies 1 inch apart on the tray.<\/p>\n<\/li>\n<\/ol>\n

              \n

              Tip:<\/strong> Don\u2019t overfill\u2014too much jam causes leaks.<\/p>\n<\/blockquote>\n

              \n

              4. Bake<\/strong><\/h2>\n

              Bake for 12\u201314 minutes<\/strong> until edges are lightly golden.
              The tops should remain pale and soft.<\/p>\n

              Cool 5 minutes on the tray, then transfer to a rack.<\/p>\n

              \n

              5. Dust and Serve<\/strong><\/h2>\n

              Once fully cooled, dust with powdered sugar.
              Serve with tea, coffee, or fresh fruit.<\/p>\n

              \n

              \ud83d\udce6 Storage Tips<\/strong><\/h1>\n

              Room Temperature<\/strong><\/h3>\n

              Store in an airtight container for up to 4 days<\/strong>.<\/p>\n

              Freeze Unbaked Cookies<\/strong><\/h3>\n

              Freeze shaped cookies on a tray \u279d transfer to bag \u279d bake from frozen
              (Add 1\u20132 minutes to bake time.)<\/p>\n

              Freeze Baked Cookies<\/strong><\/h3>\n

              Cool completely and freeze in a single layer.<\/p>\n

              \n

              \ud83c\udf7d\ufe0f Serving Suggestions<\/strong><\/h1>\n
                \n
              • \n

                With hot tea or espresso<\/p>\n<\/li>\n

              • \n

                Alongside whipped cream or mascarpone<\/p>\n<\/li>\n

              • \n

                With fruit compote<\/p>\n<\/li>\n

              • \n

                On a holiday cookie platter<\/p>\n<\/li>\n

              • \n

                Garnished with lemon zest or mint<\/p>\n<\/li>\n<\/ul>\n

                \n

                \u2753 Frequently Asked Questions<\/strong><\/h1>\n

                Why is my dough too sticky to roll?<\/strong><\/h3>\n

                It\u2019s too warm. Chill for 30 minutes.
                You may dust lightly with flour, but do not add too much.<\/p>\n

                What jam works best?<\/strong><\/h3>\n

                Any thick<\/strong> jam: apricot, raspberry, strawberry, cherry, plum.
                Avoid jelly or runny jam\u2014they leak.<\/p>\n

                Can I freeze papucs?<\/strong><\/h3>\n

                Yes\u2014freeze unbaked for best results. Bake from frozen with slightly longer baking time.<\/p>\n

                Do I need to seal the corners tightly?<\/strong><\/h3>\n

                Yes. Press firmly.
                A small dab of water or egg white helps prevent opening during baking.<\/p>\n

                Why did my cookies spread?<\/strong><\/h3>\n

                The dough was too warm.
                Chill shaped cookies for 10 minutes<\/strong> before baking.<\/p>\n","protected":false},"excerpt":{"rendered":"

                Papucs with Jam (Soft Cream Cheese Pastry Cookies) If you\u2019re craving a melt-in-your-mouth pastry that\u2019s both elegant and comforting, Papucs with Jam is the recipe you need. These soft, folded cookies are made with a delicate cream cheese dough, filled with fruity jam, and finished with a dusting of powdered sugar. They\u2019re buttery, tangy, and […]<\/p>\n","protected":false},"author":2,"featured_media":2155,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-2154","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breakfast"],"_links":{"self":[{"href":"https:\/\/ajkerbazardor.info\/index.php?rest_route=\/wp\/v2\/posts\/2154","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ajkerbazardor.info\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ajkerbazardor.info\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ajkerbazardor.info\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/ajkerbazardor.info\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2154"}],"version-history":[{"count":0,"href":"https:\/\/ajkerbazardor.info\/index.php?rest_route=\/wp\/v2\/posts\/2154\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ajkerbazardor.info\/index.php?rest_route=\/wp\/v2\/media\/2155"}],"wp:attachment":[{"href":"https:\/\/ajkerbazardor.info\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2154"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ajkerbazardor.info\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2154"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ajkerbazardor.info\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2154"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}