Simple recipe for cream cheese filling for Texas kolaches. Includes the regular version and a bright lemon variation.
This easy cream cheese filling is perfect for Texas kolaches, danishes, crescent rolls, or any pastry that benefits from a rich, slightly sweet, creamy center. Many people make kolaches using quick alternatives like Rhodes rolls, so this recipe focuses just on the filling so you can add it to whatever dough you prefer.
If you want to make traditional kolache dough from scratch, look for a detailed kolache recipe. This filling is designed to be quick, reliable, and versatile whether you’re using homemade dough or a ready-made roll.
This recipe yields enough filling for one dozen kolaches when using about 1 tablespoon of filling per pastry, and it takes only a few minutes to prepare.
Ingredients
- 1 – 8 oz. block cream cheese — softened to room temperature
- 1 egg yolk
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
To make Lemon Cream Cheese Filling
- Add 1/2 tsp lemon zest and 1/2 tsp lemon juice; omit the vanilla extract for a clean lemon flavor.
How to make cream cheese filling for kolaches
Place the softened cream cheese, egg yolk, sugar, and vanilla extract in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed for 2–3 minutes, or until the mixture becomes light and fluffy with no visible lumps. If you do not have a stand mixer, a hand mixer or vigorous whisking by hand will also work; just be sure the cream cheese is very soft before you begin.
For the lemon variation, add the lemon zest and lemon juice once the filling is mostly smooth, then mix briefly until incorporated. The filling should be creamy and thick enough to hold shape when spooned into the center of each kolache.
Recipe: Cream Cheese Filling for Texas Kolaches
Prep time: 5 mins · Total time: 5 mins · Servings: 12
Ingredients
- 1 — 8 oz. block cream cheese, softened
- 1 egg yolk
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
Instructions
- Combine the softened cream cheese, egg yolk, granulated sugar, and vanilla extract in a mixer bowl.
- Beat on medium-high speed with the paddle attachment for 2–3 minutes, until fluffy and smooth.
- Use about 1 tablespoon of filling per kolache; spoon into the center of each dough round before baking according to the dough recipe you are using.
Notes
- Makes enough for 12 kolaches filled with about 1 tablespoon of cream cheese each.
- Lemon variation: Add 1/2 tsp lemon zest and 1/2 tsp lemon juice; omit vanilla.
- If the filling seems too stiff after chilling, let it sit at room temperature briefly and re-whip to soften.
- Store leftover filling in an airtight container in the refrigerator for up to 3 days. You can freeze it, but the texture may change slightly after thawing.
This cream cheese filling also works beautifully in danishes, crescent rolls, sweet buns, or as a creamy layer in fruit-filled pastries. It pairs well with fresh berries, apricot preserves, or a simple dusting of powdered sugar after baking. If you prefer a slightly sweeter filling, you can substitute part of the granulated sugar with powdered sugar for a silkier texture, but keep in mind powdered sugar will change the sweetness and texture.
More recipes you may also enjoy:
- Cream Cheese Kolaches
- Klobasnek (Texas Sausage Kolache)
Happy baking!
