Apricot Kolaches17 Reviews
“Kolaches are a Czech recipe that are traditionally made with a yeast dough and fruit filling. In this version a non-yeasted dough is used. Variations include: cottage cheese, prune and apricot. All are somewhat sweet and can be drizzled with a light powder sugar/milk frosting, but traditionally kolaches are not frosted. I hope this is what you were looking for !! If ever in Oklahoma, check out the Czech Festival in Yukon, OK. The ladies of the community make about 2000 plus dozen Kolaches for sale during the festivities !!!” - by Mollie Nagel
Original recipe yields 1 dozen
- To make Filling: Combine apricots and water in heavy saucepan and cook covered over medium heat for 10 minutes or until apricots are soft. Cook UNCOVERED 5 to 10 minutes or until most of the water has been absorbed.
- Mash apricots, stir in 2 tablespoons of sugar and let filling cool. Set aside.
- To make Dough: Cream butter and cream cheese until fluffy; add 3/4 cup sugar and beat well. Add flour and mix well. Shape dough into ball and chill 1 hour.
- Turn dough onto well-floured surface, working with only half the dough. Roll into 1/8 inch thickness and cut into 2 inch squares. Spoon 1/2 teaspoon of apricot filling into the center of the square. Bring four corners to center, pinching to seal.
- Bake at 400 degrees F for about 15 minutes. Optional - you may baste with butter halfway thru baking period.
- Optional - drizzle LIGHTLY with powdered sugar/milk frosting if you desire sweeter kolaches.
Amount Per Serving (6 total)
- 674 cal
- 41.1 g
- 71.9 g
Based on a 2,000 calorie diet
Reviews (17)Rate This Recipe
"Great recipe! I added 1/4 cup extra flour to dough, due to previous review that it was too sticky to work with and my dough came out fine. I divided my dough into 3 parts and rolled out each part, sp..." See moreread filling and cut into triangles like a pizza. Each wedge was then rolled up like croissants. To the apricot filling I added and extra tbsp. sugar. My kids and family loved them."
"My family and I love this recipe. It's a lot quicker than the other kolache recipies with yeast, but it tastes nearly identical. This would be a great finger food to serve on a buffet or even as..." See more a dessert at a formal dinner. 2 things: 400 on my oven was a little hot. I turned it down to about 390 or so (just barely before the 400 mark), and they worked beautifully. Expect the finished product to have areas of dark and like, sort of like macaroons (sp?). Secondly, make sure the dough is REALLY cold. I eventually put mine in the freezer. Otherwise, you'll have it sticking to your rolling pin constantly. Try other dried fruits. Plum immediently comes to mind, but other fruits would work too. Be aware that if you use jelly (ONLY use "all-fruit" jelly if you're going to do this) it WILL run out of your kolache."
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