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Apricot Kolaches

Reviewed: Jun. 9, 2005
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 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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