Apricot Kolaches

Apricot Kolaches

17

"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 !!!"
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Ingredients

servings 674 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 674 kcal
  • 34%
  • Fat:
  • 41.1 g
  • 63%
  • Carbs:
  • 71.9g
  • 23%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 113 mg
  • 38%
  • Sodium:
  • 304 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. Mash apricots, stir in 2 tablespoons of sugar and let filling cool. Set aside.
  3. 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.
  4. 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.
  5. Bake at 400 degrees F for about 15 minutes. Optional - you may baste with butter halfway thru baking period.
  6. Optional - drizzle LIGHTLY with powdered sugar/milk frosting if you desire sweeter kolaches.

Reviews

17
  1. 21 Ratings

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Most helpful positive review

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 pa...

Most helpful critical review

The dough was very soft and despite using a well-floured surface to roll it on, I couldn't fold up the corners. I put the smeared little lumps on parchment paper to prevent scorching, and they ...

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 pa...

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 e...

I used regular pie filling (blueberry, cherry, apple, peach) and they were just awesome. Also, I made circles in the dough and folded it over and used a fork to stick the edges together. It wo...

My father-in-law loved these cookies! I did find, however, the 2" squares were a bit on the smallish side, so I used a glass with a 3 1/2" diameter to make circles instead. I also shook the co...

This recipe is very tasty! I found that even at 400', 15 min wasn't enough time to brown the cookie. I am at 6000 ft elevation, that may make a difference. Also, the squares were difficult to...

These turned out well. I chilled my dough a little longer than an hour because it still seemed a little too soft when I checked it. The cookie part has a sweet biscuit type flavor. I will defi...

I made these yesterday evening. I followed the recipe and they turned out great! Thanks for the recipe!

The dough was very soft and despite using a well-floured surface to roll it on, I couldn't fold up the corners. I put the smeared little lumps on parchment paper to prevent scorching, and they ...

Wonderful and easy, I think the cream cheam pastry is luscious as well as much easier and less time consuming than a yeast dough. The hint of cream cheese also provides the perfect complement t...