Apricot Kolaches Recipe - Allrecipes.com
Apricot Kolaches Recipe

Apricot Kolaches

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"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 Edit and Save

Original recipe makes 1 dozen Change Servings
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Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 01, 2003

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, spread 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.

 
Most Helpful Critical Review
Dec 01, 2003

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 did taste good.

 
Jun 09, 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.

 
Oct 18, 2004

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 worked really nicely. Great, fantastic recipe!!!! Our whole family wanted more.

 
Dec 10, 2004

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 cookies (after they were cooled) in powdered sugar. Next time I will probably add a little more flour and maybe powdered sugar to make the dough less sticky. Excellent recipe!

 
Dec 01, 2003

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 definately try these with other fillings.

 
Dec 24, 2006

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 manage, so I rolled out a 9" diameter circle and used a pizza cutter to cut out 12 wedges. This version looked great, but the filling oozed out. So, I cut out 3" diameter circles and put the filling in the middle-then folded over and crimped the edge with a fork. This worked really well. OH, the original recipe said "6 servings"...how many cookies is that per serving? Since I wasn't certain, I doubled the recipe and it turned out that I got 4 dozen from it. So, 6 servings was 2 dozen (not enough to share with friends and neighbors). All-in-all, this recipe is great!

 
Mar 12, 2008

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

 

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Nutrition

  • Calories
  • 674 kcal
  • 34%
  • Carbohydrates
  • 71.9 g
  • 23%
  • Cholesterol
  • 113 mg
  • 38%
  • Fat
  • 41.1 g
  • 63%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 7.3 g
  • 15%
  • Sodium
  • 304 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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