Apricot Kolache Filling Recipes

APRICOT KOLACHES

Steps:

• Place dried apricots in a small saucepan and pour in just enough water to cover the apricots. Boil until the apricots are soft. Do not let all the water evaporate. Add a little bit more to keep the filling from burning.
• Add the sugar and continue to cook until thick.
• Either puree in a food processor or with an immersion blender in a bowl. If the filling is too runny, return it to the sauce pot to continue to cook.
• You can make the filling ahead of time and freeze it until you are ready to use it. Just thaw at room temperature when you are ready to use.
• Sift flour and salt together in a medium bowl and set aside.
• Beat the cream cheese and butter together with a stand mixer or a hand mixer until completely incorporated and creamy (3-5 minutes).
• Reduce the speed of the mixer and slowly add in the flour. I used 5 additions and completely mixed in the flour each time. The dough will be soft but not sticky.
• Divide the dough into 4 equal parts and flatten each to ¾" thick. Wrap in plastic wrap and refrigerate until hard, at least 2 hours.
• Pre-heat the oven to 375F. Move the oven rack one setting higher than the center.
• Take one of the disks of dough from the refrigerator and lightly flour both sides. Spread granulated sugar on your pastry board or work surface. Place the dough on top and roll out pastry to 1/16" to 1/8" thick. Most recipes say 1/8" but my Husband remembered them being thinner.
• With a pastry wheel or sharp knife, trim the dough into a square and then cut the square into 16 smaller squares. My dough never rolled out into a perfect circle so I would just cut as many 1 1/2 " squares a possible, saving the scraps for later.
• Place a dollop of filling into the center of each square. I used ½ teaspoon to ¾ teaspoon for each.
• Gently grab two opposite corners and fold one over the other, gently pressing down to try and seal them together. Gently move it to a parchment covered baking sheet. Repeat with all remaining squares.
• Sprinkle the middles of the kolaches with just a touch of granulated sugar.
• Placing the kolaches no closer than 1" apart.
• Bake 12-14 minutes or until the bottom edges are a golden and you can smell them. Let cool slightly on the pan on a wire rack and then move them gently to a wire rack to cool completely.
• Repeat with all remaining dough. Refrigerate and re-roll your scraps. Amazing.

TRADITIONAL HUNGARIAN APRICOT KOLACHES

Steps:

• In a large mixing bowl, use a hand-held mixer to beat together the butter and the cream cheese until light and fluffy.
• Add the flour and salt. Beat into the butter mixture.
• Divide the cookie dough into four equal portions and flatten each portion to 1/2 inch thick. Wrap in plastic wrap and refrigerate for 2 hours.
• When ready to assemble and bake, preheat oven to 375 degrees and line a baking sheet with parchment paper or a silicone baking mat.
• Remove one portion of the dough from the fridge and roll to 1/8th of an inch thick on a lightly floured surface. The dough is sticky so be sure to flour your rolling pin too.
• Cut the rolled dough into 2 inch squares. Remove scrap dough to the side to use later once the currant batch is baking.
• Place one tablespoon of the apricot preserves into the center of each square of dough. Gently fold up two opposite corners so that the slightly overlap. Push down just slightly with your finger to seal the dough together.
• Transfer the cookies to the baking sheet, leaving at least 2 inches of space between each cookie.
• Sprinkle each cookie with a little sanding sugar and bake for 12 minutes or until the edges are a light golden brown.
• Remove from oven and allow cookies to cool on the baking sheet for 5 minutes. Then, remove the cookies from the baking sheet to a wire cooling rack to finish cooling.
• Repeat steps 5 to 10 with the remaining 3 portions of dough in your fridge.

APRICOT KOLACHES

Steps:

• 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.

APRICOT KOLACHE FILLING

Steps:

• beat together until smooth.