TRADITIONAL HUNGARIAN APRICOT KOLACHES
Traditional Hungarian Kolaches are cookies made with a cream cheese dough and filled with apricot jam; they are very common at Christmastime. These are the type of cookies that makes it hard to just have one! Perfect with an afternoon coffee on a stormy winter day!
Provided by Lord Byron's Kitchen
Categories Dessert
Time 2h27m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 57 kcal, Carbohydrate 4 g, Protein 1 g, Fat 4 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 55 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
APRICOT KOLACHES
Apricot Kolaches are a traditional Hungarian Christmas cookie. A flakey cream cheese pastry dough is rolled in sugar then filled with an easy apricot filling!
Provided by Lindsey
Categories Dessert
Time 1h32m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 158 kcal, Carbohydrate 23 g, Protein 2 g, Fat 7 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 20 mg, Sodium 54 mg, Fiber 1 g, Sugar 15 g, UnsaturatedFat 3 g, ServingSize 1 serving
APRICOT KOLACHES
Pastries as pretty as these make any gathering special. I like to bake them a day in advance because they do take some time to prepare-but guests agree they-re worth it!
Provided by Taste of Home
Time 55m
Yield About 4 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a saucepan, heat milk and 1 cup butter to 120°-130°. Add to dry ingredients; beat until moistened. Add egg yolks; beat on low speed for 30 seconds. Beat on high for 3 minutes. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface. Shape into 1-1/2-in. balls; roll each into a 2-1/2-in. circle. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes., Using the end of a wooden spoon, make a 1-1/2-in. indentation in the center of each roll; fill with about 2 teaspoons apricot filling. Melt remaining butter; brush over dough., Bake at 350° for 15-20 minutes or until golden brown. Remove from pans to wire racks. Combine glaze ingredients; drizzle over warm rolls.
Nutrition Facts : Calories 320 calories, Fat 11g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 304mg sodium, Carbohydrate 51g carbohydrate (19g sugars, Fiber 1g fiber), Protein 6g protein.
ICE CREAM KOLACHKES
These sweet pastries have Polish and Czech roots and can also be spelled "kolaches." They are usually filled with poppy seeds, nuts, jam or a mashed fruit mixture. The ice cream is a unique twist on traditional kolachkes, and it's simplest to use a square cookie cutter to cut the dough. -Diane Turner, Brunswick, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 10 dozen.
Number Of Ingredients 6
Steps:
- In the bowl of a heavy-duty stand mixer, beat butter and ice cream until blended (mixture will appear curdled). Add flour and sugar; mix well. Divide dough into 4 portions; cover and refrigerate until easy to handle, about 2 hours., Preheat oven to 350°. On a lightly floured surface, roll 1 portion of dough into a 12x10-in. rectangle; cut into 2-in. squares. Place 1 teaspoon filling in the center of each square. Overlap 2 opposite corners of dough over filling; pinch tightly to seal. Place 2 in. apart on ungreased baking sheets. Repeat with remaining dough and filling., Bake until bottoms are lightly browned, 11-14 minutes. Cool 1 minute before removing from pans to wire racks. Sprinkle with confectioners' sugar if desired.
Nutrition Facts : Calories 60 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 27mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
APRICOT KOLACHE FILLING
Make and share this Apricot Kolache Filling recipe from Food.com.
Provided by Dienia B.
Categories Dessert
Time 5m
Yield 1 batch
Number Of Ingredients 4
Steps:
- beat together until smooth.
Nutrition Facts : Calories 754.1, Fat 1.5, SaturatedFat 0.2, Sodium 5.3, Carbohydrate 187.5, Fiber 6.7, Sugar 180.9, Protein 4.7
KOLACHKY
My father and grandparents were born in Czechoslovakia. I use to watch my grandmother make these small pastries at Christmas time and I couldn't wait to eat them when she was all done. I do hope you will enjoy this recipe as much as I do. You will need a large area to work.
Provided by TRISH1452
Categories Bread Quick Bread Recipes
Time 1h55m
Yield 48
Number Of Ingredients 9
Steps:
- In a large bowl, mix together cream cheese and butter until well blended. I like to use my hands, but you can also use a wooden spoon. Mix in the flour 1 cup at a time. As the dough becomes stiff, turn it out onto the counter and knead in flour until it is no longer sticky. Continue to knead the dough for 5 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Crush the walnuts to a fine consistency in a food processor. Stir in the egg and honey. On a well floured surface, roll the dough out to 1/4 inch thickness. Cut the dough into 3x3 inch squares. Place a teaspoon of filling in the center of each square. Use walnut for some and poppyseed for the rest. Roll the squares up and seal the edges. These can also be formed into triangles. Place the cookies 2 inches apart onto ungreased cookie sheets. Brush with egg white.
- Bake for 15 to 17 minutes in the preheated oven, or until lightly browned. When cool, dust with confectioners' sugar.
Nutrition Facts : Calories 241.2 calories, Carbohydrate 17.8 g, Cholesterol 34.5 mg, Fat 17.9 g, Fiber 0.9 g, Protein 3.9 g, SaturatedFat 7.6 g, Sodium 37.1 mg, Sugar 4.4 g
MARTHA'S KOLACHES
A bakery classic in Eastern Europe, these lip-smacking treats combine a sweet yeast-based dough with a jam filling and a sugary glaze. They're usually shaped into rounds or, like in Martha's version, bowties.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 16
Number Of Ingredients 11
Steps:
- Cookies:In a small bowl, stir together yeast and sour cream. Let stand until yeast dissolves, about 10 minutes. Whisk in eggs until smooth.
- In a large bowl, whisk together flour, granulated sugar, and salt. Using a pastry cutter or two knives, cut butter into dry ingredients until mixture resembles coarse meal. Stir in yeast mixture. Knead in bowl a few times until dough is smooth and comes together. Wrap dough in plastic and flatten into a square. Refrigerate at least 30 minutes.
- Preheat oven to 400 degrees. On a lightly floured surface, roll out dough 1/4 inch thick. Using a 3-inch square cutter, cut out squares. Transfer to two parchment-lined baking sheets, spaced about 1 1/2 inches apart.
- Place 1 teaspoon jam in the center of each square. Fold upper-right corner over filling, about two-thirds of the way toward opposite corner; press down to seal. Brush lower-left corner with egg wash, then fold corner up and over first fold, pressing down to adhere. (Be careful not to fold too tightly, or you may force out some of the filling.) Repeat with remaining squares.
- Bake until edges are golden, 12 to 15 minutes. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely.
- Glaze:In a medium bowl, whisk together confectioners' sugar and butter. While whisking, drizzle in milk, a little at a time, until glaze has a runny consistency. Using a spoon, drizzle glaze over cookies. Let stand until set, 1 hour. Glazed cookies can be stored in an airtight container at room temperature up to 2 days.
APRICOT KOLACHES
Make and share this Apricot Kolaches recipe from Food.com.
Provided by the_russian_beauty
Categories Czech
Time 15m
Yield 1 dozen, 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 674, Fat 41.1, SaturatedFat 25.7, Cholesterol 112.5, Sodium 305.5, Carbohydrate 72, Fiber 2.3, Sugar 38, Protein 7.3
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