Classic Fruit Kolaches Recipes

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CLASSIC FRUIT KOLACHES



Classic Fruit Kolaches image

We love making these melt-in-your-mouth goodies. For extra fun, use Christmas cookie cutters instead of a biscuit cutter. -Glen & Sue Ellen Borkholder, Sturgis, Michigan

Provided by Taste of Home

Time 50m

Yield 2-1/2 dozen.

Number Of Ingredients 16

6 to 7 cups all-purpose flour
1/4 cup sugar
2 packages (1/4 ounce each) active dry yeast
2 teaspoons salt
2 cups 2% milk
1/2 cup butter, cubed
1/2 cup water
6 large egg yolks
1/4 cup butter, melted
1 can (12 ounces) raspberry and/or apricot cake and pastry filling
ICING:
3 cups confectioners' sugar
1/4 cup butter, softened
2 teaspoons vanilla extract
1/2 teaspoon salt
4 to 6 tablespoons 2% milk

Steps:

  • In a large bowl, combine 3 cups flour, sugar, yeast and salt. In a large saucepan, heat milk, cubed butter and water to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg yolks; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Cover and let rise until doubled, about 45 minutes., Turn dough onto a floured surface; roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on lightly greased baking sheets. Brush with melted butter. Cover and let rise in a warm place until doubled, about 30 minutes., Preheat oven to 350°. Using the back of a spoon, make an indentation in the center of each roll. Spoon a heaping teaspoonful of raspberry and/or apricot filling into each indentation. Bake 15-20 minutes or until golden brown. Remove from pans to wire racks to cool., Combine confectioners' sugar, butter, vanilla, salt and enough milk to achieve desired consistency. Drizzle over rolls.

Nutrition Facts : Calories 245 calories, Fat 8g fat (4g saturated fat), Cholesterol 58mg cholesterol, Sodium 259mg sodium, Carbohydrate 40g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.

MARTHA'S KOLACHES



Martha's Kolaches image

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

2 1/4 teaspoons active dry yeast (not rapid-rise; one whole 1/4-ounce envelope)
1/4 cup sour cream, room temperature
2 large eggs
2 cups unbleached all-purpose flour, plus more for dusting
1/4 cup granulated sugar
1 teaspoon kosher salt
2 sticks (1 cup) cold unsalted butter, cut into small pieces
6 tablespoons fruit jam
1 cup confectioners' sugar, sifted
2 tablespoons unsalted butter, melted
2 to 3 tablespoons whole milk

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.

CREAM CHEESE KOLACKY



Cream Cheese Kolacky image

The dough for these cookies is what makes them exceptional. I always quadruple this recipe for the holidays. Most popular fillings are peach, apricot, raspberry and date. Use your imagination! This year I'm trying Michigan cherry preserves and cranberry marmalade. You better hide a few for Christmas day--these are the ones that go first!

Provided by MBMCD

Categories     Desserts     Cookies     International Cookie Recipes     American Cookie Recipes

Time 3h25m

Yield 30

Number Of Ingredients 5

3 ounces cream cheese
½ cup butter, softened
1 cup all-purpose flour
½ cup any flavor fruit jam
⅓ cup confectioners' sugar for decoration

Steps:

  • Mix cream cheese and butter until smooth. Add flour slowly until well blended. Shape into a ball and chill overnight or for several hours.
  • Preheat oven to 350 degrees F (180 degrees C).
  • Roll dough out 1/8 inch thick on a floured pastry board. Cut into 2 1/2 inch squares and place about 1/2 teaspoon jam or preserves in the center. Overlap opposite corners and pinch together. Place on ungreased cookie sheets.
  • Bake for 10 to 12 minutes in the preheated oven. Cool on wire racks. Sprinkle kolacky lightly with confectioner's sugar.

Nutrition Facts : Calories 72.1 calories, Carbohydrate 8.2 g, Cholesterol 11.3 mg, Fat 4.1 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 2.6 g, Sodium 32 mg, Sugar 3.9 g

FRUIT-FILLED KOLACHES



Fruit-Filled Kolaches image

"In our Czech community, these tender pastries are served at weddings and family dinners," shares Mary Pecinovsky of Calmar, Iowa. "The bread machine saves you from kneading the dough by hand."

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 13

1-1/4 cups warm water (70° to 80°)
1/2 cup butter, softened
1 large egg
1 large egg yolk
1 teaspoon lemon juice
1/3 cup nonfat dry milk powder
1/4 cup mashed potato flakes
1/4 cup sugar
1 teaspoon salt
3-3/4 cups plus 3 tablespoons bread flour
2 teaspoons active dry yeast
1 can (12 ounces) apricot or raspberry cake and pastry filling
Additional butter

Steps:

  • In bread machine pan, place the first 11 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , When the cycle is completed, turn dough onto a lightly floured surface. Pat or roll into a 15x10-in. rectangle. Cover with plastic wrap; let rest for 10 minutes. , Cut dough into 24 squares. Place a heaping teaspoonful of pastry filling in the center of each square. Overlap two opposite corners of dough over filling; pinch tightly to seal. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 1 hour. , Bake at 425° for 8-10 minutes or until lightly browned. Remove from the oven; brush with butter. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 154 calories, Fat 4g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 160mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 1g fiber), Protein 4g protein.

VERY SIMPLE FRUIT FILLED KOLACHES



Very Simple Fruit Filled Kolaches image

This is very simple to make. Time does not include standing time. I don't know the size of fruit pie filling, so I just guessed. I don't usually measure out my frosting ingredients, so this is just a guess. Feel free to adjust it.

Provided by JESMom

Categories     Breads

Time 45m

Yield 24 kolaches

Number Of Ingredients 4

48 ounces frozen sweet roll dough
20 ounces pie filling, your choice of flavor
1/4 cup powdered sugar
2 teaspoons milk

Steps:

  • Divide the dough into 24 balls. Flatten each ball to about 3 1/2 inches round. Spoon some pie filling onto the center of each.
  • Fold two opposite edges of dough over the filling, pinching together, but leaving the ends opened. Place on a baking sheet sprayed with nonstick cooking spray.
  • Cover and let rise in a warm place until doubled in size, 20-30 minutes.
  • Preheat oven to 350 degrees. Uncover rolls and bake them 10-15 minutes, until golden. Place each kolache on a wire rack over a paper towel (or something you can throw away as it will get messy) to cool.
  • Mix sugar and milk and drizzle on warm kolaches.

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