Dress up your party with these Czech biscuits, traditionally made with a yeast dough and fruit filling. In this version a non-yeasted dough is used.
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. - 16 Nov 2002 (Review from Allrecipes US | Canada)
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. - 09 Jun 2005 (Review from Allrecipes US | Canada)
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. - 18 Oct 2004 (Review from Allrecipes US | Canada)