Apricot Kolache

    (30)
    1 hour 35 mins

    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.


    32 people made this

    Ingredients
    Serves: 6 

    • For the filling
    • 100g dried apricots
    • 350ml water
    • 2 tablespoons caster sugar
    • For the dough
    • 225g butter, softened
    • 200g cream cheese, softened
    • 150g caster sugar
    • 250g plain flour

    Directions
    Prep:15min  ›  Cook:20min  ›  Extra time:1hr chilling  ›  Ready in:1hr35min 

    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. Continue to cook UNCOVERED 5 to 10 minutes or until most of the water has been absorbed.
    2. Mash apricots, stir in 2 tablespoons sugar and let filling cool. Set aside.
    3. To make dough: Cream butter and cream cheese until fluffy; add 150g 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 .25cm thickness and cut into 5cm squares. Spoon 1/2 teaspoon of apricot filling into the centre of the square. Bring four corners to centre, pinching to seal.
    5. Bake at 200 C for about 15 minutes. You may baste the kolache with butter halfway through baking period, if desired.
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    Reviews and Ratings
    Global ratings:
    (30)

    Reviews in English (27)

    by
    43

    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)

    by
    33

    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)

    by
    25

    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)

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