Easy apricot kolache

    Easy apricot kolache

    (8)
    3saves
    3hr42min


    5 people made this

    About this recipe: These are delicious Czechoslovakian sweet pastries. A cream cheese and butter enriched dough is wrapped around an apricot fruit filling and baked to perfection.

    Ingredients
    Makes: 36 kolache

    • 225g cream cheese, softened
    • 225g butter
    • 60g icing sugar
    • 250g plain flour
    • 350g apricot compote
    • 4 tablespoons icing sugar for dusting

    Method
    Prep:30min  ›  Cook:12min  ›  Extra time:3hr chilling  ›  Ready in:3hr42min 

    1. Place the cream cheese and butter in a large bowl; beat with electric mixer until smooth and creamy. Beat 60g icing sugar into the butter mixture. Slowly beat in the flour; mix well. Cover bowl and refrigerate at least 3 hours or overnight.
    2. Preheat oven to 190 C / Gas 5.
    3. On a well floured board, roll out chilled dough to 3mm thick. Use a pizza cutter to cut dough into 6.25cm squares. Spoon approximately 2 teaspoons of the compote in the centre of each square; do not overfill. Fold opposite corners of each square into the middle to encase dough, pinching dough together in centre. Filling should peek out a little at each end. Transfer pastries to an ungreased baking tray.
    4. Bake the kolache in the preheated oven until set but not brown, about 12 minutes. Remove to racks to cool. Dust cooled kolache with remaining icing sugar.

    Apricot compote

    If you can't get your hands on apricot compote, use a high fruit apricot jam instead.

    See all 12 recipes

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    Reviews & ratings
    Average global rating:
    (8)

    Reviews in English (8)

    by
    37

    I made these last night, and they're already all gone! They were a success, and although I was a little intimidated since it was my first time making a cookie like this one, your recipe was so easy to follow. (And delicious!) Thank you!  -  16 Nov 2010  (Review from Allrecipes US | Canada)

    by
    2

    Loved it. I used Raspberry filling instead and it turned out great.  -  05 Aug 2014  (Review from Allrecipes US | Canada)

    by
    1

    I used to make these with my grandmother many years ago. For fruit filling, she always used drained pineapple tidbits, or crushed pineapple. it is very important to drain it well, and she would press it to get more of the liquid out. Tasty, but probably less authentic Czech variation....But my grandmother was the daughter of Czech immigrants, and this was otherwise the same as their handed down recipe. She just liked the pineapple variation, which just shows that you can use different fruit fillings to your liking. I love them!  -  15 Mar 2016  (Review from Allrecipes US | Canada)

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