Apricot Kolache

Apricot Kolache


35 people made this

About this recipe: Kolache are Czech biscuits traditionally made with a yeast dough and fruit filling. In this version a non-yeasted dough is used.

Mollie Nagel

Serves: 6 

  • For the filling
  • 100g (4 oz) dried apricots
  • 350ml (12 fl oz) water
  • 2 tablespoons caster sugar
  • For the dough
  • 225g (8 oz) butter, softened
  • 1 (200g) tub cream cheese, softened
  • 150g (5 oz) caster sugar
  • 250g (9 oz) plain flour

Prep:1hr15min  ›  Cook:25min  ›  Ready in:1hr40min 

  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 / Gas mark 6 for about 15 minutes. You may baste the kolache with butter halfway through baking period, if desired.

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Reviews (5)


Altered ingredient amounts. Great recipe! I added 4 tbsp 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. - 21 Jul 2008


These turned out well. I chilled my dough a little longer than an hour because it still seemed a little too soft when I checked it. I will definately try these with other fillings. - 21 Jul 2008


The dough was very soft and despite using a well-floured surface to roll it on, I couldn't fold up the corners. I put the smeared little lumps on parchment to prevent scorching, and they did taste good. - 21 Jul 2008

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