TRADITIONAL HUNGARIAN APRICOT KOLACHES
Traditional Hungarian Kolaches are cookies made with a cream cheese dough and filled with apricot jam; they are very common at Christmastime. These are the type of cookies that makes it hard to just have one! Perfect with an afternoon coffee on a stormy winter day!
Provided by Lord Byron's Kitchen
Categories Dessert
Time 2h27m
Number Of Ingredients 6
Steps:
- In a large mixing bowl, use a hand-held mixer to beat together the butter and the cream cheese until light and fluffy.
- Add the flour and salt. Beat into the butter mixture.
- Divide the cookie dough into four equal portions and flatten each portion to 1/2 inch thick. Wrap in plastic wrap and refrigerate for 2 hours.
- When ready to assemble and bake, preheat oven to 375 degrees and line a baking sheet with parchment paper or a silicone baking mat.
- Remove one portion of the dough from the fridge and roll to 1/8th of an inch thick on a lightly floured surface. The dough is sticky so be sure to flour your rolling pin too.
- Cut the rolled dough into 2 inch squares. Remove scrap dough to the side to use later once the currant batch is baking.
- Place one tablespoon of the apricot preserves into the center of each square of dough. Gently fold up two opposite corners so that the slightly overlap. Push down just slightly with your finger to seal the dough together.
- Transfer the cookies to the baking sheet, leaving at least 2 inches of space between each cookie.
- Sprinkle each cookie with a little sanding sugar and bake for 12 minutes or until the edges are a light golden brown.
- Remove from oven and allow cookies to cool on the baking sheet for 5 minutes. Then, remove the cookies from the baking sheet to a wire cooling rack to finish cooling.
- Repeat steps 5 to 10 with the remaining 3 portions of dough in your fridge.
Nutrition Facts : Calories 57 kcal, Carbohydrate 4 g, Protein 1 g, Fat 4 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 55 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
APRICOT KOLACHES
Apricot Kolaches are a traditional Hungarian Christmas cookie. A flakey cream cheese pastry dough is rolled in sugar then filled with an easy apricot filling!
Provided by Lindsey
Categories Dessert
Time 1h32m
Number Of Ingredients 7
Steps:
- Place dried apricots in a small saucepan and pour in just enough water to cover the apricots. Boil until the apricots are soft. Do not let all the water evaporate. Add a little bit more to keep the filling from burning.
- Add the sugar and continue to cook until thick.
- Either puree in a food processor or with an immersion blender in a bowl. If the filling is too runny, return it to the sauce pot to continue to cook.
- You can make the filling ahead of time and freeze it until you are ready to use it. Just thaw at room temperature when you are ready to use.
- Sift flour and salt together in a medium bowl and set aside.
- Beat the cream cheese and butter together with a stand mixer or a hand mixer until completely incorporated and creamy (3-5 minutes).
- Reduce the speed of the mixer and slowly add in the flour. I used 5 additions and completely mixed in the flour each time. The dough will be soft but not sticky.
- Divide the dough into 4 equal parts and flatten each to ¾" thick. Wrap in plastic wrap and refrigerate until hard, at least 2 hours.
- Pre-heat the oven to 375F. Move the oven rack one setting higher than the center.
- Take one of the disks of dough from the refrigerator and lightly flour both sides. Spread granulated sugar on your pastry board or work surface. Place the dough on top and roll out pastry to 1/16" to 1/8" thick. Most recipes say 1/8" but my Husband remembered them being thinner.
- With a pastry wheel or sharp knife, trim the dough into a square and then cut the square into 16 smaller squares. My dough never rolled out into a perfect circle so I would just cut as many 1 1/2 " squares a possible, saving the scraps for later.
- Place a dollop of filling into the center of each square. I used ½ teaspoon to ¾ teaspoon for each.
- Gently grab two opposite corners and fold one over the other, gently pressing down to try and seal them together. Gently move it to a parchment covered baking sheet. Repeat with all remaining squares.
- Sprinkle the middles of the kolaches with just a touch of granulated sugar.
- Placing the kolaches no closer than 1" apart.
- Bake 12-14 minutes or until the bottom edges are a golden and you can smell them. Let cool slightly on the pan on a wire rack and then move them gently to a wire rack to cool completely.
- Repeat with all remaining dough. Refrigerate and re-roll your scraps. Amazing.
Nutrition Facts : Calories 158 kcal, Carbohydrate 23 g, Protein 2 g, Fat 7 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 20 mg, Sodium 54 mg, Fiber 1 g, Sugar 15 g, UnsaturatedFat 3 g, ServingSize 1 serving
ICE CREAM KOLACHKES
These sweet pastries have Polish and Czech roots and can also be spelled "kolaches." They are usually filled with poppy seeds, nuts, jam or a mashed fruit mixture. The ice cream is a unique twist on traditional kolachkes, and it's simplest to use a square cookie cutter to cut the dough. -Diane Turner, Brunswick, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 10 dozen.
Number Of Ingredients 6
Steps:
- In the bowl of a heavy-duty stand mixer, beat butter and ice cream until blended (mixture will appear curdled). Add flour and sugar; mix well. Divide dough into 4 portions; cover and refrigerate until easy to handle, about 2 hours., Preheat oven to 350°. On a lightly floured surface, roll 1 portion of dough into a 12x10-in. rectangle; cut into 2-in. squares. Place 1 teaspoon filling in the center of each square. Overlap 2 opposite corners of dough over filling; pinch tightly to seal. Place 2 in. apart on ungreased baking sheets. Repeat with remaining dough and filling., Bake until bottoms are lightly browned, 11-14 minutes. Cool 1 minute before removing from pans to wire racks. Sprinkle with confectioners' sugar if desired.
Nutrition Facts : Calories 60 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 27mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
APRICOT KOLACHKES
I just love these cookies - they are SO good. Make them during the holidays and give them as gifts, or put them on a cookie tray for guests.
Provided by MSnow
Categories Dessert
Time 1h12m
Yield 5 dozen
Number Of Ingredients 12
Steps:
- Combine filling ingredients in a small bowl; set aside.
- Beat butter and cream cheese at medium speed with an electric mixer until creamy; add sugar, beating well.
- Add flour, mixing at low speed until well blended.
- Divide dough into thirds; roll each portion to 1/8-inch thickness on a lightly floured surface, and cut with a 3-inch round cutter.
- Spoon 1/2 tsp apricot filling in center of each round.
- Combine egg and water; brush on edges.
- Fold opposite sides to center, slightly overlapping edges; pinch to seal.
- Place on lightly greased baking sheets.
- Bake at 350F for 12 minutes or until golden.
- Remove to wire racks to cool.
- Sprinkle with powdered sugar.
Nutrition Facts : Calories 1010.1, Fat 62, SaturatedFat 34.4, Cholesterol 189.8, Sodium 449.8, Carbohydrate 108.2, Fiber 2.5, Sugar 41, Protein 12.7
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Origin and history
Kolachkes originated in Eastern European countries like Poland, Hungary, and Slovakia. The pastry has its roots in the Jewish community and was created during the Middle Ages. Initially, the dessert consisted of a crescent-shaped dough with poppy seed filling, but it has evolved over the years, and different fillings are being used now. The dessert made its way to America with the arrival of the Jewish immigrants in the late 1800s and became an instant hit. Today, kolachkes are popular worldwide, and apricot kolachkes are one of the most loved variants.Ingredients
To prepare apricot kolachkes, one needs the following ingredients:- Active dry yeast
- Warm milk
- Granulated sugar
- Unsalted butter
- Egg yolks
- All-purpose flour
- Apricot jam
- Confectioner's sugar
- Salt
Preparation
Preparing apricot kolachkes involves the following steps:- Begin by activating the yeast by mixing it with warm milk and sugar in a bowl. Let it rest for five minutes
- In a separate bowl, cream together softened butter and granulated sugar until they become light and fluffy
- Stir in the egg yolks, followed by the yeast mixture and salt. Mix well
- Add the flour to the bowl and mix it until the dough forms. Knead the dough on a floured surface until it becomes smooth and elastic
- Roll out the dough into a thin sheet and cut it into rounds using a cookie cutter
- Place a small amount of apricot jam in the center of each round and fold the dough over to create a crescent shape
- Place the kolachkes on a baking sheet lined with parchment paper and brush them with an egg wash
- Bake the pastries in a preheated oven at 375°F for about 15 minutes or until they become golden brown
- Sprinkle some confectioner's sugar on top of the kolachkes and let them cool
- Serve and enjoy!