Best Strawberry Kolaches Recipes

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STRAWBERRY KOLACHES



Strawberry Kolaches image

This recipe is from the Red, White & Blue Ribbon 2004 Cookbook. It's a collection of recipes from contests and food festivals. There are some real winners in this book. This is one of them. It was the "Berry Best in Show" winner at the 2003 Poteet Strawberry Festival in Poteet, TX and was entered by Paige Smith. Recipe note: I use butter instead of margarine. Times indicated do not include refrigeration overnight, or rising time.

Provided by PanNan

Categories     Breads

Time 52m

Yield 3 dozen, 18 serving(s)

Number Of Ingredients 14

1 cup sour cream
1/2 cup sugar
1 1/2 teaspoons salt
1/2 cup margarine, softened (1 stick)
4 1/2 teaspoons active dry yeast (2 packages)
1/2 cup warm water
2 eggs, beaten
4 cups all-purpose flour
melted butter, for brushing on dough
8 ounces cream cheese, softened
1 egg yolk
1/4 cup sugar
1/2 teaspoon vanilla extract
1 lb fresh strawberries, hulled and sliced

Steps:

  • For the dough:.
  • Heat the sour cream over low heat until it is warm. Stir in the sugar, salt, and margarine; transfer to a bowl and cool.
  • Sprinkle the yeast over warm water; let it stand until the yeast is dissolved, then add to the sour cream mixture. Add the eggs and flour and mix well. Put the dough in a greased bowl; cover and refrigerate overnight.
  • For the topping:.
  • Combine the cream cheese, egg yolk, sugar and vanilla until smooth. Stir in the strawberries. Refrigerate overnight.
  • The next day, form the dough into 36 balls, and place them on a greased baking sheet, leaving room for them to double in size. Flatten each to about 1/2" height, and let rise for about 10 minutes. Make indentations in the dough with your finger. Put a little strawberry topping in each indentation. Let them rise until double in size (time will vary according to conditions).
  • Preheat oven to 350 degrees, brush the tops of the dough around the filling with melted butter, and bake kolaches for about 10 - 12 minutes, or until golden brown.

Nutrition Facts : Calories 272, Fat 13.3, SaturatedFat 5.6, Cholesterol 53.5, Sodium 306.6, Carbohydrate 32.9, Fiber 1.5, Sugar 9.7, Protein 5.7

STRAWBERRY KOLACHES



Strawberry Kolaches image

Provided by Food Network

Categories     dessert

Time 9h35m

Yield 20 plus servings

Number Of Ingredients 13

1 (8-ounce) package cream cheese
1/4 cup sugar
1 egg yolk
1/2 teaspoon vanilla
1 cup sour cream
1/2 cup sugar
4 cups all-purpose flour
2 packages yeast
2 eggs, beaten
1 1/2 teaspoons salt
1/2 cup margarine (or butter)
1/2 cup warm water
1 jar strawberry preserves

Steps:

  • To make topping, combine cream cheese, 1/4 cup sugar, egg yolk, vanilla in a mixer and blend thoroughly. Set aside in refrigerator.
  • Heat sour cream in a saucepan on stovetop until warm. Stir in 1/2 cup sugar, salt and margarine and let cool. Dissolve yeast into warm water according to package directions and add to sour cream mixture. Add 2 eggs and flour then mix well. (Do not knead the dough.) Put dough in greased bowl, then cover and refrigerate overnight. Remove dough from the refrigerator and work into balls and place them in a pan. Flatten dough balls to 1/2-inch, grease with margarine and let dough rise for about 10 minutes. Make indentations in dough and add cream cheese topping, then top with 1 teaspoon strawberry preserves. Continue to let dough balls rise until they've doubled in size. Bake in a preheated 350 degree F oven for 25 minutes until they become lightly browned.

STRAWBERRY KOLACHES



Strawberry Kolaches image

Made with sweet yeast dough, these fruit-filled pastries were featured in our June/July 2009 special issue about the food wonders of Texas. Kolaches, which are Eastern European in origin, can be filled with just about any fruit, from blueberries to apricots.

Provided by @MakeItYours

Number Of Ingredients 12

Made with sweet yeast dough, these fruit-filled pastries were featured in our June/July 2009 special issue about the food wonders of Texas. Kolaches, which are Eastern European in origin, can be filled with just about any fruit, from blueberries to a
8 oz. strawberries, hulled and
thinly sliced
19 tbsp. plus 1 tsp. sugar
1⁄2 tsp. fresh lemon juice
1 1⁄4-oz. package active dry yeast
4 tbsp. unsalted butter, softened,
plus 2 tbsp. melted
1⁄2 tsp. kosher salt
1 egg yolk
3 1⁄2 cups flour
3⁄4 cup milk

Steps:

  • Combine berries, 12 tbsp. sugar, lemon juice, and 1⁄4 cup water in a 2-qt. pan over medium-high heat. Cook until thick, 8-10 minutes. Remove from heat; mash berries until chunky; let cool. In a bowl, stir the yeast, 1 tsp. sugar, and 1⁄2 cup water heated to 115°; let sit until foamy. In a large bowl, beat softened butter and 3 tbsp. sugar until combined. Add salt and egg yolk; beat until smooth. Add yeast mixture, 3 1⁄4 cups flour, and milk; form a dough. Knead dough in bowl to form a ball. Cover bowl with a towel; set aside in a warm place to let rise, about 1 hour. To make crumb topping, combine remaining sugar, 1 tbsp. melted butter, and remaining flour in a bowl; set aside.
  • Heat oven to 375°. Divide dough into 16 balls; arrange on a parchment-lined baking sheet. Brush with remaining melted butter; cover with plastic wrap; let rise for 30 minutes. Using back of a spoon, make an indentation in each ball. Spoon 1 tbsp. filling into each; sprinkle with crumb topping. Bake until golden, 30-35 minutes.
  • MAKES 16 PASTRIES

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