Totally Cravable Apricot Kolaches Are A Winter ‘Must Bake’
I never tasted a kolache until I moved to Texas. Before the move, breakfast was all about donuts, or the occasional sausage gravy over biscuits. Both amazing options, don’t get me wrong, but nothing compared to a delicious kolache. See, kolaches make you feel as if you’re both getting a treat, and eating a somewhat healthier breakfast, all at the same time. And these apricot kolaches? Let’s just say they are the best of the best in the kolache world. So strap on your apron, and ready your timer, because it’s time to get our breakfast on!
Totally Cravable Apricot Kolaches Are A Winter ‘Must Bake’
What You Need To Make Apricot Kolaches:
Pastry:
- 2 cups all purpose flour
- 1 block cream cheese
- 2 sticks unsalted butter, softened
- powdered sugar (for decorating)
- 3/4 cup dried apricots
- 1 1/2 cups water
- 3/4 cup granulated sugar
How To Make Apricot Kolaches:
Filling:
Place dried apricots in a small saucepan and cover with water. Boil until the apricots are soft. Add more water if necessary to keep the apricots from burning. (make sure there is still some liquid after the boiling is done)
Add the sugar and continue to cook until thick.
Puree in a food processor (or use a blender in a bowl). If the filling is runny, return to saucepan and cook until thickened.
Set aside.
Pastry:
Sift flour and salt together in a medium bowl.
In a separate bowl, beat the cream cheese and butter together with a stand mixer or a hand mixer until creamy (about five minutes).
Reduce the speed of the mixer and add the flour mixture about 1/2 cup at a time until completely added.
Divide the dough into 4 equal parts. Wrap in plastic wrap and refrigerate until hard, at least 1 hour (the longer, the better).
To Make Kolaches:
Pre-heat the oven to 400°.
Move the oven rack one setting higher than the center.
Take one of the pieces of dough from the refrigerator and lightly flour both sides. Roll out pastry to 1/8” thick (or a little thinner, if desired).
With a sharp knife, trim the dough into a square and then cut the square into 16 smaller squares.
Place a 1/2 teaspoon of filling into the center of each square.
Lift two opposite corners and fold one over the other, gently pressing down to seal them together. Move it to a parchment covered baking sheet. Repeat with all remaining squares, leaving 1″ between each.
Bake 12-15 minutes or until the bottom edges are a golden brown. Let cool slightly on the pan on a wire rack and then move them to a wire rack to finish cooling.
Repeat with all remaining dough.
Pro Tip: Short on time? You can substitute pastry filling (any flavor) in for the cooked apricots, so this recipe is totally adjustable depending on your personal preferences!
Totally Cravable Apricot Kolaches Are A Winter 'Must Bake'
Ingredients
Pastry:
- 2 cups all purpose flour
- 1 block cream cheese
- 2 sticks unsalted butter softened
- powdered sugar for decorating
Filling:
- ¾ cup dried apricots
- 1 ½ cups water
- ¾ cup granulated sugar
Instructions
Filling:
- Place dried apricots in a small saucepan and cover with water. Boil until the apricots are soft. Add more water if necessary to keep the apricots from burning. (make sure there is still some liquid after the boiling is done)
- Add the sugar and continue to cook until thick.
- Puree in a food processor (or use a blender in a bowl). If the filling is runny, return to saucepan and cook until thickened.
- Set aside.
Pastry:
- Sift flour and salt together in a medium bowl.
- In a separate bowl, beat the cream cheese and butter together with a stand mixer or a hand mixer until creamy (about five minutes).
- Reduce the speed of the mixer and add the flour mixture about 1/2 cup at a time until completely added.
- Divide the dough into 4 equal parts. Wrap in plastic wrap and refrigerate until hard, at least 1 hour (the longer, the better).
- Pre-heat the oven to 400°.
- Move the oven rack one setting higher than the center.
- Take one of the pieces of dough from the refrigerator and lightly flour both sides. Roll out pastry to 1/8” thick (or a little thinner, if desired).
- With a sharp knife, trim the dough into a square and then cut the square into 16 smaller squares.
- Place a 1/2 teaspoon of filling into the center of each square.
- Lift two opposite corners and fold one over the other, gently pressing down to seal them together. Move it to a parchment covered baking sheet. Repeat with all remaining squares, leaving 1″ between each.
- Bake 12-15 minutes or until the bottom edges are a golden brown. Let cool slightly on the pan on a wire rack and then move them to a wire rack to finish cooling.
- Repeat with all remaining dough.
