Apricot Kolaches
Kolaches are a Czech recipe that are traditionally made with a yeast dough and fruit filling. In this version a non-yeasted dough is used. Variations include: cottage cheese, prune and apricot. All are somewhat sweet and can be drizzled with a light powder sugar/milk frosting, but traditionally kolaches are not frosted. I hope this is what you were looking for !! If ever in Oklahoma, check out the Czech Festival in Yukon, OK. The ladies of the community make about 2000 plus dozen Kolaches for sale during the festivities !!!
INGRIDIENT
DIRECTION
Step: 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. Cook UNCOVERED 5 to 10 minutes or until most of the water has been absorbed.
Step: 2
Mash apricots, stir in 2 tablespoons of sugar and let filling cool. Set aside.
Step: 3
To make Dough: Cream butter and cream cheese until fluffy; add 3/4 cup sugar and beat well. Add flour and mix well. Shape dough into ball and chill 1 hour.
Step: 4
Turn dough onto well-floured surface, working with only half the dough. Roll into 1/8 inch thickness and cut into 2 inch squares. Spoon 1/2 teaspoon of apricot filling into the center of the square. Bring four corners to center, pinching to seal.
Step: 5
Bake at 400 degrees F for about 15 minutes. Optional - you may baste with butter halfway thru baking period.
Step: 6
Optional - drizzle LIGHTLY with powdered sugar/milk frosting if you desire sweeter kolaches.
NUTRITION FACT
Per Serving: 674 calories; protein 7.3g; carbohydrates 71.9g; fat 41.1g; cholesterol 112.5mg; sodium 304.3mg.
The best flavour of the flour could make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal dough , which doesn’t always rise as well as clear bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then clear it off the next day.
