FLAKY APRICOT KOLACHES: Hungarian kolaches with cream cheese pastry dough recipe!

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while maintaining moisture.

apricot preserves

🥗Healthier: fruit spread

💰Cheaper: canned apricots

Fruit spread has less sugar and canned apricots are often cheaper.

Cream together 1 cup of butter and 8 oz of cream cheese using a hand mixer or paddle.

In a separate bowl, whisk together 2 cups of all-purpose flour and 1/2 teaspoon of salt.

Slowly add the flour mixture to the creamed butter and cream cheese until combined.

Wrap the dough and chill for at least 2 hours or overnight.

Cover dried apricots with water in a pot and bring to a boil to soften them.

Once softened, add 1/2 cup of sugar to the apricots and continue cooking until thick and syrupy.

Use an immersion blender to blend the apricot filling to desired consistency.

Spread the filling on a sheet tray to cool quickly, covering with plastic wrap and poking holes for steam to escape.

Roll out the chilled dough on a surface dusted with sugar to about 1/16 inch thick.

Cut the dough into approximately 1.5 inch squares using a pizza cutter.

Place a dollop of apricot filling (about 1/2 teaspoon) in the center of each square.

Fold two opposite corners of the dough over the filling and press to seal.

Place the kolaches on a baking sheet lined with parchment paper, leaving about an inch apart.

Bake in a preheated oven at 375°F for about 8 minutes or until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens