Martha Stewart's Jam-Filled Kolaches | Martha Bakes Recipes

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining moisture.

jam

🥗Healthier: fruit preserves

💰Cheaper: homemade fruit spread

Fruit preserves offer a lower sugar alternative.

powdered sugar

🥗Healthier: stevia powder

💰Cheaper: granulated sugar

Stevia reduces calories while providing sweetness.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a dairy-free option that adds flavor.

Stir together 1 package of active dry yeast and 1/4 cup of sour cream in a small bowl and let it rest for about 10 minutes.

In another bowl, mix 2 cups of all-purpose flour, 1/4 cup of sugar, and 1 teaspoon of coarse salt.

Cut 1/2 pound of unsalted butter into quarter-inch squares and mix into the dry ingredients.

Add 2 eggs to the yeast mixture and stir until smooth, then combine with the dry ingredients and mix.

Turn the dough out onto plastic wrap, form into a rectangle, and chill for at least 30 minutes.

Roll the chilled dough out to 1/4 inch thick on a lightly floured surface.

Cut the dough into 3-inch squares and place them on a parchment-covered baking sheet.

In the center of each square, place 1 level teaspoon of peach jam.

Brush one corner of each square with a slightly beaten egg to act as glue, then fold the corners over to form the cookies.

Bake in the oven until the edges are golden, about 12 to 15 minutes.

Cool the cookies, then prepare a glaze with 1 cup of confectioner's sugar, 2-3 tablespoons of whole milk, and 2 tablespoons of melted butter, whisking until smooth.

Drizzle the glaze over the cooled cookies and let it set before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens