Apricot-Filled Pastries

    Apricot-Filled Pastries

    (7)
    2saves
    3hours42min


    5 people made this

    This recipe makes simple little Czech cream cheese pastry called kolache. They are filled with apricot pie filling, but you can use any fruit you prefer.

    Ingredients
    Serves: 36 

    • 250g cream cheese, softened
    • 250g butter
    • 1/2 cup icing sugar
    • 2 cups (250g) plain flour
    • 1 (410g) tin apricot pie filling
    • 1/4 cup icing sugar for dusting

    Directions
    Preparation:30min  ›  Cook:12min  ›  Extra time:3hours chilling  ›  Ready in:3hours42min 

    1. Place the cream cheese and butter in a large bowl; beat with electric mixer until smooth and creamy. Beat 1/2 cup of icing sugar into the butter mixture. Slowly beat in the flour; mix well. Cover bowl and refrigerate at least 3 hours, or overnight.
    2. Preheat an oven to 190 degrees C.
    3. On a well floured board roll out chilled dough to 3mm. Use a pizza wheel to cut dough into 5cm squares. Spoon approximately 2 teaspoons of filling in the centre of each square; do not overfill.
    4. Fold opposite corners of each square into the middle to encase dough, pinching dough together in centre. Filling should peek out a little at each end. Transfer biscuits to an ungreased baking tray.
    5. Bake the biscuits in the preheated oven until set but not brown, about 12 minutes. Remove to racks to cool. Dust cooled biscuits with remaining icing sugar.
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    Reviews and Ratings
    Global Ratings:
    (7)

    Reviews in English (7)

    by
    37

    I made these last night, and they're already all gone! They were a success, and although I was a little intimidated since it was my first time making a cookie like this one, your recipe was so easy to follow. (And delicious!) Thank you!  -  16 Nov 2010  (Review from Allrecipes USA and Canada)

    by
    2

    Loved it. I used Raspberry filling instead and it turned out great.  -  05 Aug 2014  (Review from Allrecipes USA and Canada)

    by
    1

    I used to make these with my grandmother many years ago. For fruit filling, she always used drained pineapple tidbits, or crushed pineapple. it is very important to drain it well, and she would press it to get more of the liquid out. Tasty, but probably less authentic Czech variation....But my grandmother was the daughter of Czech immigrants, and this was otherwise the same as their handed down recipe. She just liked the pineapple variation, which just shows that you can use different fruit fillings to your liking. I love them!  -  15 Mar 2016  (Review from Allrecipes USA and Canada)

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