Apricot Kolache Biscuits
These are traditional Czech biscuits with a cheesy dough and apricot filling. This version does not include yeast.
Ingredients
Serves: 6
- Filling
- 1 cup (125g) dried apricots
- 1 1/2 cups (375ml) water
- 2 tablespoons caster sugar
- Dough
- 250g butter, softened
- 200g cream cheese, softened
- 2/3 cup (155g) caster sugar
- 2 cups (250g) plain flour
Directions
Preparation:1hour15min ›
Cook:25min ›
Ready in:1hour40min
- Filling: Combine apricots and water in heavy saucepan and cook covered over medium heat for 10 minutes or until apricots are soft. Continue to cook UNCOVERED 5 to 10 minutes or until most of the water has been absorbed.
- Mash apricots, stir in sugar and let filling cool. Set aside.
- Dough: Cream butter and cream cheese until fluffy; add sugar and beat well. Add flour and mix well. Shape dough into ball, wrap in cling wrap and chill 1 hour.
- Turn dough onto well-floured surface, working with only half the dough. Roll out to 5mm thickness and cut into 5cm squares. Spoon 1/2 teaspoon of apricot filling into the centre of the square.
- Bring four corners to centre, pinching to seal.
- Bake at 200 degrees C for about 15 minutes. You may baste the kolache with melted butter halfway through baking period, if desired.
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Reviews (5)
Altered ingredient amounts. Great recipe! I added 4 tbsp extra flour to dough, due to previous review that it was too sticky to work with and my dough came out fine. I divided my dough into 3 parts and rolled out each part, spread filling and cut into triangles like a pizza. Each wedge was then rolled up like croissants. To the apricot filling I added and extra tbsp. sugar. My kids and family loved them. - 21 Jul 2008
These turned out well. I chilled my dough a little longer than an hour because it still seemed a little too soft when I checked it. I will definately try these with other fillings. - 21 Jul 2008
The dough was very soft and despite using a well-floured surface to roll it on, I couldn't fold up the corners. I put the smeared little lumps on parchment to prevent scorching, and they did taste good. - 21 Jul 2008
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