TRADITIONAL HUNGARIAN APRICOT KOLACHES
Traditional Hungarian Kolaches are cookies made with a cream cheese dough and filled with apricot jam; they are very common at Christmastime. These are the type of cookies that makes it hard to just have one! Perfect with an afternoon coffee on a stormy winter day!
Provided by Lord Byron's Kitchen
Categories Dessert
Time 2h27m
Number Of Ingredients 6
Steps:
- In a large mixing bowl, use a hand-held mixer to beat together the butter and the cream cheese until light and fluffy.
- Add the flour and salt. Beat into the butter mixture.
- Divide the cookie dough into four equal portions and flatten each portion to 1/2 inch thick. Wrap in plastic wrap and refrigerate for 2 hours.
- When ready to assemble and bake, preheat oven to 375 degrees and line a baking sheet with parchment paper or a silicone baking mat.
- Remove one portion of the dough from the fridge and roll to 1/8th of an inch thick on a lightly floured surface. The dough is sticky so be sure to flour your rolling pin too.
- Cut the rolled dough into 2 inch squares. Remove scrap dough to the side to use later once the currant batch is baking.
- Place one tablespoon of the apricot preserves into the center of each square of dough. Gently fold up two opposite corners so that the slightly overlap. Push down just slightly with your finger to seal the dough together.
- Transfer the cookies to the baking sheet, leaving at least 2 inches of space between each cookie.
- Sprinkle each cookie with a little sanding sugar and bake for 12 minutes or until the edges are a light golden brown.
- Remove from oven and allow cookies to cool on the baking sheet for 5 minutes. Then, remove the cookies from the baking sheet to a wire cooling rack to finish cooling.
- Repeat steps 5 to 10 with the remaining 3 portions of dough in your fridge.
Nutrition Facts : Calories 57 kcal, Carbohydrate 4 g, Protein 1 g, Fat 4 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 55 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
APRICOT KOLACHES
Apricot Kolaches are a traditional Hungarian Christmas cookie. A flakey cream cheese pastry dough is rolled in sugar then filled with an easy apricot filling!
Provided by Lindsey
Categories Dessert
Time 1h32m
Number Of Ingredients 7
Steps:
- Place dried apricots in a small saucepan and pour in just enough water to cover the apricots. Boil until the apricots are soft. Do not let all the water evaporate. Add a little bit more to keep the filling from burning.
- Add the sugar and continue to cook until thick.
- Either puree in a food processor or with an immersion blender in a bowl. If the filling is too runny, return it to the sauce pot to continue to cook.
- You can make the filling ahead of time and freeze it until you are ready to use it. Just thaw at room temperature when you are ready to use.
- Sift flour and salt together in a medium bowl and set aside.
- Beat the cream cheese and butter together with a stand mixer or a hand mixer until completely incorporated and creamy (3-5 minutes).
- Reduce the speed of the mixer and slowly add in the flour. I used 5 additions and completely mixed in the flour each time. The dough will be soft but not sticky.
- Divide the dough into 4 equal parts and flatten each to ¾" thick. Wrap in plastic wrap and refrigerate until hard, at least 2 hours.
- Pre-heat the oven to 375F. Move the oven rack one setting higher than the center.
- Take one of the disks of dough from the refrigerator and lightly flour both sides. Spread granulated sugar on your pastry board or work surface. Place the dough on top and roll out pastry to 1/16" to 1/8" thick. Most recipes say 1/8" but my Husband remembered them being thinner.
- With a pastry wheel or sharp knife, trim the dough into a square and then cut the square into 16 smaller squares. My dough never rolled out into a perfect circle so I would just cut as many 1 1/2 " squares a possible, saving the scraps for later.
- Place a dollop of filling into the center of each square. I used ½ teaspoon to ¾ teaspoon for each.
- Gently grab two opposite corners and fold one over the other, gently pressing down to try and seal them together. Gently move it to a parchment covered baking sheet. Repeat with all remaining squares.
- Sprinkle the middles of the kolaches with just a touch of granulated sugar.
- Placing the kolaches no closer than 1" apart.
- Bake 12-14 minutes or until the bottom edges are a golden and you can smell them. Let cool slightly on the pan on a wire rack and then move them gently to a wire rack to cool completely.
- Repeat with all remaining dough. Refrigerate and re-roll your scraps. Amazing.
Nutrition Facts : Calories 158 kcal, Carbohydrate 23 g, Protein 2 g, Fat 7 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 20 mg, Sodium 54 mg, Fiber 1 g, Sugar 15 g, UnsaturatedFat 3 g, ServingSize 1 serving
WINNING APRICOT BARS
This recipe is down-home baking at its best, and it really represents all regions of the country. It's won blue ribbons at county fairs and cookie contests in several states! Easy to make, it's perfect for potluck suppers, bake sales, lunchboxes or just plain snacking.-Jill Moritz, Irvine, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In a small bowl, whisk flour and baking powder; gradually add to creamed mixture, mixing well. Fold in coconut and walnuts., Press two-thirds of dough onto the bottom of a greased 13x9-in. baking pan. Spread with preserves; crumble remaining dough over preserves. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars.
Nutrition Facts : Calories 195 calories, Fat 10g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 72mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
GRANDPA'S HUNGARIAN KOLACKY
These cookies are SO light and SO YUMMY! This is my late grandfather's recipe; his favorite cookies to make for us, and my favorite to eat! Not sure if the spelling is completely correct; but he came straight from Hungary so I guess he'd know. :) Prep time does not include chill time. Yield is an estimate. (The jellies/pastry fillings used in this recipe can be found in cans in the baking isle of most grocery stores. I recommend using the "SOLO" brand.)
Provided by bug lt
Categories Dessert
Time 38m
Yield 64 cookies
Number Of Ingredients 5
Steps:
- Combine butter and cream cheese completely, add flour and mix well.
- Divide dough into 4 balls; wrap each in plastic wrap and chill 24 hours.
- Roll out each ball (on floured surface) to 1/8". (Be sure to keep them thin, as this keeps them "light!")
- Cut out silver-dollar sized cookies; place on ungreased cookie sheets.
- Drop 1/2 teaspoon jelly in center of each cookie and bake at 350* for 7-8 min. (Just until edges begin to brown.) I always bake the cookies flat; however, the edges may be pinched or rolled together as well!
- Lightly sift powdered sugar over cookies and serve.
HUNGARIAN WALNUT COOKIES
As a child, I always looked forward to eating these goodies at Christmastime. Now I make them for my own family. -Sharon Kurtz, Emmaus, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and cream cheese until blended. Gradually beat flour into creamed mixture. Divide dough into 3 portions. Shape each into a disk. Wrap and refrigerate 1 hour or until firm enough to roll., Preheat oven to 375°. For filling, in a small bowl, beat egg whites and vanilla on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on medium after each addition until well blended. Stir in walnuts., Generously coat a work surface with confectioners' sugar. Roll 1 portion of dough into a 12-in. square about 1/8 in. thick, sprinkling with additional confectioners' sugar as necessary to coat well. Cut into sixteen 3-in. squares., Shape 2 teaspoons filling into a small log about 2 in. long. Place diagonally onto a square. Overlap opposite corners of dough over filling; pinch tightly to seal. Place 2 in. apart on greased baking sheets. Repeat with remaining dough and filling., Bake until bottoms are golden brown, 9-11 minutes. Remove from pans to wire racks to cool completely. Dust with confectioners' sugar., To Make Ahead: Dough can be made 2 days in advance. Wrap and store in an airtight container in the refrigerator. , Freeze option: Freeze cookies in freezer containers. To use, thaw before serving. If desired, dust with additional confectioners' sugar.
Nutrition Facts : Calories 129 calories, Fat 9g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 49mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.
HUNGARIAN COOKIE BARS
Posted for the Zaar World Tour 2006-Hungary. I haven't tried this recipe, but it seems to be a very quick and easy cookie to make. These bars are sticky and gooey and similar to a walnut pie.
Provided by Bayhill
Categories Bar Cookie
Time 55m
Yield 12 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 325ºF. Grease a 9" square baking pan; set aside.
- In a medium bowl, cream together 3/4 cup of the brown sugar and the margarine. Add vanilla and flour; mix well. Pat this mixture into the bottom of the baking pan.
- In a small bowl, beat the eggs until foamy. Add the remaining 1 cup brown sugar; mix well. Pour into the pan over the first mixture. Sprinkle the nuts evenly over the top.
- Bake at 325ºF for 30 to 40 minutes, or until center is no longer jiggly. Cool completely before slicing. Slice into 2-1/2"x1-1/2" bars.
Nutrition Facts : Calories 283.9, Fat 10.6, SaturatedFat 1.9, Cholesterol 31, Sodium 141.9, Carbohydrate 44.5, Fiber 1.4, Sugar 31.8, Protein 4.5
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- Separate the dough into four equal parts and wrap each in plastic wrap. Press the dough into a disk and place it into the refrigerator to chill for at least two hours.
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