Apple Pecan Kolache Recipes

HUNGARIAN NUT ROLLS

Steps:

• In a large bowl, dissolve yeast in warm milk. Add the sugar, salt, butter, sour cream, eggs and 3 cups flour. Beat on medium speed for until smooth, 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, in a large saucepan, combine the sugar, butter, egg and cinnamon. Cook and stir over medium heat until mixture is thick enough to coat the back of a spoon. Remove from the heat; gently stir in walnuts and apple. Cool completely., Punch dough down. Turn onto a lightly floured surface; divide into 4 portions. Roll each into a 12x10-in. rectangle. Spread filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Place seam side down on greased baking sheets. Cover and let rise until doubled, about 30 minutes., Bake at 350° for 30-40 minutes or until lightly browned. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over loaves.

APPLE-PECAN KOLACHE RECIPE

Steps:

• In a mixing bowl, combine 1/4 C flour, 1/4 C milk, the sugar, and the yeast. Let this sit for about 15 minutes to activate the yeast. It should become somewhat bubbly.
• Add the rest of the dough ingredients (the butter, the rest of the milk, the remaining flour, the lemon zest, the egg, and the salt) and mix well. (I did this by hand, which was fine, but you can use a stand mixer with a dough hook.) It should become smooth, but will still be quite sticky. You may even think it needs more flour, but chances are good that it does not.
• Cover the dough with plastic wrap and place it in a warm corner of your kitchen or, even better, in a proofing box. Some ovens even have a proof setting. Allow the dough to rise until it doubles in size, 1-2 hours.
• To make the topping by simply combining all the topping ingredients in a bowl.
• Peel the apples, core them, and chop them finely. Toss the apples with the cornstarch, sugar, and ground cinnamon.
• Place the mixture in a large saucepan and cook over medium heat until the apples become somewhat tender (not mushy) and the starch gels, thickening the mixture.
• Remove the pan from heat and stir in the chopped nuts and vanilla. Cool before using.
• Preheat the oven to 375°F (191°C)
• Turn the dough out onto a lightly oiled surface. Cut the dough into small balls, about the size of a whole walnut, about 1 oz each. Shape them into the shape of a squashed ball-make a ball and flatten it some.
• Place each piece on a parchment-lined baking sheet, about 12 to a sheet. Cover loosely with plastic wrap and allow to proof in the same conditions as the previous fermentation step. Let rise until they poof up somewhat, about 35 minutes.
• Make a deep indent in the center of each dough, about 1″ wide. Fill each well with apple filling (about 1 Tbsp) and top with the streusel crumble.
• Bake the kolaches for 20-25 minutes, checking their internal temperature with a Thermapen at 20 minutes. If the internal temp is 180-190°F (82-88°C), they're done! Remove them from the oven and allow them to cool for as long as you can stand it before eating them.
• Serve!

MAPLE PECAN KOLACHE

Steps:

• Preheat the oven to 360 degrees F.
• Mix cream cheese and granulated sugar in a mixer. Add egg yolk and mix to combine. Pour in powdered sugar, mixing on low speed, until there is none left, then increase the speed to high and beat until well mixed. Add maple syrup, mixing, then beat until the filling is fluffy.
• Cup a piece of dough in your hand to form a crater in the center. Fill the crater with a small portion of filling. Top the kolache with pecans in a star formation and sprinkle brown sugar over the top. Place on a baking sheet. Repeat with remaining ingredients.
• Bake, flipping halfway through, for 8 minutes. Cool and serve.

BOHEMIAN KOLACHES

Steps:

• In a small bowl, dissolve yeast and 1 tablespoon sugar in warm milk; let stand 10 minutes. In a large bowl, combine 2 cups flour, remaining sugar, egg yolks, salt, butter and yeast/milk mixture. Mix until smooth. Add enough remaining flour to make a stiff dough. , Turn out onto a floured surface and knead until smooth and elastic, 6-8 minutes. Add additional flour if necessary. Place dough in greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled in bulk, about 1 hour. , Punch dough down and allow to rise again. Roll out on floured surface to 1/2-in. thickness. Cut with large glass or 2-1/2-in. cutter. Place on greased baking sheets; let rise until doubled, about 45 minutes. , Firmly press indentation in center and fill each roll with a heaping tablespoon of filling. Brush dough with egg white. Bake at 350° for 10-15 minutes or until rolls are light golden brown.

APPLE PECAN COBBLER

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Generously grease a 2-quart baking dish.
• Arrange apple slices in an even layer in the baking dish. In a small bowl, mix together 1/2 cup sugar, cinnamon, and 1/2 cup pecans. Sprinkle mixture over apples.
• In a medium bowl, mix together flour, 1 cup sugar, baking powder, and salt. In a separate bowl whisk together egg, evaporated milk, and melted butter. Pour milk mixture into flour mixture all at once, and stir until smooth. Pour mixture over apples, and sprinkle top with 1/4 cup pecans.
• Bake in the preheated oven for 55 minutes.

ULTIMATE APPLE PECAN CRISP

Steps:

• Preheat oven to 350.
• To make the filling--In a 9-inch pie pan that's 2 inches deep (or a similar baking pan), toss the apples with the sugar to taste, cinnamon, and flour.
• To make the topping--In a medium bowl, mix together all the topping ingredients with your fingers or a pastry cutter until small pebbly pieces of butter are distributed throughout the mixture.
• Sprinkle the entire mixture over the apples.
• Bake until the topping is golden and the fruit is bubbling and tender, about 1 hour and 15 minute.
• for a large crisp and 1 hour for individual crisps.
• Cool slightly before serving.
• You can make individual crisps by dividing the filling and topping among six ramekins or individual gratin dishes.
• Serve with heavy cream or a scoop of vanilla ice cream.
• Serves six.

APPLE PECAN PANCAKES

Steps:

• In a bowl, combine flour, brown sugar, baking powder, salt and cinnamon. Stir in milk, egg yolks and vanilla. Add apples and pecans. Beat egg whites until stiff peaks form; fold into the batter. Pour batter by 1/4 cupfuls onto a hot greased griddle or skillet. Turn when bubbles begin to form and the edges are golden. Cook until the second side is golden.