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 BOW TIES
Bring a ray of sunshine to your morning with these rich, fruit-filled Danishes. Martha made this recipe on Martha Bakes episode 502.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 9
Number Of Ingredients 6
Steps:
- Line two large baking sheets with parchment paper; set aside. On a lightly floured work surface, roll out the dough to just over a 13-inch square, a little over a 1/4-inch thick. Using a ruler and a pizza wheel or pastry cutter, trim the edges of the dough to form a 12-inch rectangle, then cut the dough into nine 4-inch squares.
- Place pastry cream in a pastry bag fitted with a 1/2-inch plain tip (such as an Ateco #806). Pipe a dollop of cream into the center of each square. (Alternatively, scoop the filling with a tablespoon.) Arrange two apricot halves over the cream, overlapping them slightly, one in the upper left corner and the other in the lower right.
- To form the bow ties, fold the upper right corner over the apricot filling, about two-thirds of the way toward the opposite corner; press down firmly to seal. Bring the lower left corner up and over first fold, pressing down to adhere. (Be careful not to fold too tightly, or you may force out some of the filling.) Repeat with the remaining squares. Place the bow ties on the prepared baking sheets. Cover with plastic wrap, and let rest in a warm place until dough is doubled in bulk, about 45 minutes.
- Preheat the oven to 375 degrees. Brush dough with the beaten egg; sprinkle with sugar. Bake, rotating sheets halfway through, until pastries are evenly browned, 20 to 25 minutes. Transfer to a wire rack to cool. Serve at room temperature. Bow ties are best eaten the same day they are made.
MARTHA'S KOLACHES
A bakery classic in Eastern Europe, these lip-smacking treats combine a sweet yeast-based dough with a jam filling and a sugary glaze. They're usually shaped into rounds or, like in Martha's version, bowties.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 16
Number Of Ingredients 11
Steps:
- Cookies:In a small bowl, stir together yeast and sour cream. Let stand until yeast dissolves, about 10 minutes. Whisk in eggs until smooth.
- In a large bowl, whisk together flour, granulated sugar, and salt. Using a pastry cutter or two knives, cut butter into dry ingredients until mixture resembles coarse meal. Stir in yeast mixture. Knead in bowl a few times until dough is smooth and comes together. Wrap dough in plastic and flatten into a square. Refrigerate at least 30 minutes.
- Preheat oven to 400 degrees. On a lightly floured surface, roll out dough 1/4 inch thick. Using a 3-inch square cutter, cut out squares. Transfer to two parchment-lined baking sheets, spaced about 1 1/2 inches apart.
- Place 1 teaspoon jam in the center of each square. Fold upper-right corner over filling, about two-thirds of the way toward opposite corner; press down to seal. Brush lower-left corner with egg wash, then fold corner up and over first fold, pressing down to adhere. (Be careful not to fold too tightly, or you may force out some of the filling.) Repeat with remaining squares.
- Bake until edges are golden, 12 to 15 minutes. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely.
- Glaze:In a medium bowl, whisk together confectioners' sugar and butter. While whisking, drizzle in milk, a little at a time, until glaze has a runny consistency. Using a spoon, drizzle glaze over cookies. Let stand until set, 1 hour. Glazed cookies can be stored in an airtight container at room temperature up to 2 days.
APRICOT KOLACHES
Pastries as pretty as these make any gathering special. I like to bake them a day in advance because they do take some time to prepare-but guests agree they-re worth it!
Provided by Taste of Home
Time 55m
Yield About 4 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a saucepan, heat milk and 1 cup butter to 120°-130°. Add to dry ingredients; beat until moistened. Add egg yolks; beat on low speed for 30 seconds. Beat on high for 3 minutes. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 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. , Punch dough down. Turn onto a lightly floured surface. Shape into 1-1/2-in. balls; roll each into a 2-1/2-in. circle. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes., Using the end of a wooden spoon, make a 1-1/2-in. indentation in the center of each roll; fill with about 2 teaspoons apricot filling. Melt remaining butter; brush over dough., Bake at 350° for 15-20 minutes or until golden brown. Remove from pans to wire racks. Combine glaze ingredients; drizzle over warm rolls.
Nutrition Facts : Calories 320 calories, Fat 11g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 304mg sodium, Carbohydrate 51g carbohydrate (19g sugars, Fiber 1g fiber), Protein 6g protein.
APRICOT BOW TIES
Steps:
- Line two large baking sheets with parchment paper; set aside. On a lightly floured work surface, roll out the dough to a 17-by-13-inch rectangle about 1/4 inch thick. Using a ruler and a pizza wheel or pastry cutter, trim the edges of the dough to form a 16-by-12-inch rectangle. Then cut the dough into twelve 4-inch squares.
- Place Pastry Cream in a pastry bag fitted with a 1/2-inch plain tip (such as an Ateco #806). Pipe a dollop of cream into the center of each square. (Alternatively, scoop the filling with a tablespoon.) Arrange two apricot halves over the cream, overlapping them slightly, one in the upper left corner and the other in the lower right.
- To form the bow ties, fold the upper right corner over the apricot filling, about two-thirds of the way toward the opposite corner; press down firmly to seal. Bring the lower left corner up and over first fold, pressing down to adhere. (Be careful not to fold too tightly, or you may force out some of the filling.) Repeat with the remaining squares. Place the bow ties on the prepared baking sheets, six to a sheet. Cover with plastic wrap, and let rest in a warm place until dough is approximately doubled in bulk, about 45 minutes.
- Preheat the oven to 375°F, with racks in the upper and lower thirds. Lightly brush bow ties with the beaten egg, and sprinkle with sugar. Bake, rotating sheets halfway through, until pastries are evenly browned, 20 to 25 minutes. Transfer to a wire rack to cool. Serve at room temperature. Bow ties are best eaten the same day they are made.
- Apricot Bow Tie how-to
- Two apricot halves are placed on top of a dollop of Pastry Cream, along the diagonal of the dough square.
- The top right corner of the square is folded over the filling and pressed down to seal.
- The opposite corner is folded over the first to create an open-ended roll.
CREAM CHEESE KOLACKY
The dough for these cookies is what makes them exceptional. I always quadruple this recipe for the holidays. Most popular fillings are peach, apricot, raspberry and date. Use your imagination! This year I'm trying Michigan cherry preserves and cranberry marmalade. You better hide a few for Christmas day--these are the ones that go first!
Provided by MBMCD
Categories Desserts Cookies International Cookie Recipes American Cookie Recipes
Time 3h25m
Yield 30
Number Of Ingredients 5
Steps:
- Mix cream cheese and butter until smooth. Add flour slowly until well blended. Shape into a ball and chill overnight or for several hours.
- Preheat oven to 350 degrees F (180 degrees C).
- Roll dough out 1/8 inch thick on a floured pastry board. Cut into 2 1/2 inch squares and place about 1/2 teaspoon jam or preserves in the center. Overlap opposite corners and pinch together. Place on ungreased cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven. Cool on wire racks. Sprinkle kolacky lightly with confectioner's sugar.
Nutrition Facts : Calories 72.1 calories, Carbohydrate 8.2 g, Cholesterol 11.3 mg, Fat 4.1 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 2.6 g, Sodium 32 mg, Sugar 3.9 g
PASTRY CREAM FOR APRICOT BOW TIES
Luscious, custardy pastry cream embellishes sunny apricot Danishes. Martha made this recipe on Martha Bakes episode 502.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 1/2 cups
Number Of Ingredients 7
Steps:
- In a medium saucepan, combine the milk, 1/4 cup sugar, vanilla bean and seeds, and salt. Cook over medium heat until mixture comes to a simmer.
- In a medium bowl, whisk together the egg yolks, cornstarch, and remaining 1/4 cup sugar. Whisking constantly, slowly pour about 1/2 cup of the hot milk mixture into the egg yolk mixture. Continue adding milk mixture 1/2 cup at a time, until it has been incorporated. Pour mixture back into saucepan, and cook over medium-high heat, whisking constantly, until it thickens and registers 160 degrees on an instant-read thermometer, about 2 minutes. Remove and discard vanilla bean.
- Transfer to the bowl of an electric mixer fitted with the paddle attachment. Add the butter, and beat on medium speed until the butter melts and the mixture cools, about 5 minutes.
- Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, beat on low speed until smooth (you can also whisk by hand).
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