Hungarian Apricot Cookies Recipes

APRICOT KOLACHES

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.

HUNGARIAN KIFFLES

Steps:

• Whisk the flour and salt together in a medium bowl and set aside.
• Beat the cream cheese and butter with an electric mixer on medium speed until very smooth and creamy, 2 to 3 minutes.
• Reduce the mixer speed to low and add the flour mixture, 1/4 cup at a time, mixing just until combined. The dough will be quite moist, but not sticky.
• Turn the dough out onto a lightly floured surface and flatten into a square approximately 1/2-inch thick. Cut into 4 equal pieces and wrap each separately in plastic wrap. Refrigerate until firm, a minimum of 2 hours.
• Preheat the oven to 375°F and position a rack in the center of the oven. Line a large cookie sheet with parchment paper.
• Remove one portion of the dough from the refrigerator and place it on a liberally floured surface.
• Dust the top of the dough with flour and cover with a sheet of wax or parchment paper. Working from the center toward the corners, roll the dough out to a 1/8-inch-thick square. It should measure about 9 inches.
• For best results, see our recipe notes below to learn how to roll your dough into a perfect square.
• Using a pastry wheel or a sharp knife, cut your dough both lengthwise and crosswise into small squares.
• Your total yield will depend on how large you make them. We recommend 1-1/2-inches which will give you 36 kiffles per square of dough or about 12 dozen total.
• The best way to keep the size even is to use a ruler and mark all 4 sides of the dough square at intervals with the tip of a knife. You can use the handle of a spatula to guide you as you cut to keep your lines straight as well (similar to drawing straight lines on a sheet of paper).
• Working as quickly as possible, place a small mound of filling (about 1/2 to 3/4 teaspoon) in the center of each square. If the filling flavor you're using is relatively smooth you can spoon it into a small freezer bag, snip off a tiny bottom corner and squeeze the filling onto the squares. This works particularly well with the poppy and almond flavors.
• Lift two opposite corners of the dough over the filling and gently pinch them together. Fold that "point" over to one side, moisten the tip of your finger with a bit of water and smooth it down gently on one side of the kiffle. This prevent the kiffles from popping open as they bake.
• Important Note: The various filling flavors spread a bit differently during baking so you may want to fill a few "test" kiffles and bake them to gauge the right amount of filling for each type.
• Arrange the kiffles 1 inch apart on the parchment lined cookie sheet. Bake until barely golden, 12 to 14 minutes. Cool on the baking sheet for 1 minute, then carefully transfer the kiffles to cooling racks.
• Repeat the process with the remaining 3 portions of dough, using different filling flavors if desired.
• Store kiffles between layers of waxed paper in a tightly closed container and refrigerate. Bring them to room temperature (30 minutes out of the fridge), arrange on a plate and dust lightly with powdered sugar just before serving. It's not advisable to top them with powdered sugar before storing.
• Makes 8 to 12 dozen

HUNGARIAN WALNUT COOKIES

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.