~Jackie~
Around a holiday of overly sweet, yet tasty, Christmas cookies I found myself looking for something a little unique and less sugary than the average frosted santa cookie. I was pleasantly surprised when Amanda found this amazing Hungarian Apricot Kolache cookie. It is a buttery, flaky, and moist pastry with a sweet filling! I’m excited that we are trying out new types of cookies this year because I have discovered new favorites, different flavors, and determined that maybe Sweden doesn’t have the best cookies in the world…but they do have the best meatballs. Anywho – these cookies are fantastic because you can eat them any time of the day! They would be perfect for breakfast with some hot coffee or as an afternoon snack with tea. They are made with fruit so they must be healthy, right? No, but who cares it’s Christmas.
Kolaches, or Kiffles, are a traditional Hungarian cookie made from a cream cheese pastry dough and fruit filling. The origin of the cookie is uncertain, but there are many cute stories and legends and several variations. The apricot fruit filling is homemade and I would recommend it over buying a jar of preserves. I did run out to a local kitchen store to buy a pastry cutter because I wanted to impress my taste testers with a beautiful cookie; I’m sure it will get more use in the future making pies and whatnot.
I always thought making a pastry light and fluffy would be a difficult task, but it couldn’t be easier. There are only four ingredients in the pastry dough for this cookie – flour, salt, cream cheese, and butter. And in addition to the small list of ingredients you only need apricots and sugar to make the filling. Simple, cheap, easy, delicious – your welcome. I wouldn’t say this is a difficult dessert to make, but it does take some time and patience. I made mine over the course of 2 days.
If you are making the cookies in one day I would begin with the apricot filling then the pastry dough; if you are making them in two days, make the pastry dough on day one and the fruit filling on day two. To make the filling add dried apricots to a saucepan and cover with water. Boil until apricots are soft and plump, but not all the water is absorbed. Add in a cup of sugar, stir, and let thicken and boil. Keep an eye on this because it can burn easily! Once the mixture has become thick and gooey remove from heat and let cool slightly so you can handle. Transfer to a food processor or blender, add cinnamon, and puree until it is jam-like. Let cool to room temperature before using to fill cookies. To make the pastry, cream together butter and cream cheese. Slowly add in flour and combine. Split dough into 4 equal parts, make discs, and refrigerate in plastic wrap for at least two hours (or overnight). Roll out dough between two sheets of wax paper with some flour and sugar to keep it from sticking. Roll to about 1/4″ thick into a square-like shape. Using pastry or pizza cutter cut dough into 12-16 squares. Place a 1/2 teaspoon of the apricot filling in the middle of each square and fold sides over and press together (if you don’t press them together enough they will loosen and unroll in the oven). Bake the cookies for about 14 minutes and sprinkle with powdered sugar. Repeat steps for all discs of dough and combine scraps to make more cookies!
The recipe for the apricot filling will make about twice as much as you need so you can split the recipe in half or freeze the leftover for next time you make these cookies! Enjoy the cookies fresh out of the oven when the filling is still warm and gooey – SO GOOD. They are also delicious at room temperature too or warmed up just a bit in the microwave. Cheers to new sweets and holiday treats!
- 1 pound dried apricots
- 1 cup sugar
- 1/2 teaspoon cinnamon
- water
- 2 1/4 cups all purpose flour
- 1/2 teaspoon salt
- 8 oz cream cheese
- 1 cup unsalted butter, softened
- 1/4 cup granulated sugar (for rolling)
- powdered sugar for dusting
- Place dried apricots in a saucepan and add just enough water to cover the apricots. Boil until the apricots are soft and plump. Do not let all the water evaporate. Add a little more water to keep the filling from burning if necessary.
- Add the cup of sugar and continue to stir until thick. Do not leave unattended because it can burn very easily.
- Remove from stove when thick and let cool slightly. Add in cinnamon (if desired) and puree in a food processor or blender. Return the filling to the sauce pot if it seems too runny.
- Mix flour and salt together in bowl and set aside.
- Cream together the cream cheese and butter with a stand mixer or hand mixer until completely incorporated (3-5 minutes).
- Reduce the speed of the mixer and slowly add in the flour in small additions. The dough should be soft, but not sticky.
- Divide the dough into 4 equal parts and flatten each to 3/4" thick. Wrap in plastic wrap and refrigerate until hard (2+ hours).
- Preheat the oven to 375 degrees and move the oven rack one setting higher than the center.
- Take one of the discs of dough from the refrigerator and lightly flour both sides. Spread sugar on work surface (between 2 pieces of wax paper) and place dough on top and roll out to 1/8" thick.
- With a pastry wheel or sharp knife, trim the dough into a square and then cut the square into 12 smaller squares. Save the scraps to reuse and make more cookies.
- Place a small dollop (about 1/2 teaspoon) of apricot filling into the center of each square.
- Gently grab two opposite corners and fold one over the other, gently pressing down to try and seal them together. Move to parchment covered baking sheet and repeat with all remaining squares.
- Bake 12-15 minutes or until the bottom edges are golden brown. Let cool on pan then move to wire rack to cool completely. Dust with powdered sugar.
- You can make the apricot filling ahead of time and freeze until ready to use (thaw at room temperature).
