I know whoever is going to give this cute kolache recipe a try will fall in love! They are so elegant looking, super soft, and not to sweet! The best part is that you get to choose your favorite topping, try them all then decide which is your favorite. My favorite is the cheese filling. It is great by itself, but you can also top it with one of the fruit fillings. I like to make my kolaches small, because I love how petite desserts look, and it is easier to eat. Be aware that this recipe makes 50+ pastries, so if you don’t need as many then cut the recipe in half.
Ingredients…
Pastry dough
- 2 cups lukewarm milk
- 2 1/2 teaspoons yeast
- 1 stick unsalted butter
- 3 eggs
- 1/2 cup- 3/4 cup sugar ( depending how sweet you like)
- 1 teaspoon salt
- 6 cups flour
Egg wash
- 1 large egg
- 2 tablespoons milk/water
Fillings (in a can)
- Cherry pie topping
- Blueberry pie topping
- strawberry pie topping
- Poppy seed filling
prune filling
- 3 cups pitted prunes
- 2 cups water
- 1/2 cup sugar
- 1 tablespoon prune juice (or lemon)
apricot filling
- 2 cups dried apricots
- 1 cup orange juice
- 1/2 cup sugar
- 1 tablespoon lemon juice
cheese topping
- 6 oz. cream cheese (room temp)
- 1 cup part skim ricotta cheese
- 1/2 cup sugar
- 1 teaspoon vanilla
Posipka (optional)
- 1 sugar white sugar
- 1/2 cup flour
- 1 1/2 teaspoons ground cinnamon
- 1/4 cup melted unsalted butter
Pastry Dough
1.) Pour your lukewarm milk into a bowl of a stand mixer with a hook attachment. Sprinkle yeast over the top of milk and let sit for 5 minutes.
2.) Add in the eggs butter, and mix for 1 minute on medium low speed. Add in the sugar and salt and mix again for 1 minute.
3.) Last add in your flour 1 cup at a time, mixing in between additions. Once you have added all the flour keep mixing until fully incorporated and the dough doesn’t stick to the sides.
4.) Cover with a kitchen towel and set aside in warm place to rise, about 1 1/2 -2 hours.
5.) Once your dough has risen to double its size, place flour on your work surface, and knead dough a few times in flour. Then cut in half and work with one half at a time.
6.) Roll out your dough about 1/2 inch thick. Take a round cookie cutter, and cut out your pastries and place on a baking sheet lined with parchment paper. Repeat with the remaining dough, knead the scrapes and reroll. Do so until all dough is used up.
7.) Set your baking sheets aside to rise, about another 2 hours. While your pastries are rising prepare your fillings of your choice, scroll down for filling recipes.
8.) Once your pastries have risen, press in the center of each pastry with your fingers or the back of a spoon. Preheat oven to 375 degrees.
9.) Mix together your egg wash, and brush each pastry with the egg wash. Now take a teaspoons of your choice of filling and place into the holes you pressed. Sprinkle with posipka (optional).
10.) Place one baking sheet at a time on middle rack into your preheat oven for 13-15 minutes, until golden brown.
11.) Enjoy these cute little pastries and watch them quickly disappear!
Prune topping
1.) Pour the water over your prunes and let sit for a minimum 3 hours, best if overnight.
2.) Next, pour your prunes and water into a saucepan and simmer for 30 minutes until prunes are really soft.
3.) Reserve 1/4 cup of liquid from prunes and drain the rest.
4.) Add sugar, prune or lemon juice, and reserved liquid, give it a mix, and set aside to cool.
Apricot filling
1.) In a medium size saucepan combine the apricots and orange juice, and cook on medium-low heat for about 30 minutes, until soft.
2.) After 30 minutes, drain the apricots and place in a food processor, add the sugar and lemon juice, and blend until very smooth.
3.) Set aside to cool.
Cheese topping
1.) Place room temperature cream cheese in a bowl of a stand mixer, beat on high until fluffy, about 4-5 minutes.
2.) Add in you ricotta cheese, sugar and vanilla. Turn mixer on to medium for another 3 minutes until fully combine.
Posipka
1.) Combine sugar, flour, cinnamon, in a small bowl, and give it a quick mix with a whisk.
2.) Slowly drizzle in your melted butter while mixing with your other hand, set aside till ready to use.
| Prep Time | 4 hours |
| Cook Time | 13 minutes |
| Servings |
kolaches
|
- 1 large egg
- 2 tablespoons milk/water
- 1 can cherry pie topping
- 1 can blueberry pie topping
- 1 can strawberry pie topping
- 1 container poppyseed filling
- 3 cups pitted prunes
- 2 cups water
- 1/2 cup sugar
- 1 tablespoon prune or lemon juice
- 2 cups dried apricots
- 1 cup orange juice
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 6 ounces cream cheese room temperature
- 1 cup part skim ricotta cheese
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1 cup sugar granulated
- 1/2 cup flour
- 1 1/2 teaspoon ground cinnamon
- 1/4 cup melted butter
Ingredients
Egg Wash
Filllings (in a can)
Prune topping
Apricot topping
Cheese Topping
Posipka
|
|
- Pour your lukewarm milk into a bowl of a stand mixer with a hook attachment. Sprinkle yeast over the top of milk and let sit for 5 minutes.
- Add in the eggs butter, and mix for 1 minute on medium low speed. Add in the sugar and salt and mix again for 1 minute.
- Last add in your flour 1 cup at a time, mixing in between additions. Once you have added all the flour keep mixing until fully incorporated and the dough doesn’t stick to the sides.
- Cover with a kitchen towel and set aside in warm place to rise, about 1 1/2 -2 hours.
- Once your dough has risen to double its size, place flour on your work surface, and knead dough a few times in flour. Then cut in half and work with one half at a time.
- Roll out your dough about 1/2 inch thick. Take a round cookie cutter, and cut out your pastries and place on a baking sheet lined with parchment paper. Repeat with the remaining dough, knead the scrapes and reroll. Do so until all dough is used up.
- Set your baking sheets aside to rise, about another 2 hours. While your pastries are rising prepare your fillings of your choice, scroll down for filling recipes.
- Once your pastries have risen, press in the center of each pastry with your fingers or the back of a spoon. Preheat oven to 375 degrees
- Mix together your egg wash, and brush each pastry with the egg wash. Now take a teaspoons of your choice of filling and place into the holes you pressed. Sprinkle with posipka (optional).
- Place one baking sheet at a time on middle rack into your preheat oven for 13-15 minutes, until golden brown.
- Enjoy these cute little pastries and watch them quickly disappear!
- Pour the water over your prunes and let sit for a minimum 3 hours, best if overnight.
- Next, pour your prunes and water into a saucepan and simmer for 30 minutes until prunes are really soft.
- Reserve 1/4 cup of liquid from prunes and drain the rest.
- Add sugar, prune or lemon juice, and reserved liquid, give it a mix, and set aside to cool.
- In a medium size saucepan combine the apricots and orange juice, and cook on medium-low heat for about 30 minutes, until soft.
- After 30 minutes, drain the apricots and place in a food processor, add the sugar and lemon juice, and blend until very smooth.
- Set aside to cool.
- Place room temperature cream cheese in a bowl of a stand mixer, beat on high until fluffy, about 4-5 minutes.
- Add in you ricotta cheese, sugar and vanilla. Turn mixer on to medium for another 3 minutes until fully combine.
- Combine sugar, flour, cinnamon, in a small bowl, and give it a quick mix with a whisk.
- Slowly drizzle in your melted butter while mixing with your other hand, set aside till ready to use.
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