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Apricot Kolaches – A Traditional Hungarian Christmas Cookie

Traditional Hungarian Apricot Kolaches | My Hungarian husband's favorite Christmas Cookie recipe! He says they taste just like his grandma used to make!

I had other (healthier) plans for today’s post but these little, two-bite Hungarian Christmas Cookies (Kiffles / Kolaches) are just too good not to share immediately! So good, in fact, there were barely enough left to photograph this morning! [Oops]

Traditional Hungarian Apricot Kolaches | My Hungarian husband's favorite Christmas Cookie recipe! He says they taste just like his grandma used to make!

Sweet, crispy and addicting, these Apricot Kolaches are sensational! The apricot filling is just the right amount of sweet to set off the flakey, buttery pastry.

Traditional Hungarian Apricot Kolaches | My Hungarian husband's favorite Christmas Cookie recipe! He says they taste just like his grandma used to make!

In an attempt to get these little kolaches as close to my Husband’s Hungarian Grandmother’s as possible, I would make a batch and then call him into the kitchen for an inspection and a taste test. The first batch needed to be thinner and he remembered that hers had a granulated sugar coating.

 Traditional Hungarian Apricot Kolaches | My Hungarian husband's favorite Christmas Cookie recipe! He says they taste just like his grandma used to make!

Oh, the addition of the granulated sugar coating elevated these little kolaches far above the rest! Based on my extensive Internet research, rolling the dough out in sugar is not traditional. In fact, I couldn’t find it anywhere! Grandmother Szabo put her own twist on these traditional Christmas cookies and it was magical!

Traditional Hungarian Apricot Kolaches | My Hungarian husband's favorite Christmas Cookie recipe! He says they taste just like his grandma used to make!

 The sugar caramelized on the bottom and the resulting flavor combination is something I’ve never experienced. It is no wonder that my Husband remembers these kolaches from so long ago. They are truly something special.

Traditional Hungarian Apricot Kolaches | My Hungarian husband's favorite Christmas Cookie recipe! He says they taste just like his grandma used to make!

I made a traditional Hungarian apricot filling but next time I’m going to try apple and cherry (in addition to apricot, obviously)!

Apricot Kolaches – An Hungarian Christmas Cookie

Yield: 64

Apricot Kolaches – An Hungarian Christmas Cookie

Sweet, crispy and addicting, these Apricot Kolaches are sensational! The filling is just the right amount of sweet to set off the flakey, buttery pastry.

Ingredients

    For the Pastry:
  • 2 ¼ cups all purpose flour
  • ½ teaspoon salt
  • 8 oz cream cheese
  • 1 cup unsalted butter, softened
  • ½ cup granulated sugar for rolling
  • For the Apricot Filling:
  • 1 lb dried apricots
  • 1 cup sugar

Instructions

    To make the Apricot Filling:
  1. 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 if necessary.
  2. Add the sugar and continue to cook until thick.
  3. 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.
  4. Note: 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.
  5. For the Pastry Dough:
  6. Sift flour and salt together in a medium bowl and set aside.
  7. Beat the cream cheese and butter together with a stand mixer or a hand mixer until completely incorporated and creamy (3-5 minutes).
  8. 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.
  9. 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.
  10. Assembling the Kolaches:
  11. Pre-heat the oven to 375°. Move the oven rack one setting higher than the center.
  12. 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.
  13. 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 as possible, saving the scraps for later.
  14. Place a dollop of filling into the center of each square. I used ½ teaspoon to ¾ teaspoon for each.
  15. 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, placing the kolaches no closer than 1” apart.
  16. Sprinkle the middles of the kolaches with just a touch of granulated sugar.
  17. 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.
  18. Repeat with all remaining dough. Refrigerate and re-roll your scraps. Amazing.

Notes:

Notes: You will have lots of filling left over. If you don’t want to freeze the remainder, you can probably halve the recipe above. You can also use prepared pastry, not pie, filling, but there are so many additives that the minimal extra effort is totally worth making homemade.

For a more traditional cookie, you can omit the granulated sugar and dust the final, cooled cookie with powdered sugar.

https://www.cheflindseyfarr.com/2013/12/apricot-kolaches-hungarian-christmas-cookie/

Did you make this recipe? I want to hear all about it! 🥳Tag me on Instagram @cheflindseyfarr and use the hashtag #americanheritagecooking

Recipe by June Meyer via Just A Pinch

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This recipe is linked to: Inspiration Monday, Merry Monday, Munching Monday, Monday Funday, Two Cup Tuesday, Tasty Tuesday, Party Time, Moonlight & Mason Jars, Gluten Free Wednesday, What’s Cookin’ Wednesday, Gluten Free Friday, Foodie Friday, Food on Friday, Flashback Friday, Saturday Night Fever

174 Comments

  • Josephine
    December 16, 2013 at 11:03 pm

    Adorable.

    Reply
    • AmericanCooking22
      December 17, 2013 at 12:42 pm

      Thanks, Josephine! You would love these too. The crust is very similar to the tassies!

      Reply
      • Lynn Hale
        January 15, 2015 at 8:29 pm

        My late mom used to make these and they were to die for! She used to roll the dough out using confectioner’s sugar instead of flour. I can still remember the crunchy sugar and the tart apricot – YUM!!! Looking forward to trying your recipe!

        Reply
        • Liz (Juhasz) Erickson
          December 13, 2015 at 10:42 pm

          I also roll these out using 10X sugar. Then once they are completely cool…shake a fine coating of 10X sugar on top of each cookie. These were my dads favorite cookie. He loved them with Lekvar in the center.

          Reply
          • Marilyn Krupa-Burns
            December 12, 2016 at 9:56 pm

            Kolaky, the cookie, and Kolache, the fruit-filled yeast buns, originated in the Slavic countries, neighbors of the Hungarians across the Danube. There was a lot of movement back and forth between what were basically states then during the old Austrian-Hungarian Empire days, particularly between what is now the Czech Republic and Slovakia. The Slovak version is similar, but we use both the plum Lekvar and Apricot filling. My Mom’s recipe has a bit of sour cream (2 Tbsp.) and lemon zest in the dough. We baked them, then dusted them with powdered sugar. Always the first cookies to go!

          • Lindsey
            December 20, 2016 at 8:14 pm

            Oh a bit of sour cream and lemon zest sound delicious! THank you for the informative comment, Marilyn! Happy holidays!

      • sge
        December 23, 2017 at 4:03 pm

        I know this is an old post but your comments section looks to be still active. My great grandmother was Slovak and although i never met her my family also makes her recipe for these – instead of crescents we make little pinwheels- cut dough into squares and then cut a small nick in each corner – then work your way around matching opposite corners until you have your pinwheel. Much easier done than said. Thanks for sharing.

        Reply
        • Lindsey
          December 26, 2017 at 12:48 pm

          Hi Susannah, This is one of my most active posts still! I think pinwheels would be a beautiful variation!

          Reply
      • Gayle
        December 21, 2018 at 7:39 pm

        this is nothing like the Kolache that I grew up with….it was a bread type dough and no cream cheese in it:::::????

        Reply
        • Christine Simko Monfort
          January 1, 2020 at 1:53 pm

          These are a cookie with similar fillings as used in the kolache which are the longs rolls made with flour, yeast, eggs, etc. and filled with similar filings that I believe you are referring to.

          Reply
    • Diane Bishop
      December 15, 2019 at 10:43 pm

      My grams and my Ma made these but they called them Horns. They would use apricots and a date filling. Great memories watching them bake. But the dough they used was a yeast dough but sweet.

      Reply
  • Dina
    December 17, 2013 at 5:16 pm

    i’ve never had kolaches but have heard about them. they look great!

    Reply
    • AmericanCooking22
      December 17, 2013 at 8:25 pm

      You will love them! I have more in the oven as I type!

      Reply
      • Carrie
        December 7, 2017 at 2:02 pm

        My Baba would paint them with egg white and then add the sugar. It made them sparkle. I loved these back then. I will try to make them with your recipe.

        Reply
        • Lindsey
          December 26, 2017 at 10:58 pm

          Hi Carrie. That is a fantastic idea! I hope you did try them and they reminded you of your Baba 🙂

          Reply
        • Sue
          December 5, 2019 at 10:32 am

          I wonder if the egg white would help hold the ends together. Mine always open up. They’re more like kolache toasts :\ Anybody have a good trick to keeping the cookies from opening up as they bake?

          Reply
      • Franny
        December 25, 2019 at 3:02 pm

        My grandmother was also Hungarian, and called these exact same cookies Kolaches as well. She got the recipe from her mother, who my mother grew up with. They immigrated in about 1900 to this country. I asked my cousin, who still lives in Hungary, if she were making these cookies for Christmas (because I just did!) and my Hungarian cousin said “I have never heard of those.” My Hungarian cousin lives near the Slovak border and is related through my grandfather. My grandmother’s side came from the area of Hungary bordering Poland and Ukraine. The history of these cookies is very interesting to me. Obviously there are a lot of us with Hungarian roots who make these cookies and call them Kolache. But other people call other kinds of cookies Kolache and these something different. So I can only conclude that perhaps this particular cookie and name came from a specific region of Hungary (perhaps the same place my grandmother’s family came from), and that while we here in America, the descendants of these immigrants, kept the name we learned, that perhaps in a way time has stood still for us here, and the traditions in Hungary have changed? It’s very interesting to me, and funny that some people are getting so bent out of shape about it!

        Reply
        • Lindsey
          January 27, 2020 at 1:02 pm

          Everyone’s childhood memories are precious and so I understand, but so much animosity!

          Reply
  • Gina Komuves-Barta
    December 20, 2013 at 10:20 am

    Very pretty! Try using Lekvar (a wonderful paste made from prunes) and gently sprinkling with finely chopped walnuts. This is one of the variations my family makes every year! Boldog Karácsonyt! Merry Christmas!

    Reply
    • AmericanCooking22
      December 20, 2013 at 5:15 pm

      I most certainly will! That sounds wonderful! I tried a walnut and apple variation the other night – all delicious! Merry Christmas to you too!

      Reply
      • Nancy Eungard
        December 6, 2017 at 11:30 pm

        I make these all the time I put almond filling by solo very tasty…all solo have poppy seed and other flavors

        Reply
        • Lindsey
          December 26, 2017 at 10:58 pm

          All those sound delicious!

          Reply
  • […] Kolaches – A Traditional Hungarian Christmas Cookie https://cheflindseyfarr.com/2013/12/apricot-kolaches-hungarian-christmas-cookie/ <- Recipe Sweet, crispy and addicting, these Hungarian Christmas Cookies are sensational! A […]

    Reply
  • cyndi
    December 22, 2013 at 5:09 pm

    Yummy those look great….

    Reply
    • AmericanCooking22
      December 22, 2013 at 7:07 pm

      Thanks, Cyndi! Thanks for checking out my site!

      Reply
      • Joanie Patyk
        June 29, 2015 at 3:04 pm

        I have made Kolaches a few times but not this recipe, I have had some problems where the cookies come undone while baking…I pinched dough together but they open up in oven? My husband loves these cookies at Christmas time, would like to try again, any ideas what I did wrong? Is there a trick to keep the cookies from opening up? Thank you for any help!!!

        Reply
        • AmericanCooking22
          July 4, 2015 at 12:06 pm

          Hi Joanie! I haven’t really had any trouble with mine opening up while baking, but I have only tried this recipe. The only time mine opened up was when I put too much filling and there wasn’t enough dough overlap. I just fold them over and gently press down. I suggest you try this one and see how you like it! Happy baking!

          Reply
        • Helen Bieber
          December 11, 2017 at 9:34 pm

          I make something very similar to these and have had the same problem on occasion with the dough coming apart. I keep a little bowl of water close at hand and when I fold the dough over, I dip my finger in the water and use that to “seal” the two corners. Seems to work. Good luck! And I think I’ll be trying this version.

          Reply
          • Lindsey
            December 26, 2017 at 1:44 pm

            Great tip Helen! Or a little heavy cream or egg wash! But honestly water seems the least fussy!

        • Karen
          February 20, 2019 at 4:09 pm

          I had the same problem so i painted a dab of egg white on one corner and it absolutely did the trick

          Reply
  • […] favorite cookies from childhood. They utilize the same cream cheese dough as the Hungarian Apricot Kolaches but they taste remarkably […]

    Reply
  • […] cream cheese crust that will bowl you over. The crust was a botched first attempt at the pastry for Apricot Kolaches. It turns out that if you don’t follow the instructions exactly, you end up with a mess (and […]

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  • […] maybe one bite of each dish and a cookie or three. Fair […]

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  • 40 Unique Christmas Cookies - Five in Ohio
    October 20, 2014 at 10:09 am

    […] Chocolate (no butter) Butter Cookies 18. Kettle Corn Toffee Cookies 19. Florentine Lace Cookies 20. Apricot Kolaches Hungarian Christmas Cookies 21. Chocolate and Pistachio Dipped Cranberry Shortbreads 22. Spiced Mushroom Cookies 23. Chocolate […]

    Reply
  • Candie
    November 15, 2014 at 10:04 am

    These are very similar to what my grandma made. Ours were slightly different shaped and we called them balish (no clue of the correct spelling of that). They were also rolled in granular sugar then dusted with powder sugar when out of the oven. We always had apricot, poppyseed and a walnut filling. Wonderful memories!

    Reply
    • AmericanCooking22
      November 16, 2014 at 9:13 am

      Are they! Were yours more like a roll, like these walnut rolls? That walnut filling in the rolls is DELICIOUS! I’ll have to dust some powdered sugar on them too. The more the merrier! My husband’s grandmother rolled her kolaches out in sugar too which creates a yummy caramelized bottom! I have yet to try a poppyseed filling but it is on my list!

      Reply
      • HoubieHuntress
        December 5, 2018 at 3:20 am

        To give these cookies a heavenly aroma, lightly dust them after baking with Vanilla Powdered Sugar. We do that for many of our European baked goods.

        Reply
        • Lindsey
          December 5, 2018 at 10:35 am

          That sounds divine!

          Reply
  • […] Hungarian Apricot Kolaches from American Heritage Cooking […]

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  • […] Apricot kolaches via American Heritage Cooking […]

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  • maryellen
    December 17, 2014 at 8:06 pm

    I have looked at many different recipes for kolaches and none of them are like my grandma’s who is from Hungary in ours instead of cream cheese we use cottage cheese they have always been a favorite of our family.

    Reply
    • AmericanCooking22
      December 17, 2014 at 10:59 pm

      Hi Mary Ellen, That is an interesting idea! I’ll search for a recipe that uses cottage cheese. I have 3 different books (some old and some modern) and they all call for cream cheese!

      Reply
    • HoubieHuntress
      December 5, 2018 at 4:03 am

      Cream cheese is an American invention developed much later, and traditional Neufchatel cheese from Europe was quite grainy years ago. Instead of using cream cheese or cottage cheese, we use 1/2 cup of thick sour cream and 1 egg yolk. The sour cream tenderizes the dough a bit and the egg gives you a little lift to make the dough lighter.

      Reply
  • stacy
    December 23, 2014 at 8:18 pm

    How do you store these and how long will they keep fresh?

    Reply
    • AmericanCooking22
      December 24, 2014 at 9:59 pm

      Hi Stacy, I store these between sheets of parchment paper in a cookie tin that isn’t 100% airtight for up to 5 days at room temperature. You can store them in rubbermaid containers but they will lose a little of the crunch from the outsides. The refrigerator will also make them soft! Happy baking!

      Reply
  • Will Smith
    December 24, 2014 at 12:09 am

    These cookies bring back so many memories. My mother made a host of pastries every Christmas and Easter, most of them from her Hungarian/ Austrian background. Her mother and father came from the old country in the early 1900’s and we had to mix English and Hungarian to communicate. Grandpa always had a black Buick, his baby, and pronounced “pewick”.

    I remember two particular Christmases while in the military:; one at an ammo depot on a remote island and the other in Vietnam. My father was flying aircraft into areas close to both and showed up a week before Chritmas two years in a row bearing Mom’s cookies. i didn’t ask how he conned his way into these places and he didn’t offer explanations. These were the best cookies by far I ever ate.

    Reply
    • AmericanCooking22
      December 24, 2014 at 10:05 pm

      Hi Will! Such beautiful memories of your mother and grandparents! They remind me of those of my husband. I can only imagine how those illicit cookies would taste! Far sweeter than anything I can fathom! I hope you try these kolaches and they at least come close to those of your mother. I’m curious what other pastries your mother made for those Christmas exchanges? I’ve made kolaches and walnut rolls because those are the two my husband remembers, but I’d love to try my hand at some others!

      Reply
  • Sandra Krytus
    December 25, 2014 at 3:50 pm

    I did follow the directions exactly and my dough was very greasy. They literally melted on the cookie sheet as they baked and the filling was showing through on the bottom. Needless to say they are not tender crisp. I add LOTS of flour during rolling to try to “mop” up some of the grease as well as up the oven temp. That seemed to help some and they are edible but they turned out nothing like yours. Any idea what I did wrong?

    Reply
    • AmericanCooking22
      December 25, 2014 at 6:07 pm

      Hi Sandra, I’m so sorry that happened to you. I’ve made these kolaches and the walnut rolls, which use the exact same dough, a half dozen times and haven’t had that problem. What temperature was your butter? Was it room temperature? That might make for greasy dough, but refrigerating the dough prior to rolling might help that. One time I didn’t properly beat together the cream cheese and butter and then I added all the flour at one time and the dough was dry and wouldn’t hold together. I also use a hand mixer to beat everything together.

      You could also check your oven temperature and make sure that it actually reads 375. Mine is a very nice Kitchen Aid and it still fluctuates a lot. The only other thing I could think of is that you didn’t refrigerate it long enough. It should be firm when you take it out to roll it.

      Reply
      • Sandra Krytus
        December 25, 2014 at 6:27 pm

        Thanks for your timely response. My butter was room temp when I mixed it with the cream cheese but the dough was refrigerated overnight before I rolled it. I added the flour in 5 increments as you suggested. The only thing I did differently perhaps is that I used a stand mixer rather than a hand mixer. I don’t know what the effect of over mixing would be, and I don’t think I did that, but maybe, as obviously I did something wrong. Maybe next time I’ll make them with my daughter and see if she can catch something I missed.

        Reply
        • AmericanCooking22
          December 25, 2014 at 7:51 pm

          Hi Sandra! Perhaps just try to use butter that is a little less soft. Just a little cool to the touch but will still give when pressed with your finger. You could try to use the whisk attachment with your stand mixer to emulate the hand mixer’s beaters better? I hope it comes together better next time! I am so sorry they didn’t turn out 🙁

          Reply
        • Kim
          December 26, 2014 at 12:48 pm

          You might want to try freezing the assembled cookies for 10-15 minutes just before baking.

          Reply
    • Beth
      December 7, 2017 at 12:12 pm

      Following the recipe is very important especially in baking but to me it sounds like there was not enough flour and the dough must be chilled through at least three hours . I am a baker my mother was a wonderful cook and you can improvise more in cooking than baking. I can cook your basics but I am not a cook I am a baker

      Reply
  • Jo Anne
    October 17, 2015 at 4:28 pm

    My Slovak grandmothers both made these! So they are not just Hungarian, but are definitely from that part of Europe. And the cookie dough recipe is the same as the one that I got from a Polish baker.

    Reply
    • Lindsey
      October 18, 2015 at 1:44 pm

      That part of Europe’s history is so intertwined it doesn’t surprise me in the least that these cookies are found all over! I bet your grandmothers’ were phenomenal!

      Reply
      • Jo Anne
        October 18, 2015 at 6:15 pm

        Actually, what was once the Austro-Hungarian Empire that existed for centuries covered Hungary, Slovakia, the Czech Republic, part of Poland and Austria. The Austro-Hungarian Empire was broken up at the end of WWI and the current countries/boundaries were formed then. So the foods are very similar across the entire region.

        Reply
      • Amy Ramsey
        November 22, 2015 at 9:05 pm

        By any chance was your Husband’s Grandmother’s first name Helen? My grandmother had a sister named Helen who married a Szabo. Their maiden name was Barta

        Reply
        • Lindsey
          November 24, 2015 at 1:22 pm

          Hi Amy! No it wasn’t but Szabo certainly seems like an uncommon name. She immigrated to Cleveland, OH. Did your grandmother live there?

          Reply
          • Angie
            December 2, 2017 at 5:55 pm

            Wow. My Dad’s family was from Croatia and my Grandfather immigrated to Cleveland (with his Dad), too!
            The kolache recipe handed down to us uses pineapple instead of apricot and also walnut mixture, as well…I don’t care for that one, but love the pineapple! I just make pineapple preserves and use that as the filling. Delicious!
            Thanks and Blessings!

          • Lindsey
            December 26, 2017 at 11:04 pm

            Hi Angie! I would love to try the pineapple filling! Another reader (from Eastern Europe) said that they made a filling with cottege cheese, pineapple preserves and an egg.

  • […] 6. Apricot Kolaches […]

    Reply
  • Linda Billingsley
    November 26, 2015 at 5:16 am

    I will be making these today for thanksgiving! I am hungarian/Slavic descent so these cookies are. What I grew up with in cleveland ,Ohio. I love the apricot, cherry, cheese and nut filling the best!

    Reply
    • Lindsey
      November 27, 2015 at 11:35 am

      These would be the perfect addition to a Thanksgiving feast! My husband is Hungarian and also is from Cleveland, OH which is where his grandmother immigrated to! I’ve only tried the apricot filling in these and then a nut filling in the walnut rolls (the nut filling is to die for!). I’m going to try cherry this year. Do you have a recipe for it? I was just going to do the same thing as the apricot but substitute dried cherries?

      Reply
  • Shelley
    December 2, 2015 at 7:08 am

    Thank you! Made these for my churchs’ cookie party we package for the older members of the congregation that aren’t able to get about. I always bake an old fashioned cookie that would especially appeal to them, gingersnaps my go to. These are my new favs.
    My first tray opened too, so followed your comment, & folded them over further and also dabbed egg wash on the opposing corners and they held perfectly. Next batch will add a prune filling and as another commenter suggested cheese, do you have a recipe for the cheese?

    Reply
    • Lindsey
      December 2, 2015 at 10:57 am

      That’s a wonderful thing to do for the older members of your church, Shelley! I bet old-fashioned Christmas cookies light up their hearts. A bit of eggwash never hurt anyone! Good thinking! I checked my Hungarian cookbook and it does have a cheese filling recipe. I have never tried it but I trust this book. I will send you an email. Have a blessed Christmas.

      Reply
  • Charlotte Kennedy
    December 3, 2015 at 10:26 am

    My mom made these while my grammy made a roll. My mom would make little balls, roll in sugar, and then roll out to fill. Both my mom and grammy would do walnut, poppyseed, and cottage cheese fillings besides the apricot.

    Reply
  • Karen Brunelle
    December 5, 2015 at 2:47 pm

    I have some peach jam that I,made this summer that is just peaches and sugar boiled down to jam. Could i reheat thsat, add a little water, and puree it to use for the filling? Although apricot does sound delish!

    Reply
    • Lindsey
      December 5, 2015 at 2:50 pm

      Hi Karen! You can absolutely do that! Peaches would be delicious with this recipe!

      Reply
  • Michelle Rittler @ Taste As You Go
    December 10, 2015 at 12:00 am

    Thanks for letting me include your recipe in my round-up of 60 Ultimate Cookie Exchange Recipes on Taste As You Go!

    Reply
  • Flo
    December 11, 2015 at 7:39 am

    A huge thank you for your recipe, it”s really delicious !!! https://unflodebonneschoses.fr/bredele-2015-apricot-kolaches/

    Reply
    • Lindsey
      December 13, 2015 at 12:16 pm

      You’re welcome! I’ll hop over and check them out now!

      Reply
  • JL
    December 12, 2015 at 5:38 pm

    Your cookie names are all backwards. This recipe for kolachE is actually a Hungarian Kifli, and the recipe is actually wrong. It’s jr even one of the many variations. Need to rename these and quit calling them authentic.

    Reply
    • Lindsey
      December 13, 2015 at 3:17 pm

      As I am sure you are aware, there are many variations of every kind of dessert. There is never just one way to make something. Honestly I think your comments are rather rude and uncalled for. I asked the spelling from my Hungarian mother-in-law and my Hungarian husband was the one who taste tested batches of these cookies until they tasted just like his grandmother’s who immigrated to America from Hungary. If Grandma Szabo called kiffle “kolaches” who cares? What is important is that they taste amazing!

      Reply
      • Catherine
        December 17, 2015 at 6:36 pm

        This really brings back delicious memories of family holiday gatherings with yummy Hungarian foods. I’m sure that it’s the case that there are regional differences due to the original large territory of Hungary. My family always called them kifle and did use a completely different recipe but yours sound and look equally delicious. I found it interesting that when I went to Budapest the walnut and poppyseed rolls were quite different than the ones made by my relatives who immigrated here!

        Reply
        • Lindsey
          December 21, 2015 at 12:21 pm

          Hi Catherine! I am so glad they bring back memories for you as they did my husband! Thank you so much for your sweet comment! I hope that I can travel to Budapest some day! Happy holidays!

          Reply
      • Dr_No
        December 26, 2017 at 8:39 am

        JL’s comment was rude and sounded too bossy. Thank you Lindsey for your work and for lovingly sharing the fruits of your labor. JL: lighten up. Nothing in this world is perfect …. not even ME! 🙂

        Reply
        • Lindsey
          December 26, 2017 at 12:15 pm

          LOL. Thanks for the backup Dr. No!

          Reply
          • Susan Lesnau
            February 6, 2019 at 3:35 pm

            I agree with Dr.No. Theses cookies and their variations are all from Eastern Europe. I am Ukrainian, Russian and Polish decent and we made these same little delites. However I have Americanized mine and I use cherry filling. My family goes wild over them. So with that being said…Kolachky loves unite and bite.

    • Lisa
      October 8, 2018 at 12:14 am

      Rude

      Reply
  • Julie
    December 21, 2015 at 1:17 am

    Hi Lindsey,

    Your cookies look amazing and I’ve been wanting to try this recipe I just have a few questions.

    1. If I make my own filling from raspberries is it ok to use frozen raspberries? I’ve read somewhere that some fillings become too runny in the oven when heated. I’m hoping I can just boil it down with sugar like you did the dried apricots.

    2. Can I make the dough a day or two ahead and freeze it? Or will it ruin the flavor and texture? This is actually a general question I have for cookies that have cream cheese in the mixture. Nice tried to research it but have had no luck in getting a clear answer.

    3. How about if I assemble them completely with the filling and then freeze them? Or is this a big No No?

    4. If I make and bake them completely, let them cool and then freeze them…. Do you think popping them back into the oven from the freezer for a few minutes will crisp them up again or will it just dry it out.

    I don’t know if you’ve done any of these things but if you have I would really appreciate some feed back.

    Thanks!

    Reply
    • Lindsey
      December 21, 2015 at 12:11 pm

      Hi Julie! Goodness! I haven’t actually done any of those things but I can definitely weigh in with my opinions.

      1. Using fresh fruit is totally different than rehydrating dried fruit like the apricots. You can try cooking down the raspberries with sugar – basically you are making a jam. If you have pectin, that would help. Even if you boil the raspberry filling down until it is very thick, it may still weep in the oven. There is only one way to find out!
      2. You can make the dough ahead of time but I wouldn’t freeze it especially if you plan to use it in a day or two. Just make it, wrap it well and refrigerate it. I have frozen chocolate chip cookie dough with cream cheese in it and it was fine, but cream cheese was not a major ingredient like in these kolaches.
      3. You can definitely assemble them with the filling and freeze, but I would probably bake them then freeze them because of the cream cheese in the dough and your raspberry filling will probably weep if you freeze it and thaw it. You can freeze cream cheese but the texture changes and I wouldn’t want to risk the integrity of my cookies!
      4. Of all of your options, this one is my favorite; however, I wouldn’t put them in the oven directly from the freezer. Let them thaw and then pop them back in the oven for a few minutes. If you put a pre-cooked, frozen cookie in the oven the outside is going to cook too much before the inside has even thawed. So thaw then refresh. Your filling may still weep in this scenario but it is less likely because of the additional bake time.

      I hope all of that helps! Happy baking!

      Reply
    • cheryl
      December 18, 2016 at 10:02 am

      HI, I grew up making these, my GM was from Hungary, You can freeze the dough but wrap it carefully. First in parchment paper, then put in a baggie and make sure all the air is out. I then put it in another baggie. This helps keep ice crystals from forming. It does affect the flavor but not much. You can keep it in the fridge for up to a week as long as it is protected from picking up odors and flavors. So maybe freezing isnt necessary. I tried freezing the cookies.. yea that didnt work LOL. I have been making these for over 30 years. A favorite family tradition! Good luck.

      Reply
      • Lindsey
        December 20, 2016 at 7:50 pm

        Hi Cheryl! Such great tips! I can see freezing the cookies wouldn’t be ideal – mostly from the filling bleeding. What happened? Happy holidays from my family to yours!

        Reply
  • Sheri
    December 24, 2015 at 3:02 am

    My grandmother was Hungarian and Russian of Jewish decent and man could she bake and cook. I can remember her making all different flavors of these kolochky pastrys and I want to say thank you for posting you recipe. Most her recipes passed with her and I was way to young then to say “hey write these things down for me”,for when I grow up! So, thank god for the Internet and people like you in it. Happy New Year.

    Reply
    • Lindsey
      December 30, 2015 at 10:58 am

      Hi Sheri! That is exactly why I made this and other hungarian recipes in the first place – my husband remembered his grandmother’s cooking and no one had written down the recipes so I started testing out different ones until I arrived at one as good as he remembered! I am overjoyed that you stumbled upon my site and this recipe. Happy New Year, Sheri!

      Reply
  • […] Фото: americanheritagecooking […]

    Reply
  • […] Hungary: Kolaches […]

    Reply
  • […] Receta adaptada de American Heritage Cooking […]

    Reply
  • Ed
    March 23, 2016 at 4:51 pm

    My mom used to make these twice a year. I just tried and while the baked well the dough (baked kolacky) turned moist after sitting overnight. I used a flour/sugar to roll my dough out and brushed “some” with egg white before baking. Even those without egg white became moist after sitting. Any advice on how to keep this from happening? Thanks, Ed

    Reply
  • Helene RAINEY
    April 7, 2016 at 11:43 pm

    Hi, I just find your side, love it
    would you please send me the recipe for kalacs with walnut and mag! possible to my e mail address
    thank

    Reply
    • Lindsey
      April 8, 2016 at 12:04 pm

      Hi Helene! I’m not sure I understand your question. The recipe for the walnut filling is here and I’m not sure what “mag” is? Happy baking!

      Reply
  • Tom
    June 13, 2016 at 5:45 am

    I think maybe helene was going for mag pronounced in hungarian as mug which is translated as seed. More proper for poppy is mak pronounced as mock.

    Reply
  • Tom
    June 13, 2016 at 6:01 am

    Btw kolach is a kinda dough log with poppy walnut or cheese filling. The cheese filling is easy to make but uses farmers cheese not cottage cheese. Cottage is way too watery and just contains sugar n lemon rind along with the juice.

    Reply
    • Dr_No
      December 26, 2017 at 8:50 am

      A good substitute for ‘farmer’s cheese’ is to take some cottage cheese drain it and then forced through a sieve/strainer. I do this for a special palacsinta filling I make with the cheese, lemon zest, vanilla, sugar and egg yolk as a binder. YUM.

      Reply
      • Lindsey
        December 26, 2017 at 12:16 pm

        Interesting technique. That filling sounds delicious. I love the brightness of lemon zest in desserts! Thank you for the tips!

        Reply
  • Judy Sommer
    September 27, 2016 at 12:55 pm

    My heritage is Hungarian. Your recipe is similar to my Grandmother and Mom’s recipe for Kiefles. We’ve used Apricot jam (convenience sake) BUT add a little corn starch to the jam to thicken so no running while baking. Just a little FYI for those of us who eat them besides the holiday.

    Reply
    • Lindsey
      October 2, 2016 at 6:02 pm

      THank you Judy! I eat them all year too 🙂 That’s a great tip about the jam!

      Reply
  • Jocelyn
    October 14, 2016 at 3:03 am

    These sound so yummy! I bet you could make these with just about any fruit too!

    Reply
    • Lindsey
      October 18, 2016 at 12:41 pm

      Absolutely!!! Making them with cherries has been on my list for quite some time now!

      Reply
  • Keith D
    October 25, 2016 at 2:04 pm

    Hi Lindsey

    Was doing a search for kurabiye vs balish and came to your page with kolaches. A local cafe here in New England has turkish and middle eastern menu items. Discovered their kurabiye which looks just like what I grew up (in northeast Ohio) knowing as balish, all bringing back a flood a childhood memories – like Anton Ego in Ratatouille. Whatever one knows them as, they look great and need to try your recipe.

    Did a quick search but did not find stories on the variants. Do you know of any connection between kurabiye and kolaches? Or balish and how that word came in. These all look similar (sort of) to what my wife’s family calls hammentaschen.

    Thoughts if you have time.

    Regards,
    K

    Reply
  • Charlotte Butler
    November 14, 2016 at 4:23 pm

    Reading all the reviews for these kolaches brought back so many childhood memories of my mother’s family. My maternal grandparents both immigrated from the Czech Republic. My grandmother and my aunts made kolaches every time we came to visit. When it was time to drive home to the east coast, they always gave us some to take home. Now my grandmother’s were very different. First off the dough was a yeast dough. She shaped them in the form of a circle with a well in the center for the filling. The fillings I remember were apricot, poppy seed, prune and cottage cheese. Then the kolaches were sprinkled with a topping of sugar and flour and baked. My favorites were the apricot. I have never made kolaches so I think I’ll start with your recipe, it really looks delicious. For those of you who would like to read more about this pastry and other variations I recommend you go to about.com. There you will find all sorts of information about kolaches and other eastern European pastries along with recipes to go along with those descriptions. Thank you for sharing this recipe with us along with so many other wonderful recipes.

    Reply
    • Lindsey
      November 15, 2016 at 12:19 pm

      Hi Charlotte! Thank you so much for your comment and your memories! That is what makes this website so wonderful for me: hearing stories like yours!
      I’ve read a lot of recipes for kolaches and non included a yeasted dough, but I think that sounds wonderful! I have been wanting to try these with a cottage cheese and a poppyseed filling but I haven’t had the time! I hope you enjoy them – since the dough isn’t yeasted, it will taste different than you remember but they will be way easier to make! Let me know how it goes! Happy baking!

      Reply
  • Bessie
    November 20, 2016 at 1:26 am

    Can you use apricot marmalade store bought for the Kaloaches?
    Thank you

    Reply
    • Lindsey
      November 21, 2016 at 12:53 pm

      Absolutely!!!!! Happy baking! If it isn’t thick enough, then just cook the jam a bit more. Also if it is chunky, you might want to puree it 🙂

      Reply
  • […] Hungarian Apricot Kolaches […]

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  • Virginia
    December 11, 2016 at 10:10 am

    I tried to make these and the dough wouldn’t stay closed! i pinch them really well too. Oh well!

    Reply
    • Lindsey
      December 20, 2016 at 8:16 pm

      Hi Virginia, I’ve heard that is a common problem. A few of mine popped open too but mostly because they had too much filling. You could try using a bit of egg wash to seal them shut. It won’t alter the flavor but might help keep the little guys from bursting open! Happy baking!

      Reply
  • Kathy Stewart
    December 18, 2016 at 12:25 pm

    My Grandmother made these exquisite cookies each Christmas. The apricot are my favorite but she also made them with a crushed pineapple filling which are also delicious! Her dough also calls for cottage cheese, not cream cheese. I think I’ll try the cream cheese next time I make them. Today is my day for making both apricot and pineapple cookies for gift-giving.

    Reply
    • Lindsey
      December 20, 2016 at 7:44 pm

      Hi Kathy! I enjoy the comments on this post more than any other because they all involve memories about parents, grandparents and even great-grandparents. Thank you for taking the time to leave a comment! I hope you do try the cream cheese! I am intrigued by the cottage cheese and I might give that a try! Happy holidays!

      Reply
  • Aubrey Armstrong
    December 19, 2016 at 2:25 am

    Hi! I’m so excited to try to make these! I was wondering if the cream cheese also needed to be softened. In the recipe it states for the butter to be soft but not the cream cheese. Also I would love the cheese recipe from your Hungarian cookbook as well! Thanks!!

    Reply
    • Lindsey
      December 20, 2016 at 7:38 pm

      Hi Aubrey! The cream cheese does not need to be softened because it is already pretty soft – butter is a lot harder when it is cold. You can leave it out at room temperature if you want to though! I will email you the recipe for the filling! Merry Christmas!

      Reply
  • […] Apricot Kolaches […]

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  • Patricia Zajac
    December 27, 2016 at 1:42 pm

    My Hungarian grandmother always used sugar on her Kolaches. She made them with apricot, walnut, prune, and poppy seed fillings. They were all equally delicious.

    Reply
  • Paige @ Quilted Blooms
    December 29, 2016 at 10:05 am

    A friend brought the Apricot Kolaches to a quilt guild Christmas social and they were DELISH!

    Reply
  • Craig
    January 1, 2017 at 5:18 pm

    I’ve been making my own kiffles for many years now. I had to learn, if I wanted my own, as my grandmother stopped doing most all of her Christmas cookie baking probably more than 20/25 years ago. Gradually over the years I learned a few of hers and became bits more accomplished at making some special ones.

    The recipe for kiffles I had come across was rather simple. A pound of butter, pound of cream cheese, & 6 cups of flour. Then some powdered sugar to roll out the dough.

    I know she used to roll out portions of dough and used a little pastry cutter, but I never learned how to more evenly roll out ANY dough (let alone just the kiffle) so that it could be uniformly thin (guess I need some classroom lessons on that). I tried a few different things over the years to try and help me make them much more quicker, so that I wouldn’t get fed up with making them and not do it for several years.

    My latest thing is using a cookie scoop, that is I think about 2 or 3 tsp., but the perfect portion size for individual cookies (also the exact size for when I make nut Tassies). I scoop and roll in a ball and refrigerate spread out on a cookie sheet (sometimes I then just bag the dough balls in a ziploc once they’re chilled to use later).

    I then bring out some dough balls to warm up just slightly. Then roll in powdered sugar, and then press in a small tortilla press I had to flatten partially quickly. Then quickly with my fingertips spread it out thinly in roughly an oval shape and spread a little filling in kind if the top center, and roll up towards the bottom and pinch the ends and curl slightly in a crescent as I place it on a parchment lined cookie sheet. I tried one or two years to also make a WHOLE MESS of them up to the just before baking stage and freeze them individually, and then just vacuum bag them to bake at a much later date. Not sure if it was quite ok doing it that way (or maybe needed a slightly better method), but they seemed to come out ok, yet maybe were a tiny bit too moist from the freezing/thawing.

    Anyway, I recently got a fire lit under my butt this year to try and learn how to make my own fruit fillings. I prefer much thicker fillings, since most cookies work better and cause less of a mess with thicker stuff. Unfortunately the better thicker Apricot & Raspberry fillings around various markets in their bakery departments in Eastern PA has disappeared and no one is carrying it anymore. What places I find anything anymore only carry only that brighter colored gel like garbage, which frankly I don’t like the look of, let alone it being a bit too thin, as well as way too much gel like filler.

    I finally got someone a few years ago to kind of teach me how they make their nut filling, and I kind of have it down, but I tweak it now and then. It works much better now when I make my nut rolls. Hopefully I can learn to consistently make this apricot filling to my liking, and with some extreme luck make some other fruit fillings (maybe with some advice depending on the type of fruit).

    I was also trying to poke around a little looking for maybe a simple recipe for gluten free kiffles and nut tassies. Wanted to make tiny batches for a friend of mine who has developed a gluten issue in recent years. What little I’ve seen so far, I think I might give a try with just using an equal amount of some gluten free flour I picked up and add a little xanthan gum. Here’s hoping it can be that simple.

    Reply
  • Kellie
    January 3, 2017 at 8:54 pm

    try the recipe for the first time, as this is a family favorite for my in-laws! in my opinion they turned out okay, the doe could have been a little thinner but I’m sure that was all on me!

    Reply
  • Hungary: 49/52 – Pineapple Sushi
    January 8, 2017 at 2:11 pm

    […] recipe is simple and comes from American Heritage Cooking . Since we had about 3-4 holiday desserts for the house, we opted to halve the recipe. The dough is […]

    Reply
  • […] kolache, which is more like a yeasted roll, and is most popular in Texas (post forthcoming)! Here is a recipe for apricot-filled kolaczki from American Heritage Cooking, another apricot from Cooking the Globe and one […]

    Reply
  • Tower Blog
    April 15, 2017 at 3:09 am

    Cheryl Classic Thank You Dessert Tray Cheryl Classic Thank You Dessert Tray Large

    […] eemed to come out ok, yet maybe were a tiny bit too moist from the freezing/thaw […]

    Reply
  • Nancy Sesok
    October 27, 2017 at 6:40 pm

    I can’t wait to try your recipe! My mom and I were talking about kolache today, and she purchased apricot filling from the church for me to use. I haven’t made bunches of Christmas cookies in quite a few years, but I’m retired now so I hope to make some wonderful ones! Your recipe looks very easy to follow. Thanks for sharing, and I’ll let you know how it goes.

    Reply
    • Lindsey
      December 26, 2017 at 11:35 pm

      I hope it went well, Nancy!

      Reply
  • Donna
    November 16, 2017 at 11:20 am

    I baked these exactly as instructed. They did open up in the oven. They were delicious but not pretty after opening. I could not give them as gifts for sure.😒

    Reply
  • […] Apricot Foldover Cookies (the recipe I use is a family recipe but these are the same idea) […]

    Reply
  • Corinna Hehn
    December 4, 2017 at 6:48 pm

    How do you keep the filling in the kolaches from spilling out and burning.

    Reply
  • John
    December 17, 2017 at 5:20 pm

    My mom’s recipe is similar but she uses 8 oz sour cream in place of the cream cheese. Oh, and she insists I use margarine. She says it makes the cookie flakier.

    Reply
    • Lindsey
      December 26, 2017 at 1:18 pm

      Hi John! I bet sour cream would be delicious! I’ll have to try that! I just like the taste of butter!

      Reply
  • Dennis Coburn
    December 22, 2017 at 2:37 pm

    Lindsey,
    I’ve been making “Grandma’s Apricot Christmas Cookies” for nearly 50 years. The recipe, which I found in a Waltham, MA newspaper, is almost the same as yours for APRICOT KOLACHES. About 75% of these cookies came unwrapped every time I made them. I just put up with it since I liked the cookies so much and was always too busy to try to find out how to prevent the problem. Today, however, the unwrapping finally got to me so I decided to try to find out what might be causing it…which is how I came across your recipe. I haven’t yet tried the fix, but I think I might know how to do it. First, the recipe I have says to bring two opposite corners together and pinch them tightly. In doing this I may have been too energetic. I would always pinch the dough together, then fold the pinch over and pinch again, then, for good measure, pinch the pinched dough into the side of the cookie. Reading what you do makes me wonder if I had been causing the problem by stretching the dough way too much which made it pull back while baking, and wrap itself. I’m going to try your way and see how it works. I think I’ll also try placing them in the refrigerator for a few minutes before baking. Thanks for the ideas, even though you didn’t know you were giving them to me. Dennis

    Reply
    • Lindsey
      December 26, 2017 at 12:54 pm

      Hi Dennis! That is quite an large part of the comments on this post is the tendency of this cookie to pop open when baking. I think the best comment suggestion was to use a little egg wash or even heavy cream might do the trick. It is definitely possible that you were overworking it and then it would spring back when baking. A little rest time in the fridge might solve that dilemma too. I am curious to see how they turned out this year!

      Reply
  • Kathy
    December 23, 2017 at 10:50 am

    No leavening agent?

    Reply
    • Lindsey
      December 26, 2017 at 12:51 pm

      Nope! It is more like a pie dough that what you would think of a cookie dough to be

      Reply
  • AlyB
    December 24, 2017 at 9:20 pm

    I made these for my Christmas cookie tray and they are delicious. I wanted to share a tip if you need bite-sized cookies: a ravioli or tortellini cutter! I found a one that cuts an entire column of 1” squares and made the job so much faster. I used apricot and prune jam and needed to pinch corners together then fold to one side in order to keep them closed. Chilling again before baking also helped. They turned out really tasty and pretty. Thank you!

    Reply
    • Lindsey
      December 26, 2017 at 12:21 pm

      Great tip Aly!

      Reply
  • Mary
    February 4, 2018 at 7:42 pm

    My Hungarian Grandmother always rolled the kiflik out in granulated sugar. We had apricot, prune, raspberry and pineapple. My family used the Walnut and poppy seed for kolochka. But you could use them in these cookies. Thank you for reminding me of old time Christmases.

    Reply
    • Lindsey
      February 7, 2018 at 12:13 pm

      Thanks for commenting Mary!

      Reply
  • Beatrice Didio
    March 12, 2018 at 9:46 pm

    Hi, I have a recipe that is like yours someone shared with me. However it was her Mom’s, had no instructions and only used 4 ounces of cream cheese. Otherwise it is the same. I don’t want to make a mistake making these and you make them a lot so know can you tell me , would it bake well with less cream cheese or should I go for the 8 ounces. Thank You so much.

    Reply
    • Lindsey
      March 20, 2018 at 1:58 pm

      Hi Beatrice! I believe my original recipe I tried, used less cream cheese, and I increased it. It will bake beautifully with only 4. You could always make a half batch of each and see which one you like best! This is the fun part of baking! Enjoy!

      Reply
  • Hungary | Globetrotting at Home
    April 4, 2018 at 8:21 pm

    […] also collaborated on the first steps of a Hungarian cookie called a kolach. Jess mixed the dough, while I boiled some dried apricots to make the traditional fruit filling. […]

    Reply
  • […] adapted from Lindsey of American Heritage Cooking […]

    Reply
  • Tracy
    November 29, 2018 at 11:08 pm

    I grew up on sugar coated nut filled ‘Balish’ from an old local bakery. I could never get enough of them. I’m glad to have found someone else that uses sugar! It is the best in my mind. I will definitely be trying these this year.

    Reply
    • Lindsey
      December 5, 2018 at 10:40 am

      I hope you do Tracy! Happy holidays!

      Reply
  • HoubieHuntress
    December 5, 2018 at 3:06 am

    While Poles, Czech’s, Slovaks and Hungarians did share a lot of recipes, the “Kolache recipe you photographed and posted is actually Hungarian Kiffle. You will find Hungarian Kiffle recipes posted all over the net which look just like yours. I think you’re confusing kolache (buttery Czech sweet rolls) with kolacky (a type of Czech cookie), and thinking kolache are Hungarian. Kolacky are round, Czech cookies with an indentation in the center in which fruit filling, nut or lemon cheese filling is placed before baking. Sometimes they are crispy, and other times they are more bread-like being raised with yeast instead of baking powder. Similarly, people often mistake kolacky for kolaches. Kolaches ( a rich, yeasted sweet roll) have an indentation in the center (like kolacky), and are filled with fruit, nut and or cheese filling (like a Danish) before being sprinkled with posypka (pronounced posse-pup-ka), which is a streusel. Today in Texas, kolaches are being filled with almost anything, including chili. Most there call kolaches “co-:LA-cheese or co-LA-chez)” But the correct pronunciation is “co-LA-chay.” Kolache is plural, so there’s no reason to add an s. So, how do I know all this? My great grandmother was a Czech pastry chef brought to the US as Shirley Temple’s personal chef. Her daughter, and daughter’s daughter also became personal chef’s, mostly working in Chicago, which had the largest concentration of Czech speaking people outside of Czechoslovakia. So our family recipes have been passed down for generations. By the way, even though I am Czech/Bohemian,, Christmas or Easter would not be complete without some Hungarian Kiffle, which we sometimes fill with dark or semi-sweet chocolate. Just wanted to give everyone a heads up and hopefully clear away any confusion.

    Reply
    • Lindsey
      December 5, 2018 at 10:37 am

      You will see in previous comments that others have said the same. I made these for my husband who used to make them with his Hungarian grandmother, and she called them kolaches. That is why they are thus titled.

      Reply
      • Lori Beltz
        December 10, 2018 at 9:42 pm

        Thank you for this wonderful recipe. My grandma make these at Christmas and my family along with aunt’s , uncle’s and all the cousins would devour these. They were awesome and no one else made them like she did till I found your recipe. She rolled in granulated sugar and they were carmelized on the bottom. Grandma passed and no one had her recipe….she took the recipe with her! Although I don’t think it was even a recipe…..I think she just had it in her head what to use and probably didn’t even measure. Now that is a great cook! I could never do that! I never knew how to spell them but grandma pronounced it like clutchky…..she always said it so fast I didn’t realize she was saying kolache. I just made these and quite a few opened up but that’s the beauty of it…..grandma’s did too! So I think it is spot on! I am from Western PA originally and they make kolache…..here in the east side of the state they make kiffles….some people think they are the same but they are a bit different. Thank you for sharing this recipe! Brought back some wonderful memories!

        Reply
        • Lindsey
          December 12, 2018 at 6:53 pm

          Thanks for stopping by Lori! I’m so glad they brought back fond memories! Happy baking and merry Christmas!

          Reply
  • […] 1. Hungarian Apricot Kolaches Cookies […]

    Reply
  • Cathy
    December 15, 2018 at 2:30 pm

    Try Solo brand for fruit and poppy seed fillings. They are perfect! This pastry is the same as the one in the
    Polish cookbook have used for decades.

    Reply
  • Thom Kondas
    December 15, 2018 at 2:57 pm

    Ann Julies- 3 1/2 to 4 c. flour,3 tsp. baking pwd., 8 oz. sour cream, 4 egg yolks, 1 lb. butter. Dough only.
    \Isabelle’s mother did hers this way. 5 c. sifted flour, 2- 8 oz. cream cheese softened, 1 lb. butter softened. Crumble mix and form into dough. Roll out ect. Both Hungarians in family.

    Reply
  • Craig
    December 15, 2018 at 5:59 pm

    The Solo brand is decent in a pinch for some fillings. I still can find a store in my general vicinity that carries better Apricot and Raspberry fillings that are specialky made. They’ve been selling a thicker fruitier type, which is great for this type as well as the Rolls. Some other supermarkets had carried the better kind (not all in the same chain), but that didn’t last but a few years or so and generally only seasonally. I think it was last year or the year before, I went to my usual supplier only to find an empty shelf for the Apricot and a sign saying “Sorry, we lost our supplier for Apricot filling. We’re looking for another supplier and hope to have it back on the shelf soon”. Weeks later they got a supply in, but it was that “Gel-like filling” that most of the other local stores carry. And frankly it just doesn’t cut it, runs in some instances, and just doesn’t have anywhere near enough fruit ground up in it with far too much of that gel filler. I frantically went around probably a couple dozen stores or more in my travels of Southeastern and South Central PA trying to find “the good stuff” (lol), but to no avail. Quite a while later my usual spot started carrying it again. Now I probably keep at least a tub or two of the Apricot “Butter” (as it’s labeled) in the fridge as an emergency supply. It keeps quite nicely for a long time in the fridge. I just wish I could find a simple easy way to make it like that myself.

    Reply
  • Kelly
    December 21, 2018 at 8:24 pm

    I just did the ancestry DNA test, and while we knew my great grandmother was Hungarian, we didn’t realize her husband was too! We thought he was German! So, I’m presenting all of this to my family on Christmas with these cookies in tow. My great grandmother used to make these cookies, so I’m hoping everyone will be touched. I’m using fresh apricots, so I’m also hoping they turn out ok!

    Reply
    • Lindsey
      January 1, 2019 at 11:10 am

      Oh that is wonderful Kelly! I hope they enjoyed them! Fresh apricots is an interesting idea! Happy New Year!

      Reply
      • Kelly
        January 5, 2019 at 3:40 pm

        They were just fantastic! I’d say you don’t need much if any water, and maybe a little less sugar, but really they were outstanding. I had not one single cookie left and everyone RAVED over them!

        Reply
        • Lindsey
          January 6, 2019 at 9:54 am

          That’s great Kelly!!!

          Reply
  • Brandi
    December 25, 2018 at 2:02 pm

    I have used this recipe 2 years in a row now. They taste very good, but I keep having the same problem; how do you keep the cookies closed and the apricot to stay in the pastry? Mine always open during baking and the filling spills out

    Reply
    • Lindsey
      January 1, 2019 at 11:08 am

      That is a constant struggle! I made them again this year and I had the same struggle. I was trying to make tiny ones with store bought jam. This is what I learned: You have to make them big enough, don’t overfill them, the consistency of the jam matters (too thin and it runs out) – I think the rehydrated dry apricots in the recipe make a difference, don’t chill the dough before baking them because then they puff too much, and really press them closed. I tried egg wash and I thought it made it worse. Some will always pop open and they taste just as good 😉

      Reply
  • Sean
    January 13, 2019 at 3:10 pm

    Thanks for sharing the recipe! If you would, please correct the typo. It should be “A Hungarian” not “An Hungarian.” Thanks.

    Reply
  • […] Get the Recipe from American Heritage Cooking […]

    Reply
  • Julia Meyer
    April 18, 2019 at 2:16 pm

    My Grandma Szabo made dreamy kolaches, but nobody got the same recipe! I know it included yeast and sour cream. I like this one because it saves so much time! Thank you! And we also rolled them in confectioners sugar.

    Reply
  • Josiane Melo
    October 3, 2019 at 6:00 am

    OLÁ, MORO NO BRASIL AQUI FAZEMOS ESSE COOKIE , É BEM PARECIDO MAS NO MEIO COLOCAMOS GOIABADA.E PARA NÃO SAIR RECHEIO BELISCAMOS AS PONTAS.
    ADOREI A RECEITA IREI TESTAR, ABRAÇOS.

    Reply
  • Vickie
    October 29, 2019 at 10:12 am

    Hi, I have my grandma’s recipe, she was Slovak and a well known baker.
    We called these cookies Kolaches and always rolled the dough in granulated sugar only. Apricot were always made along with cherry and walnut.
    We used an egg white wash to seal those corners together.
    The secret is that you must only use a dab of filling in the middle, this prevents the oozing.
    Have your dough chilled well and keep the cookies chilled before baking for a flaky cookie.
    The cookies burn easily from rolling out in the sugar, so take them out of the oven when they are just done before browning at all.
    I’m in western PA, these are a huge Christmas traditional cookie here. One of my Dads favorites from his mom.
    My mom would hate making these as they always opened up on her.
    It’s a process but well worth the effort.
    I hope this helps and thank you for sharing!

    Reply
  • Williams Chris
    November 2, 2019 at 12:38 am

    Apricot Kolaches – An Hungarian Christmas Cookie is great! To be honest, I’m not good at cooking but I like them, they give me joy and excitement every time I finish the dishes, which is a great thing. With your recipe, I just need to follow the instructions and the rest is simple, Thanks for sharing.

    Reply
  • Alexandra
    November 17, 2019 at 4:13 pm

    Thank you for the lovely recipe. Can these be frozen after baking? Do they freeze well?

    Reply
    • Lindsey
      November 21, 2019 at 10:40 am

      They do freeze well! Happy baking Alexandra!

      Reply
  • […] Apricot Kolaches […]

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  • 50+ Christmas Cookies from Around the World
    December 17, 2019 at 9:08 am

    […] Apricot Kolaches […]

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  • Claudia
    December 17, 2019 at 10:11 am

    I made this recipe many times, and it’s absolutely amazing! It worked every time! But my cookies open up no matter how much I try to fold them… They taste wonderful, but about half of them or more open up… Any tricks to prevent that from happening? I don’t feel like I do anything special to some of them. 😀

    Reply
    • Lindsey
      February 10, 2020 at 5:41 pm

      That is the question on all of our minds! Some people swear by water, but not too much; some swear by egg wash, but not too much; but I just squish the two together and don’t overstuff them. There will always be some rebels that pop open, but I just claim those for myself 😉

      Reply
      • Claudia
        February 11, 2020 at 12:01 am

        You are so funny, Lindsey!! Yeah, I may be overstuffing them. I can’t wait to make them again and try your suggestions. Thank you so much for your reply!! <3 <3 <3

        Reply
        • Lindsey
          February 17, 2020 at 12:30 pm

          You are most welcome, Claudia! Happy baking!

          Reply
  • Pavithra Sundar
    December 20, 2019 at 7:48 pm

    I made these and they were delicious. I followed your recipe and cut my dough into 1.5 inch squares like you said, and they were very small. I loved how cute they looked and it made A LOT of tiny little cookies. I was only able to use a heaping 1/4 teaspoon of filling in one though. Did I make them too small?

    Reply
    • Lindsey
      January 27, 2020 at 1:11 pm

      I did make small ones but you could certainly make them larger. Sometimes the dough does shrink and so perhaps they were a bit smaller than intended.

      Reply
  • Thomas James
    March 5, 2020 at 10:10 am

    Look yummy! One of my favorite Apricot Kolaches, nice to see your recipe, easy to follow, will cook this for family this weekend. Thanks you!

    Reply
  • […] Apricot Kolaches – A Traditional Hungarian Christmas Cookie By boldtmr […]

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  • Fiberscope
    June 1, 2020 at 3:49 pm

    Looks yummy!

    Reply

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