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Apricot Kolache

Makes 12-16


1 recipe Rich Sour Cream Yeast Dough

1- 1-1/2 cups apricot preserves


Roll chilled dough out to a thickness of about 1/2 inch. Cut in 4-inch circles and place on the baking sheet. Brush kolaches with melted butter, cover with plastic, and let rise until slightly puffy, about 45 minutes.

Use your fingers to make an indentation in each ball and fill each with about one tablespoon of apricot jam. Let rise again for 20 minutes.

Preheat the oven to 375 F. Bake until nicely golden brown and brush kolaches with additional melted butter as they come out of the oven.

Recipe by: Marcy Goldman - Marcy's Kosher Cuisine


This traditional Czech pastry is one of the very first yeast recipes I ever tried. It is good with any filling but I prefer apricot jam or cherry pie filling. Many recipes for kolache dough exist but it is inevitably variations on a sweet, supple dough, often with sour cream in it. Kolache fillings can also be savory (such as shredded cabbage). This is a round of dough with an indentation. The indentation cradles the fruit filling. Pretty to look at and great with a pot of spice tea. Enjoy.