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Adjust Servings:
For the Lekvar
Dried Apricots – 1 lb (450 g)
Sugar – ⅔ cup
Lemon Juice – 1 tbsp
Sea Salt – a pinch Fine
Orange Zest – 2 tbsp Or 1 tsp orange blossom water
Vanilla Extract – ½ tsp
For the Dough
Cream Cheese – 4 oz (115 g)
Butter – 1 stick
Sugar – 3 tbsp
Orange Zest – 1 ½ tsp
Vanilla Extract – 1 tsp
Almond Extract – ½ tsp
Sea Salt – ½ tsp
Wheat Flour – 1 cup
Powdered Sugar – to taste

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Apricot and Orange Kolacky

Apricot and Orange Kolacky

  • 45 min
  • Serves 8
  • Medium


  • For the Lekvar

  • For the Dough



Kolacky are rich, buttery cookies hailing from Europe. They are exceptional due to the cream cheese dough which you cut into squares and top with fruit filling. After that, you pinch two corners together before baking, and dust the pretty-looking treat with powdered sugar after. Easy and absolutely delicious!

Today, Cook It would like to share with you a kolacky recipe that embraces the ease and lightness of a cream cheese dough and complements it with apricot filling with a hint of orange. Don’t be intimidated by the number of steps: for the most part, the process comes down to making the dough, making the filling, combining the two, and baking. Without further ado, let’s bake you some cookies!



Prepare the Lekvar

Place apricots in a pot and cover them with water. Cover, place over heat and bring to a boil. Boil for 5 minutes. Remove the lid and stir in sugar, lemon juice, and salt. Replace the lid. Lower the heat and let simmer, periodically stirring, until the fruit is softened (approximately 20 minutes).


Remove the lid from the pot and continue to simmer, frequently stirring, until the excess liquid has evaporated and the lekvar becomes thick (approximately 10 minutes).


Transfer the mixture to a blender and process until nearly smooth. Add orange zest or orange blossom water and vanilla extract before blending for 30 seconds more. Let cool. Cover tightly and refrigerate for up to 3 weeks, or freeze for up to a year.


Prepare the Dough:

Combine cream cheese, butter, and sugar and beat until light and fluffy. Add orange zest, vanilla extract, almond extract, and salt, and beat for another minute.


Reduce the speed to low and gradually mix in flour.


Line a surface with plastic wrap and transfer the dough onto it. Gently form the dough into a rectangle and wrap tightly before popping it in the fridge for 2 hours or overnight.


Preheat the oven to 350 °F and line two baking sheets with parchment paper.


Lightly dust a surface with flour. Roll out the dough into a thin rectangle, then cut it into four dozen squares.


Place a teaspoonful of filling in the center of each square before spreading it diagonally. Fold one bare corner over the filling, then fold the opposite corner on top, pinching together the edges.


Place the cookies on the prepared baking sheets and bake until golden.


Let cool before dusting with powdered sugar.

Don’t be afraid to experiment — tinker with the dough and the fillings to your heart's content. Give these treats a try, and don't forget to share your feedback in the comments. Bon appétit!


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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