Ingredients
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For the Lekvar
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Dried Apricots – 1 lb (450 g)
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Sugar – ⅔ cup
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Lemon Juice – 1 tbsp
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Sea SaltFine– a pinch
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Orange ZestOr 1 tsp orange blossom water– 2 tbsp
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Vanilla Extract – ½ tsp
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For the Dough
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Cream Cheese – 4 oz (115 g)
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Butter – 1 stick
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Sugar – 3 tbsp
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Orange Zest – 1 ½ tsp
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Vanilla Extract – 1 tsp
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Almond Extract – ½ tsp
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Sea Salt – ½ tsp
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Wheat Flour – 1 cup
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Powdered Sugar – to taste
Recipe
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!
Steps
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1
Done
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Prepare the LekvarPlace 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). |
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2
Done
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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). |
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3
Done
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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. |
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4
Done
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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. |
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5
Done
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Reduce the speed to low and gradually mix in flour. |
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6
Done
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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. |
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7
Done
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Preheat the oven to 350 °F and line two baking sheets with parchment paper. |
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8
Done
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Lightly dust a surface with flour. Roll out the dough into a thin rectangle, then cut it into four dozen squares. |
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9
Done
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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. |
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10
Done
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Place the cookies on the prepared baking sheets and bake until golden. |
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11
Done
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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!
