Apricot Kolacky

Crystal ~


This is a Danish bun version of Kolacky, a delicious pastry. Use your own favorite sweet dough recipe instead of this particular one, if you prefer. You can make or use any kind of filling you like, or make a variety. You can use canned pie filling, or use Solo pastry fillings. Solo has some very good fillings….raspberry, poppy seed, apricot and almond. The glaze is optional. It just adds a little more sweetness. This recipe can be cut in half.


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3 Hr
30 Min


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2 (¼ ounce) packages of active dry yeast
1½ cups water (hot to the touch from the tap)
½ cup vegetable oil, or 1/2 cup butter, melted
½ cup granulated sugar
2 eggs
2 teaspoons salt
1/3 cup powdered milk
3 cups all-purpose flour
2½-3 cups bread flour
1 (12.5 ounce) can solo apricot pastry filling
1 egg, beaten for brushing on the pastries
1-1/4 cups confectioners' sugar
3 tablespoons milk or water
½ teaspoon white vanilla

How to Make Apricot Kolacky


  • 1Grease a large bowl with shortening set aside.
  • 2In a large mixing bowl, add first 6 ingredients and mix on low to medium speed for about 2 minutes.
  • 3Add the all-purpose flour and powdered milk; beat for 2 minutes more. Stir in the bread flour and mix well. (You may need to add a little more flour if the batter is too sticky).
  • 4Add the dough to a lightly floured surface and knead the dough for about 10 minutes.
  • 5Form the dough into a smooth ball and place it into the greased bowl, turning the dough over so that both sides are greased. Cover with a piece of plastic wrap. Let dough rise in a warm place until doubled; approximately 1-2 hours depending on the warmth of the area.
  • 6Line 2 large cookie sheets with parchment paper; set aside.
  • 7Punch down the dough. Divide the dough in half.
  • 8On a lightly floured surface, roll out half of the dough to ¼ inches thick. Use a glass or a cookie cutter that is 3-4 inches in diameter and cut out rounds of dough as closely as possible so there will not be much dough left over.

    Note: Do not re-roll left over dough. It will make the pastry tough.
  • 9Place cut-out rounds onto the parchment lined cookie sheets about 1-2 inches apart. Cover with a towel and let sit in a warm place for about 40-45 minutes.
  • 10Repeat with the other half of dough.
  • Make a well or depression in the center of each piece of dough round....
    11Make a well or depression in the center of each piece of dough round. I use the back of a rounded cookie scooper or you can use your fingers to make a small well. Fill each indent with 1 Tablespoon of apricot filling.
  • 12Brush around the tops and sides of the pastry with 1 beaten egg. Set in a warm place and let rise for another 15-20 minutes; uncovered.
  • 13Preheat oven to 325 degrees.
  • 14Bake kolacky at 325 degrees for approximately 25-30 minutes.
  • Remove pastries from baking sheets and cool on racks. Drizzle glaze over the kolacky,...
    15Remove pastries from baking sheets and cool on racks. Drizzle glaze over the kolacky, while warm but, not hot.
  • 16Glaze: Stir milk into sugar and mix until creamy. Add vanilla. Drizzle over pastries. You can add more confectioners' sugar to make it thicker, or thin it with a little milk or water.

Printable Recipe Card

About Apricot Kolacky

Main Ingredient: Fruit
Regional Style: American

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