apricot kolacky

crystal7 avatar
By Crystal ~
from Somewhere, IL

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.

serves 24
prep time 3 Hr
cook time 30 Min
method Bake

Ingredients For apricot kolacky

  • 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
  • glaze:
  • 1-1/4 cups confectioners' sugar
  • 3 tablespoons milk or water
  • ½ teaspoon white vanilla
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How To Make apricot kolacky

  • 1
    Grease a large bowl with shortening set aside.
  • 2
    In a large mixing bowl, add first 6 ingredients and mix on low to medium speed for about 2 minutes.
  • 3
    Add 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).
  • 4
    Add the dough to a lightly floured surface and knead the dough for about 10 minutes.
  • 5
    Form 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.
  • 6
    Line 2 large cookie sheets with parchment paper; set aside.
  • 7
    Punch down the dough. Divide the dough in half.
  • 8
    On 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.
  • 9
    Place 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.
  • 10
    Repeat with the other half of dough.
  • 11
    Make 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.
  • 12
    Brush 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.
  • 13
    Preheat oven to 325 degrees.
  • 14
    Bake kolacky at 325 degrees for approximately 25-30 minutes.
  • 15
    Remove pastries from baking sheets and cool on racks. Drizzle glaze over the kolacky, while warm but, not hot.
  • 16
    Glaze: 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.
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