Apricot Kolaches

A rich pastry from sugar, sour cream and eggs topped with apricot, coconut and walnuts. Serve warm with coffee or tea.


Details

Difficulty

Moderate

Yield

24 kolaches

Prep Time

01 hours

Rise Time

2 to 24 hours + 1 hour

Bake Time

17 to 22 minutes

Ingredients


  • 4-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 (4-1/2 tsp.) envelopes Fleischmann's® RapidRise Yeast
  • 1-1/2 teaspoons salt
  • 1/2 cup water
  • 1 cup (8 ounces) sour cream
  • 1/2 cup butter or margarine
  • 2 large eggs
  • Apricot Filling:
  • 1-1/2 cups apricot preserves
  • 1-1/2 cups flaked, sweetened coconut
  • 1-1/2 cups chopped walnuts

Directions


Combine 1-1/2 cups flour, sugar, undissolved yeast and salt in a large mixer bowl.  Heat water, sour cream, and butter until very warm (120o to 130oF).  Gradually add to flour mixture.  Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.  Add eggs and 1 cup flour; beat 2 minutes at high speed.  Stir in remaining flour to make a stiff batter.  Cover tightly with plastic wrap; refrigerate 2 to 24 hours.

Remove dough from refrigerator.  Divide into 24 equal pieces; shape each into a ball.  Cover; let rest 15 minutes.  Place balls on greased baking sheets 2 inches apart.  Make a deep and wide indentation on each ball by pushing outward toward edge, leaving 1/2-inch ridge around outside.  Fill with 1-1/2 tablespoons Apricot Filling.  Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 350oF for 17 to 22 minutes or until done, rotating pans halfway through baking.  Remove from baking sheets; cool on wire racks.

Apricot Filling:  Combine 1-1/2 cups apricot preserves, 1-1/2 cups flaked, sweetened coconut and 1-1/2 cups chopped walnuts in a small bowl.  Stir to blend.