Apricot and Blackberry Kolaches

A couple of years ago, my grandmother gave me a recipe for ‘kolaches,’ that her grandmother used to make. We made them once, and they were delicious, and so while my grandmother was here, I wanted to make them again. Guess what? Yup, we lost the recipe. So I googled it, and found the very same recipe! Praise the Lord! =) So here is the recipe. I’ll add all my notes at the end. (You know, I can’t ever really follow a recipe.)


1 c. sour cream

1/2 c. sugar

1 1/2 tsp. salt

1/2 c. butter or margarine, softened

2 pkgs. dry yeast

1/2 c. warm water

2 eggs, beaten

4 c. flour (maybe more)

Prune or Apricot Filling (recipes, below)

Streusel Topping (recipe, below)

1/3 c. additional butter or margarine, melted

Heat sour cream until warm. Stir in sugar, salt, and softened margarine; set aside to cool. Sprinkle yeast over warm water; let stand until yeast dissolves. Add to sour cream mixture. Add eggs and flour, and mix well (dough does not need kneading).

If necessary, work in enough additional flour to make dough spongy but not sticky. Put dough in a large, greased bowl; cover, and refrigerate overnight.

Remove dough from refrigerator. Shape into balls about 11/2 inches in diameter, and place on lightly greased baking sheets about an inch apart. Flatten balls to 1/2-inch, and let rise for about 10 minutes.

Make indentations in the middle of each kolache by pressing down firmly with the first two fingers of both hands. Spoon about 1 T. Prune or Apricot Filling into each indentation. Sprinkle about 1/2 tsp. Streusel Topping over filling. Cover kolaches with a sheet of wax paper, and let rise until double in bulk. Remove wax paper, and bake in 350° oven for 15-20 minutes, or until light tan. Remove from oven, and brush top edges and sides of kolaches with melted butter. Yield: About 2 dozen kolaches.

Prune Filling2 (12-oz.) pkgs. dried, pitted prunes

3/4 c. sugar

1/8-1/4 tsp. cinnamon

additional sugar to taste (1/4 to 1/3 cup)

Cover fruit with water an cook 12 to 15 minutes or until tender, stirring often; drain. Puree fruit in food processor or blender. Immediately stir in cinnamon and 34 c. sugar. Add more sugar to taste and mix well. Yield: Enough filling for about 2 dozen kolaches.

Note: For Apricot Filling, us 3  (6 0z.)  pkg. dried appricots and follow the same recipe, except cut apricots into pieces before cooking, omit cinnamon, start with 1 c. sugar instead of 3/4 c., and add another 1/2 to 3/4 c. sugar.

Streusel topping

2/3 c. all purpose flour

1 c. sugar

about 1/3 c. melted butter or stick margarine

Blend flour and sugar in a bowl. Add just enough melted butter to moisten dry ingredients (mixture will be crumbly); mix well. Yield: Enough topping for about 2 dozen kolaches. 

Notes: I haven’t tried the prune variation…the first time we made them we did apricot, and this time we substituted apricot and blackberry jam. Still really good. Also, don’t do as much streusal topping as it says…you will end up with way more than 1/2 tsp. per kolache. In addition, 1 T. is too much fruit filling. Well, any way you do it will be delicious! Enjoy!

This is a multiple-choice poll, so if you’re like me and don’t have a favorite, just pick a couple. =)

God Bless!



One thought on “Apricot and Blackberry Kolaches

  1. BethAnn says:

    Reading your last three posts I got REALLY hungry. It’s a good thing we’re eating in a few minutes. 🙂
    Thanks for the posts! I really enjoy them.

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