This is my favorite pastry recipe that my mother got from her mother, a career baker. When my brothers and I were kids and needed a real treat, Mom would whip up a batch of kolaches–we called them Apricot or Raspberry turnovers. The pastry recipe is so simple. You can use any kind of jam or preserve, but I love apricot! I have been asked for the recipe many times and finally photographed a plate of them today and have posted it on our website. I hope you love them as much as I do!
1/2 cup unsalted butter at room temperature
3 oz. cream cheese at room temperature
1 1/4 cup flour
jam of your choice
Heat oven to 375 degrees. Cream butter and cream cheese with an electric mixer or food processor until light and fluffy. Slowly mix in the flour. On a lightly floured cutting board, knead the mixture a few times until it holds together. You want to touch this dough as little as possible or it will be tough. Chill dough for 15 minutes and then roll it out and cut into 2″ rounds,around 1/4 inch thick. You can also cut into squares to make triangular pastries. Spoon 1/2 to 1 teaspoon jam onto each round or triangle and fold in half, carefully pinching the sides together to form a seal. Mix an egg yolk with a little water to make an egg wash and brush on the pastries. Bake for around 15 minutes or until tops are golden brown. (It is not unusual for the pastries to “leak” jam. Still tasetes wonderful! Immediately remove the kolaches to a cooling rack and dust with powdered sugar. Allow to cool a bit and serve warm. This recipe can be made in advance and kolaches may be frozen and used as needed. Bake a little longer if you are baking the kolaches from a frozen state!