- 1 cup butter
- 1 package (8 ounces) cream cheese, softened
- 2 cups all-purpose flour
- 1-1/2 cups finely chopped peeled apples
- 1/4 teaspoon ground cinnamon
- 1 cup confectioners' sugar
- 4-1/2 teaspoons 2% milk
- 1/2 teaspoon vanilla extract
- In a large bowl, beat butter and cream cheese until light and fluffy. Gradually add flour and mix well. Divide dough into two portions; cover and refrigerate for 2 hours or until easy to handle.
- In a small bowl, combine apples and cinnamon. On a lightly floured surface, roll one portion of dough into a 15–in. x 9–in. rectangle; cut into 3-in. squares. Place a teaspoonful of apple mixture in the center of each square. Overlap two opposite corners of dough over filling; pinch tightly to seal.
- Place 2 in. apart on ungreased baking sheets. Repeat with remaining dough and apple mixture. Bake at 400° for 10-12 minutes or until bottoms are lightly browned. Cool for 1 minute before removing from pans to wire racks. Combine the icing ingredients; drizzle over kolaches. Yield: 2-1/2 dozen.
Reviews forApple Kolaches
"I Come from a long line of Bohemian Bakers. This recipe is missing very little from my grandmothers handed down recipe but it is a new twist for me with the apples. The dough is simple and quick to make, and you can use all flavors of filing. I prefer this dough as opposed to dough's using yeast. It is not an overly sweet treat, so if you were not raised eating Czech foods, initially you may not like these. I prefer to just cut circles or bells or stars to make a Kolache as well as dusting with powdered sugar instead of an icing. However I still give this 5 stars."
"I made kolache cookies for the first time last night. This dough is a bit flakier than the traditional dough, which I don't mind but some might. A few tips for the recipe:-The trick to prevent the cookies from opening while baking is to roll the dough super thin. My first batch I didn't roll it thin enough, and about half opened up. The second batch I rolled almost paper thin and they came out perfect. The dough is pliable, so it won't tear or rip when rolled thin.-Don't overdo it on the filling. I used about a half teaspoon per cookie. If you fill them up too much, the seam will pop open.-I used a little water to seal each of the cookies. Just dip your finger in water and slide it across one edge of the cookie, fold and pinch together to seal.I skipped the glaze and just topped with confectioner's sugar. These can be made with lots of different fillings too!"
"After seeing all the great reviews for this recipe, and having all the ingredients in the house, I decided to make them. They were just okay. They were not even special enough to share with coworkers or neighbors. I ended up throwing most of them away."
"I have made other recipes for kolaches but this dough is my favorite. I filled my dough with various fruit and pecan fillings from Solo...very good. Also I flash froze them and then packaged them in a freezer proof container with wax paper separating the layers so that the fruit filling did not stick to each other. No problem making these ahead of time and freezing them."
"This is AWESOME. Made it as a "trial" tonight for Thanksgiving, and it will be on the menu for sure! One question I have is: How far in advance can I make it? Can I make it Sunday night and freeze it til Thur? Thanks for any feedback, and thanks for the recipe!!"
"22 Oct 2012: Made this recipe last night. Took my first bite, and I thought I was eating a little piece of Heaven...absolutely delicious. I used "Honeycrisp" apples. You must make this as soon as possible!"
"These were the bomb! I wish I had made more. So delicious, and soft and gooey on the inside. My mouth is watering just thinking about it again!"
"Oh WOW, are these good. I put powder sugar on then instead of the frosting. I also used so strawberry jam for half, because my daughter loves strawberries."
"MMMM. MMMMMM. MMMMMM! These were, just wow yummy. So moist, and using the homemade dough makes it phenomenal. We ate ours shortly after setting them on the rack. Their centers were so warm and, oh, just so good! Wish I could have made the whole recipe instead of just half."