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Apricot Kolaches Cookies

These Apricot Kolaches cookies are a sweet apricot puree wrapped in a bite-size buttery, rich, cream cheese pastry - a beautiful cookie with the perfect amount of sweet for the holidays.
Course: Dessert
Author: Kristi



  • 2 and 1/4 cups all purpose flour
  • 1/2 teaspoon salt
  • 8 ounces cream cheese
  • 1 cup unsalted butter softened
  • 1/2 cup granulated sugar for rolling

Apricot Filling

  • 1/2 pound dried apricots
  • 1/2 cup sugar


Apricot Filling

  • Place dried apricots in a small saucepan and cover with just enough water to cover the apricots. Heat to a boil and boil until the apricots soften, but do not let all the water evaporate. Add a bit of water (if necessary) to keep the apricots from burning.
  • When the apricots soften, add the sugar and continue to cook until thick.
  • Remove from stove, let cool for a bit, then puree filling in a food processor. If the filling is too thin, return it to the saucepan and continue to cook until thickened.

Pastry Dough

  • Mix flour and salt together in a medium bowl and set aside.
  • Beat softened cream cheese and butter together with a stand or hand mixer on medium speed until smooth and creamy (approximately 3-5 minutes).
  • Reduce the speed of the mixer to medium-low and slowly add in the flour, pouring in 1/2 cup at a time. The dough should be soft, but not sticky.
  • Remove from mixer and divide the dough into 4 equal parts. Flatten each to ¾” thick and wrap in plastic wrap, then refrigerate until hard, at least 2 hours.


  • Pre-heat oven to 375 degrees. Move the oven rack one setting higher than the center.
  • Take one of the disks of dough from the refrigerator and very lightly flour both sides. Spread granulated sugar on your work surface, place the dough on top and roll out pastry to 1/16” to 1/8” thick.
  • With a pastry or pizza wheel (or a sharp knife), trim the dough into a 2 inch OR 2 and 1/2 inch square.
  • Place a 1/2 to 3/4 teaspoon of filling into the center of each square. Gently fold opposite corners, one over the other and pinch together.
  • Move the cookie to a parchment covered baking sheet, and repeat with all remaining squares, placing the kolaches no closer than 1” apart.
  • If desired, sprinkle the middles of the kolaches with just a touch of granulated sugar.
  • Bake 12-14 minutes or until the bottom edges are a golden. Remove from oven and let cool slightly on the pan, then move them to a wire rack to cool completely.


Note: You can make the filling ahead of time and freeze it until you are ready to use it. Just thaw at room temperature when you are ready to use.