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Common filling flavors include tvaroh (a type of cottage cheese), fruit jam, poppy seeds, or povidla (prune jam). In the United States, the word kolache is sometimes used as the singular rather than as the plural, and the letter "s" is often added to the end of the word kolache to form "kolaches", which is a double plural.
A very short, crumbly pastry made of flour, unsalted butter, egg yolks, lemon zest, cinnamon and lemon juice, and ground nuts, usually hazelnuts, but even walnuts or almonds are used, covered with a filling of redcurrant jam or, alternatively, plum butter, thick raspberry, [59] or apricot jam.
4. Make the Filling: Spread the slivered almonds on a large rimmed baking sheet. Toast in the oven for about 6 minutes, until lightly browned. Let cool. 5. Meanwhile, in a medium nonreactive saucepan, bring the wine to a boil. Add the apricots, cover and simmer over moderate heat until plumped, about 10 minutes. Remove from the heat. 6.
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Pipe about 1 tablespoon of the poppy, raspberry, and/or apricot filling(s) in the center of each round, wet the edges with water and bring up the sides of the rounds to make a three-sided triangular shape. Pinch the dough together to seal. Alternatively, drop the filling onto the dough by heaping tablespoons.
Apricot Kolaches: Murabbalı mecidiye (English: Apricot Murabba Stuffed Cookies) is a kurabiye from the Ottoman cuisine filled with apricot murabba. [1] [2] See also
Preheat the oven to 350ºF. Place a skillet over medium heat and melt 5 tablespoons of the butter. As the butter melts, lift and turn the pan to coat the sides.
This kolache recipe was given to me by my mother-in-law, who received it from her mother! It was a standard treat in their family, made nearly every week. It was a standard treat in their family ...