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Apricot Kolaches

Apricot Kolaches are a traditional Hungarian Christmas cookie. A flakey cream cheese pastry dough is rolled in sugar then filled with an easy apricot filling!

Traditional Hungarian Apricot Kolaches

I had other (healthier) plans for today’s post, but these little, two-bite Hungarian Christmas Cookies (Kiffles / Kolaches) are just too good not to share immediately! So good, in fact, there were barely enough left to photograph this morning! [Oops]

Traditional Hungarian Apricot Kolaches | My Hungarian husband's favorite Christmas Cookie recipe! He says they taste just like his grandma used to make!

Sweet, crispy and addicting, these Apricot Kolaches are sensational! The apricot filling is just the right amount of sweet to set off the flakey, buttery pastry.

Traditional Hungarian Apricot Kolaches | My Hungarian husband's favorite Christmas Cookie recipe! He says they taste just like his grandma used to make!

In an attempt to get these little kolaches as close to my Husband’s Hungarian Grandmother’s as possible, I would make a batch and then call him into the kitchen for an inspection and a taste test. The first batch needed to be thinner and he remembered that hers had a granulated sugar coating.

The addition of the granulated sugar coating elevated these little apricot kolaches far above the rest! Based on my extensive Internet research, rolling the dough out in sugar is not traditional.

The sugar caramelized on the bottom and the resulting flavor combination is something I’ve never experienced. It is no wonder that my Husband remembers these kolaches from so long ago. They are truly something special.

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Traditional Hungarian Apricot Kolaches | My Hungarian husband's favorite Christmas Cookie recipe! He says they taste just like his grandma used to make!

Apricot Kolaches


  • Author: Chef Lindsey Farr

Description

Sweet, crispy, and addicting Apricot Kolaches. The filling has just the right amount of sweetness to offset the flakey, buttery pastry.


Scale

Ingredients

For the Pastry:

  • 2 ¼ cups all purpose flour
  • ½ teaspoon salt
  • 8 oz cream cheese
  • 1 cup unsalted butter (softened)
  • ½ cup granulated sugar for rolling

For the Apricot Filling:

  • 1 lb dried apricots
  • 1 cup sugar

Instructions

To make the Apricot Filling:

  1. Place dried apricots in a small saucepan and pour in just enough water to cover the apricots. Boil until the apricots are soft. Do not let all the water evaporate. Add a little bit more to keep the filling from burning.
  2. Add the sugar and continue to cook until thick.
  3. Either puree in a food processor or with an immersion blender in a bowl. If the filling is too runny, return it to the sauce pot to continue to cook.
  4. 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.

For the Pastry Dough:

  1. Sift flour and salt together in a medium bowl and set aside.
  2. Beat the cream cheese and butter together with a stand mixer or a hand mixer until completely incorporated and creamy (3-5 minutes).
  3. Reduce the speed of the mixer and slowly add in the flour. I used 5 additions and completely mixed in the flour each time. The dough will be soft but not sticky.
  4. Divide the dough into 4 equal parts and flatten each to ¾” thick. Wrap in plastic wrap and refrigerate until hard, at least 2 hours.

Assembling the Kolaches:

  1. Pre-heat the oven to 375*. Move the oven rack one setting higher than the center.
  2. Take one of the disks of dough from the refrigerator and lightly flour both sides. Spread granulated sugar on your pastry board or work surface. Place the dough on top and roll out pastry to 1/16” to 1/8” thick. Most recipes say 1/8” but my Husband remembered them being thinner.
  3. With a pastry wheel or sharp knife, trim the dough into a square and then cut the square into 16 smaller squares. My dough never rolled out into a perfect circle so I would just cut as many 1 1/2 “ squares a possible, saving the scraps for later.
  4. Place a dollop of filling into the center of each square. I used ½ teaspoon to ¾ teaspoon for each.
  5. Gently grab two opposite corners and fold one over the other, gently pressing down to try and seal them together. Gently move it to a parchment covered baking sheet. Repeat with all remaining squares.
  6. Sprinkle the middles of the kolaches with just a touch of granulated sugar.
  7. Placing the kolaches no closer than 1” apart.
  8. Bake 12-14 minutes or until the bottom edges are a golden and you can smell them. Let cool slightly on the pan on a wire rack and then move them gently to a wire rack to cool completely.
  9. Repeat with all remaining dough. Refrigerate and re-roll your scraps. Amazing.

Notes

Notes: You will have lots of filling left over. If you don’t want to freeze the remainder, you can probably halve the recipe above. You can also use prepared pastry, not pie, filling, but there are so many additives that the minimal extra effort is totally worth making homemade.

For a more traditional cookie, you can omit the granulated sugar and dust the final, cooled cookie with powdered sugar.

Recipe by June Meyer via Just A Pinch

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188 Comments

  • Josephine
    December 16, 2013 at 11:03 pm

    Adorable.

    Reply
    • AmericanCooking22
      December 17, 2013 at 12:42 pm

      Thanks, Josephine! You would love these too. The crust is very similar to the tassies!

      Reply
      • Lynn Hale
        January 15, 2015 at 8:29 pm

        My late mom used to make these and they were to die for! She used to roll the dough out using confectioner’s sugar instead of flour. I can still remember the crunchy sugar and the tart apricot – YUM!!! Looking forward to trying your recipe!

        Reply
        • Liz (Juhasz) Erickson
          December 13, 2015 at 10:42 pm

          I also roll these out using 10X sugar. Then once they are completely cool…shake a fine coating of 10X sugar on top of each cookie. These were my dads favorite cookie. He loved them with Lekvar in the center.

          Reply
          • Marilyn Krupa-Burns
            December 12, 2016 at 9:56 pm

            Kolaky, the cookie, and Kolache, the fruit-filled yeast buns, originated in the Slavic countries, neighbors of the Hungarians across the Danube. There was a lot of movement back and forth between what were basically states then during the old Austrian-Hungarian Empire days, particularly between what is now the Czech Republic and Slovakia. The Slovak version is similar, but we use both the plum Lekvar and Apricot filling. My Mom’s recipe has a bit of sour cream (2 Tbsp.) and lemon zest in the dough. We baked them, then dusted them with powdered sugar. Always the first cookies to go!

          • Lindsey
            December 20, 2016 at 8:14 pm

            Oh a bit of sour cream and lemon zest sound delicious! THank you for the informative comment, Marilyn! Happy holidays!

      • sge
        December 23, 2017 at 4:03 pm

        I know this is an old post but your comments section looks to be still active. My great grandmother was Slovak and although i never met her my family also makes her recipe for these – instead of crescents we make little pinwheels- cut dough into squares and then cut a small nick in each corner – then work your way around matching opposite corners until you have your pinwheel. Much easier done than said. Thanks for sharing.

        Reply
        • Lindsey
          December 26, 2017 at 12:48 pm

          Hi Susannah, This is one of my most active posts still! I think pinwheels would be a beautiful variation!

          Reply
        • Nay
          October 28, 2020 at 11:29 pm

          our family is Slovak too and this was my favorite cookie growing up! My mom would also make a walnut filling in addition to apricot

          Reply
      • Gayle
        December 21, 2018 at 7:39 pm

        this is nothing like the Kolache that I grew up with….it was a bread type dough and no cream cheese in it:::::????

        Reply
        • Christine Simko Monfort
          January 1, 2020 at 1:53 pm

          These are a cookie with similar fillings as used in the kolache which are the longs rolls made with flour, yeast, eggs, etc. and filled with similar filings that I believe you are referring to.

          Reply
    • Diane Bishop
      December 15, 2019 at 10:43 pm

      My grams and my Ma made these but they called them Horns. They would use apricots and a date filling. Great memories watching them bake. But the dough they used was a yeast dough but sweet.

      Reply
      • Vickie
        December 12, 2020 at 11:31 pm

        The recipe I have is called Horns also, from my Slovak Grandma. We roll them in granulated sugar.

        Reply
  • Dina
    December 17, 2013 at 5:16 pm

    i’ve never had kolaches but have heard about them. they look great!

    Reply
    • AmericanCooking22
      December 17, 2013 at 8:25 pm

      You will love them! I have more in the oven as I type!

      Reply
      • Carrie
        December 7, 2017 at 2:02 pm

        My Baba would paint them with egg white and then add the sugar. It made them sparkle. I loved these back then. I will try to make them with your recipe.

        Reply
        • Lindsey
          December 26, 2017 at 10:58 pm

          Hi Carrie. That is a fantastic idea! I hope you did try them and they reminded you of your Baba 🙂

          Reply
        • Sue
          December 5, 2019 at 10:32 am

          I wonder if the egg white would help hold the ends together. Mine always open up. They’re more like kolache toasts :\ Anybody have a good trick to keeping the cookies from opening up as they bake?

          Reply
          • Holly B
            November 29, 2020 at 6:57 pm

            My mother in law puts a fingertip of milk on the first side that gets pulled across and then presses the other side onto that. Seems to do the trick. 🙂

          • Lindsey
            November 30, 2020 at 3:41 pm

            Thats a great idea, Holly! Sometimes I just give up and then press them back together when they are still warm in the oven. Happy Baking!

      • Franny
        December 25, 2019 at 3:02 pm

        My grandmother was also Hungarian, and called these exact same cookies Kolaches as well. She got the recipe from her mother, who my mother grew up with. They immigrated in about 1900 to this country. I asked my cousin, who still lives in Hungary, if she were making these cookies for Christmas (because I just did!) and my Hungarian cousin said “I have never heard of those.” My Hungarian cousin lives near the Slovak border and is related through my grandfather. My grandmother’s side came from the area of Hungary bordering Poland and Ukraine. The history of these cookies is very interesting to me. Obviously there are a lot of us with Hungarian roots who make these cookies and call them Kolache. But other people call other kinds of cookies Kolache and these something different. So I can only conclude that perhaps this particular cookie and name came from a specific region of Hungary (perhaps the same place my grandmother’s family came from), and that while we here in America, the descendants of these immigrants, kept the name we learned, that perhaps in a way time has stood still for us here, and the traditions in Hungary have changed? It’s very interesting to me, and funny that some people are getting so bent out of shape about it!

        Reply
        • Lindsey
          January 27, 2020 at 1:02 pm

          Everyone’s childhood memories are precious and so I understand, but so much animosity!

          Reply
  • Gina Komuves-Barta
    December 20, 2013 at 10:20 am

    Very pretty! Try using Lekvar (a wonderful paste made from prunes) and gently sprinkling with finely chopped walnuts. This is one of the variations my family makes every year! Boldog Karácsonyt! Merry Christmas!

    Reply
    • AmericanCooking22
      December 20, 2013 at 5:15 pm

      I most certainly will! That sounds wonderful! I tried a walnut and apple variation the other night – all delicious! Merry Christmas to you too!

      Reply
      • Nancy Eungard
        December 6, 2017 at 11:30 pm

        I make these all the time I put almond filling by solo very tasty…all solo have poppy seed and other flavors

        Reply
        • Lindsey
          December 26, 2017 at 10:58 pm

          All those sound delicious!

          Reply
  • […] Kolaches – A Traditional Hungarian Christmas Cookie https://cheflindseyfarr.com/2013/12/apricot-kolaches-hungarian-christmas-cookie/ <- Recipe Sweet, crispy and addicting, these Hungarian Christmas Cookies are sensational! A […]

    Reply
  • cyndi
    December 22, 2013 at 5:09 pm

    Yummy those look great….

    Reply
    • AmericanCooking22
      December 22, 2013 at 7:07 pm

      Thanks, Cyndi! Thanks for checking out my site!

      Reply
      • Joanie Patyk
        June 29, 2015 at 3:04 pm

        I have made Kolaches a few times but not this recipe, I have had some problems where the cookies come undone while baking…I pinched dough together but they open up in oven? My husband loves these cookies at Christmas time, would like to try again, any ideas what I did wrong? Is there a trick to keep the cookies from opening up? Thank you for any help!!!

        Reply
        • AmericanCooking22
          July 4, 2015 at 12:06 pm

          Hi Joanie! I haven’t really had any trouble with mine opening up while baking, but I have only tried this recipe. The only time mine opened up was when I put too much filling and there wasn’t enough dough overlap. I just fold them over and gently press down. I suggest you try this one and see how you like it! Happy baking!

          Reply
        • Helen Bieber
          December 11, 2017 at 9:34 pm

          I make something very similar to these and have had the same problem on occasion with the dough coming apart. I keep a little bowl of water close at hand and when I fold the dough over, I dip my finger in the water and use that to “seal” the two corners. Seems to work. Good luck! And I think I’ll be trying this version.

          Reply
          • Lindsey
            December 26, 2017 at 1:44 pm

            Great tip Helen! Or a little heavy cream or egg wash! But honestly water seems the least fussy!

        • Karen
          February 20, 2019 at 4:09 pm

          I had the same problem so i painted a dab of egg white on one corner and it absolutely did the trick

          Reply
  • […] favorite cookies from childhood. They utilize the same cream cheese dough as the Hungarian Apricot Kolaches but they taste remarkably […]

    Reply
  • […] cream cheese crust that will bowl you over. The crust was a botched first attempt at the pastry for Apricot Kolaches. It turns out that if you don’t follow the instructions exactly, you end up with a mess (and […]

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  • […] maybe one bite of each dish and a cookie or three. Fair […]

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  • 40 Unique Christmas Cookies - Five in Ohio
    October 20, 2014 at 10:09 am

    […] Chocolate (no butter) Butter Cookies 18. Kettle Corn Toffee Cookies 19. Florentine Lace Cookies 20. Apricot Kolaches Hungarian Christmas Cookies 21. Chocolate and Pistachio Dipped Cranberry Shortbreads 22. Spiced Mushroom Cookies 23. Chocolate […]

    Reply
  • Candie
    November 15, 2014 at 10:04 am

    These are very similar to what my grandma made. Ours were slightly different shaped and we called them balish (no clue of the correct spelling of that). They were also rolled in granular sugar then dusted with powder sugar when out of the oven. We always had apricot, poppyseed and a walnut filling. Wonderful memories!

    Reply
    • AmericanCooking22
      November 16, 2014 at 9:13 am

      Are they! Were yours more like a roll, like these walnut rolls? That walnut filling in the rolls is DELICIOUS! I’ll have to dust some powdered sugar on them too. The more the merrier! My husband’s grandmother rolled her kolaches out in sugar too which creates a yummy caramelized bottom! I have yet to try a poppyseed filling but it is on my list!

      Reply
      • HoubieHuntress
        December 5, 2018 at 3:20 am

        To give these cookies a heavenly aroma, lightly dust them after baking with Vanilla Powdered Sugar. We do that for many of our European baked goods.

        Reply
        • Lindsey
          December 5, 2018 at 10:35 am

          That sounds divine!

          Reply
  • […] Hungarian Apricot Kolaches from American Heritage Cooking […]

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  • […] Apricot kolaches via American Heritage Cooking […]

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  • maryellen
    December 17, 2014 at 8:06 pm

    I have looked at many different recipes for kolaches and none of them are like my grandma’s who is from Hungary in ours instead of cream cheese we use cottage cheese they have always been a favorite of our family.

    Reply
    • AmericanCooking22
      December 17, 2014 at 10:59 pm

      Hi Mary Ellen, That is an interesting idea! I’ll search for a recipe that uses cottage cheese. I have 3 different books (some old and some modern) and they all call for cream cheese!

      Reply
    • HoubieHuntress
      December 5, 2018 at 4:03 am

      Cream cheese is an American invention developed much later, and traditional Neufchatel cheese from Europe was quite grainy years ago. Instead of using cream cheese or cottage cheese, we use 1/2 cup of thick sour cream and 1 egg yolk. The sour cream tenderizes the dough a bit and the egg gives you a little lift to make the dough lighter.

      Reply
  • stacy
    December 23, 2014 at 8:18 pm

    How do you store these and how long will they keep fresh?

    Reply
    • AmericanCooking22
      December 24, 2014 at 9:59 pm

      Hi Stacy, I store these between sheets of parchment paper in a cookie tin that isn’t 100% airtight for up to 5 days at room temperature. You can store them in rubbermaid containers but they will lose a little of the crunch from the outsides. The refrigerator will also make them soft! Happy baking!

      Reply
  • Will Smith
    December 24, 2014 at 12:09 am

    These cookies bring back so many memories. My mother made a host of pastries every Christmas and Easter, most of them from her Hungarian/ Austrian background. Her mother and father came from the old country in the early 1900’s and we had to mix English and Hungarian to communicate. Grandpa always had a black Buick, his baby, and pronounced “pewick”.

    I remember two particular Christmases while in the military:; one at an ammo depot on a remote island and the other in Vietnam. My father was flying aircraft into areas close to both and showed up a week before Chritmas two years in a row bearing Mom’s cookies. i didn’t ask how he conned his way into these places and he didn’t offer explanations. These were the best cookies by far I ever ate.

    Reply
    • AmericanCooking22
      December 24, 2014 at 10:05 pm

      Hi Will! Such beautiful memories of your mother and grandparents! They remind me of those of my husband. I can only imagine how those illicit cookies would taste! Far sweeter than anything I can fathom! I hope you try these kolaches and they at least come close to those of your mother. I’m curious what other pastries your mother made for those Christmas exchanges? I’ve made kolaches and walnut rolls because those are the two my husband remembers, but I’d love to try my hand at some others!

      Reply
  • Sandra Krytus
    December 25, 2014 at 3:50 pm

    I did follow the directions exactly and my dough was very greasy. They literally melted on the cookie sheet as they baked and the filling was showing through on the bottom. Needless to say they are not tender crisp. I add LOTS of flour during rolling to try to “mop” up some of the grease as well as up the oven temp. That seemed to help some and they are edible but they turned out nothing like yours. Any idea what I did wrong?

    Reply
    • AmericanCooking22
      December 25, 2014 at 6:07 pm

      Hi Sandra, I’m so sorry that happened to you. I’ve made these kolaches and the walnut rolls, which use the exact same dough, a half dozen times and haven’t had that problem. What temperature was your butter? Was it room temperature? That might make for greasy dough, but refrigerating the dough prior to rolling might help that. One time I didn’t properly beat together the cream cheese and butter and then I added all the flour at one time and the dough was dry and wouldn’t hold together. I also use a hand mixer to beat everything together.

      You could also check your oven temperature and make sure that it actually reads 375. Mine is a very nice Kitchen Aid and it still fluctuates a lot. The only other thing I could think of is that you didn’t refrigerate it long enough. It should be firm when you take it out to roll it.

      Reply
      • Sandra Krytus
        December 25, 2014 at 6:27 pm

        Thanks for your timely response. My butter was room temp when I mixed it with the cream cheese but the dough was refrigerated overnight before I rolled it. I added the flour in 5 increments as you suggested. The only thing I did differently perhaps is that I used a stand mixer rather than a hand mixer. I don’t know what the effect of over mixing would be, and I don’t think I did that, but maybe, as obviously I did something wrong. Maybe next time I’ll make them with my daughter and see if she can catch something I missed.

        Reply
        • AmericanCooking22
          December 25, 2014 at 7:51 pm

          Hi Sandra! Perhaps just try to use butter that is a little less soft. Just a little cool to the touch but will still give when pressed with your finger. You could try to use the whisk attachment with your stand mixer to emulate the hand mixer’s beaters better? I hope it comes together better next time! I am so sorry they didn’t turn out 🙁

          Reply
        • Kim
          December 26, 2014 at 12:48 pm

          You might want to try freezing the assembled cookies for 10-15 minutes just before baking.

          Reply
    • Beth
      December 7, 2017 at 12:12 pm

      Following the recipe is very important especially in baking but to me it sounds like there was not enough flour and the dough must be chilled through at least three hours . I am a baker my mother was a wonderful cook and you can improvise more in cooking than baking. I can cook your basics but I am not a cook I am a baker

      Reply
  • Jo Anne
    October 17, 2015 at 4:28 pm

    My Slovak grandmothers both made these! So they are not just Hungarian, but are definitely from that part of Europe. And the cookie dough recipe is the same as the one that I got from a Polish baker.

    Reply
    • Lindsey
      October 18, 2015 at 1:44 pm

      That part of Europe’s history is so intertwined it doesn’t surprise me in the least that these cookies are found all over! I bet your grandmothers’ were phenomenal!

      Reply
      • Jo Anne
        October 18, 2015 at 6:15 pm

        Actually, what was once the Austro-Hungarian Empire that existed for centuries covered Hungary, Slovakia, the Czech Republic, part of Poland and Austria. The Austro-Hungarian Empire was broken up at the end of WWI and the current countries/boundaries were formed then. So the foods are very similar across the entire region.

        Reply
      • Amy Ramsey
        November 22, 2015 at 9:05 pm

        By any chance was your Husband’s Grandmother’s first name Helen? My grandmother had a sister named Helen who married a Szabo. Their maiden name was Barta

        Reply
        • Lindsey
          November 24, 2015 at 1:22 pm

          Hi Amy! No it wasn’t but Szabo certainly seems like an uncommon name. She immigrated to Cleveland, OH. Did your grandmother live there?

          Reply
          • Angie
            December 2, 2017 at 5:55 pm

            Wow. My Dad’s family was from Croatia and my Grandfather immigrated to Cleveland (with his Dad), too!
            The kolache recipe handed down to us uses pineapple instead of apricot and also walnut mixture, as well…I don’t care for that one, but love the pineapple! I just make pineapple preserves and use that as the filling. Delicious!
            Thanks and Blessings!

          • Lindsey
            December 26, 2017 at 11:04 pm

            Hi Angie! I would love to try the pineapple filling! Another reader (from Eastern Europe) said that they made a filling with cottege cheese, pineapple preserves and an egg.

  • […] 6. Apricot Kolaches […]

    Reply
  • Linda Billingsley
    November 26, 2015 at 5:16 am

    I will be making these today for thanksgiving! I am hungarian/Slavic descent so these cookies are. What I grew up with in cleveland ,Ohio. I love the apricot, cherry, cheese and nut filling the best!

    Reply
    • Lindsey
      November 27, 2015 at 11:35 am

      These would be the perfect addition to a Thanksgiving feast! My husband is Hungarian and also is from Cleveland, OH which is where his grandmother immigrated to! I’ve only tried the apricot filling in these and then a nut filling in the walnut rolls (the nut filling is to die for!). I’m going to try cherry this year. Do you have a recipe for it? I was just going to do the same thing as the apricot but substitute dried cherries?

      Reply
  • Shelley
    December 2, 2015 at 7:08 am

    Thank you! Made these for my churchs’ cookie party we package for the older members of the congregation that aren’t able to get about. I always bake an old fashioned cookie that would especially appeal to them, gingersnaps my go to. These are my new favs.
    My first tray opened too, so followed your comment, & folded them over further and also dabbed egg wash on the opposing corners and they held perfectly. Next batch will add a prune filling and as another commenter suggested cheese, do you have a recipe for the cheese?

    Reply
    • Lindsey
      December 2, 2015 at 10:57 am

      That’s a wonderful thing to do for the older members of your church, Shelley! I bet old-fashioned Christmas cookies light up their hearts. A bit of eggwash never hurt anyone! Good thinking! I checked my Hungarian cookbook and it does have a cheese filling recipe. I have never tried it but I trust this book. I will send you an email. Have a blessed Christmas.

      Reply
  • Charlotte Kennedy
    December 3, 2015 at 10:26 am

    My mom made these while my grammy made a roll. My mom would make little balls, roll in sugar, and then roll out to fill. Both my mom and grammy would do walnut, poppyseed, and cottage cheese fillings besides the apricot.

    Reply
  • Karen Brunelle
    December 5, 2015 at 2:47 pm

    I have some peach jam that I,made this summer that is just peaches and sugar boiled down to jam. Could i reheat thsat, add a little water, and puree it to use for the filling? Although apricot does sound delish!

    Reply
    • Lindsey
      December 5, 2015 at 2:50 pm

      Hi Karen! You can absolutely do that! Peaches would be delicious with this recipe!

      Reply
  • Michelle Rittler @ Taste As You Go
    December 10, 2015 at 12:00 am

    Thanks for letting me include your recipe in my round-up of 60 Ultimate Cookie Exchange Recipes on Taste As You Go!

    Reply
  • Flo
    December 11, 2015 at 7:39 am

    A huge thank you for your recipe, it”s really delicious !!! https://unflodebonneschoses.fr/bredele-2015-apricot-kolaches/

    Reply
    • Lindsey
      December 13, 2015 at 12:16 pm

      You’re welcome! I’ll hop over and check them out now!

      Reply
  • JL
    December 12, 2015 at 5:38 pm

    Your cookie names are all backwards. This recipe for kolachE is actually a Hungarian Kifli, and the recipe is actually wrong. It’s jr even one of the many variations. Need to rename these and quit calling them authentic.

    Reply
    • Lindsey
      December 13, 2015 at 3:17 pm

      As I am sure you are aware, there are many variations of every kind of dessert. There is never just one way to make something. Honestly I think your comments are rather rude and uncalled for. I asked the spelling from my Hungarian mother-in-law and my Hungarian husband was the one who taste tested batches of these cookies until they tasted just like his grandmother’s who immigrated to America from Hungary. If Grandma Szabo called kiffle “kolaches” who cares? What is important is that they taste amazing!

      Reply
      • Catherine
        December 17, 2015 at 6:36 pm

        This really brings back delicious memories of family holiday gatherings with yummy Hungarian foods. I’m sure that it’s the case that there are regional differences due to the original large territory of Hungary. My family always called them kifle and did use a completely different recipe but yours sound and look equally delicious. I found it interesting that when I went to Budapest the walnut and poppyseed rolls were quite different than the ones made by my relatives who immigrated here!

        Reply
        • Lindsey
          December 21, 2015 at 12:21 pm

          Hi Catherine! I am so glad they bring back memories for you as they did my husband! Thank you so much for your sweet comment! I hope that I can travel to Budapest some day! Happy holidays!

          Reply
      • Dr_No
        December 26, 2017 at 8:39 am

        JL’s comment was rude and sounded too bossy. Thank you Lindsey for your work and for lovingly sharing the fruits of your labor. JL: lighten up. Nothing in this world is perfect …. not even ME! 🙂

        Reply
        • Lindsey
          December 26, 2017 at 12:15 pm

          LOL. Thanks for the backup Dr. No!

          Reply
          • Susan Lesnau
            February 6, 2019 at 3:35 pm

            I agree with Dr.No. Theses cookies and their variations are all from Eastern Europe. I am Ukrainian, Russian and Polish decent and we made these same little delites. However I have Americanized mine and I use cherry filling. My family goes wild over them. So with that being said…Kolachky loves unite and bite.

    • Lisa
      October 8, 2018 at 12:14 am

      Rude

      Reply
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