Hungarian Apricot Kolaches and Nut Rolls

Hungarian Apricot Kolaches and Nut Rolls

These adorable little cookies are as tasty as they are beautiful. My Hungarian grandmother made these using ice cream for the dough, but sometimes I use the cream cheese version. I share both dough variations and filling for the kolaches and nut rolls below. Enjoy!
Course: Dessert
Cuisine: Hungarian
Keyword: apricot cookies, Hungarian cookies, kolaches, nut rolls
Author: Regina

Ingredients

Ice Cream Dough

  • 2 cups good quality vanilla ice cream slightly softened
  • 1 lbs butter softened
  • 4 cups flour maybe more
  • granulated sugar for rolling

Cream Cheese Dough

  • 8 oz cream cheese softened
  • 1/2 teaspoon salt
  • 1 cup butter softened
  • 2 1/4 cup flour
  • granulated sugar for rolling

Apricot Filling

  • 1 lb dried apricots
  • 1 cup sugar optional
  • water

Nut Roll Filling

  • 1/2 lb walnuts ground
  • 1/4 cup butter
  • water
  • sugar

Instructions

Ice Cream Dough

  • 1: Mix ice cream, butter, and 3 cups flour.
    2: Put on table and knead in remaining flour
    3: Place in refrigerator for 1 hour before working.

Cream Cheese Dough

  • 1: Beat cream cheese and butter together with a stand mixer
    2: Slowly add flour and salt.
    3: Refrigerate for 1 hour before working.

Apricot Filling

  • 1: Put apricots in saucepan and cover with water.
    2: Boil until soft. Do not let all the water evaporate
    3: Add sugar if using and cook until thick
    4: Puree with immersion blender or food processor

Nut Roll Filling

  • 1: Grind nuts
    2: Add softened butter, sugar, and water and stir until consistency of paste

Assembling the Cookies

  • 1: Divide dough in half to make it easier to work with, or smaller if needed.
    2: Roll out quite thin, probably thinner than what you might think, maybe 1/16 inch thick
    3: Using a sharp knife or pizza cutter or crimping roller, cut squares 1 1/2 to 2 inches in size, depending on your preference
    4: Place 1 teaspoon of filling in each square and bring diagonal corners together, pinching to seal.
    5: Roll each cookie in granulated sugar
    6: Bake at 375 degrees for 14-16 minutes

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