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Apricot kolaches on a tray

Austrian Apricot Kolaches

Soft and fluffy yeast dough and a creamy and fruity filling. Perfect for every occasion.
5 from 2 votes
Prep Time 20 mins
Cook Time 20 mins
Resting Time 1 hr 20 mins
Total Time 2 hrs
Course Breakfast, Dessert, Snack
Cuisine Austrian
Servings 9 pieces
Calories 306 kcal

Ingredients
  

For the curd cheese (topfen)

  • 250 g soy yoghurt
  • 100 g cashews (¾ plus 2 tbsp), raw
  • 1 tbsp lemon juice, fresh
  • 1 tsp vanilla extract

For the roasted apricots

  • 250 g apricots, quartered and pitted
  • 2 tbsp brown sugar

For the yeast dough

  • 300 g all-purpose flour (2½ cups)
  • 50 g sugar (¼ cup)
  • 150 ml soy milk (⅔ cup)
  • 20 g fresh yeast (or 1 tsp instant yeast)
  • 50 g neutral flavoured oil (¼ cup)
  • 1 pinch salt

For brushing

  • 120 ml water (½ cup)
  • 1 tbsp corn starch
  • 2-3 tbsp water
  • 2 tbsp apricot jam or agave nectar

Instructions
 

To make the curd cheese (topfen):

  • Combine all ingredients in a blender and blend until smooth.
  • Transfer to a bowl and store in the fridge.

To make the roasted apricots:

  • Place apricot quarters, cut side up, in a baking dish and sprinke with sugar.
  • Set aside.

To make the yeast dough:

  • Place flour in a bowl and make a little well.
  • Crumble yeast into the well and pour soy milk on top.
  • Let sit for 10 minutes, until the yeast starts to bubble.
  • Add remaining ingredients and knead into a smooth dough.
  • This usually takes 10 minutes. I knead by hand, but you could use a kitchen machine or hand-held mixer.
  • Cover with a damp kitchen towel or a greased piece of plastic and let rest until doubled, about 60-90 minutes.
  • Meanwhile preheat oven to 200°C and bake apricots for 20 minutes until soft and juicy. (Don't turn off the oven after removing the apricots.)
  • Let the apricots cool down.
  • Sprinkle your working surface with flour.
  • Roll dough into a 39 x 39 cm (15.4 x 15.4inch) rectangle and cut into 9 13 x 13 cm (5.1 x 5.1 inch) pieces.
  • Place one tablespoon of Topfen in the middle and add 2-3 apricot halves.
    three roasted apricot quarters on a filling of curd cheese.
  • Fold two opposite corners over the dough.
    folding the dough
  • Repeat with the other two corners, so that your pockets look like little envelopes.
  • Mix water with corn starch and brush over pastries.
  • Cover the pastries and let them rest for about 20 minutes.
  • Bake at 200°C for about 20 minutes or until golden brown.
  • Mix water and apricot jam or agave nectar and brush pockets with the mixture.
  • Let cool before serving or serve warm.