Apricot Kolachky Filling #1
Submitted by lmuguy
Thick apricot filling made by simmering dried fruit with cornstarch until it reaches the perfect consistency for kolachky pastries.
YIELD
8 dozenPREP
15 minCOOK
45 minREADY
60 minThis traditional Czech filling starts by washing and simmering dried apricots in water for about 30 minutes, stirring constantly to prevent scorching.
Once the fruit breaks down into a soft mush, sugar and cornstarch go in to thicken everything and add just enough sweetness.
One more minute of cooking and it’s done.
Let it cool completely before using a teaspoonful to fill each kolachky square.
This recipe makes enough filling for 8 dozen pastries.
Kitchen Tips
- Stir constantly during the entire cooking process to prevent sticking
- The mixture will thicken more as it cools, so don’t overcook
- Store leftover filling in the refrigerator for up to a week
Ingredients
Directions
Wash apricots. Combine apricots and water; cook until soft, about ½ hour, stirring constantly to keep from scorching. Stir in sugar and cornstarch and cook for one minute. Cool. use a teaspoonful of filling for each square. Makes 8 dozen.
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