What Are Some Traditional Kolache Filling Recipes?

What Are Some Traditional Kolache Filling Recipes?

Traditional kolache filling recipes include canned or dried fruit, butter, sugar, cornstarch, and vanilla or almond extract. Top the filling with a crumble made of flour, sugar and butter.

To make a traditional pineapple filling, drain a 20-ounce can of crushed pineapple, reserving the juice to be used later. Heat pineapple to a boil in a medium-sized saucepan. Remove from heat and mix in 2 tablespoons of melted butter. Let cool to a lukewarm temperature in the saucepan.

Add 2 tablespoons of cornstarch to the pineapple juice reserve. Once the pineapple is lukewarm, add in the juice and cornstarch combination along with 1 cup of sugar. While stirring, cook over medium heat until the mixture turns clear and thick. Finally, remove from the heat and stir in melted butter.

To make a traditional apricot filling, put 12 ounces of dried apricots in a medium bowl and pour boiling water over the apricots. Cover and let sit at least 6 hours to overnight and drain any excess fluid. This process hydrates the apricots.

Once hydrated, warm the apricots in a medium saucepan over low heat, adding in 3 tablespoons unsalted butter, 1/2 teaspoon almond extract and approximately 1/2 cup of sugar to taste. Soften the apricots using a potato masher or create a smoother texture using a food processor. Once soft, remove the filling from the heat to let cool.

For the filling topping, mix 1/3 cup of flour, 1/2 cup sugar and 1/3 cup of butter in a small bowl or food process until mixture crumbles.