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Dessert

Apricot Kolachy

A yeast dough pastry filled with apricot or prune puree, baked until browned.

From the Recipes Wiki (Fandom) · 11 ingredients
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Why it works: Lemon and cinnamon match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,950 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Apricot Kolachy

Oven400°F
Time10 to 15 minutes

Ingredients

Directions

Make the dough

  1. Dissolve the yeast in the ¼ cup of warm water.

  2. Add the ¼ cup of sugar and margarine.

  3. When the margarine is soft, add the salt, eggs, lemon extract, ½ cup of water, and 3 cups of the flour.

  4. Beat until thoroughly blended.

  5. Place on a floured surface and knead in extra flour to make a soft, smooth dough.

  6. Transfer to a lightly oiled bowl, cover with a damp cloth, and let rise until doubled in bulk (about 1 hour).

Make the apricot filling

  1. Meanwhile, cook the apricots in the remaining ½ cup of water for 15 to 20 minutes, or until softened.

  2. Puree the cooked apricots.

  3. Add the cinnamon and the remaining 2 tablespoons of sugar and mix well.

  4. Cool until needed.

Shape and bake

  1. Punch the dough down and let rest for 5 minutes.

  2. Roll out on a floured surface to approximately ½ inch thick and cut into 2-inch circles.

  3. Place a spoonful of the apricot (or prune) puree in the center of each circle.

  4. Place the filled dough circles on an oiled baking sheet.

  5. Let rise for 15 minutes.

  6. Bake in a 400°F oven for 10 to 15 minutes, or until browned.

Nutrition, whole recipe (rough)

719Calories
20 gProtein
18 gFat
118 gCarbs

Counts 8 of 10 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Apricot1 medium (35g)17
Lemonjuice of 1 lemon (48ml)12
Cinnamon1 tsp ground (2.6g)6
Salt1 tsp (6g)0
Waternot in our table0
Prunenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lemon + cinnamontop 7% of all pairs
    Smell alikestrong
    Cooked together7,950 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Apricot + cinnamontop 8% of all pairs
    Smell alikestrong
    Cooked together618 recipes

    Shared aroma: 4-methoxybenzaldehyde (sweet, anise).

  3. Flour + cinnamontop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Lemon + apricottop 13% of all pairs
    Smell alikemoderate
    Cooked together1,098 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Forms the gluten network that gives the dough its structure and chew.
Yeast
Ferments the dough, producing gas that makes it rise and become airy.
Eggs
Add structure and richness, helping the dough bind and bake tender.
Margarine
Adds fat, which softens the crumb and gives a tender texture.
Sugar
Adds sweetness and feeds the yeast, supporting rising and browning.
Dried apricots
Provide fruity sweetness and moisture for the filling.

The step that matters

Adding flour to the dough. The dough should be soft and smooth. Adding too much extra flour makes the dough stiff and the baked kolache dry and dense, because the flour absorbs moisture and the gluten tightens. Knead in only enough flour to stop the dough sticking.

Swap the apricot

How well each one fits the dish's main ingredients (sugar, egg, lemon, flour, cinnamon):

  1. Raisinfits better
  2. Vanillafits better
  3. Orangefits better
  4. Apricotthe original

Fit is the average pairing score against sugar, egg, lemon, flour, cinnamon. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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