Kolache Fillings

When I make a large batch of kolaches, I love offering a variety of fillings. Over time, I’ve reduced the sugar in my mother’s recipes and added a few new flavors of my own. Here are my favorites as of fall 2017. Each filling is enough to fill at least one-half batch or one full batch of kolaches. The filling can also be refrigerated in a sealed container so you can use leftovers the next weekend!

For the kolache dough and preparation notes, choose from these basic recipes:

All my fruit fillings are made the same way. With a lot of patience, slow cooking, and stirring. Add the sugar and flavorings after the fruit is fully cooked.

Preparation:

For all dried fruit except cranberries and blueberries, cut or chop the dried fruit into smaller pieces using kitchen scissors, a food processor or a knife. Then bring 2 cups of water and all the chopped, dried fruit to a boil in a 3-quart sauce pan over high heat. After the fruit has boiled for about 3 minutes, reduce heat to medium-high and add 1/4-1/2 cup of water each time the water level reaches the level of the simmering fruit. Stir often to prevent sticking and burning on the bottom. Continue cooking and adding water until the fruit is become soft. Reduce heat to low and stir every 30-60 seconds while the fruit finishes cooking and absorbing the last of the water in the pot. Remove from heat, add the sugar and other flavors; stir to blend. Set aside to cool and thicken. If the fruit is still too chunky, run the filling through a food processor. If the filling is too juicy, drain off half of the excess juice, then run the filling through a food process to blend the remaining juice with the cooked fruit. Can be made several days ahead of time and stored in a sealed container in the refrigerator.

Cinnamon Pear

  • 12 oz (2-1/2 cups) dried pear halves
  • 2-4 cups water
  • 1/2 cup sugar
  • 1/2 teaspoon cinnamon

Sun-dried Tomato

  • 9 oz (2-1/2 cups) sun-dried, julienne sliced tomatoes
  • 2-4 cups water
  • 2 Tablespoons sugar

Note: When baking kolaches with sun-dried tomato filling, I do not use posipka. This is the only flavor I’ve found that seems to taste best with no crumb topping.

Black Plum with Lemon Essence

  • 14 oz (2-1/3 cups) dried pitted plums, also called prunes
  • 2-4 cups water
  • 1/2 cup sugar
  • juice of 1 lemon
  • 1/4 teaspoon cinnamon

Cranberry

  • 12 oz (2-1/3 cups) dried cranberries
  • 2-4 cups water
  • 1/2 cup sugar
  • (optional: 1/4 teaspoon vanilla or almond flavoring)

Pineapple

  • 16 oz dried pineapple chunks
  • 2-4 cups water
  • 1/4 cup sugar
  • (optional: 2 Tablespoons butter)

Apricot

  • 12 oz (2 cups) dried apricot halves
  • 2-4 cups water
  • 1/2 cup sugar
  • (optional: 1/2 teaspoon vanilla plus 2 Tablespoons butter)

Strawberry or blueberry

  • 8 oz (about 1-1/2 cups) dried strawberries or blueberries
  • 2-3 cups water
  • 1/4 cup sugar
  • (optional: 1/4 teaspoon vanilla)

Note: – it is unusual to find dried strawberries or blueberries, but if you do, they each create a lovely and unexpected filling.

Mango or Peach

  • 12 oz (2 cups) dried mango or peach strips, preferably a brand without artificial food coloring
  • 2-4 cups water
  • 1/2 cup sugar
  • (optional: 1/2 teaspoon vanilla plus 2 Tablespoons butter)

Note: mango strips take longer to soften than any other fruit I’ve tried, but it is such a fun flavor that I make it about once a year.

Fig

  • 8 oz (1-1/2 cups) dried whole figs
  • 2-3 cups water
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla

Lemon Cheese

Blend these ingredients with a hand mixer or food processor. Refrigerate until you are ready to use, then return immediately to the refrigerator.

  • 14 oz small curd cottage cheese, strained to remove excess liquid
  • 16 oz softened cream cheese
  • 1 egg yolk
  • 1/2 cup sugar
  • 4-6 Tablespoons lemon juice
  • (optional: 2-3 Tablespoons cornstarch or 4-5 Tablespoons flour to thicken the filling)

For a few other crazy, delicious fillings, see these recipes: