Kolache Fillings – Wiess Cooks!
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.
TIP: 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: