Kolac: Apricot Cheese Crumble Slice

Pastry. Cheese. Apricots. Crumble. Yes!!!!
kolac cheese dried apricot crumble slices

We met Leonie Vickers at a Monday Morning Cooking Club Passover cooking demonstration on the North Shore in Sydney, and she was excited to tell us about her family’s kolac.  We had never heard of this Czech cake but when she described it as layers of buttery pastry, tart apricots and sweet cheese, all topped with a toasty crumble, we were just as excited. She shared her recipe with us, and we published it in our most recent book, Now for Something Sweet. 

This recipe makes a pretty large cake. If you want to make a half size version, make a full quantity of the base pastry (which is hard to halve as it uses one egg) and then place half in the freezer for a rainy day. Make sure you wrap it well. It’s also really important to label it because we know (so well!) that we will not remember what pastry it is in 3 months time! The rest of the ingredients in the recipe can easily be halved and made in a 20 cm square tin.

For a comprehensive guide to our recipes for Shavuot, head to our Shavuot roundup.

kolac cheese dried apricot crumble slices
Kolac: Apricot Cheese Crumble Slice
Votes: 5
Rating: 4.2
You:
Rate this recipe!
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Servings
18 squares
Servings
18 squares
kolac cheese dried apricot crumble slices
Kolac: Apricot Cheese Crumble Slice
Votes: 5
Rating: 4.2
You:
Rate this recipe!
Print Recipe
Servings
18 squares
Servings
18 squares
Ingredients
Crumble topping
Cheese filling
Servings: squares
Units:
Instructions
  1. If using dried apricots, place them in a heat proof bowl and cover with boiling water. Allow to soak for at least 30 minutes and then drain well before using.
  2. Preheat the oven to 180 C with an oven tray inside. Line a rectangular lamington tin with an overhang, 32 x 22 cm
  3. To make the pastry, place the flours, sugar and salt in the food processor and process to combine. Add the butter and pulse until crumbs form. Add the egg, and the lemon juice and zest, and pulse until a dough is formed. Remove the dough and shape it into a disk. Wrap and refrigerate for 10 minutes.
  4. On a lightly floured benchtop, roll out the dough until it is the size of the tin. Place the pastry into the tin, ensuring the base is evenly covered. Bake for 15 minutes.
  5. To make the crumble topping, place the flour, butter, sugar, vanilla and lemon zest in the food processor and pulse until it is a rough crumbly mixture. Remove from the processor and set aside.
  6. To make the cheese filling, place the cheese, eggs and sugar in the food processor and process until it is a smooth mixture.
  7. Spread the cheese filling on the dough and place the apricots on top. Sprinkle with the crumble topping.
  8. Bake for 1 hour or until the top is light golden. Allow to cool.

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4 Comments

  1. Liora

    Hello, where in Australia can I buy farm/drained cottage cheese?

    1. Lisa Goldberg

      Hi Liora
      It’s getting harder to find which is we use well-drained ricotta works in its place. You can find farm cheese at gourmet grocery stores (such as Parisis in Sydney). Cheers,
      Lisa

  2. Tanya

    Is there a way of making this parve or for someone who is lactose intolerant? What is a good substitute for riccotta?

    1. Lisa Goldberg

      HI Tanya – I suggest you buy lactose free cottage or cream cheese instead of regular ricotta. I wouldn’t make this cake parve, best to choose another (non cheese) cake.
      Cheers Lisa

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Looking for a dairy free lemon tart?
 Here it is.

This Lemon Tart is gorgeous and glossy and is a great one to make right now, while lemons are at their peak. And even better If you're lucky enough to have your own lemon tree (or know someone who does).

This cracker of a recipe comes from Melbourne kosher caterer @naomialthaus. One of the greatest challenges if you keep kosher (and therefore don’t mix dairy foods with meat) is making desserts that can be eaten with a ‘meat’ meal. Just as an example, if you make roast beef for your main course, your desserts can’t be made with butter or cream or cheese. It’s quite a challenge! So, when Naomi gave us this recipe some years ago, we were excited to share it. The beauty of the filling is that it is already dairy free, and Naomi makes her pastry with margarine instead of butter and it works really well. We will always go back to butter but we’ve tried it with marg (we used Nuttelex) and it was pretty great!

The recipe is in our second book The Feast Goes On, and it is a winner. Those of us who do not keep kosher will continue to make the pastry using butter, and for those who do, margarine is a great option.

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This Carrot Soup with Coconut and Harissa has long been one of our favourites. Glamorous enough for a dinner party and fast enough for a midweek meal. Find the full recipe below and click the link in our bio for our roundup of all our favourite soup recipes. Remember you can also save any of our recipes by hitting the bookmark icon on the bottom right corner of your screen! 

​Ingredients
2 tablespoons coconut or olive oil
1 onion finely chopped
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700 g carrots peeled and sliced (1 1/2 lbs)
1 litre vegetable stock (4 cups)
6 cloves
1 1/2 - 2 teaspoons harissa
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sea salt to taste
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Servings:
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Instructions
Heat the oil in a large saucepan over medium heat. Add the onion and cook for 15 minutes until softened.

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