Kolaches are Czech pastries made of a yeast dough and usually filled with fruit, but sometimes cheese. The ultra-traditional flavors — such as poppy seed, apricot, prune and a sweet-but-simple farmer’s cheese — can be traced back to the pastry’s Eastern European origin.
Actually, kolaches are a round Czech/Slovak pastries made of mildly sweet and dense yeast dough topped with fruit, cheese, or poppy seed fillings. Some recipes call for a crumble topping with butter and sugar called posypka , which is a more recent addition.
Make Ahead: The dough must be refrigerated overnight. The kolache can be stored in an airtight container for up to 5 days or frozen for up to 1 month.
While you can find kolaches almost anywhere in the United States, outside of Texas , they remain most popular in areas where Czech immigrants settled, such as Nebraska, Wisconsin and Oklahoma. But for generations, Texans have flocked to West, and especially to the Czech Stop, to satisfy their kolache cravings.
Kolaczki is the Polish spelling (pronounced kolatchky).
A klobasnek (Czech klobásník /ˌkloʊˈbæsnɪk/, plural klobásníky, meaning “a roll made of Sweet, spun dough known as Koláč made and often filled with Klobása or other fillings”) is a chiefly American Czech savory finger food. Klobasneks are similar in style to sausage rolls, but the meat is wrapped in kolache dough.
Though the nexus for kolache bakeries and Czech restaurants in Texas is just to the east of the Hill Country, Texans all over the state crave these breakfast treats. Just as other European groups came to Texas , Czech people flocked to the state in the late 1800s, seeking the same refuge and freedom others wanted.
Roll the kolache dough into two sheets, if you wish to freeze the dough in batches. Lay the sheets on wax paper and layer them onto a sheet pan or large plate. Cover with plastic film wrap, and freeze in a flat position. Once frozen , the dough sheets can be removed from the sheet pan and bagged for longer term storage.
Texas Kolaches are a hearty breakfast pastry found at most donut shops around the great state of Texas . They are made with a light, fluffy yeast dough that surrounds a sausage. Typically cheese and jalapeno are included. These pastries came to Texas by way of Czech immigrants.
The USDA says food that has been left out of the fridge for more than two hours should be thrown away. At room temperature , bacteria grows incredibly fast and can make you sick. Reheating something that has been sitting at room temperature for longer than two hours won’t be safe from bacteria.
For items with a large amount of cream cheese , like cheesecake , it’s best to refrigerate after baking to prevent bacterial overgrowth and food poisoning. Other items, like brownies and cookies, that only have a small amount of cream cheese don’t need to be refrigerated , since the flour and sugar absorb excess moisture.
Store in a sealed container at room temperature. Best if eaten within a few days of baking. May be frozen for up to a month. Place wax paper between layers of kolache to keep them from sticking together.
Yes, Czech settlers are believed to have created kolaches after they moved to Texas. But kolaches are pastries, most often filled with fruity concoctions, not the pigs in blankets pictured by BuzzFeed. If you want a “meat kolache ,” that’s a klobasniki, not a hot dog rolled in croissant dough.
By the twentieth century approximately 250 Czech communities had been settled in Texas , especially in Blackland Prairie areas where farming looked promising. The greatest concentration was found in Lavaca and Fayette counties , though Czech settlement extended into Washington, Burleson, and Brazos counties .
A little Czech lesson: Those sausage-filled pastries you’ve been calling kolaches for years actually were never brought over from the motherland. They’re called klobasniky, and they were invented by Czech families settled in Texas (The Village Bakery in West, Texas takes credit for the delicious treat).