Cherry and Cream Cheese Kolaches Recipe (2024)

FAQs

What is the difference between a Danish pastry and a kolache? ›

In appearance, they resemble a danish, but there is a difference: danish dough is light and flaky whereas a kolache tends to be slightly more dense and sweet with the dough being similar to brioche.

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.

There is much debate about the origin of boudin kolaches, as some stipulate they came out of Louisiana while others attribute the Cambodians that own and operate many of Texas's doughnut shops as the creator of the combination.

The most common flavors are: prune, poppy seed, cream cheese, and apricot. I've also seen blueberry, cherry, and lemon. I'm willing to talk about savory kolaches with eggs, bacon and sausage, but honestly, I didn't grow up on those.

In Texas, klobasnek are often called kolaches by people not of Czech origin whereas Texans of Czech ancestry refer to the savory doughs as klobasnek.

A kolach, from the Czech and Slovak koláč (plural koláče, diminutive koláčky, meaning "cake/pie") is a type of sweet pastry that holds a portion of fruit surrounded by puffy yeast dough. Common filling flavors include tvaroh (a type of cottage cheese), fruit jam, poppy seeds, or povidla (prune jam).

Storage and Serving

Store kolaches at room temperature for up to two days.

Kolaches are best kept at room temperature in a sealed container. They can dry out quickly, so keep them in an air tight container until right before serving. Storing your kolaches in the refrigerator may extend their shelf life.

While kolaches are a Czechoslovakian creation that arrived here in Texas in the 1800s along with thousands of Czech immigrants, the sausage-filled impostor is unique to Texas, and actually called a klobasnek (pronounced CLOW-boss-neck).

A rich, lightly sweet yeast dough wrapped around a savory sausage filling and then baked till golden brown. Klobasnek is the more technically correct name, for what is widely known throughout Texas as the sausage kolache. The donut shops are credited with making the meat version popular throughout Texas.

Why do Texans love kolaches? ›

Czech immigrants brought the recipe to Texas in the late 1800s, and kolaches quickly became a popular food item among Texas' growing Czech community. Over time, kolaches evolved to include new and unique flavors. Today, you can find kolaches filled with everything from jalapenos and sausage to cream cheese and fruit.

Kolaches are Czech pastries made of a yeast dough and usually filled with fruit, but sometimes cheese.

In fact, this staple of Central Texan gastronomy actually hails from Czech Republic, where a koláček (the diminutive form of koláč, pronounced kolach; plural koláčky) is a round yeast pastry with a sweet filling in the center!

Smith said one kolache only contains between 100 and 250 calories, depending on the size and filling. Compared to a plain doughnut, which ranges between 160 and 300 calories before any filling or icing is added, it definitely makes more of a mark in the healthy arena.

kolache (plural kolaches) A pastry consisting of a filling (typically fruit or cheese) inside a bread roll, popular in the United States.

Kolaches were brought to Texas by Czech immigrants and now have a cult-like following, for good reason. Almost a Danish pastry, they are made with a brioche-like bread dough instead of laminated layers; their centers filled with creamy sweet cheese and the slightest hint of lemon.

What Is a Danish Pastry? A Danish pastry, often known as simply “a Danish”, is a layered, sweet pastry baked with Danish pastry traditions. This type of baking involves using yeast-leavened dough or puff pastry with added ingredients such as butter, eggs, milk, cream, and sugar to make the pastries richer and sweeter.

Danish pastry, also know as Danish, is a multilayered, laminated sweet pastry in the viennoiserie tradition. This pastry type is named Danish because it originates from Denmark. Like other viennoiserie products, such as croissants, Danish pastries are a variant of puff pastry.

In Danish, Norwegian, and Swedish, the term for Danish pastry is wienerbrød (or wienerbröd), meaning "Viennese bread".