These Kolaches have a soft and tender dough that is perfect for holding your favorite filling. They are delicious warmed and perfect for breakfast, brunch or even dessert.
I didn’t really know too much about Kolaches, except for the fact that they were delicious. I believed that they were a Bohemian or Czech creation. I went looking for a little more information. Wikipedia defined them as “a type of pastry that holds a dollop of fruit rimmed by a puffy pillow of supple dough”. They also stated that they originated in “Central Europe”. I think they said that so they didn’t start any Kolache wars. There are several articles from different heritages claiming that they were the originators of this pastry. I am a mix breed with no claim to Kolaches’ origination. I’m just the baker folks. I even combined heritages to come up with my version (gasp). So, I guess this Kolache does come from my heritage (pompous opinion only).Like I said, I knew they were yummy and not overly sweet. They are often filled with pie filling or jam, whether purchased or homemade. Traditionally the fillings were apricot, cherry, prune, or poppyseed, but could also be meat or a soft farmers cheese.
Back to the Kolache itself. The reason for my quest was the pears sitting on my counter that would soon be self-destructing if I didn’t do something soon. I found a wonderful caramelized pear recipe that I wanted to try. Since it was going to be sweet, I thought the slightly sweet Kolache would be the perfect match. You can use my amazing “Caramelized Pear filling“, or, like I said, you can use a pre-made filling or jam.