Photo courtesy of St. Louis Kolache
The kolache goes back to a historical region in the east of the Czech Republic: Moravia. After tens of thousands of Czech immigrants came through the port of Galveston in the 1800s and the early 1900s, their Czech culture began to have an influence in Texas.
The word kolache is derived from the Czech word kola, meaning ‘wheels’ or ’rounds,’ referring to the shape of the pastry. The pastry itself is a yeasty dough that encases a variety of sweet jam fillings and sweetened soft cheeses. The pillowy, soft dough is filled with flavors that were local to the Czech Republic, such as apricots, prunes, cherries, apples and peaches.
Kolaches soon became interwoven with Texas’ culinary culture, and bakeries began to pop up throughout Central and West Texas. Some of the best kolaches can be found in family-owned bakeries in small Texas towns with a historic Czech influence. The Village Bakery was the first place on record to sell kolaches to the public in Texas in 1952.
Over time, bakeries began crafting their own interpretations of the pastry. While the classic flavors remain popular, Texas kolache makers have also introduced new twists with savory flavors. The savory pastry is called a Klobasniki, meaning ‘little sausage’ in Czech. A version of a pig in a blanket, a Klobasniki contains sausage, cheese and jalapeño.
These delicious, cookie-sized pastries have become a beloved part of Texas Czech cuisine and have spread to other parts of the U.S. in the years since. Still enjoyed by locals and visitors, Czech heritage has become ingrained in U.S. culture.
