I flew home from Austin today, happy and full after eating my way around town for a week. This was my third and final trip out producing a TV show and now I’m having a really hard time dealing with the fact that I won’t be showing up to set every day to a box of delicious kolaches. Sigh.
I discovered these incredible Czech pastries in December and
have devoured countless savory varieties from four different places since, with each bite wishing this
Texas staple would make its way west so I can enjoy them in California. They
truly are little pockets of heaven: sweetened yeast dough filled with ham and
cheese, sausage and cheese (sometimes accompanied by jalapeno), spinach
artichoke dip and my personal favorite – egg, sausage and cheese. Heated up
they’re the perfect breakfast on the go, far superior in my opinion to the
breakfast tacos that seem to get all the buzz.
have devoured countless savory varieties from four different places since, with each bite wishing this
Texas staple would make its way west so I can enjoy them in California. They
truly are little pockets of heaven: sweetened yeast dough filled with ham and
cheese, sausage and cheese (sometimes accompanied by jalapeno), spinach
artichoke dip and my personal favorite – egg, sausage and cheese. Heated up
they’re the perfect breakfast on the go, far superior in my opinion to the
breakfast tacos that seem to get all the buzz.
Since my hometown of Sacramento hasn’t caught on to the
kolache craze I’m contemplating trying to bake my own. If I can nail a recipe
I’ll post it here. If not, I’ll just have to book another flight… I know what
you’re thinking and the answer is yes, I would fly for pastry.
kolache craze I’m contemplating trying to bake my own. If I can nail a recipe
I’ll post it here. If not, I’ll just have to book another flight… I know what
you’re thinking and the answer is yes, I would fly for pastry.
emily baumel
I’ve made my families recipes for Kolachkes (Kolaches is just a different spelling) and I’ve never heard of putting meat in it, always jams or poppy seeds sometimes nut fillings. If the picture on the page are Kolachkes then the dough is also more fluffy than traditionally so these are americanised to a point of a different dish. they do look yummy, though and I’d love a recipe for them.
emily baumel
I just looked into it and it is a different dish, with a name, Klobasniky. hope that helps you find a recipe