Treat of the Week: Tender Fruit Kolachke

Kolachkes (also spelled kolache, kolace, kolach or kolacky) are tender, puffy pastry rounds which are filled with a dollop of fruit preserves. The buttery, supple dough rises up in pillows around the fruit and the finished product is often adorned with a lovely sugar glaze.

These desserts, often enjoyed at wedding celebrations, have a Central European ancestry and are claimed by bakers in both Poland and Czechoslovakia. However, kolachke enjoy a great popularity in the United States, especially in Texas, curiously. My home state boasts a variety of kolachke bakeries and festivals dedicated to this delicious treat.

My mother surprised us with a beautiful batch of buttery kolachkes this weekend. She’s never made them before, and, frankly, despite their ubiquitous-ness here, I’ve never had one. I can say that I find them quite delightful. My mother’s version features the traditional tender dough, cut into scalloped rounds (rich with sour cream and butter), filled with peach jam, tangerine marmalade, strawberry jam and raspberry jam, and a beautiful sugar glaze.

If you’re fan of kolachkes, or, like me, new to the treat, do a search for the recipe of your choice. Several versions are available. You will be quite happy with the results. They're great alone or enjoyed, as we did, with a cup of chocolate pudding and a cup of tea.