The Bakers Table has been producing a steady supply of kolache pastries this season. After watching many a happy market-goer walking around with one of these, we thought it time to do this pastry honor.
A kolach is a 200 year-old pastry with it’s origins in the Czech regions of the Austro-Hungarian Empire. In Czech it’s often referred to in it’s diminutive form koláček, and in plural form koláčky. In America, we just call them kolaches.
The word in Czech means ‘wheel’ or ’round’ and there are several types of kolaches made in the motherland. Chodské kolaches are from the same region as Pilsner Urquell and resembles a torte with a piped fruit filling. Frgál kolaches are from the Wallachian region of East Moravia and resemble a mini pie. Traditional Frgál kolaches have a savory filling, but these days they are more often seen with a fruit filling topped with a type of Wallachian streusel.
But the type of kolache best known here in America is the southern Moravian type with open-faced fruit filling. Cheese-filled Moravian koloches are also popular. This is the type of kolache you’ll most likely see in this country because it is a much of Texas staple as smoked brisket.
In the mid 19th century, loads of Czech immigrants headed for Texas straight off the boat. They settled in east-central Texas and formed what is now known as the “Texas Czech Belt”. Czexans soon became famous for their culinary talents making the Texas kolache a beloved delicacy nationwide.
You don’t have to go to Texas to enjoy a kolache. The Bakers Table has them here at the Tamworth Farmer’s Market! But get there early, because they move fast.
