Kolaches, also known in some Latin American countries as kolacky, are a delicious specialty of Czech origin that has gained popularity in different regions of the world, especially in Mexico and in communities with European influence.
These filled sweet buns have a long tradition dating back to the Czech Republic, where they are made with a soft and fluffy dough that is typically filled with fruits, cheeses, or jams. In Latin American countries, kolaches were adapted to local ingredients, preserving their essence but varying in the fillings used.
In other Latin American countries, such as Mexico, kolaches are usually found as filled breads that can range from fruits like pineapple or apricots to cheese creams. Their name may change slightly, but the technique and flavor keep them recognizable and highly appreciated in traditional bakeries.
How to prepare Kolaches or kolacky
Ingredients: Butter, cream-style cottage cheese, flour, salt, fruit filling, crushed pineapple, cornstarch, sugar, dried apricot, cinnamon.
On the downside, they require advanced preparation.
A couple of filling recipes are included, but a can of pre-made filling will also work.
When rolling out the dough, try to keep it as cold as possible.
To cream the cottage cheese, it helps if you have a food processor or blender, but a fork and a strong arm will work if needed.
Mix the ingredients and refrigerate for at least 6 hours.
Roll out to a thickness of 1/4 inch.
Cut into 2 or 3-inch squares and place the filling or preserves in the center of the square.
Fold the corners over the filling and seal.
Bake at 350°F for 25 to 30 minutes.
Remove and dust with powdered sugar.
Pineapple filling: Combine the ingredients in a saucepan, cook stirring constantly until thickened.
Let cool.
Apricot filling: Simmer the apricots for 10 minutes.
Add sugar and simmer for 10 more minutes.
Remove from heat and add butter and cinnamon.
Let cool.
