A plea to Central Texans from a Czech girl: Please stop referring to sausage-filled pastries as ‘kolaches’

OK, Central Texas, we need to talk about kolaches.

130914 CALDWELL, TEXAS: A selection of just-judged entries in the kolache baking competition are pictured at Caldwell's annual Kolache Festival on Saturday, September 14, 2013. The streets were crowded with entertainment and vendors. Andy Sharp / For the American-Statesman.

CALDWELL, TEXAS: A selection of just-judged entries in the kolache baking competition are pictured at Caldwell’s annual Kolache Festival on Saturday, September 14, 2013. The streets were crowded with entertainment and vendors. Andy Sharp / For the American-Statesman.

Before we get started, take a peek at my last name. It’s as Czech as they come. The name Pšencík is actually a nickname for a peasant (I know, I know). It comes from the Czech word meaning “wheat.” I grew up in the heart of the “Texas Czech Belt.” So, trust me, I know a thing or two about doughy Bohemian pastries.

Texas is a pretty heavily Czech region, with immigrants from Bohemia settling in the Texas Czech Belt in the early 1800s. They brought with them one of the best pastries known to mankind, and even now kolaches are a pretty big deal around these parts. A “kolach” (that’s the singular form of the word, though colloquially people use “kolache” as singular and “kolaches” as plural, so that’s how I’m referring to it here) is a round or square-ish pastry made with sweet yeast dough and filled with fruit or cheese.

Notice I said fruit or cheese — not meat. The traditional kolache fillings include things like plums, prunes, poppy seeds, apricots and just plain farmer’s cheese, due to the availability of those tasty flavors in poor immigrant families in the 19th century. Later, those fillings were expanded to include cream cheese, blueberries, pineapples, nuts, cottage cheese, cherries…you name the fruit or cheese, and you could put it in a kolache. Notice, again, I haven’t mentioned meat.

At some point over the course of history, somebody started taking that sweet yeast dough and stuffing it with sausage, sometimes with cheese and jalapeno. Don’t get me wrong, these little pastries are delicious. But they are not kolaches, although many people refer to them as such. Kolache, for those of Czech descent, contain only fruit or cheese, never meat.

A little Czech lesson: Those sausage-filled pastries you’ve been calling kolaches for years actually were never brought over from the motherland. They’re called klobasniky, and they were invented by Czech families settled in Texas (The Village Bakery in West, Texas takes credit for the delicious treat). You may have heard of one of these delights referred to as a “pig in the blanket,” which is what I grew up calling them, although pigs in a blanket can include hot dogs wrapped in croissant rolls, which, let’s face it, isn’t exactly Czech. Slight difference there.

So now that we’ve had a little history lesson, I call upon you, people of Central Texas, to stop referring to these meat-filled delicacies as kolaches, and call them by their rightful name: Klobasniky, or klobasnek in the singular. The Czech community will thank you.

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