Kolach

The Kolache, also Golatsche or colloquially Tascherl ( from Czech koláč, of Czech kolo = wheel), is a typical Bohemian- Austrian pastry. It has already been mentioned in the " Pomegranate Cookbook " of 1687 with the recipe "The good Bohemian Golatschen ". From Vienna, the Kolat 's also found in the 18th century to Denmark, where she under the name " Wienerbröd " ( Viennese bread) were known. In the " appetite -Lexikon" (1894 ) by Robert Habs and Leopold Rosner one finds the Bohemian Kolaches as Carlsbad or Troppauer Kolaches, and in Prato they are with curd without sugar, with almonds, with Weinbeerln and gingerbread, with raisins or with poppy, walnut or Zwetschkenfülle in round or square shape described.

Originally Kolaches were prepared as closed pockets from a strong, sweet yeast dough / yeast dough with a filling plug, consisting of plugs / cottage cheese, sugar, egg yolks and raisins. This shape is in Austria, especially Vienna, distributed still.

In other areas Kolaches are usually from a Germbutterteig ( pastry ) or puff pastry made ​​with myriad possible fillings, in addition to plugs / Quark also Powidl / plum, pudding, apples, apricots / apricot, nuts and poppy seeds offered.

In the Czech Republic the pastry is opened round. In Austria and Germany the quadratic form is predominant and is as Danish pastries with different fillings ( cherry, vanilla cream, cottage cheese / quark ) are offered.