Kolache Fillings

Kolache are the soft, sweet pastries of Czech, Polish, and Slovak baking traditions, and the fillings are what make each version distinctive. This recipe collects four of the classics: ground walnut bound with egg whites and butter, two takes on apricot (one cooked from dried fruit, one a quick coconut-preserves mix), and the deeply traditional poppyseed filling soaked in scalded milk.

The walnut filling is the simplest and the most commonly seen on holiday tables. Beating the egg whites until frothy is what gives the filling its lighter, almost mousse-like texture once baked. Don’t whip them to stiff peaks. Frothy means just barely bubbly.

The apricot filling cooked from dried fruit takes the longest but rewards you with deeper concentrated flavor than jam-based versions. Cook the apricots low and stir constantly. The natural sugars in dried fruit scorch fast.

For poppyseed, the scalded milk is what softens the seeds. Skip the soak and you’ll get gritty filling.

Chef Tips

• Grind walnuts fresh in a food processor. Pre-ground nuts oxidize and taste stale.
• Cool all fillings completely before using. Warm filling melts the dough during shaping.
• Use a heaping teaspoon per kolache. Overfilling makes the pastries split open in the oven.
• The poppyseed mixture thickens as it sits. Make it at least an hour ahead.

Variations

• Try prune butter (lekvar) for a richer dark-fruit filling.
• Add a teaspoon of lemon zest to the apricot filling for extra brightness.
• Mix a tablespoon of rum or brandy into the walnut filling for an adult version.