Poppy Seed Kolache

Kolache are the beloved Czech pastries that made their way to Texas and the Midwest with immigrant bakers. This version wraps a homemade poppy seed filling inside a rich, buttery dough that gets its tender crumb from ground almonds and lemon zest.

The dough is closer to a shortbread than a bread dough. Butter gets cut into the flour-almond mixture until crumbly, then bound with egg, lemon juice, and water. It’s barely kneaded, just enough to form a ball, which keeps it flaky and tender rather than tough. Roll it thin and cut into 4-inch squares.

The poppy seed filling is cooked on the stove: seeds simmered in milk with honey, chopped dates, nuts, and a dash of cinnamon until thick. The dates melt down and act as a natural thickener, giving the filling a jammy consistency that stays put inside the pastry. Each square gets a teaspoon of filling, then gets rolled into a cylinder and pinched shut.

Kitchen Tips

• Keep the butter cold when cutting it into the flour; warm butter makes greasy, flat pastries
• Roll the dough to exactly ¼ inch thickness; too thick and the pastry overwhelms the filling
• Pinch the seams firmly; loose seals pop open during baking and the filling leaks out
• Brush with milk before baking for a golden, glossy exterior

Variations

• Fruit filled: Use apricot jam, prune butter, or cherry preserves instead of poppy seed filling
• Cream cheese kolache: Fill with a mixture of softened cream cheese, sugar, and vanilla
• Sausage kolache (klobasnek): Skip the sweet filling and wrap around small sausage links for the savory Texas version