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These crowd-pleasing Czech pastries are the perfect partner for a cup of joe. They’re easy to make with canned cherry pie filling, but the homemade prune filling is a delicious option, too. —Carol Houdek, Minneapolis, Minnesota
Nutritional Facts 1 kolache equals 187 calories, 5 g fat (2 g saturated fat), 23 mg cholesterol, 127 mg sodium, 31 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Coffee-Klatch Kolaches in Taste of Home April/May 2011, p47
Coloring Eggs for EasterIf coloring the eggs for Easter, return them to the refrigerator as soon as you're done dyeing them. Don't let hard-cooked eggs stand at room temperature for more than 2 hours. If you plan on using hard-cooked eggs as Easter decorations, cook extra eggs for eating and discard the eggs on display. Don't eat any colored eggs that have cracked. Either throw them out immediately or use them for display and then discard.
If coloring the eggs for Easter, return them to the refrigerator as soon as you're done dyeing them. Don't let hard-cooked eggs stand at room temperature for more than 2 hours. If you plan on using hard-cooked eggs as Easter decorations, cook extra eggs for eating and discard the eggs on display. Don't eat any colored eggs that have cracked. Either throw them out immediately or use them for display and then discard.
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Reviewed on May. 18, 2013 by keverwann
These were very good with the cherry filling. I would suggest whisking the icing ingredients together; using a fork left lumps in mine that then clogged the decorating tip over and over and over. My husband liked them with more icing than I did. Also, when left out overnight our icing and filling wept, but they still tasted great!
Reviewed on Jul. 15, 2011 by Blue Iris
These were absolutely delicious!
Reviewed on Apr. 04, 2011 by tracidhaley
I just pulled a batch of these out of the oven and boy, do they smell good! I made the prune filling and it's really delicious, although the recipe makes way too much (that's okay, though -- I'll save it and mix it into oatmeal and other things). I am disappointed that the recipe didn't mention the 3 T butter, but now I know, I will just add that part next time.Oh, and while it did take a tiny bit longer for them to rise (even when made with quick-rise yeast), I find that using a heating pad underneath the bowl and cookie sheets helps a lot.
I just pulled a batch of these out of the oven and boy, do they smell good! I made the prune filling and it's really delicious, although the recipe makes way too much (that's okay, though -- I'll save it and mix it into oatmeal and other things). I am disappointed that the recipe didn't mention the 3 T butter, but now I know, I will just add that part next time.
Oh, and while it did take a tiny bit longer for them to rise (even when made with quick-rise yeast), I find that using a heating pad underneath the bowl and cookie sheets helps a lot.
Reviewed on Apr. 04, 2011 by hallcats8
Took these to a birthday brunch and there was much discussion on who would get to take the leftovers home. Raising time is longer than noted and didn't brush them with butter, but they still tasted great. Will definitely make them again.
Reviewed on Mar. 27, 2011 by violetpansy
Make sure that the dough has risen sufficiently in a warm place before proceeding to the next step. The first rising may take up to 2 hours and will make for a lighter and tender kolache. Also let the kolaches cool for a while or completely cool them before drizzling on glaze. Hope this information will be helpful. Carol Houdek
Reviewed on Mar. 26, 2011 by violetpansy
The melted butter is to be brushed on the tops of the kolaches after they have been removed from the oven. Sorry that this was omitted from the recipe. Carol Houdek
Reviewed on Mar. 21, 2011 by Lynnettesue
not my grandmothers - but still ok. The recipe does not tell you when to add the 3 tbsp butter, melted.
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