#kolachi

@altorogue mentioned to me that there was a great bakery near where I'm staying, Yeast Nashville, that did Czech kolachis like you get in Texas. I didn't have a breakfast joint lined up for today so I walked down the road, dropped some postcards in a local postbox, and stepped into Yeast Nashville to see what they had. I will say this for Nashville, when they do food right they REALLY do food right.

This is well more food than I can eat in a sitting especially when I'm getting on the road in about half an hour, but I had most of the cherry, about half of the sausage, and enough of the Oreo to enjoy the flavor. A nice farewell meal!

I don't normally get savory because usually there's too much sausage for me, but they split the sausage and broil it with cheese on top before baking it in dough, which is the perfect bread to sausage ratio. Also, the cherry kolachi is fairly self-evident but that other one? Cream cheese OREO kolachi. Normally I don't eat Oreos (like the flavor, hate the cookies sticking in my teeth) but I had to get one to try. It's pretty good -- like a cheese Danish with some chocolate crumb topping basically.

All About Kiffles aka Kifli aka Kolachi aka Kolache aka Kolaczki

From the Holiday 2017 issue of Kroger’s MyMagazine

Dainty pastries wrapping a luscious fruit or nut filling are part of a larger Austro-Hungarian tradition. Kiffles (kifli) are Hungarian in origin, and today are popular in American regions with significant populations of people with Czech, Slovak, Polish, or Hungarian roots. Kiffle-like cookies go by many different names, including kolachi, kolaczki or kolache. Whatever they’re called, they’re exquisite, each like a tiny pie. Traditional fillings include pastes of poppy seed, nut, and fruit.

Makes 4 dozen

Ingredients

2½ cups all-purpose flour

1 tsp. baking powder

½ tsp. salt

1 cup (2 sticks) unsalted butter, softened

1¼ cups sugar, divided

2 eggs

1¼ cup canned apricot, poppy seed, or prune filling or jam

1 egg white

1tsp. water

Instructions

In medium bowl, whisk flour, baking powder and salt to combine. In large bowl, beat butter with electric mixer until creamy. Add ¼ cup sugar and beat until fluffy. Add eggs, 1 at a time (mixture will look curdled). Add flour mixture and beat until combined.

Place dough on large piece of plastic wrap; form into rectangle. Refrigerate 2 hours.

Preheat oven to 350°F. Line baking sheets with parchment. Place remaining cup sugar in shallow bowl. Divide dough into quarters. On floured surface with floured rolling pin, roll dough into squares ⅛-inch thick. Cut into 2½-inch squares. Place 1 teaspoon filling on each. Bring opposite corners in; pinch to seal. Beat egg white with water; brush over formed cookies, then roll in sugar. Place 2 inches apart on baking sheet.

Bake until lightly browned at edges, 10–12 minutes. Remove to wire racks, cool and serve. Store leftovers in an airtight container.

Nutritional Information per serving of 2 cookies: