page_title: Kolach
hierarchical_section_title: Kolach
caption_attribution_description: Čeština: tradiční valašský makový frgál English: Vlachs' typical cakes, baked in Valašsko area. Named koláče ("colaci" in Romanian) and also called "frgály" (frigare, from "a frige", to roast in Romanian). Italiano: I koláče (o frgály), dolci tipici dei Valacchi.
context_page_description: A kolach is a type of pastry that holds a portion of fruit surrounded by puffy dough.
  Originating as a semisweet wedding dessert from Central Europe and later a breakfast item in South London, they have become popular in parts of the United States. The name originates from the Czech, and originally Old Slavonic word kolo meaning "circle", "wheel". A klobásník, which contains sausage or other meat, is often thought to be a variation of the kolach; however, most Czechs hold the distinction that kolache are only filled with non-meat fillings. Unlike kolache, which came to the United States with Czech immigrants, klobásníky were first made by Czechs who settled in Texas.
  Kolaches are often associated with Cedar Rapids and Pocahontas in Iowa where they were introduced by Czech immigrants in the 1870s. They are served at church suppers and on holidays but also as an everyday comfort food. Recipes are usually passed down with some including spices like mace or nutmeg. They can be filled with a combination of prune, apricot, cream cheese, poppy seed or assorted other fillings.
context_section_description: A kolach (also spelled kolache, kolace or kolacky /kəˈlɑːtʃi, -tʃki/, from the Czech and Slovak plural koláče, sg. koláč) is a type of pastry that holds a portion of fruit surrounded by puffy dough.
  Originating as a semisweet wedding dessert from Central Europe and later a breakfast item in South London, they have become popular in parts of the United States. The name originates from the Czech (Bohemian), and originally Old Slavonic word kolo meaning "circle", "wheel". A klobásník, which contains sausage or other meat, is often thought to be a variation of the kolach (koláče); however, most Czechs hold the distinction that kolache are only filled with non-meat fillings. Unlike kolache, which came to the United States with Czech immigrants, klobásníky were first made by Czechs who settled in Texas.
  Kolaches are often associated with Cedar Rapids and Pocahontas in Iowa where they were introduced by Czech immigrants in the 1870s. They are served at church suppers and on holidays but also as an everyday comfort food. Recipes are usually passed down with some including spices like mace or nutmeg. They can be filled with a combination of prune, apricot, cream cheese, poppy seed or assorted other fillings.
caption: Larger koláč, called "frgál", typical of the Moravian Wallachia area
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