Comments on: Homemade Kolaches Recipe {Czech Kolaches}

By: Barbara Schieving

Barbara Schieving — Mon, 14 Aug 2017 04:39:46 +0000

In reply to Sherri.

Hi Sherri – if you look at the picture collage you can see how it should look – about 2 tablespoons.

By: Sherri

Sherri — Sun, 13 Aug 2017 23:49:18 +0000

How much of the quark filling goes in each bun?

By: Nagi@RecipeTinEats

Nagi@RecipeTinEats — Wed, 18 May 2016 01:27:54 +0000

This recipe looks amazing! I can tell that it’s delicious and that it will added to my favorites! I love making some worthy pastry! 🙂

By: Barbara Schieving

Barbara Schieving — Wed, 05 Aug 2015 03:15:23 +0000

In reply to Thuy. Thanks Thuy! They freeze very well if you have the freezer space, just make them a week or two ahead of time and thaw them overnight.

By: Thuy

Thuy — Wed, 05 Aug 2015 03:06:56 +0000

These look simply delicious! How long do you think these could keep? I would like to bake some as Christmas gifts, but the idea of baking all night before Christmas seems exhausting.

By: Becky

Becky — Wed, 29 Oct 2014 20:26:30 +0000

what a great recipe Barbara!! I just made ricotta cheese for the first time, but I’ll have to try quark sometime! And have you ever read about the Moravians – they are fascinating to learn about. We’ll have to go out for a treat soon and I’ll tell you all about your pastry’s namesake 🙂 Miss you!

By: Barbara Schieving

Barbara Schieving — Sun, 26 Oct 2014 16:47:52 +0000

In reply to Mari. Quark is a soft cheese, a little bit like cream cheese.

By: Mari

Mari — Sun, 26 Oct 2014 16:29:02 +0000

What is quark???

By: Lucie

Lucie — Mon, 20 Oct 2014 15:16:04 +0000

Thank you Barbara for baked with me last month. I admire that you made your own quark – I’ve never tried it. It so cheap in Czech Republic so I always buy it.

By: Joanne

Joanne — Wed, 15 Oct 2014 10:51:48 +0000

Thank you Barbara. Going to make these today. But you can’t really fig jam in my area. So I’m going to use a different flavor. Hope they look as good as yours.