These round, open-faced pastries are typically filled with sweet toppings such as tvaroh (a type of farmer’s cheese), povidla (plum jam), poppy seeds, or fruit. Koláče date back to the early Slavic period, and their popularity has only grown over time. What makes them special is the rich, buttery dough, often slightly sweetened and perfectly balanced with the tart or sweet filling in the center. During Easter and Christmas, it’s common to see more elaborate versions of koláče, often larger in size and sometimes braided or twisted for a festive touch.
Koláče are not only a national favorite in the Czech Republic, but they also reflect the rich diversity of the country’s regions. While the basic concept of a round pastry with a sweet filling remains the same, there are notable differences in preparation and ingredients depending on where you are. In Moravia, for instance, koláče tend to be larger and heartier, often with a thicker layer of filling, particularly poppy seed or plum jam. In contrast, the koláče from Central Bohemia are usually smaller, daintier, and more decorative, with intricate patterns made from multiple types of filling. Perhaps the most famous regional variety is the chodské koláče from the Chodsko region, which feature multiple fillings in one pastry—usually a combination of cheese, poppy seed, and fruit, topped with delicate decorations. Special mention must be given to svatební koláčky, or wedding koláče, which are tiny bite-sized versions of the classic pastry. These are often served in large quantities at weddings, representing abundance and happiness for the newlyweds. The painstakingly detailed decoration of these mini koláče is a testament to the pride and care that goes into Czech baking traditions.