Chodské Koláče in New York: A Taste of My Grandmother’s Kitchen

I just pulled a batch of Chodské koláče out of the oven here in Queens, New York — and suddenly, I was back in my grandmother’s kitchen in the Czech Republic.

These koláče hold a truly special place in my heart. Originating from the Chodsko region in the western part of the Czech Republic, they’re known not only for their delicious fillings but for their distinctive round shape and decorative tops. Some are incredibly intricate, almost lace-like in their patterns, while others — like the ones I made — are simpler, but just as meaningful.

What unites them all is the traditional trio of fillings: poppy seeds, quark (a soft cheese similar to farmer’s cheese), and plum jam. It’s a combination that’s sweet but balanced, rich yet comforting — and instantly nostalgic for anyone who grew up with them.

When I was little, my grandmother used to bake Chodské koláče exactly the way I just did. I still remember the smell that would fill the whole house, the warmth of the oven, and the quiet rhythm of her working hands. She would create beautiful patterns with the fillings, turning each koláč into its own edible artwork. I wasn’t allowed near the delicate piping, but I had a very important job: placing the almonds and raisins just so. I took that job very seriously — and now I smile remembering how proud I felt to help her.

Baking them again today, I followed her method step by step. It’s more than just a recipe to me; it’s a connection to my past, to my family, and to a region with deep-rooted traditions. Even here, thousands of miles away from Chodsko, that connection feels strong and alive.

Food has this amazing ability to carry stories across time and space. For me, Chodské koláče are not just a Czech pastry — they’re a piece of my grandmother, a slice of my childhood, and a reminder that tradition can live on wherever we are.

‹

›