Apple kolaches take time. You can’t rush the dough, and you shouldn’t rush the filling.
These aren’t grab-and-go pastries—they’re something you make on purpose, for people you give a damn about.
The apples are cooked down with brown sugar, cinnamon, and butter until they taste like autumn in a pan. Each one is wrapped in soft, enriched dough and topped with just enough streusel to make a mess.
They’re not flashy, but they don’t need to be. They’re honest, warm, and worth the effort—just like the people you bake them for.
