Originating as a semisweet pastry from Central Europe, kolache have become popular in parts of the United States.

In some areas, they have regional names: for example, in Wallachia, they bake so-called frgály, approximately 25 cm (9.8 in) in diameter.

[citation needed] In southern and western Bohemia (especially in the Chod region), koláče are also large in diameter and decorated with contrasting ornaments, most often made of povidla, poppy seeds, and cottage cheese.

[citation needed] In some parts of the US, especially in Texas, klobásník (or klobasnek), which contains sausage or other meat, is also called kolach, because the same kind of dough is used.

[10] Several US cities hold annual koláč festival celebrations: Both Verdigre, Nebraska, and Montgomery, Minnesota, claim to be the "kolache capital of the world".