Plum filling pastry is soft pastry of yeasted dough with a divot in the centre traditionally filled with plum stew. Many Czech families had their own secret kolache recipe handed down from generation to generation, mothers and grandmothers assiduously instructing the young girls. The dough, abounding with butter, should be rather dense, not fluffy. Some prefer a plain flavour, while others add a hint of spice or lemon zest to the dough. Regular jam cannot be used for kolache as it soaks into the dough and boils over during baking. Povidla is a plum stew. Unlike jam or marmalade, and unlike the German Pflaumenmus (plum puree), povidla is prepared without additional sweeteners or gelling agents. Povidla is cooked for several hours, in order to achieve the necessary sweetness and consistency. The plums used should be harvested as late as possible, ideally after the first frosts, in order to ensure they contain enough sugar.