Are you ready to explore the sweet side of Polish cuisine? From time-honored classics like paczki and sernik to modern twists on traditional favorites, Polish desserts offer a delightful journey for any home baker. Whether you’re craving something rich and comforting or light and fruity, this collection of 18 delicious recipes has something to satisfy every sweet tooth. Let’s dive into these irresistible treats that will transport your taste buds straight to Poland!
Polish Apple Pie with Crumble Topping
Oftentimes, the simplest autumn afternoons call for baking something that fills the kitchen with the scent of cinnamon and sugar, a quiet ritual that feels both grounding and deeply comforting. This Polish apple pie, with its tender fruit layer and buttery crumble, is exactly that kind of recipe—a humble dessert that feels like a warm embrace on a crisp day.
Ingredients
– For the apple filling:
– 6 cups peeled and thinly sliced Granny Smith apples
– 1/2 cup granulated sugar
– 1 tbsp all-purpose flour
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1 tbsp lemon juice
– For the crumble topping:
– 1 cup all-purpose flour
– 1/2 cup packed light brown sugar
– 1/2 cup cold unsalted butter, cubed
– 1/4 tsp salt
Instructions
1. Preheat your oven to 375°F.
2. In a large bowl, toss the sliced apples with lemon juice.
3. Add the granulated sugar, 1 tablespoon of flour, cinnamon, and nutmeg to the apples.
4. Mix until the apples are evenly coated.
5. Transfer the apple mixture into a 9-inch pie dish.
6. In a separate medium bowl, combine 1 cup of flour, brown sugar, and salt for the crumble.
7. Add the cold, cubed butter to the flour mixture.
8. Use your fingertips to rub the butter into the dry ingredients until pea-sized crumbs form.
9. Sprinkle the crumble topping evenly over the apples.
10. Place the pie dish on a baking sheet to catch any potential drips.
11. Bake for 45 minutes at 375°F.
12. Check that the topping is golden brown and the filling is bubbling at the edges.
13. Remove the pie from the oven and place it on a wire rack.
14. Let the pie cool for at least 1 hour before serving.
Zesty with a hint of spice, the tender apples soften into a jammy layer beneath the crisp, buttery crumble. Serve it slightly warm with a dollop of vanilla ice cream, letting it melt into the crevices, or enjoy a slice the next day when the flavors have deepened even further.
Classic Polish Cheesecake with Vanilla Glaze
Perhaps it’s the gentle chill in the October air today that has me thinking of my grandmother’s kitchen, the way she would hum quietly while measuring flour for this very cake, her hands moving with a slow, practiced grace that turned simple ingredients into something deeply comforting.
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Filling
- 32 ounces cream cheese, softened to room temperature
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the Vanilla Glaze
- 1 cup powdered sugar
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F.
- Combine 1 ½ cups graham cracker crumbs and ¼ cup granulated sugar in a medium bowl.
- Pour 6 tablespoons melted unsalted butter over the crumb mixture.
- Stir until the crumbs are evenly moistened and resemble wet sand.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes at 325°F until lightly golden.
- Remove the crust from the oven and let it cool completely on a wire rack.
- Beat 32 ounces softened cream cheese with 1 cup granulated sugar on medium speed for 3 minutes until smooth and no lumps remain.
- Add 4 large eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
- Mix in 1 teaspoon vanilla extract and ½ cup sour cream on low speed just until combined.
- Pour the filling over the cooled crust and smooth the top with a spatula.
- Bake at 325°F for 55-60 minutes until the edges are set but the center still jiggles slightly when gently shaken.
- Turn off the oven and prop the door open with a wooden spoon, letting the cheesecake cool inside for 1 hour to prevent cracking.
- Remove the cheesecake from the oven and run a thin knife around the edge to separate it from the pan.
- Cool completely at room temperature for 2 hours, then refrigerate for at least 4 hours or overnight.
- Whisk together 1 cup powdered sugar, 2 tablespoons whole milk, and 1 teaspoon vanilla extract until smooth for the glaze.
- Drizzle the vanilla glaze over the chilled cheesecake in a zigzag pattern.
What emerges is a cheesecake with a velvety texture that yields gently to the fork, the subtle tang of cream cheese balanced by the sweet vanilla glaze. I love serving thin slices with a scattering of fresh raspberries, their bright acidity cutting through the richness, or with a simple cup of strong black tea in the afternoon when the light slants low through the window.
Traditional Polish Poppy Seed Roll
Sometimes, on quiet afternoons when the light slants just so through the kitchen window, my hands crave the slow, deliberate work of dough, the kind that connects me to generations past. This traditional Polish poppy seed roll, with its tender swirls of dark filling, feels like baking a piece of history, a sweet, aromatic bridge to another time and place. It’s a recipe that asks for patience, rewarding you with a loaf that’s as beautiful as it is comforting.
Ingredients
For the dough:
– 4 cups all-purpose flour
– 1/2 cup granulated sugar
– 1 packet (2 1/4 tsp) active dry yeast
– 1 cup whole milk, warmed to 110°F
– 1/2 cup unsalted butter, melted and cooled slightly
– 2 large eggs, at room temperature
– 1 tsp salt
For the poppy seed filling:
– 1 1/2 cups poppy seeds, ground
– 3/4 cup whole milk
– 1/2 cup honey
– 1/4 cup unsalted butter
– 1/2 cup raisins
– 1 tsp vanilla extract
For finishing:
– 1 egg, beaten (for egg wash)
Instructions
1. Combine the warmed milk, sugar, and yeast in a large bowl and let it sit for 5 minutes until foamy.
2. Tip: If the mixture doesn’t foam, your yeast may be inactive; start over with fresh yeast.
3. Whisk in the melted butter, eggs, and salt until fully incorporated.
4. Gradually add the flour, one cup at a time, stirring with a wooden spoon until a shaggy dough forms.
5. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
6. Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm place for 1 hour or until doubled in size.
7. While the dough rises, prepare the filling by combining poppy seeds, milk, honey, and butter in a saucepan.
8. Cook the filling over medium-low heat, stirring constantly, for 8 minutes until thickened.
9. Remove the filling from heat and stir in raisins and vanilla extract, then let it cool completely.
10. Tip: Spread the warm filling on a plate to cool faster and prevent the raisins from becoming too soft.
11. Punch down the risen dough and roll it out on a floured surface into a 12×16-inch rectangle.
12. Spread the cooled poppy seed filling evenly over the dough, leaving a 1-inch border on all sides.
13. Starting from a long side, tightly roll the dough into a log, pinching the seam to seal.
14. Transfer the roll, seam-side down, to a parchment-lined baking sheet.
15. Cover the roll with the damp towel and let it rise for 45 minutes until puffy.
16. Preheat your oven to 350°F during the last 15 minutes of rising.
17. Brush the risen roll gently with the beaten egg wash.
18. Tip: Use a pastry brush and light strokes to avoid deflating the delicate risen dough.
19. Bake for 35-40 minutes until golden brown and the internal temperature reaches 190°F.
20. Transfer the baked roll to a wire rack and let it cool completely before slicing.
Perfectly baked, this roll offers a tender, slightly sweet bread wrapped around a dense, nutty filling that carries hints of honey and vanilla. The contrast between the soft crumb and the textured poppy seeds creates a delightful eating experience, wonderful when sliced thick and served slightly warm with a drizzle of honey or alongside a cup of strong coffee for a truly comforting treat.
Polish Honey Cake with Spiced Frosting
Nestled between the pages of my grandmother’s recipe book, this Polish honey cake feels like autumn captured in layers—each spoonful a gentle reminder of how spices and honey can weave warmth into the coldest of days.
Ingredients
For the cake layers:
– 2 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp ground cinnamon
– ½ tsp ground cloves
– ½ cup honey
– ½ cup granulated sugar
– ½ cup unsalted butter
– 2 large eggs
– ½ cup whole milk
For the spiced frosting:
– 8 oz cream cheese, softened
– ¼ cup unsalted butter, softened
– 1 cup powdered sugar
– 1 tsp vanilla extract
– ½ tsp ground cinnamon
Instructions
1. Preheat your oven to 350°F and grease two 8-inch round cake pans.
2. Whisk together 2 cups all-purpose flour, 1 tsp baking soda, 1 tsp cinnamon, and ½ tsp cloves in a medium bowl.
3. Melt ½ cup honey, ½ cup sugar, and ½ cup butter in a saucepan over low heat, stirring until smooth.
4. Let the honey mixture cool for 5 minutes to avoid cooking the eggs.
5. Beat 2 eggs into the cooled honey mixture until fully incorporated.
6. Alternate adding the dry ingredients and ½ cup milk to the wet mixture, beginning and ending with the dry ingredients.
7. Divide the batter evenly between the prepared pans.
8. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool the cakes in their pans for 10 minutes before transferring to a wire rack.
10. Beat 8 oz softened cream cheese and ¼ cup softened butter together until creamy.
11. Gradually mix in 1 cup powdered sugar, 1 tsp vanilla, and ½ tsp cinnamon until the frosting is smooth.
12. Spread the frosting evenly over the cooled cake layers once completely cool to prevent melting.
Layers of tender spice-kissed cake melt into the creamy frosting, creating a dessert that’s both comforting and elegantly spiced. Serve it chilled with a drizzle of extra honey or alongside a pot of steeped chai for an afternoon that feels like a slow, sweet sigh.
Polish Plum Cake with Streusel Topping
Dusk settles softly outside my kitchen window, the fading light catching the dust motes dancing in the air as I remember my grandmother’s hands gently arranging plum halves in concentric circles, her movements slow and deliberate like a meditation. There’s something profoundly comforting about this Polish plum cake with its buttery streusel topping, a recipe that feels less like baking and more like preserving memory itself, each slice carrying the weight of generations in its tender crumb and jewel-like fruit.
Ingredients
For the cake base:
– 1 ½ cups all-purpose flour
– 1 teaspoon baking powder
– ¼ teaspoon salt
– ½ cup unsalted butter, softened
– ¾ cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– ⅓ cup whole milk
For the plum layer:
– 8-10 medium plums, pitted and quartered
– 1 tablespoon lemon juice
– 2 tablespoons brown sugar
For the streusel topping:
– ½ cup all-purpose flour
– ¼ cup brown sugar
– ¼ cup granulated sugar
– ¼ cup cold unsalted butter, cubed
– ½ teaspoon cinnamon
Instructions
1. Preheat your oven to 350°F and grease a 9-inch springform pan thoroughly.
2. Whisk together 1 ½ cups flour, 1 teaspoon baking powder, and ¼ teaspoon salt in a medium bowl.
3. Cream ½ cup softened butter and ¾ cup granulated sugar together in a large bowl using an electric mixer on medium speed for 3 minutes until pale and fluffy.
4. Beat in 2 eggs one at a time, waiting until each is fully incorporated before adding the next.
5. Mix in 1 teaspoon vanilla extract until just combined.
6. Alternate adding the flour mixture and ⅓ cup milk to the butter mixture, beginning and ending with flour, mixing on low speed until just combined.
7. Spread the batter evenly into the prepared pan using an offset spatula.
8. Toss 8-10 quartered plums with 1 tablespoon lemon juice and 2 tablespoons brown sugar in a separate bowl.
9. Arrange the plum quarters in concentric circles over the batter, pressing them gently into the surface.
10. Combine ½ cup flour, ¼ cup brown sugar, ¼ cup granulated sugar, and ½ teaspoon cinnamon in a small bowl.
11. Cut ¼ cup cold butter into the flour mixture using your fingers or a pastry cutter until coarse crumbs form.
12. Sprinkle the streusel evenly over the plum layer, covering most of the surface.
13. Bake for 45-50 minutes until the streusel is golden brown and a toothpick inserted into the cake center comes out clean.
14. Cool the cake in the pan on a wire rack for 30 minutes before releasing the springform sides.
15. Allow the cake to cool completely on the rack before slicing.
Even now, hours later, the cake’s texture remains remarkably tender where the plum juices have soaked into the crumb, creating pockets of almost pudding-like softness that contrast beautifully with the crisp streusel topping. Each bite carries the gentle tartness of baked plums mellowed by brown sugar and cinnamon, a flavor that deepens and improves if you can wait until the next day. I love serving thick slices slightly warmed with a dollop of cold crème fraîche, the way my grandmother did, watching the creamy white pool around the jewel-toned fruit.
Polish Chocolate Babka with Walnuts
Wandering through my grandmother’s recipe box this afternoon, I found her faded card for Polish chocolate babka, the paper soft at the edges from years of handling. There’s something quietly comforting about recreating these old-world recipes, each fold of dough holding generations of family stories within its sweet, swirled layers. The rich chocolate and toasted walnuts create a bread that feels like a warm embrace on a crisp autumn day.
Ingredients
For the dough:
– 4 cups all-purpose flour
– 1/2 cup granulated sugar
– 1 packet active dry yeast
– 1 cup warm whole milk (110°F)
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 tsp salt
For the filling:
– 1 cup semisweet chocolate chips
– 1/2 cup chopped walnuts
– 1/4 cup unsalted butter, melted
– 1/4 cup brown sugar
– 1 tsp cinnamon
For finishing:
– 1 egg yolk
– 1 tbsp water
Instructions
1. Combine warm milk and yeast in a large bowl, letting it sit for 5 minutes until foamy.
2. Add flour, sugar, salt, softened butter, and eggs to the yeast mixture.
3. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1.5 hours until doubled in size.
5. While dough rises, toast walnuts in a 350°F oven for 8 minutes until fragrant, then chop coarsely.
6. Combine chocolate chips, toasted walnuts, melted butter, brown sugar, and cinnamon in a bowl for the filling.
7. Punch down risen dough and roll it out on a floured surface to a 12×18-inch rectangle.
8. Spread the chocolate-walnut filling evenly over the dough, leaving a 1-inch border.
9. Tightly roll the dough lengthwise into a log, pinching the seam to seal.
10. Twist the log several times to create spiral layers, then coil it into a greased 9-inch tube pan.
11. Cover the pan and let the babka rise for 45 minutes until puffy.
12. Preheat oven to 350°F and whisk egg yolk with water for the egg wash.
13. Brush the risen babka gently with egg wash, being careful not to deflate it.
14. Bake for 35-40 minutes until golden brown and an instant-read thermometer inserted reads 190°F.
15. Cool the babka in the pan for 15 minutes before transferring to a wire rack.
Remembering how the chocolate would melt into buttery layers between my fingers as a child, this babka carries that same magical texture—tender crumb giving way to rich chocolate pockets. Rising from the oven fills the kitchen with cinnamon warmth, the walnuts adding their earthy crunch to each slice. Sometimes I’ll serve it still slightly warm with a dusting of powdered sugar, watching the steam rise through the snowy topping like morning fog over remembered kitchens.
Polish Paczki (Doughnuts) with Raspberry Filling
Sometimes, on quiet afternoons like this, I find myself drawn to recipes that feel like edible memories, like these Polish paczki with their tender crumb and jewel-like raspberry centers. Softly fried and delicately dusted, they carry the warmth of generations in each bite, a sweet pause in the rush of ordinary days.
Ingredients
For the dough:
– 4 cups all-purpose flour
– 1/2 cup granulated sugar
– 2 large eggs
– 1 cup whole milk, warmed to 110°F
– 1/4 cup unsalted butter, melted
– 2 1/4 tsp active dry yeast
– 1 tsp salt
– 1 tsp vanilla extract
– Vegetable oil for frying
For the filling and finish:
– 1 cup raspberry jam
– 1/2 cup powdered sugar
Instructions
1. In a small bowl, combine the warmed milk and yeast, then let it sit for 5 minutes until foamy.
2. In a large mixing bowl, whisk together the flour, granulated sugar, and salt.
3. Pour the yeast mixture, melted butter, eggs, and vanilla extract into the dry ingredients.
4. Stir the mixture with a wooden spoon until a shaggy dough forms.
5. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
6. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-1.5 hours until doubled in size.
7. Punch down the dough gently to release air bubbles.
8. Roll the dough out to 1/2-inch thickness on a floured surface.
9. Use a 3-inch round cutter to cut out dough circles.
10. Place the circles on a parchment-lined baking sheet, cover, and let them rise for 45 minutes until puffy.
11. Heat 2 inches of vegetable oil in a deep pot to 350°F, using a thermometer to ensure accuracy.
12. Fry the paczki in batches for 2-3 minutes per side until golden brown, flipping once with a slotted spoon.
13. Drain the fried paczki on a wire rack set over a baking sheet to keep them crisp.
14. Once cooled slightly, use a piping bag with a narrow tip to fill each paczki with 1-2 tsp of raspberry jam.
15. Dust the filled paczki generously with powdered sugar using a fine-mesh sieve.
Warm from the fryer, the paczki’s crust yields to a featherlight interior, while the raspberry filling bursts with tart-sweet brightness. Try serving them alongside a pot of spiced chai or tucked into a lunchbox for a surprise midday treat—each one feels like a small, handheld celebration.
Polish Sernik (Farmer’s Cheese Cake)
Dappled afternoon light filters through my kitchen window as I remember my grandmother’s hands shaping this cake, a Polish sernik that feels less like dessert and more like a quiet conversation with memory. Each crumb holds the gentle sweetness of farmer’s cheese, a soft echo of afternoons spent at her wooden table. Making it today feels like tracing those old patterns with flour-dusted fingers, slow and deliberate.
Ingredients
- For the crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- For the filling
- 2 pounds farmer’s cheese, room temperature
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ½ cup sour cream
- Zest of 1 lemon
Instructions
- Preheat your oven to 350°F and grease a 9-inch springform pan.
- Combine 1 ½ cups graham cracker crumbs, ½ cup melted unsalted butter, and ¼ cup granulated sugar in a medium bowl until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of the prepared pan using the flat bottom of a measuring cup to create an even layer.
- Bake the crust for 10 minutes at 350°F until lightly golden and fragrant, then cool completely on a wire rack.
- Beat 2 pounds room temperature farmer’s cheese with 1 cup granulated sugar on medium speed for 3 minutes until smooth and creamy.
- Add 4 room temperature eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
- Mix in 1 teaspoon vanilla extract, ½ cup all-purpose flour, ½ cup sour cream, and zest of 1 lemon until just combined, being careful not to overmix.
- Pour the filling over the cooled crust and smooth the top with a spatula.
- Bake at 325°F for 60-70 minutes until the edges are set but the center still jiggles slightly when gently shaken.
- Turn off the oven, prop the door open with a wooden spoon, and let the cake cool inside for 1 hour to prevent cracking.
- Transfer the cake to a wire rack to cool completely, then refrigerate for at least 4 hours or overnight before serving.
Light and cloud-soft, this sernik carries the subtle tang of farmer’s cheese balanced by lemon zest’s bright whisper. I love serving thick slices with a drizzle of wild honey or fresh berry compote, the creamy texture melting slowly against fruit’s sharp sweetness. It’s a cake that asks to be shared over stories, each bite a gentle nod to traditions that sweeten ordinary days.
Polish Makowiec (Poppy Seed Swirl Cake)
Remembering how my grandmother’s kitchen would fill with the warm, nutty scent of toasted poppy seeds each autumn, I find myself drawn back to this comforting swirl of tradition and sweetness, a cake that feels like a whispered secret passed through generations. Really, there’s something deeply soothing about the rhythm of rolling out the dough and spreading that dark, fragrant filling, each step a quiet meditation on patience and care. Every slice tells a story of cozy afternoons and shared moments, a tender reminder of how food can weave memories into something tangible and delicious.
Ingredients
For the Dough:
– 4 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/2 tsp salt
– 1 cup unsalted butter, cold and cubed
– 2 large eggs
– 1/2 cup warm whole milk (110°F)
– 2 1/4 tsp active dry yeast
For the Poppy Seed Filling:
– 1 1/2 cups poppy seeds, ground
– 3/4 cup whole milk
– 1/2 cup honey
– 1/2 cup raisins
– 1 tsp vanilla extract
– 1 large egg white, lightly beaten (for brushing)
Instructions
1. In a small bowl, combine the warm whole milk (110°F) and active dry yeast, then let it sit for 5 minutes until frothy.
2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt.
3. Cut in the cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Make a well in the center of the flour mixture, then pour in the yeast mixture and crack in the 2 large eggs.
5. Stir everything together with a wooden spoon until a shaggy dough forms, then turn it out onto a lightly floured surface.
6. Knead the dough for 8-10 minutes by hand until it becomes smooth and elastic, adding a sprinkle of flour if it feels too sticky.
7. Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
8. While the dough rises, prepare the poppy seed filling by combining the ground poppy seeds, whole milk, and honey in a saucepan.
9. Cook the poppy seed mixture over medium-low heat, stirring constantly, for 5-7 minutes until it thickens to a spreadable paste.
10. Remove the filling from the heat, then stir in the raisins and vanilla extract, and let it cool completely to room temperature.
11. Tip: Grinding the poppy seeds finely in a spice grinder ensures a smoother filling that won’t tear the dough when rolling.
12. Once the dough has risen, punch it down gently to release any air bubbles, then roll it out on a floured surface into a 12×16-inch rectangle.
13. Spread the cooled poppy seed filling evenly over the dough, leaving a 1-inch border around the edges.
14. Starting from one long side, tightly roll the dough into a log, pinching the seam and ends to seal it securely.
15. Carefully transfer the log to a parchment-lined baking sheet, seam-side down, and shape it into a crescent or leave it straight.
16. Cover the shaped log with the kitchen towel and let it rise again in a warm place for 30-45 minutes until slightly puffed.
17. Preheat your oven to 350°F while the log undergoes its second rise.
18. Brush the top of the risen log lightly with the beaten egg white to promote a golden, shiny crust.
19. Tip: For an even bake, place the baking sheet in the center of the oven and avoid opening the door during the first 20 minutes.
20. Bake the makowiec for 35-40 minutes, or until the top is deep golden brown and sounds hollow when tapped lightly.
21. Remove the cake from the oven and let it cool completely on a wire rack before slicing to prevent the filling from oozing out.
22. Tip: Store leftovers wrapped in foil at room temperature for up to 3 days; the flavors deepen and meld beautifully over time.
Each slice reveals a mesmerizing spiral of dark, earthy poppy seeds against the tender, buttery crumb, offering a subtle sweetness from the honey and bursts of chewy raisins. Enjoy it slightly warmed with a dusting of powdered sugar or alongside a strong cup of coffee, letting the rich, nutty flavors unfold slowly on your tongue.
Polish Szarlotka (Apple Tart with Shortcrust Pastry)
Unfolding this recipe feels like opening a cherished family album, each step a delicate page turned with care and anticipation. There’s something quietly comforting about the way the buttery crust cradles the sweet-tart apples, a tradition passed down through generations that feels just as welcoming in my own kitchen today. I find myself slowing down as I work, savoring the rhythm of slicing fruit and pressing dough, a gentle pause in the rush of everyday life.
Ingredients
For the Shortcrust Pastry
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/2 teaspoon salt
– 3/4 cup cold unsalted butter, cubed
– 1 large egg
– 2 tablespoons ice water
For the Apple Filling
– 6 medium Granny Smith apples, peeled and cored
– 1/4 cup granulated sugar
– 1 teaspoon ground cinnamon
– 1 tablespoon lemon juice
– 2 tablespoons unsalted butter, cut into small pieces
Instructions
1. Combine 2 cups all-purpose flour, 1/2 cup granulated sugar, and 1/2 teaspoon salt in a large mixing bowl.
2. Add 3/4 cup cold cubed butter to the flour mixture and use your fingertips to rub it in until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
3. Whisk 1 large egg with 2 tablespoons ice water in a small bowl until well combined.
4. Pour the egg mixture into the flour-butter mixture and stir with a fork until the dough just comes together.
5. Tip: Handle the dough as little as possible to prevent the butter from melting and keep the crust flaky.
6. Divide the dough into two portions, one slightly larger than the other, and shape each into a disc about 1-inch thick.
7. Wrap both discs tightly in plastic wrap and refrigerate for at least 30 minutes until firm.
8. While the dough chills, peel and core 6 medium Granny Smith apples, then slice them into 1/4-inch thick pieces.
9. Toss the apple slices with 1/4 cup granulated sugar, 1 teaspoon ground cinnamon, and 1 tablespoon lemon juice in a large bowl until evenly coated.
10. Preheat your oven to 375°F and lightly grease a 9-inch tart pan with removable bottom.
11. Remove the larger disc of dough from the refrigerator and roll it out on a lightly floured surface to a 12-inch circle about 1/8-inch thick.
12. Tip: Roll from the center outward, rotating the dough occasionally to maintain an even thickness.
13. Carefully transfer the rolled dough to the prepared tart pan, pressing it gently into the bottom and sides without stretching.
14. Trim any excess dough hanging over the edges using a sharp knife.
15. Arrange the seasoned apple slices evenly in the tart shell, creating slightly overlapping layers.
16. Dot the top of the apples with 2 tablespoons of butter pieces.
17. Roll out the smaller disc of dough to a 10-inch circle about 1/8-inch thick.
18. Place the smaller dough circle over the apples, pressing the edges gently to seal with the bottom crust.
19. Trim any excess dough and use a fork to crimp the edges decoratively.
20. Cut 4-5 small slits in the top crust to allow steam to escape during baking.
21. Tip: Brush the top crust with a little milk or beaten egg for a golden finish, if desired.
22. Bake at 375°F for 45-50 minutes until the crust is golden brown and you can see bubbling apple juices through the slits.
23. Remove from the oven and let cool completely in the pan on a wire rack before serving.
Nothing compares to that first slice revealing the tender apples nestled within their buttery casing, the cinnamon warmth mingling with the crisp pastry in every bite. Serve it slightly warm with a dollop of freshly whipped cream or a scoop of vanilla ice cream melting into the flaky layers, turning an ordinary afternoon into something quietly extraordinary.
Polish Kremówka (Cream Puff Pastry)
Baking this Polish Kremówka feels like unfolding a family recipe written in faded ink, each layer of puff pastry and cream holding memories of grandmothers’ kitchens and Sunday gatherings where time seemed to slow just enough to appreciate the simple luxury of buttery, cloud-like sweetness.
Ingredients
For the Puff Pastry Layers
- 1 package (17.3 oz) frozen puff pastry sheets, thawed
- 1 large egg, beaten
- 1 tbsp granulated sugar
For the Vanilla Cream Filling
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 3 large egg yolks
- 2 tsp pure vanilla extract
- 1/2 cup unsalted butter, softened
- 1 cup heavy whipping cream
- Powdered sugar for dusting
Instructions
- Preheat your oven to 400°F and line two baking sheets with parchment paper.
- Unfold both puff pastry sheets on a lightly floured surface.
- Cut each sheet into two equal rectangles using a sharp knife.
- Prick the pastry surfaces all over with a fork to prevent excessive rising.
- Brush the tops lightly with beaten egg using a pastry brush.
- Sprinkle 1 tablespoon of granulated sugar evenly over all four pastry pieces.
- Bake for 15-18 minutes until golden brown and puffed, rotating sheets halfway through.
- Transfer pastries to a wire rack and cool completely, about 1 hour.
- Heat 2 cups of whole milk in a saucepan until steaming but not boiling.
- Whisk 1/2 cup sugar, 1/4 cup cornstarch, and 3 egg yolks in a bowl until pale yellow.
- Slowly pour half the hot milk into the egg mixture while whisking constantly.
- Pour the tempered mixture back into the saucepan with remaining milk.
- Cook over medium heat, whisking constantly, until thick and bubbling, about 3-5 minutes.
- Remove from heat and stir in 2 teaspoons vanilla extract.
- Transfer cream to a bowl and press plastic wrap directly onto the surface.
- Chill in refrigerator until completely cold, about 2 hours.
- Beat 1/2 cup softened butter in a stand mixer until creamy, about 2 minutes.
- Gradually add the chilled pastry cream to the butter, beating until smooth.
- Whip 1 cup heavy cream in a separate bowl to stiff peaks.
- Fold the whipped cream gently into the butter-cream mixture until no streaks remain.
- Split the cooled pastry layers horizontally using a serrated knife.
- Spread the cream filling evenly over three bottom pastry layers.
- Stack the layers, finishing with the fourth pastry layer on top.
- Dust the top generously with powdered sugar using a fine-mesh sieve.
- Chill the assembled kremówka for at least 4 hours before serving.
How the crisp, sugar-dusted pastry shatters to reveal that impossibly light vanilla cream, a texture that melts the moment it touches your tongue. Serve slices chilled with fresh berries for contrast, or let it stand at room temperature for 15 minutes to soften the pastry’s delicate crunch against the cool, cloud-like filling.
Polish Karpatka (Custard-Filled Choux Pastry)
Wandering through old family recipes always feels like unfolding delicate parchment maps to forgotten places. Today, I’m tracing the lines of Polish Karpatka, a custard-filled choux pastry that cradles soft, billowy cream between two cloud-like layers, each gently crisp and golden. It’s a dessert that whispers of cozy kitchens and patient hands, inviting you to slow down and savor every step.
Ingredients
For the choux pastry:
– 1 cup water
– 1/2 cup unsalted butter
– 1 cup all-purpose flour
– 4 large eggs
For the custard filling:
– 2 cups whole milk
– 1/2 cup granulated sugar
– 1/4 cup cornstarch
– 2 large egg yolks
– 1 teaspoon vanilla extract
– 2 tablespoons unsalted butter
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Combine 1 cup water and 1/2 cup unsalted butter in a medium saucepan over medium heat.
3. Bring the mixture to a rolling boil, stirring occasionally until the butter fully melts.
4. Remove the saucepan from heat and immediately add 1 cup all-purpose flour all at once.
5. Stir vigorously with a wooden spoon until the mixture forms a smooth ball that pulls away from the sides of the pan.
6. Tip: Work quickly while the pan is still hot to properly cook the flour and develop the pastry structure.
7. Transfer the dough to a mixing bowl and let it cool for 5 minutes until warm but not hot.
8. Add 4 large eggs one at a time, beating thoroughly after each addition until fully incorporated and the dough becomes glossy.
9. Divide the dough into two equal portions and spread each into a 9×13-inch rectangle on the prepared baking sheet.
10. Bake for 25-30 minutes until puffed, golden brown, and crisp to the touch.
11. Tip: Do not open the oven during the first 20 minutes to prevent the pastry from collapsing.
12. Remove from oven and immediately pierce each pastry layer with a knife to release steam, then cool completely on a wire rack.
13. For the custard, heat 2 cups whole milk in a saucepan over medium heat until steaming but not boiling.
14. Whisk together 1/2 cup granulated sugar, 1/4 cup cornstarch, and 2 large egg yolks in a separate bowl until smooth and pale yellow.
15. Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs.
16. Return the mixture to the saucepan and cook over medium heat, whisking continuously, until thick and bubbling.
17. Tip: Scrape the bottom and corners of the pan to prevent lumps from forming in your custard.
18. Remove from heat and stir in 1 teaspoon vanilla extract and 2 tablespoons unsalted butter until fully melted and incorporated.
19. Transfer the custard to a bowl, press plastic wrap directly onto the surface, and refrigerate for 1 hour until completely chilled.
20. Place one cooled pastry layer on a serving plate and spread all the chilled custard evenly over the top.
21. Carefully place the second pastry layer over the custard, pressing down gently.
22. Dust the top with powdered sugar through a fine mesh sieve before serving.
Creamy and comforting, the custard melts against the delicate, crisp layers, creating a texture that’s both airy and substantial. Each bite carries the subtle sweetness of vanilla and rich butter, perfect with a dusting of powdered sugar that catches the light like morning frost. Try serving it chilled with fresh berries for a bright contrast, or enjoy it simply as it is—a humble masterpiece that feels like a warm embrace.
Polish Miodownik (Layered Honey Cake)
Evenings like this, when the light slants golden through the kitchen window, I find myself drawn to recipes that feel like a warm embrace, like this layered honey cake my grandmother used to whisper stories about. Each thin, spiced layer, soaked in syrup, is a page from an old, sweet storybook. It’s a quiet, patient bake, perfect for a slow afternoon.
Ingredients
For the cake layers:
– 3 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 1/2 cup honey
– 3 large eggs
– 1 tsp baking soda
– 1 tsp ground cinnamon
– 1/2 tsp ground cloves
For the syrup:
– 1 cup honey
– 1/2 cup water
– 1 tbsp lemon juice
For assembly:
– 1 cup heavy whipping cream
– 1/2 cup chopped walnuts
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy, about 3 minutes.
3. Beat in 3 large eggs, one at a time, until fully incorporated.
4. Warm 1/2 cup of honey in a microwave-safe bowl for 20 seconds to make it easier to mix.
5. Stir the warmed honey into the butter mixture until smooth.
6. In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of ground cloves.
7. Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms.
8. Divide the dough into 8 equal portions and roll each into a ball.
9. On a floured surface, roll one dough ball into a very thin circle, about 1/8-inch thick, using the bottom of a 9-inch cake pan as a guide to trim it into a perfect circle.
10. Carefully transfer the circle to a prepared baking sheet and prick it all over with a fork to prevent bubbling.
11. Bake for 7-9 minutes, or until the edges are just lightly golden.
12. Repeat with the remaining dough balls, working in batches, and let each baked layer cool completely on a wire rack.
13. While the layers cool, make the syrup by combining 1 cup of honey, 1/2 cup of water, and 1 tablespoon of lemon juice in a small saucepan.
14. Bring the syrup to a gentle simmer over medium heat, stirring occasionally, then remove from heat and let it cool slightly.
15. In a chilled bowl, whip 1 cup of heavy whipping cream until stiff peaks form.
16. Place one cooled cake layer on a serving plate and brush it generously with the warm honey syrup.
17. Spread a thin layer of whipped cream over the syruped layer and sprinkle with some of the chopped walnuts.
18. Repeat the layering process—cake layer, syrup, cream, walnuts—until all layers are stacked.
19. Cover the top and sides of the cake with the remaining whipped cream and press the remaining walnuts onto the sides.
20. Refrigerate the assembled cake for at least 8 hours, or overnight, to allow the layers to soften and the flavors to meld.
Unbelievably, after its long rest, the cake transforms—each layer becomes tender and almost custard-like, melding with the deep, spiced honey. The walnuts add a gentle crunch that contrasts beautifully with the soft, creamy layers. Serve it chilled, perhaps with a cup of strong black tea, and let each bite unfold slowly, like turning the pages of a cherished book.
Polish Racuchy (Apple Fritters with Cinnamon)
Dappled autumn light filters through the kitchen window, casting long shadows across the counter where flour dust hangs in the air like forgotten memories. There’s something profoundly comforting about these Polish racuchy—their sizzle in the pan, the way cinnamon and apple weave together in a dance older than recipes. Each bite feels like turning the page of a well-loved book, where sweetness and spice tell stories of generations past.
Ingredients
- For the batter:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 3/4 cup whole milk
- 1 teaspoon vanilla extract
- For the apple filling:
- 2 medium apples, peeled and finely diced
- 1 teaspoon ground cinnamon
- For frying:
- 1/2 cup vegetable oil
- 2 tablespoons powdered sugar
Instructions
- Whisk together 1 cup all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt in a medium bowl until no lumps remain.
- Beat 1 large egg in a separate small bowl until pale yellow and frothy, about 1 minute.
- Pour 3/4 cup whole milk and 1 teaspoon vanilla extract into the beaten egg, whisking gently to combine.
- Pour the wet ingredients into the dry ingredients, stirring with a spatula until just combined—a few small lumps are fine to avoid overmixing.
- Fold in 2 finely diced apples and 1 teaspoon ground cinnamon until evenly distributed throughout the batter.
- Heat 1/2 cup vegetable oil in a large skillet over medium heat until it reaches 350°F, checking with a thermometer for accuracy.
- Drop heaping tablespoons of batter into the hot oil, spacing them 2 inches apart to prevent sticking.
- Fry for 2–3 minutes until the edges bubble and the bottoms turn golden brown, adjusting heat if they darken too quickly.
- Flip each fritter carefully with a slotted spoon and fry for another 2–3 minutes until both sides are evenly browned.
- Transfer cooked fritters to a paper towel-lined plate to drain excess oil for 1 minute.
- Sprinkle warm fritters with 2 tablespoons powdered sugar using a fine-mesh sieve for even coverage.
Remember how the crisp edges give way to tender, apple-studded centers, the cinnamon warmth lingering like a hug on a chilly afternoon. Rest them on a wooden board with dollops of whipped cream or alongside a sharp cheddar slice—the contrast elevates their humble charm.
Polish Faworki (Angel Wing Cookies with Powdered Sugar)
Vaguely, through the kitchen window, I watch afternoon light settle like powdered sugar dusting the world outside, remembering how my grandmother’s hands would move with such quiet certainty—kneading, rolling, twisting dough into these delicate, crisp Polish faworki, each one a whispered memory of sweetness and simplicity.
Ingredients
For the dough:
– 2 cups all-purpose flour
– 3 large egg yolks
– 1/4 cup sour cream
– 2 tablespoons unsalted butter, softened
– 1 tablespoon granulated sugar
– 1/4 teaspoon salt
– Vegetable oil, for frying
For dusting:
– 1/2 cup powdered sugar
Instructions
1. In a large bowl, combine 2 cups all-purpose flour, 3 large egg yolks, 1/4 cup sour cream, 2 tablespoons softened unsalted butter, 1 tablespoon granulated sugar, and 1/4 teaspoon salt.
2. Mix the ingredients with your hands until a shaggy dough forms, then knead on a lightly floured surface for 8–10 minutes until smooth and elastic.
3. Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes to relax the gluten.
4. Divide the dough into 4 equal portions, keeping unused portions covered to prevent drying.
5. Roll one portion into a thin rectangle, about 1/8-inch thick, using a floured rolling pin.
6. Cut the rolled dough into 2-inch wide strips with a sharp knife or pastry wheel.
7. Make a 1-inch vertical slit in the center of each strip, then gently pull one end through the slit to form a twisted ribbon shape.
8. Heat 2 inches of vegetable oil in a heavy-bottomed pot to 350°F, checking with a deep-fry thermometer.
9. Fry 3–4 faworki at a time for 45–60 seconds per side until golden brown and puffed, turning once with a slotted spoon.
10. Transfer the fried cookies to a wire rack lined with paper towels to drain excess oil.
11. Repeat the rolling, cutting, twisting, and frying process with the remaining dough portions.
12. Sift 1/2 cup powdered sugar generously over the warm faworki just before serving.
Yielding to their delicate crunch, these faworki shatter with a whisper, revealing an airy interior that melts like snowflakes on the tongue. Their subtle richness, lifted by the powdered sugar’s cool sweetness, pairs beautifully with a dark roast coffee or as a fragile crown atop vanilla bean ice cream.
Polish Piernik (Gingerbread with Molasses and Nuts)
Gently, as autumn leaves begin their slow descent, I find myself drawn to the warmth of spices and the comfort of traditions passed down through generations. There’s something profoundly soothing about measuring flour with quiet precision while the scent of ginger and cinnamon fills the kitchen, creating a space where time seems to soften at the edges. This Polish piernik, with its deep molasses sweetness and earthy nuttiness, feels like wrapping yourself in a well-loved blanket on a crisp October afternoon.
Ingredients
For the wet ingredients:
– 3/4 cup dark molasses
– 1/2 cup honey
– 1/2 cup unsalted butter
– 1/2 cup brown sugar
– 2 large eggs
For the dry ingredients:
– 3 cups all-purpose flour
– 1 teaspoon baking soda
– 2 teaspoons ground ginger
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground cloves
– 1/4 teaspoon ground nutmeg
– 1/2 teaspoon salt
For mixing in:
– 1 cup chopped walnuts
– 1/2 cup warm milk
Instructions
1. Preheat your oven to 350°F and generously grease a 9×5 inch loaf pan with butter.
2. Combine 3/4 cup dark molasses, 1/2 cup honey, 1/2 cup unsalted butter, and 1/2 cup brown sugar in a medium saucepan over low heat.
3. Stir the mixture constantly with a wooden spoon until the butter completely melts and the ingredients are fully incorporated, about 3-4 minutes.
4. Remove the saucepan from heat and let the mixture cool to room temperature, which typically takes 15-20 minutes.
5. Whisk 2 large eggs into the cooled molasses mixture until the texture becomes smooth and uniform.
6. In a separate large bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon salt.
7. Gradually pour the wet ingredients into the dry ingredients, stirring with a spatula until just combined.
8. Fold in 1 cup chopped walnuts until they’re evenly distributed throughout the batter.
9. Stir in 1/2 cup warm milk to create a pourable batter consistency.
10. Pour the batter into your prepared loaf pan and use the spatula to smooth the top surface.
11. Bake at 350°F for 45-55 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs attached.
12. Transfer the pan to a wire rack and let the piernik cool completely in the pan, about 2 hours.
13. Run a knife around the edges of the pan before gently turning out the cooled gingerbread.
Only when you slice into this deeply spiced loaf do you discover its moist, dense crumb and the way the walnuts provide occasional textural surprises. The molasses lends a robust sweetness that deepens over days, making this piernik even better when wrapped tightly and allowed to mature for a day or two before serving.
Polish Kołaczki (Fruit-Filled Pastry Cookies)
Mellow afternoons like this one call for something sweet and nostalgic, something that carries the weight of generations in its delicate folds. These Polish kołaczki, with their tender pastry and jewel-like fruit fillings, feel like edible memories passed down through time. Making them is a quiet meditation, a way to slow down and connect with traditions that span oceans and decades.
Ingredients
For the pastry dough:
– 2 cups all-purpose flour
– 8 ounces cream cheese, softened to room temperature
– 1 cup unsalted butter, softened to room temperature
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
For assembly and baking:
– 1/2 cup fruit preserves (apricot, raspberry, or prune)
– 1 large egg, beaten
– 1/4 cup confectioners’ sugar
Instructions
1. Combine 2 cups all-purpose flour, 8 ounces softened cream cheese, 1 cup softened unsalted butter, 1/4 cup granulated sugar, and 1/4 teaspoon salt in a large mixing bowl.
2. Mix the ingredients on low speed with an electric mixer until a soft, cohesive dough forms, about 2 minutes.
3. Divide the dough into two equal portions and shape each into a flat disk.
4. Wrap each disk tightly in plastic wrap and refrigerate for exactly 1 hour until firm but still pliable.
5. Preheat your oven to 350°F and line two baking sheets with parchment paper.
6. Lightly flour your work surface and roll one dough disk to 1/8-inch thickness.
7. Cut the rolled dough into 2-inch squares using a sharp knife or pastry wheel.
8. Place 1/2 teaspoon of fruit preserves in the center of each square.
9. Fold two opposite corners of each square toward the center, slightly overlapping them over the filling.
10. Press the folded corners gently to seal, creating a diamond shape with the filling visible in the center.
11. Transfer the shaped cookies to the prepared baking sheets, spacing them 1 inch apart.
12. Brush the tops of the cookies lightly with beaten egg using a pastry brush.
13. Bake for 15-18 minutes until the edges turn pale golden and the bottoms are lightly browned.
14. Cool the cookies on the baking sheets for 5 minutes before transferring to a wire rack.
15. Sift confectioners’ sugar over the completely cooled cookies just before serving.
Keeping these delicate pastries in an airtight container preserves their tender, almost shortbread-like texture that crumbles at the slightest pressure. The contrast between the buttery pastry and the bright, slightly tart fruit filling creates a beautiful balance that feels both elegant and comforting. For a special touch, arrange them on a vintage platter with fresh mint leaves, or serve alongside strong black tea to cut through the sweetness.
Polish Ptasie Mleczko (Chocolate-Covered Marshmallow Treats)
A gentle afternoon like this makes me think of the softest confections, those delicate treats that melt away worries with each bite. Polish Ptasie Mleczko, with its cloud-like marshmallow center and smooth chocolate shell, feels like a sweet whisper from another time. It’s a simple pleasure that asks for patience and rewards with tenderness.
Ingredients
For the marshmallow layer:
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 3 large egg whites, at room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
For the chocolate coating:
- 8 ounces semi-sweet chocolate, chopped
- 1 tablespoon coconut oil
Instructions
- Line an 8×8-inch baking pan with parchment paper, letting the edges overhang for easy removal.
- Combine 1 cup granulated sugar, 1/2 cup light corn syrup, and 1/4 cup water in a medium saucepan over medium heat.
- Stir the mixture continuously until the sugar dissolves completely, about 3–4 minutes.
- Attach a candy thermometer to the saucepan and cook without stirring until the temperature reaches 240°F (soft-ball stage), which should take 8–10 minutes.
- While the syrup heats, place 3 large egg whites and 1/4 teaspoon cream of tartar in the bowl of a stand mixer fitted with the whisk attachment.
- Whip the egg whites on medium speed until they form stiff peaks, about 4–5 minutes.
- Once the syrup reaches 240°F, immediately remove it from the heat.
- With the mixer running on low, slowly pour the hot syrup in a thin stream down the side of the bowl into the whipped egg whites.
- Increase the mixer speed to high and whip until the mixture becomes thick, glossy, and cools to room temperature, about 7–9 minutes.
- Add 1 teaspoon vanilla extract and whip for 30 seconds more to incorporate.
- Spread the marshmallow mixture evenly into the prepared pan using a spatula lightly coated with oil to prevent sticking.
- Let the marshmallow set at room temperature for at least 4 hours or until firm to the touch.
- Lift the set marshmallow from the pan using the parchment overhang and cut into 1-inch squares with a sharp knife wiped clean between cuts for neat edges.
- Melt 8 ounces semi-sweet chocolate and 1 tablespoon coconut oil together in a double boiler over simmering water, stirring until smooth.
- Dip each marshmallow square into the melted chocolate, coating all sides, and place on a parchment-lined tray.
- Allow the chocolate to set completely at room temperature, about 1 hour. Only then will the treats be ready to serve.
Our finished Ptasie Mleczko offers a delicate crunch from the chocolate that gives way to an airy, vanilla-kissed marshmallow. One might serve these arranged on a vintage plate with a dusting of powdered sugar, or simply enjoy them with tea as the afternoon light fades.
Summary
A fantastic collection showcasing Poland’s sweet traditions! Whether you’re drawn to classic comfort or modern twists, these 18 desserts offer something for every baker. We hope you find inspiration to try a recipe (or three!)—don’t forget to share your favorite in the comments and pin this roundup to your Pinterest boards for later. Happy baking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
