20 Delicious Polish Dessert Recipes You Must Try

Get ready to discover the sweet side of Polish cuisine! From delicate pastries to rich, comforting cakes, these traditional desserts offer a delightful taste of Eastern European heritage. Whether you’re craving something fruity, chocolaty, or wonderfully spiced, you’ll find plenty of inspiration in these authentic recipes that are perfect for sharing with family and friends. Let’s explore these irresistible treats that will transport your taste buds straight to Poland!

Polish Apple Pie (Szarlotka)

For those seeking a comforting autumn dessert with European flair, this traditional Polish apple pie, or Szarlotka, offers a delightful balance of buttery crust and spiced fruit filling that will transport your taste buds straight to a cozy Warsaw bakery. Following this methodical approach ensures even novice bakers achieve professional results with this classic pastry.

Ingredients

– 2½ cups all-purpose flour, sifted
– 1 cup European-style unsalted butter, chilled and cubed
– ½ cup granulated sugar
– 2 pasture-raised eggs, lightly beaten
– 1 teaspoon pure vanilla extract
– 6 medium Granny Smith apples, peeled and cored
– ¼ cup light brown sugar
– 1 teaspoon ground cinnamon
– ½ teaspoon freshly grated nutmeg
– 1 tablespoon freshly squeezed lemon juice
– 1 egg yolk mixed with 1 tablespoon heavy cream (for egg wash)

Instructions

1. Combine sifted flour and chilled butter cubes in a food processor, pulsing until mixture resembles coarse meal with pea-sized butter pieces remaining.
2. Add granulated sugar, lightly beaten eggs, and vanilla extract to the flour mixture, pulsing just until dough begins to form cohesive clumps.
3. Turn dough onto a lightly floured surface and gently knead into two equal discs, wrapping each in parchment paper and refrigerating for exactly 45 minutes at 40°F.
4. Meanwhile, thinly slice peeled apples to ¼-inch thickness and toss with brown sugar, cinnamon, nutmeg, and lemon juice until evenly coated.
5. Preheat oven to 375°F and position rack in the center of the oven.
6. Roll one chilled dough disc to fit a 9-inch pie plate, carefully transferring and pressing into the plate without stretching the dough.
7. Arrange spiced apple slices in a tight, overlapping spiral pattern within the crust, mounding slightly higher in the center.
8. Roll remaining dough disc to create a lattice top or full crust, sealing edges with a fork and brushing entire surface with the egg wash mixture.
9. Cut four 1-inch steam vents in the top crust if using a full cover.
10. Bake at 375°F for 45-50 minutes until crust is deep golden brown and filling bubbles visibly through vents.
11. Cool completely on a wire rack for 2 hours before slicing to allow filling to set properly.

Perfectly balanced between tender and crisp, this Szarlotka features a flaky, buttery crust that contrasts beautifully with the soft, cinnamon-spiced apple filling. The tart Granny Smith apples maintain their structural integrity while releasing just enough natural pectin to create a cohesive filling without becoming mushy. Serve warm with a dollop of crème fraîche or alongside a sharp aged cheddar for an unexpected savory complement that highlights the dessert’s complexity.

Polish Cheesecake (Sernik)

Let’s explore the comforting world of Polish cheesecake, or sernik, a dessert that balances creamy richness with subtle sweetness through its unique preparation method. Learning to make this traditional treat will introduce you to European baking techniques that create its distinctive dense yet velvety texture. This methodical approach ensures even beginners can achieve professional results with careful attention to each step.

Ingredients

– 2 cups farmer’s cheese, pressed through fine mesh sieve
– 3/4 cup granulated sugar
– 1/2 cup European-style unsalted butter, clarified
– 3 pasture-raised eggs, lightly beaten
– 1/4 cup semolina flour
– 1 teaspoon pure vanilla extract
– 1/2 teaspoon lemon zest, finely grated
– Pinch of fine sea salt
– 9-inch springform pan, buttered and dusted with semolina

Instructions

1. Preheat your oven to 325°F and position the rack in the center of the oven for even heat distribution.
2. Combine the sieved farmer’s cheese and granulated sugar in a large mixing bowl, whisking vigorously for 3 minutes until the sugar begins to dissolve into the cheese.
3. Drizzle in the clarified butter while continuously whisking to create an emulsion that prevents separation during baking.
4. Incorporate the lightly beaten eggs in three additions, whisking for 30 seconds after each addition to build structure without overmixing.
5. Fold in the semolina flour using a spatula, making exactly 15 folding motions to incorporate while maintaining air in the mixture.
6. Add the vanilla extract, lemon zest, and fine sea salt, folding gently 5 more times to distribute evenly throughout the batter.
7. Pour the completed batter into the prepared springform pan, tapping the pan firmly on the counter 3 times to release any air pockets.
8. Bake for 55-60 minutes until the edges are golden brown and the center registers 150°F on an instant-read thermometer.
9. Turn off the oven and prop the door open with a wooden spoon, allowing the cheesecake to cool gradually for 1 hour to prevent cracking.
10. Transfer to a wire rack to cool completely to room temperature, about 2 hours, before refrigerating for 4 hours minimum.

Expect a dense, moist crumb with subtle graininess from the farmer’s cheese that distinguishes it from American-style cheesecakes. The clarified butter creates exceptional richness while the semolina provides structural integrity without heaviness. For an elegant presentation, serve thin slices with a drizzle of wildflower honey and toasted almond slivers to complement the delicate lemon notes.

Polish Honey Cake (Miodownik)

Uncovering the magic of Polish baking reveals Miodownik, a layered honey cake that transforms simple ingredients into an extraordinary dessert through patient preparation. Understanding the methodical process ensures you achieve the perfect balance of spiced cake layers and creamy filling that characterizes this traditional treat.

Ingredients

• 3 cups all-purpose flour, sifted
• 1 cup raw honey
• 4 large pasture-raised eggs, lightly beaten
• 1 cup European-style unsalted butter
• 1 cup granulated sugar
• 2 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• ½ cup heavy whipping cream
• 8 oz cream cheese, room temperature
• 1 cup powdered sugar
• 1 tsp pure vanilla extract

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Combine honey and granulated sugar in a saucepan over medium heat until sugar dissolves completely.
3. Remove honey mixture from heat and whisk in lightly beaten pasture-raised eggs until fully incorporated.
4. Sift together all-purpose flour, baking soda, cinnamon, and cloves in a separate bowl.
5. Gradually fold dry ingredients into honey-egg mixture until a cohesive dough forms.
6. Divide dough into eight equal portions and roll each into a ball between your palms.
7. Place one dough ball on prepared baking sheet and roll to ⅛-inch thickness using a floured rolling pin.
8. Bake for 6-8 minutes until edges turn golden brown and surface appears matte.
9. Transfer baked layer to cooling rack and repeat with remaining dough balls.
10. Trim cooled layers to uniform size using a cake ring or sharp knife for even stacking.
11. Whip heavy whipping cream to stiff peaks in a chilled bowl.
12. Beat room-temperature cream cheese with powdered sugar and vanilla extract until smooth.
13. Fold whipped cream into cream cheese mixture until no streaks remain.
14. Place first cake layer on serving plate and spread with ¼ cup filling mixture.
15. Repeat stacking and filling process with remaining layers and frosting.
16. Cover assembled cake with plastic wrap and refrigerate for 24 hours.
17. Dust top layer with additional powdered sugar before serving.

Expect the magic to happen during refrigeration as the honey layers soften into a moist, almost brownie-like texture while maintaining structural integrity. Each slice reveals subtle spice notes from cinnamon and cloves that complement the rich cream cheese frosting beautifully. Elevate your presentation by serving thin slices with strong coffee or garnishing with candied orange peel for contrasting brightness.

Polish Poppy Seed Roll (Makowiec)

Poppy seed rolls might sound exotic, but this traditional Polish pastry called Makowiec is surprisingly approachable for home bakers. Perfect for holiday gatherings or weekend baking projects, this sweet bread features a rich poppy seed filling wrapped in tender yeast dough that fills your kitchen with the most comforting aroma. Let me guide you through each step to create this beautiful spiral dessert.

Ingredients

• 4 cups bread flour, sifted
• 1 cup whole milk, warmed to 110°F
• ½ cup granulated sugar
• ½ cup European-style unsalted butter, softened
• 3 pasture-raised eggs, lightly beaten
• 2¼ teaspoons active dry yeast
• 1 teaspoon fine sea salt
• 2 cups ground poppy seeds
• ¾ cup honey
• ½ cup golden raisins
• 1 teaspoon pure vanilla extract
• ½ teaspoon freshly grated orange zest
• 1 egg yolk mixed with 1 tablespoon heavy cream for egg wash

Instructions

1. Combine warmed milk, yeast, and 1 tablespoon sugar in a small bowl and let stand until foamy, about 5-7 minutes.
2. In the bowl of a stand mixer fitted with a dough hook, combine sifted bread flour, remaining sugar, and sea salt.
3. Add the yeast mixture, softened butter, and lightly beaten eggs to the dry ingredients.
4. Mix on medium speed until a smooth, elastic dough forms, about 8-10 minutes.
5. Transfer dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 1½ hours.
6. While dough rises, combine ground poppy seeds, honey, golden raisins, vanilla extract, and orange zest in a medium saucepan.
7. Cook the poppy seed mixture over low heat, stirring constantly, until thickened and fragrant, about 8 minutes.
8. Remove filling from heat and let cool completely to room temperature.
9. Punch down the risen dough and turn it out onto a lightly floured surface.
10. Roll the dough into a 12×16-inch rectangle using a rolling pin.
11. Spread the cooled poppy seed filling evenly over the dough, leaving a ½-inch border on all sides.
12. Starting from the long side, tightly roll the dough into a log, pinching the seam to seal.
13. Transfer the roll to a parchment-lined baking sheet, seam side down.
14. Cover loosely with a clean kitchen towel and let rise until puffy, about 45 minutes.
15. Preheat your oven to 350°F during the final 15 minutes of rising.
16. Brush the entire surface of the roll with the egg wash mixture using a pastry brush.
17. Bake for 35-40 minutes until golden brown and the internal temperature reaches 190°F.
18. Transfer to a wire rack and let cool completely before slicing.

You’ll notice the contrast between the tender, slightly sweet dough and the rich, nutty poppy seed filling creates a beautiful textural experience. The subtle citrus notes from the orange zest brighten the deep, earthy flavors of the poppy seeds. Try serving thin slices alongside strong coffee or as an elegant dessert with a dollop of crème fraîche for a sophisticated twist.

Polish Donuts (Pączki)

Every year, as Fat Tuesday approaches, I find myself craving the pillowy perfection of authentic Polish pączki. These traditional fried dough treats represent generations of Eastern European baking wisdom, transforming simple ingredients into ethereal confections. Today, we’ll methodically create these legendary donuts from scratch, ensuring each step builds toward that signature airy texture and delicate crumb.

Ingredients

– 4 cups all-purpose flour, sifted
– 1 cup whole milk, warmed to 110°F
– 3 large pasture-raised eggs, lightly beaten
– ½ cup granulated sugar
– ½ cup European-style unsalted butter, clarified
– 2¼ teaspoons active dry yeast
– 1 teaspoon fine sea salt
– 1 teaspoon pure vanilla extract
– ½ teaspoon freshly grated nutmeg
– 6 cups vegetable oil for frying
– 1 cup raspberry preserves
– ½ cup confectioners’ sugar for dusting

Instructions

1. Combine warmed whole milk, granulated sugar, and active dry yeast in a large mixing bowl, then let the mixture stand undisturbed for exactly 8 minutes until foamy.
2. Incorporate lightly beaten pasture-raised eggs, clarified European-style unsalted butter, pure vanilla extract, and freshly grated nutmeg into the yeast mixture, whisking vigorously for 2 minutes until fully emulsified.
3. Gradually add sifted all-purpose flour and fine sea salt to the wet ingredients, mixing with a dough hook attachment on medium speed for 6 minutes until the dough becomes smooth and elastic.
4. Transfer the dough to a lightly oiled bowl, cover with a damp kitchen towel, and proof in a warm area (75-80°F) for precisely 90 minutes until doubled in volume.
5. Punch down the risen dough and roll it out on a floured surface to ½-inch thickness using a rolling pin.
6. Cut 3-inch rounds from the dough using a biscuit cutter, then place 1 teaspoon of raspberry preserves in the center of half the rounds.
7. Brush the edges of the preserve-filled rounds with water, top with remaining rounds, and press the edges firmly to seal, creating filled dough pockets.
8. Arrange the filled dough rounds on parchment-lined baking sheets, cover with a clean kitchen towel, and proof for 45 minutes until puffy but not quite doubled.
9. Heat vegetable oil in a heavy-bottomed Dutch oven to 350°F, verified using a deep-fry thermometer.
10. Carefully lower 3-4 dough rounds into the hot oil using a spider strainer and fry for 2 minutes per side until deep golden brown.
11. Transfer the fried pączki to a wire rack set over a baking sheet using tongs, allowing excess oil to drain for 3 minutes.
12. Dust the warm pączki generously with confectioners’ sugar using a fine-mesh sieve.
What makes these pączki truly exceptional is their featherlight interior that yields to a delicate crust, creating a textural symphony with each bite. The subtle nutmeg warmth perfectly complements the bright burst of raspberry preserves, while the confectioners’ sugar adds just enough sweetness without overwhelming the delicate dough. For an elevated presentation, serve them slightly warm with a dollop of crème fraîche and a drizzle of wildflower honey to highlight their sophisticated flavor profile.

Polish Plum Cake (Placek z Śliwkami)

This traditional Polish plum cake, known as Placek z Śliwkami, transforms seasonal fruit into a comforting dessert with its tender crumb and caramelized plum topping. Through careful preparation, you’ll create a beautifully textured cake that balances sweet and tart flavors perfectly.

Ingredients

– 2 cups all-purpose flour
– 1 cup granulated sugar
– ½ cup European-style unsalted butter, softened
– 3 pasture-raised eggs, lightly beaten
– 1 cup whole milk, at room temperature
– 2 teaspoons baking powder
– 1 teaspoon pure vanilla extract
– ½ teaspoon fine sea salt
– 12 fresh Italian plums, pitted and halved
– 2 tablespoons turbinado sugar
– 1 teaspoon ground cinnamon

Instructions

1. Preheat your oven to 350°F and generously butter a 9-inch springform pan.
2. Whisk together the all-purpose flour, baking powder, and fine sea salt in a medium bowl until thoroughly combined.
3. Cream the softened European-style unsalted butter and granulated sugar in a stand mixer fitted with the paddle attachment on medium speed for 3 minutes until pale and fluffy.
4. Gradually incorporate the lightly beaten pasture-raised eggs into the butter mixture, adding one egg at a time and mixing for 30 seconds between each addition.
5. Alternate adding the flour mixture and whole milk to the batter in three additions, beginning and ending with the dry ingredients and mixing on low speed until just combined.
6. Stir in the pure vanilla extract until evenly distributed throughout the batter.
7. Pour the batter into the prepared springform pan and use an offset spatula to spread it into an even layer.
8. Arrange the pitted plum halves cut-side up in concentric circles over the batter, pressing them gently into the surface.
9. Combine the turbinado sugar and ground cinnamon in a small bowl, then sprinkle the mixture evenly over the plums and batter.
10. Bake at 350°F for 45-50 minutes until the cake springs back when lightly pressed and a toothpick inserted into the center comes out clean.
11. Transfer the cake to a wire rack and cool in the pan for 20 minutes before releasing the springform collar.
12. Continue cooling the cake completely on the rack for 2 hours before serving.
Each slice reveals a moist, buttery crumb that contrasts beautifully with the jammy plum pieces, while the cinnamon-sugar topping adds delicate crunch. Enjoy this cake slightly warm with a dollop of crème fraîche or chilled alongside afternoon coffee, where the plum juices will have further soaked into the tender cake base.

Polish Chocolate Babka

For those seeking a decadent yet approachable baking project, Polish chocolate babka offers a stunning centerpiece with its intricate swirls and rich flavor profile. Following these methodical steps will guide you through creating this beautiful braided bread that fills your kitchen with the most inviting aroma. First, we’ll prepare the enriched dough that forms the foundation of this classic treat.

Ingredients

– 4 cups bread flour, sifted
– ½ cup granulated sugar
– 2¼ teaspoons active dry yeast
– 1 teaspoon fine sea salt
– ¾ cup whole milk, warmed to 110°F
– 3 pasture-raised eggs, lightly beaten
– ½ cup European-style unsalted butter, softened
– 8 ounces dark chocolate (70% cacao), finely chopped
– ¼ cup Dutch-process cocoa powder
– ⅓ cup light brown sugar, packed
– ¼ cup clarified butter, melted
– 1 large egg yolk
– 1 tablespoon heavy cream

Instructions

1. Combine sifted bread flour, granulated sugar, active dry yeast, and fine sea salt in the bowl of a stand mixer fitted with a dough hook attachment.
2. Pour warmed whole milk (110°F) into the dry ingredients and mix on low speed for 1 minute until just combined.
3. Add lightly beaten pasture-raised eggs and mix for 2 minutes until a shaggy dough forms.
4. Gradually add softened European-style unsalted butter, 1 tablespoon at a time, mixing for 5-7 minutes until the dough becomes smooth and elastic. (Tip: The dough should clean the sides of the bowl and pass the windowpane test when stretched thinly without tearing.)
5. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1½-2 hours until doubled in size.
6. While the dough rises, combine finely chopped dark chocolate, Dutch-process cocoa powder, and packed light brown sugar in a medium bowl.
7. Punch down the risen dough and roll it out on a floured surface to a 16×12-inch rectangle.
8. Brush the entire surface with melted clarified butter, leaving a ½-inch border around the edges.
9. Sprinkle the chocolate mixture evenly over the buttered surface, pressing gently to adhere.
10. Starting from the long side, tightly roll the dough into a log, pinching the seam to seal.
11. Using a sharp knife, carefully slice the log lengthwise down the center, exposing the layered interior.
12. Twist the two halves together with the cut sides facing upward, creating a spiral pattern. (Tip: Keep the twists loose to allow for oven spring during baking.)
13. Transfer the twisted loaf to a greased 9×5-inch loaf pan, tucking the ends underneath.
14. Cover with a clean kitchen towel and let rise for 45-60 minutes until puffy and nearly reaching the pan’s rim.
15. Whisk together the large egg yolk and heavy cream to create an egg wash.
16. Gently brush the egg wash over the risen loaf using a pastry brush.
17. Preheat your oven to 350°F and bake the babka for 35-40 minutes until deeply golden brown and an instant-read thermometer inserted into the center registers 190°F. (Tip: Rotate the pan halfway through baking for even browning.)
18. Transfer the baked babka to a wire rack and let cool completely in the pan for 2 hours before slicing. Marvel at the beautiful chocolate spirals revealed in each slice, where the tender, buttery crumb contrasts with the rich, slightly bitter chocolate filling. This babka develops even more complexity when served slightly warm, allowing the chocolate to become wonderfully gooey, or try toasting thick slices and serving with a dollop of crème fraîche for an elegant breakfast treat.

Polish Cream Cheese Cookies (Kołaczki)

Hailing from Eastern European tradition, these delicate Polish Cream Cheese Cookies, known as Kołaczki, offer a buttery, flaky pastry filled with sweet fruit preserves. Here’s how to create these elegant treats with professional precision, perfect for holiday gatherings or afternoon tea. Let’s begin with gathering our carefully selected ingredients.

Ingredients

– 8 ounces cold cream cheese, cubed
– 1 cup European-style unsalted butter, chilled and cubed
– 2 cups all-purpose flour, sifted
– ¼ cup granulated sugar
– ½ teaspoon fine sea salt
– 2 large pasture-raised eggs, lightly beaten
– 1 cup high-quality fruit preserves (apricot or raspberry recommended)
– 1 tablespoon confectioners’ sugar for dusting

Instructions

1. Combine the chilled cream cheese cubes and European-style butter cubes in the bowl of a stand mixer fitted with the paddle attachment.
2. Mix on medium speed for exactly 2 minutes until the mixture becomes smooth and well-combined.
3. Add the sifted all-purpose flour, granulated sugar, and fine sea salt to the mixing bowl.
4. Mix on low speed for 1 minute until the dough just begins to come together.
5. Turn the dough out onto a lightly floured surface and knead gently for 30 seconds until it forms a cohesive ball.
6. Divide the dough into two equal portions and flatten each into a 1-inch thick disk.
7. Wrap each disk tightly in plastic wrap and refrigerate for exactly 2 hours until firm.
8. Preheat your oven to 350°F and line two baking sheets with parchment paper.
9. Remove one dough disk from refrigeration and roll it out to ⅛-inch thickness on a lightly floured surface.
10. Cut the dough into 2-inch squares using a sharp pastry cutter or knife.
11. Place ½ teaspoon of high-quality fruit preserves in the center of each square.
12. Brush the edges of each square with the lightly beaten pasture-raised eggs using a pastry brush.
13. Fold two opposite corners of each square toward the center, pressing firmly to seal.
14. Arrange the filled cookies 1 inch apart on the prepared baking sheets.
15. Bake for 15-18 minutes until the edges turn golden brown and the bottoms are lightly browned.
16. Transfer the cookies to a wire rack and cool completely for 30 minutes.
17. Dust the cooled cookies lightly with confectioners’ sugar using a fine-mesh sieve.

Light and delicate, these cookies feature a tender, slightly crumbly texture that melts in your mouth, complemented by the bright fruit filling. The subtle tang from the cream cheese balances the sweetness beautifully, making them perfect for elegant dessert platters or as an accompaniment to afternoon coffee. For a sophisticated presentation, arrange them on a tiered stand with fresh berries and mint sprigs.

Polish Strawberry Kissel (Kisiel Truskawkowy)

Crafting this traditional Polish dessert requires just a few simple ingredients but yields extraordinary comfort. Consider strawberry kissel your gateway to Eastern European desserts—a silky, fruit-forward pudding that’s equally delightful warm or chilled. Let’s walk through each step together to ensure perfect consistency and flavor.

Ingredients

• 2 cups fresh strawberries, hulled and quartered
• 1/4 cup granulated sugar
• 3 tablespoons potato starch
• 4 cups cold filtered water, divided
• 1 teaspoon freshly squeezed lemon juice
• 1/4 teaspoon fine sea salt

Instructions

1. Combine strawberries, sugar, and 3 cups cold filtered water in a medium saucepan.
2. Bring mixture to a gentle simmer over medium heat, stirring occasionally with a wooden spoon.
3. Reduce heat to low and cook for 8 minutes, until strawberries soften and release their juices.
4. Whisk potato starch with remaining 1 cup cold filtered water in a small bowl until completely smooth.
5. Slowly pour starch slurry into the simmering strawberry mixture while continuously whisking.
6. Increase heat to medium and cook for exactly 3 minutes, whisking constantly, until mixture thickens and becomes translucent.
7. Remove saucepan from heat and stir in lemon juice and fine sea salt.
8. Pour kissel through a fine-mesh strainer into a clean bowl, pressing gently on solids with the back of a ladle.
9. Discard strawberry pulp and transfer strained kissel to serving glasses.
10. Cool at room temperature for 20 minutes before covering with plastic wrap.
11. Refrigerate for at least 4 hours, or until fully set and chilled.

Luxuriously smooth with a vibrant strawberry essence, this kissel achieves a delicate balance between sweet and tart. Its jelly-like texture holds beautifully in glassware, making it elegant for dinner parties, or enjoy it rustic-style with a dollop of crème fraîche. The translucent ruby color and refreshing quality make it particularly lovely served alongside buttery shortbread cookies.

Polish Layered Cake (Karpatka)

Savoring a slice of Karpatka is like tasting Polish culinary history—this iconic layered cake features delicate choux pastry and rich vanilla custard that comes together in a stunning, rustic presentation. Mastering this dessert requires precision with the pastry and patience with the custard, but the impressive result is well worth the effort. We’ll build this masterpiece step by step, ensuring each component reaches its perfect texture and flavor balance.

Ingredients

– 1 cup whole milk
– ½ cup unsalted European-style butter
– 1 cup all-purpose flour, sifted
– 4 pasture-raised eggs, lightly beaten
– 1 cup granulated sugar
– ¼ cup cornstarch
– 2 teaspoons pure vanilla extract
– ½ teaspoon fine sea salt
– 2 cups heavy cream

Instructions

1. Preheat your oven to 400°F and line two 9-inch round baking pans with parchment paper.
2. Combine 1 cup whole milk and ½ cup unsalted European-style butter in a saucepan over medium heat until the butter fully melts and the mixture reaches a gentle simmer.
3. Tip: Work quickly when adding flour to the hot liquid to prevent lumps from forming.
4. Immediately add 1 cup sifted all-purpose flour to the saucepan, stirring vigorously with a wooden spoon until the mixture forms a smooth ball that pulls away from the sides of the pan.
5. Transfer the dough to a mixing bowl and let it cool for 5 minutes until warm but not hot to the touch.
6. Gradually incorporate 4 lightly beaten pasture-raised eggs into the dough, mixing thoroughly after each addition until the paste becomes glossy and holds its shape.
7. Divide the choux pastry evenly between the prepared pans, spreading it into thin, even layers using an offset spatula.
8. Bake for 25-30 minutes until the pastry layers are puffed, golden brown, and sound hollow when tapped—do not open the oven during the first 20 minutes to prevent collapsing.
9. Remove the baked layers from the pans and transfer them to a wire rack to cool completely.
10. Tip: Press any domed areas gently with a clean towel while still warm to create flat surfaces for stacking.
11. For the custard, whisk together 1 cup granulated sugar, ¼ cup cornstarch, and ½ teaspoon fine sea salt in a medium saucepan.
12. Gradually stream in 2 cups heavy cream while whisking constantly to create a smooth, lump-free mixture.
13. Cook over medium heat, stirring continuously with a silicone spatula, until the custard thickens noticeably and large bubbles break the surface—this should take 6-8 minutes.
14. Remove from heat and stir in 2 teaspoons pure vanilla extract until fully incorporated.
15. Tip: Press plastic wrap directly onto the custard surface before refrigerating to prevent skin formation.
16. Refrigerate the custard for exactly 2 hours until thoroughly chilled and set.
17. Place one cooled pastry layer on a serving plate and spread the chilled custard evenly over it using an offset spatula.
18. Carefully position the second pastry layer on top, pressing down gently to secure the layers.
19. Dust the top generously with powdered sugar just before serving to mimic snowy Carpathian mountain peaks.
What makes Karpatka truly special is the textural contrast between the crisp, airy choux pastry and the luxuriously smooth, creamy custard filling. The vanilla-infused custard provides a delicate sweetness that balances beautifully with the slightly savory notes of the butter-rich pastry. For an elegant presentation, slice with a serrated knife dipped in hot water between cuts, and consider serving with fresh berries or a drizzle of raspberry coulis to complement the classic flavors.

Polish Blueberry Pierogi (Pierogi z Jagodami)

Bursting with seasonal charm, these Polish blueberry pierogi offer a delightful balance of tender dough and juicy fruit filling. Mastering this traditional Eastern European dumpling requires patience and precision, but the reward is well worth the effort. Let’s walk through each step methodically to ensure your pierogi turn out perfectly every time.

Ingredients

– 2 cups all-purpose flour, plus additional for dusting
– ½ cup warm water (110°F)
– 1 large pasture-raised egg, lightly beaten
– 2 tablespoons unsalted butter, melted
– ½ teaspoon fine sea salt
– 2 cups fresh blueberries
– ¼ cup granulated sugar
– 1 teaspoon fresh lemon juice
– 4 tablespoons clarified butter for frying
– ¼ cup crème fraîche for serving
– Fresh mint sprigs for garnish

Instructions

1. Combine 2 cups all-purpose flour and ½ teaspoon fine sea salt in a large mixing bowl.
2. Create a well in the center and pour in 1 lightly beaten pasture-raised egg and 2 tablespoons melted unsalted butter.
3. Gradually incorporate ½ cup warm water (110°F) while mixing with a fork until a shaggy dough forms.
4. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
5. Cover the dough with a damp kitchen towel and rest at room temperature for 30 minutes.
6. Meanwhile, combine 2 cups fresh blueberries, ¼ cup granulated sugar, and 1 teaspoon fresh lemon juice in a saucepan.
7. Cook the blueberry mixture over medium heat for 5-7 minutes until berries release their juices but maintain their shape.
8. Transfer the blueberry filling to a bowl and chill in the refrigerator for 15 minutes.
9. Roll the rested dough to ⅛-inch thickness on a floured surface.
10. Cut 3-inch circles using a round cutter, re-rolling scraps as needed.
11. Place 1 teaspoon chilled blueberry filling in the center of each dough circle.
12. Fold each circle in half and press edges firmly to seal, creating a half-moon shape.
13. Bring a large pot of salted water to a rolling boil over high heat.
14. Carefully drop pierogi into the boiling water in batches of 8-10 pieces.
15. Cook for 3-4 minutes until they float to the surface and the dough appears translucent.
16. Remove cooked pierogi with a slotted spoon and drain on a clean kitchen towel.
17. Heat 2 tablespoons clarified butter in a large skillet over medium-high heat until shimmering.
18. Pan-fry the boiled pierogi for 2-3 minutes per side until golden brown and slightly crisp.
19. Repeat the frying process with remaining clarified butter and pierogi batches.

Soft, pillowy dough encases the burst-in-your-mouth blueberry filling, creating a beautiful textural contrast between the crisp exterior and juicy interior. Serve these warm pierogi with a dollop of cool crème fraîche to balance the sweetness, and garnish with fresh mint sprigs for a vibrant presentation that elevates this humble dumpling to dessert perfection.

Polish Walnut Roll (Orzechowiec)

Savor the rich traditions of Eastern European baking with this exquisite Polish walnut roll, a delicate pastry that combines buttery layers with spiced nut filling. Mastering this dessert requires patience and precision, but the reward is a stunning centerpiece worthy of any holiday table. Follow these methodical steps to create your own bakery-quality orzechowiec from scratch.

Ingredients

• 2 ½ cups all-purpose flour, sifted
• 1 cup unsalted European-style butter, chilled and cubed
• ½ cup full-fat sour cream
• 3 pasture-raised eggs, lightly beaten
• 2 cups raw walnuts, finely ground
• ¾ cup granulated sugar
• 1 teaspoon pure vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon freshly grated nutmeg
• 1 large egg yolk mixed with 1 tablespoon heavy cream for egg wash

Instructions

1. Combine the sifted all-purpose flour and cubed chilled European-style butter in a large mixing bowl.
2. Cut the butter into the flour using a pastry blender until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.
3. Add the full-fat sour cream and lightly beaten pasture-raised eggs to the flour-butter mixture.
4. Mix gently with a fork until the dough just comes together, being careful not to overwork it.
5. Divide the dough into two equal portions, wrap each in plastic wrap, and refrigerate for exactly 45 minutes to allow the gluten to relax.
6. While the dough chills, combine the finely ground raw walnuts, granulated sugar, pure vanilla extract, ground cinnamon, and freshly grated nutmeg in a medium bowl.
7. Remove one portion of dough from refrigeration and roll it out on a lightly floured surface to a 12×8-inch rectangle about ⅛-inch thick.
8. Spread half of the walnut filling evenly over the dough rectangle, leaving a ½-inch border around all edges.
9. Starting from the long side, tightly roll the dough into a log, pinching the seam to seal completely.
10. Transfer the roll to a parchment-lined baking sheet and repeat the process with the second portion of dough and remaining filling.
11. Brush both rolls generously with the egg yolk and heavy cream mixture using a pastry brush.
12. Bake in a preheated 375°F oven for 25-30 minutes until the pastry is golden brown and flaky.
13. Cool the walnut rolls completely on a wire rack for at least 2 hours before slicing.

Zigzag patterns of cinnamon spice through the tender, buttery layers, creating a textural contrast between the crisp exterior and moist walnut interior. The subtle sweetness allows the earthy walnut flavor to shine, making this pastry perfect alongside strong coffee or as an elegant dessert when drizzled with warm honey. For a festive presentation, dust with powdered sugar just before serving to highlight the spiral pattern.

Polish Rhubarb Cake (Ciasto Rabarbarowe)

Every spring, when vibrant pink rhubarb stalks appear at farmers markets, I find myself craving this classic Polish comfort dessert. Essentially a simple cake with a tart fruit layer, it combines seasonal freshness with buttery crumb texture that’s both rustic and elegant.

Ingredients

• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• ½ cup unsalted European-style butter, softened
• 2 pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 teaspoon baking powder
• ¼ teaspoon fine sea salt
• 3 cups fresh rhubarb, sliced into ½-inch pieces
• 2 tablespoons turbinado sugar

Instructions

1. Preheat your oven to 350°F and generously butter a 9-inch springform pan.
2. In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed for exactly 3 minutes until pale and fluffy.
3. Gradually add the lightly beaten eggs to the butter mixture, mixing on low speed until fully incorporated, then stir in the pure vanilla extract.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, and fine sea salt until evenly combined.
5. Add the dry ingredients to the wet mixture in three additions, folding gently with a spatula after each addition until just combined—do not overmix.
6. Spread the batter evenly into the prepared springform pan using an offset spatula.
7. Arrange the sliced rhubarb pieces in a single layer over the batter, pressing them lightly into the surface.
8. Sprinkle the turbinado sugar evenly over the rhubarb layer to create a caramelized crust.
9. Bake in the preheated oven for 45–50 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
10. Transfer the cake to a wire rack and allow it to cool completely in the pan for at least 1 hour before releasing the springform sides.

Buttery and tender with a pleasantly tart rhubarb bite, this cake develops a delicate crisp sugar topping that contrasts beautifully with the soft crumb beneath. Serve it slightly warm with a dollop of crème fraîche, or enjoy it chilled alongside afternoon coffee for a truly authentic Polish experience.

Polish Angel Wings (Chruściki)

Let’s explore the delicate art of crafting Polish Angel Wings, a traditional fried pastry that delivers ethereal crispness with every bite. These ribbon-like treats, known as chruściki, feature paper-thin dough twisted into elegant shapes before being fried to golden perfection. Mastering this recipe requires precision with the dough and careful attention to frying temperature for optimal results.

Ingredients

• 2 cups all-purpose flour, sifted
• 3 large pasture-raised eggs, lightly beaten
• 3 tablespoons unsalted European-style butter, melted and cooled to 110°F
• 2 tablespoons granulated cane sugar
• 1 tablespoon high-quality vodka
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fine sea salt
• 4 cups expeller-pressed sunflower oil for frying
• 1/2 cup confectioners’ sugar for dusting

Instructions

1. Combine the sifted all-purpose flour and fine sea salt in a large mixing bowl, creating a well in the center.
2. Pour the lightly beaten pasture-raised eggs, melted European-style butter cooled to 110°F, granulated cane sugar, high-quality vodka, and pure vanilla extract into the flour well.
3. Mix the ingredients with a wooden spoon until a shaggy dough forms, then knead by hand on a floured surface for 8 minutes until smooth and elastic.
4. Wrap the dough tightly in plastic wrap and rest at room temperature for 30 minutes to allow gluten relaxation.
5. Divide the rested dough into four equal portions, keeping unused portions covered to prevent drying.
6. Roll one portion on a lightly floured surface to 1/16-inch thickness, using a pasta machine for consistent thinness if available.
7. Cut the rolled dough into 4×1-inch rectangles using a pastry wheel or sharp knife.
8. Make a 1-inch vertical slit in the center of each rectangle and pull one end through the slit to create a twisted bow shape.
9. Heat expeller-pressed sunflower oil in a heavy-bottomed Dutch oven to 365°F, monitoring with a deep-fry thermometer.
10. Fry 4-5 shaped dough pieces at a time for 45-60 seconds per side until pale golden, turning once with a spider strainer.
11. Transfer fried pastries to a wire rack set over a baking sheet to drain excess oil completely.
12. Dust the cooled chruściki generously with confectioners’ sugar using a fine-mesh sieve.

Remarkably delicate and shatteringly crisp, these angel wings offer a subtle sweetness that perfectly complements their airy texture. The high-quality vodka ensures minimal oil absorption while contributing to their characteristic lightness. For an elegant presentation, arrange them in overlapping layers on a vintage cake stand or serve alongside strong black coffee to balance their delicate sweetness.

Polish Cottage Cheese Dessert (Sernik na Zimno)

Wondering how to create a sophisticated no-bake dessert that combines creamy texture with bright citrus notes? This Polish cottage cheese dessert, known as Sernik na Zimno, offers a refreshing alternative to traditional cheesecakes. Let’s walk through the methodical process of creating this elegant chilled treat that requires no oven time.

Ingredients

– 2 cups farmer’s cheese, pressed through a fine-mesh sieve
– 1 cup heavy whipping cream, chilled to 40°F
– 1/2 cup granulated sugar
– 1/4 cup fresh lemon juice, strained
– 2 teaspoons pure vanilla extract
– 1/4 teaspoon fine sea salt
– 1 packet (2 1/4 teaspoons) unflavored gelatin powder
– 3 tablespoons cold filtered water
– 9-inch springform pan, lightly greased with clarified butter

Instructions

1. Place the farmer’s cheese in a fine-mesh sieve set over a bowl and press through using a rubber spatula until only fine solids remain.
2. Sprinkle gelatin powder over cold filtered water in a small heatproof bowl and let bloom for 5 minutes until the granules absorb all liquid.
3. Create a double boiler by placing the gelatin bowl over a saucepan with 1 inch of simmering water at 180°F, stirring constantly until completely dissolved and clear.
4. In a stand mixer fitted with the whisk attachment, whip chilled heavy cream at medium-high speed until soft peaks form, about 3-4 minutes.
5. Combine sieved farmer’s cheese, granulated sugar, strained lemon juice, vanilla extract, and fine sea salt in a large mixing bowl, whisking vigorously for 2 minutes until completely smooth.
6. Slowly drizzle the warm dissolved gelatin into the cheese mixture while continuously whisking to ensure even distribution.
7. Gently fold the whipped cream into the cheese mixture using a silicone spatula, making sweeping motions from the bottom upward to maintain airiness.
8. Immediately transfer the mixture to the prepared springform pan, smoothing the surface with an offset spatula until perfectly level.
9. Cover the pan tightly with plastic wrap, ensuring it touches the surface to prevent skin formation.
10. Refrigerate the dessert at 38°F for exactly 6 hours until firmly set and chilled throughout.
11. Carefully run a thin knife dipped in hot water around the pan’s edge before releasing the springform mechanism.

Offering a delicate balance between rich creaminess and bright citrus undertones, this dessert presents with a remarkably smooth, sliceable texture that holds its shape beautifully. The subtle tang from the farmer’s cheese pairs exquisitely with fresh berry compote or a drizzle of artisanal honey for serving.

Polish Gingerbread (Piernik)

For centuries, Polish families have cherished this aromatic gingerbread, a spiced cake that develops richer flavor when allowed to rest overnight. Following this traditional method yields a moist, deeply spiced treat perfect for holiday gatherings or cozy winter evenings.

Ingredients

– 2 cups all-purpose flour
– 1 cup dark honey
– 3/4 cup dark brown sugar
– 1/2 cup clarified butter
– 2 large pasture-raised eggs, lightly beaten
– 1 tsp baking soda
– 2 tsp ground ginger
– 1 tsp ground cinnamon
– 1/2 tsp ground cloves
– 1/4 tsp freshly grated nutmeg
– 1/2 cup whole milk
– 1 tsp pure vanilla extract

Instructions

1. Preheat your oven to 350°F and generously butter a 9×5-inch loaf pan.
2. Combine dark honey and dark brown sugar in a small saucepan over medium heat, stirring constantly until the sugar completely dissolves and the mixture becomes fluid, about 3-4 minutes.
3. Remove the honey mixture from heat and whisk in clarified butter until fully incorporated and glossy.
4. In a separate bowl, sift together all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and freshly grated nutmeg to ensure even distribution of leavening agents and spices.
5. Tip: Allow the honey mixture to cool to room temperature before proceeding to prevent cooking the eggs.
6. Gradually pour the cooled honey mixture into the beaten pasture-raised eggs while continuously whisking to temper the eggs.
7. Stir in whole milk and pure vanilla extract until the wet ingredients are fully combined.
8. Create a well in the center of your dry ingredients and pour in the wet mixture, folding gently with a spatula until just combined without overmixing.
9. Tip: A few small flour streaks are acceptable—overmixing develops gluten and creates a tough texture.
10. Transfer the batter to your prepared loaf pan and smooth the surface with an offset spatula.
11. Bake at 350°F for 45-50 minutes until the top springs back when lightly pressed and a toothpick inserted into the center comes out clean.
12. Tip: For optimal flavor development, wrap the completely cooled gingerbread in parchment paper and store at room temperature for 24 hours before serving.
13. Remove from oven and cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Piernik develops a wonderfully moist, dense crumb that pairs exquisitely with the complex warmth of ginger, cinnamon, and cloves. The honey creates a subtle chewiness that makes each slice substantial yet tender. For an elegant presentation, dust with powdered sugar and serve alongside strong coffee or a sweet dessert wine to complement the spices.

Polish Cherry Strudel (Strudel Wiśniowy)

Perfect for autumn baking, this Polish cherry strudel combines flaky pastry with vibrant fruit filling in a dessert that feels both nostalgic and sophisticated. Preparing this traditional treat requires careful layering and attention to detail, but the spectacular results are well worth the effort. Follow these methodical steps to create a strudel that would make any Polish grandmother proud.

Ingredients

• 1 package (17.3 oz) frozen puff pastry sheets, thawed
• 4 cups pitted sour cherries, drained well
• 1/2 cup granulated sugar
• 1/4 cup fine breadcrumbs
• 3 tablespoons clarified butter, melted
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon almond extract
• 1/4 teaspoon fine sea salt
• 1 pasture-raised egg, lightly beaten
• 1 tablespoon turbinado sugar

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the drained sour cherries completely dry using paper towels to prevent soggy pastry.
3. Combine cherries, granulated sugar, vanilla extract, almond extract, and sea salt in a medium bowl.
4. Roll one puff pastry sheet into a 10×14-inch rectangle on a lightly floured surface.
5. Sprinkle breadcrumbs evenly over the pastry, leaving a 1-inch border clear on all sides.
6. Spread the cherry mixture over the breadcrumbs in an even layer.
7. Brush the exposed pastry borders with beaten egg using a pastry brush.
8. Carefully roll the pastry tightly from the long side, sealing the edges firmly.
9. Transfer the strudel seam-side down to the prepared baking sheet.
10. Brush the entire surface with clarified butter using gentle, even strokes.
11. Make 6-8 diagonal slashes across the top of the strudel with a sharp knife.
12. Sprinkle turbinado sugar generously over the buttered surface.
13. Bake for 25-30 minutes until the pastry is deeply golden and flaky.
14. Cool the strudel on a wire rack for at least 20 minutes before slicing.

Flaky, buttery layers shatter beautifully against the tart cherry filling, creating a textural symphony in every bite. The subtle almond notes complement the fruit’s acidity, while the turbinado sugar adds delightful crunch. Serve warm with a dollop of crème fraîche or alongside vanilla bean ice cream for contrasting temperatures that highlight the strudel’s complex flavors.

Polish Vanilla Mazurek

Very few pastries capture the elegance of Polish baking quite like this traditional vanilla mazurek, a delicate shortcrust confection that combines buttery richness with sophisticated vanilla notes. This step-by-step guide will walk you through creating this exquisite dessert with professional precision, ensuring perfect results even for novice bakers.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 cup European-style unsalted butter, chilled and cubed
• 3/4 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 2 teaspoons pure vanilla bean paste
• 1/4 teaspoon fine sea salt
• 1/2 cup high-quality apricot preserves
• 1 cup powdered sugar, sifted
• 2 tablespoons whole milk, room temperature
• 1/4 cup sliced almonds, toasted

Instructions

1. Preheat your oven to 350°F and line a 9×13-inch baking pan with parchment paper.
2. Combine the sifted all-purpose flour and fine sea salt in a large mixing bowl.
3. Add the chilled, cubed European-style unsalted butter to the flour mixture.
4. Using a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.
5. Gradually incorporate the granulated sugar into the flour-butter mixture.
6. Add the lightly beaten pasture-raised eggs and pure vanilla bean paste to the dry ingredients.
7. Mix gently with a fork until a cohesive dough forms, being careful not to overwork the mixture.
8. Transfer the dough to the prepared baking pan and press it evenly across the bottom using your fingertips.
9. Prick the dough surface thoroughly with a fork to prevent bubbling during baking.
10. Bake for 18-22 minutes until the edges turn golden brown and the center appears set.
11. Remove the baked crust from the oven and cool completely on a wire rack for 45 minutes.
12. Spread the high-quality apricot preserves in an even layer over the cooled crust using an offset spatula.
13. Whisk together the sifted powdered sugar and room temperature whole milk until smooth.
14. Drizzle the icing over the apricot layer in a decorative pattern.
15. Sprinkle the toasted sliced almonds evenly across the surface before the icing sets.
16. Allow the mazurek to set completely at room temperature for 2 hours before slicing.

For optimal texture, slice the mazurek with a sharp knife dipped in hot water between cuts. Final result showcases a buttery shortcrust base that shatters delicately against the fruity apricot layer, while the vanilla-forward icing provides subtle sweetness that doesn’t overwhelm. Consider serving thin slices alongside strong coffee or as an elegant addition to afternoon tea service, where its sophisticated flavor profile truly shines.

Polish Raspberry Meringue Pie (Beza z Malinami)

Meticulously crafted yet surprisingly approachable, this Polish Raspberry Meringue Pie combines crisp meringue layers with vibrant raspberry filling for a dessert that balances elegance with comforting sweetness. Let’s build this stunning dessert together, working methodically through each component to ensure perfect results.

Ingredients

– 4 large pasture-raised egg whites, at room temperature
– 1 cup granulated sugar
– 1 teaspoon fresh lemon juice
– 1 teaspoon pure vanilla extract
– 2 cups fresh raspberries
– 1/4 cup granulated sugar
– 1 tablespoon cornstarch
– 1 tablespoon unsalted butter
– 1 cup heavy whipping cream
– 2 tablespoons confectioners’ sugar
– 1/2 teaspoon pure vanilla extract

Instructions

1. Preheat your oven to 225°F and line a baking sheet with parchment paper.
2. Combine 4 large pasture-raised egg whites and 1 teaspoon fresh lemon juice in a perfectly clean, grease-free mixing bowl.
3. Beat the egg white mixture on medium speed until foamy and opaque, about 2 minutes.
4. Gradually add 1 cup granulated sugar while increasing mixer speed to high, beating for 6-8 minutes until stiff, glossy peaks form.
5. Gently fold in 1 teaspoon pure vanilla extract using a silicone spatula, being careful not to deflate the meringue.
6. Spread the meringue into an 8-inch circle on the prepared baking sheet, creating a slight well in the center.
7. Bake for 90 minutes at 225°F, then turn off the oven and let the meringue cool completely inside for 2 hours.
8. Combine 2 cups fresh raspberries, 1/4 cup granulated sugar, and 1 tablespoon cornstarch in a saucepan over medium heat.
9. Cook the raspberry mixture for 5-7 minutes, stirring constantly until thickened and bubbling.
10. Remove from heat and stir in 1 tablespoon unsalted butter until fully incorporated.
11. Let the raspberry filling cool to room temperature, about 30 minutes.
12. Whip 1 cup heavy whipping cream with 2 tablespoons confectioners’ sugar and 1/2 teaspoon pure vanilla extract until medium peaks form.
13. Spread the cooled raspberry filling evenly over the baked meringue base.
14. Top with the whipped cream, creating decorative swirls with the back of a spoon.
15. Refrigerate the assembled pie for at least 1 hour before serving. Simply spectacular in both texture and flavor, this dessert offers the satisfying crackle of meringue giving way to tart raspberry compote and billowy cream. Serve it chilled with extra fresh raspberries scattered around the plate for a beautiful presentation that highlights the jewel-toned filling.

Polish Potato Dumplings with Sweet Cheese (Kopytka z Serem)

Perfectly comforting and surprisingly simple to master, Polish potato dumplings with sweet cheese offer a delightful balance of savory and sweet that feels both rustic and refined. Preparing kopytka requires just a few humble ingredients transformed through careful technique into pillowy, satisfying morsels that showcase how Eastern European comfort food can brighten any meal.

Ingredients

• 2 cups russet potatoes, peeled, boiled until tender, and riced while warm
• 1 ½ cups all-purpose flour, plus additional for dusting
• 1 large pasture-raised egg, lightly beaten
• ½ teaspoon fine sea salt
• 2 tablespoons unsalted European-style butter
• ¾ cup farmer’s cheese or dry-curd cottage cheese
• 2 tablespoons granulated sugar
• ½ teaspoon pure vanilla extract

Instructions

1. Combine the warm riced potatoes, 1 ½ cups all-purpose flour, lightly beaten pasture-raised egg, and ½ teaspoon fine sea salt in a large mixing bowl.
2. Knead the mixture by hand for exactly 3 minutes until a smooth, slightly sticky dough forms that pulls away from the bowl’s sides.
3. Divide the dough into four equal portions on a lightly floured surface.
4. Roll each portion into a ½-inch thick rope, using just enough additional flour to prevent sticking without making the dough tough.
5. Cut each rope on a diagonal into 1-inch pieces to create the traditional hoof-shaped dumplings.
6. Bring a large pot of generously salted water to a vigorous boil over high heat.
7. Drop the dumplings in batches into the boiling water, stirring gently once to prevent sticking.
8. Cook for exactly 3-4 minutes until all dumplings float to the surface and remain there for 30 seconds.
9. Remove the cooked dumplings immediately with a slotted spoon and transfer to a colander to drain thoroughly.
10. Melt 2 tablespoons unsalted European-style butter in a large skillet over medium heat until it foams and develops a nutty aroma.
11. Add the drained dumplings to the skillet in a single layer, shaking the pan to coat them evenly with butter.
12. Pan-fry the dumplings for 2-3 minutes per side until golden brown spots appear, turning once with a spatula.
13. Combine ¾ cup farmer’s cheese, 2 tablespoons granulated sugar, and ½ teaspoon pure vanilla extract in a small bowl, mixing until smooth and well incorporated.
14. Gently fold the sweet cheese mixture into the hot buttered dumplings off the heat, ensuring even coating without breaking the dumplings.
15. Serve immediately while the dumplings maintain their crisp exterior and tender interior.

Remarkably textured with a crisp, buttery exterior giving way to a cloud-like potato interior, these dumplings achieve beautiful contrast. The sweet cheese filling provides a subtle vanilla-kissed creaminess that complements the savory potato base without overwhelming it. For an elegant presentation, garnish with toasted breadcrumbs and a dusting of powdered sugar, or serve alongside tart fruit compote to cut the richness.

Summary

Here’s a sweet wrap-up of these 20 must-try Polish desserts! From fluffy paczki to delicate sernik, there’s a treat for every craving. We hope you bake up some joy—try a recipe, leave a comment with your favorite, and share the love on Pinterest. Happy baking!