Polish cakes and treats

Polish Blackberry-Cream Cheese Coffee Cake

 

 

Ingredients

• Sponge:
• 6 ounces/170g warm milk
• 2 teaspoons sugar
• .26 ounce/7.5g instant yeast
• 2.12 ounces/60g all-purpose flour
• Dough:
• 6 ounces/170g sour cream
• 2 large eggs
• 2 teaspoons vanilla
• 23 ounces/650g all-purpose flour
• 2 teaspoons salt
• 3.5 ounces/100g sugar
• 4 ounces/115g softened butter
• Blackberry-Cream Cheese Filling:
• 16 ounces/454g softened cream cheese
• 3.53 ounces/100g sugar
• 2 pints/1 liter blackberries, rinsed, dried and left whole
• Glaze:
• 2 cups + 4 tablespoons sifted confectioners' sugar
• 2 tablespoons milk
• 1 ounce/28g unsalted melted butter
• 1 teaspoon vanilla

 

Preparation

1. To make the sponge: In a small bowl, combine milk, 2 teaspoons sugar, yeast and 2.12 ounces flour. Cover with plastic wrap and let stand until bubbly, about 15 minutes.
2. To make the dough: To a stand mixer, add the sponge, sour cream, eggs, vanilla, 23 ounces flour, 2 teaspoons salt, 3.5 ounces sugar and 4 ounces butter. Using the dough hook, knead until dough is smooth and shiny. It will be slightly sticky. You can let the dough rise in the mixing bowl or transfer it to a lightly oiled bowl. Cover with plastic wrap and let rise until double in volume, 90 minutes or more
3. To make the filling: In a medium bowl, whip the cream cheese with the sugar, adding a few tablespoons of milk if it isn't spreadable. Set aside.
4. When dough has risen, turn it out onto a very lightly floured surface. Divide into two equal parts. Cover one while you work with the other. Roll into a 15x9-inch rectangle. Spread half of the cream cheese on the dough, leaving a 1/2-inch border all the way around. Scatter 1 pint of blackberries over the cream cheese. Fold in the 1/2-inch side borders and begin rolling the dough away from you to form a cylinder. Pinch the seam closed and stretch the cylinder slightly and place in a 10-inch Bundt pan that has been lightly coated with cooking spray. Pinch the ends together to form an unbroken ring of dough in the pan. Cover loosely with greased plastic wrap and let rise until almost doubled in volume, about 50 minutes to 1 hour. Repeat with the other portion of dough.
5. When the coffee cakes have risen, place shelf in middle of oven and heat to 375 degrees. Bake about 30 minutes or until crust is golden brown.
6. To make the glaze: In a small bowl, combine confectioners' sugar, milk, melted butter and vanilla until smooth.
7. Remove cakes from oven and let cool 10 minutes before inverting them on a wire rack. Pour glaze over hot coffee cakes. Let cool completely before serving

Polish Strawberry-Cream Cheese Braid

 

 

Ingredients

• Sponge:
• 6 ounces/170g warm milk
• 2 teaspoons sugar
• .26 ounce/7.5g instant yeast
• 2.12 ounces/60g all-purpose flour
• Dough:
• 6 ounces/170g sour cream
• 2 large eggs
• 2 teaspoons vanilla
• 23 ounces/650g all-purpose flour
• 2 teaspoons salt
• 3.5 ounces/100g sugar
• 4 ounces/115g softened butter
• Strawberry-Cream Cheese Filling:
• 16 ounces/454g softened cream cheese
• 3.53 ounces/100g sugar
• 10 or more large strawberries, washed, hulled and sliced 1/4-inch thick
• Crumb Topping:
• 1/2 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon vanilla sugar
• 1 ounce/30g softened butter
• Egg Wash:
• 1 large egg beaten with 1 teaspoon water

 

 

Preparation

1. To make the sponge: In a small bowl, combine milk, 2 teaspoons sugar, yeast and 2.12 ounces flour. Cover with plastic wrap and let stand until bubbly, about 15 minutes.
2. To make the dough: To a stand mixer, add the sponge, sour cream, eggs, vanilla, 23 ounces flour, 2 teaspoons salt, 3.5 ounces sugar and 4 ounces butter. Using the dough hook, knead until dough is smooth and shiny. It will be slightly sticky. You can let the dough rise in the mixing bowl or transfer it to a lightly oiled bowl. Cover with plastic wrap and let rise until double in volume, 90 minutes or more
3. To make the filling: In a medium bowl, whip the cream cheese with the sugar, adding a few tablespoons of milk if it isn't spreadable. Set aside.
4. When dough has risen, turn it out onto a very lightly floured surface. Divide into two equal parts. Cover one while you work with the other. Roll into a 15x9-inch rectangle. Spread half of the cream cheese mixture down the center of the dough, leaving a 3-inch border on both sides. Arrange half of the sliced strawberries on top of the cheese. Using a pizza cutter or pastry wheel, cut the 3-inch borders into equal horizontal strips. Use the strips to make a braid over the filling by alternating one strip folded over the middle followed by another strip and so on down the line. Repeat with the remaining dough, filling and strawberries.
5. Transfer the coffee cakes to a parchment-lined baking sheet. Cover loosely with greased plastic wrap and let rise until almost doubled in volume, about 50 minutes.
6. To make the crumb topping: Mix the 1/2 cup flour with the sugars and mix in the butter until small lumps are formed. Set aside.

When the coffee cakes have risen, place shelf in middle of oven and heat to 375 degrees. Lightly brush cakes with egg wash. Sprinkle evenly with crumb topping. Bake about 30 minutes or until crust is golden brown. Let cool completely on a wire rack before serving.

Polish jelly-Topped No-Bake Cheesecake

 

 

 

Ingredients

• Cookie Crust:
• 1 1/2 cups/100g vanilla wafer crumbs or butter cookie crumbs
• 2 tablespoons/30g sugar
• 2 ounces/57g butter, melted
• Filling:
• 8 ounces/227g room-temperature cream cheese
• 1/4 cup/50g sugar
• 1 teaspoon vanilla
• 1 cup/240ml heavy whipping cream
• Jelly Topping:
• 3-ounce/85g-box strawberry-flavoured jelly
• 1/2 cup/100g ice cubes
• 1/2 cup/100g blueberries
• 1/2 cup/100g pineapple chunks
• 1 cup/200g strawberries, halved
• Whipped cream for garnish, if desired

Preparation

1. To make the crust: In a small bowl, combine cookie crumbs, 2 tablespoons/30g sugar and melted butter. Place a circle of parchment paper into the bottom of an 8- to 9-inch/20-22cm spring form pan. Press crumb mixture into the bottom of the prepared pan and refrigerate until ready to fill.
2. To make the filling: In a medium bowl, whip cream cheese with 1/4 cup/50g sugar and vanilla until completely smooth and fluffy. This can take anywhere from a few minutes to 5 minutes or more, depending on the temperature of your cream cheese.
3. In a separate medium bowl, whip the whipping cream until stiff peaks form. Add 1/4 of the whipped cream to the cream cheese mixture and stir in by hand to lighten it. Then, fold in the remaining whipped cream, being careful not to deflate the volume, until well incorporated. Transfer to prepared pan, smoothing top. Place in the refrigerator while you make the jelly topping.
4. To make the jelly topping: Place jelly in a medium bowl and add boiling water. Stir 2 minutes until completely dissolved. Add ice, stirring until melted. Let stand 5 minutes or until slightly thickened. Meanwhile, arrange the blueberries, pineapple and strawberries in a single layer in a decorative pattern on top of the cheesecake. Pour thickened jelly on top. Cover with plastic wrap, not letting plastic touch the surface of the jelly. Chill several hours or overnight.
5. To serve: Remove cheesecake from spring form pan and cut into slices. Serve with a dollop of whipped cream, if desired.

Authentic Polish Walnut-Shaped Cookies

 

 

Ingredients

• Dough:
• 4 ounces (1 stick) softened unsalted butter
• 1/8 teaspoon salt
• 1/3 cup sugar
• 1/4 cup confectioners' sugar
• 1 teaspoon vanilla
• 1 large egg
• 1 1/4 cups all-purpose flour
• Filling #1:
• 1 teaspoon cocoa
• 1 teaspoon dark rum
• 1 cup apricot jam
• 1 tablespoon milk
• 3/4 cup ground (not chopped) walnuts
• OR
• Filling #2:
• 4 ounces (1 stick) softened butter
• 3/4 cup confectioners' sugar
• 7 ounces ground (not chopped) walnuts
• 1 shot glass vodka
• Milk as needed to make a moist filling

Preparation

1. NOTE: This recipe can be doubled, if desired.
    
2. To make the dough: In a large bowl, beat together 4 ounces unsalted butter, 1/8 teaspoon salt, 1/3 cup sugar, 1/4 cup confectioners' sugar, 1 teaspoon vanilla, and 1 large egg. Add 1 1/4 cups all-purpose flour and mix until well combined. Wrap in plastic and chill for 30 minutes.
    
3. Heat oven to 375 degrees. Do not grease walnut molds. Press 1/2 teaspoon dough into the bottom and up the sides of the molds. Dip the finger you use to press the dough into the mold in flour to prevent sticking. Place filled molds on a baking sheet and bake 8-10 minutes or until cookies are brown around the edges of the molds. Cool a few seconds and then tap them out of the molds. Repeat until all the dough is gone.
4. NOTE: It's a good idea to store the "shells" in an airtight container until ready to serve and then fill at the last minute, otherwise they could become soggy.
    
5. To make the fillings: For both fillings, in separate bowls, mix all the ingredients together, or use preserves or prepared almond paste or nut fillings. Spread 1 teaspoon filling on half of the walnut-shaped cookies and top with a second cookie. Dust with confectioners' sugar, if desired.

Polish Apple Fritters

 

 

Ingredients

• Batter:
• 1 1/2 cups sour milk (add about 1 1/2 teaspoons vinegar to 1 1/2 cups whole milk and let stand for a few minutes to sour), or buttermilk
• 2 large eggs
• 1 slightly heaping cup all-purpose flour
• 1/2 teaspoon salt
• 1 1/4 teaspoons baking powder
• Apples:
• 2 large Granny Smith apples, peeled, cored and coarsely grated
• Oil for Frying:
• Vegetable oil or canola oil
• Garnish:
• Confectioners' sugar

 

Preparation

1. For the batter: In a blender, mix milk and eggs until creamy. Add the flour, salt and baking powder, and blend into a smooth batter. Let the batter rest 15 minutes.
2. Transfer the batter to a large bowl and add grated apples, mixing well. Heat enough oil to come halfway up the sides of a large skillet. Portion out batter into skillet and fry until golden brown on both sides. Serve hot dusted with confectioners' sugar.

Polish Poppy seed Pull - Apart

 

 

Ingredients

• Lemon-Scented Brioche Dough:
• 3 1/4 cups unbleached flour
• 1/4 cup sugar
• 1 tablespoon instant yeast (not rapid rise)
• 2 1/4 teaspoons fine kosher salt
• 1/2 cup melted unsalted butter
• 1 tablespoon lemon zest
• 1/4 cup buttermilk
• 4 large beaten eggs
• 3 ounces lukewarm water (about 100 degrees)
• Poppy seed Filling:
• 1 cup poppyseeds
• 1/2 cup milk
• 2 tablespoons granulated sugar
• 1 tablespoon honey
• 1 teaspoon allspice
• .
• 2 cups hot water
• .
• Lemon Glaze:
• 1 cup confectioners' sugar
• 1/4 cup milk
• 1 teaspoon lemon extract

 

Preparation

1. To make the dough: Place flour in a large bowl (4-quart) and add sugar, yeast and salt. Stir with a wooden spoon or Danish dough whisk. In another bowl, combine butter, zest, and buttermilk. Add to the flour mixgture, then add the eggs. Add the water and stir until just moistened. Beat 40 strokes, scraping the bottom and sides of the bowl, until dough forms a lumpy, sticky mass.
2. Cover with plastic wrap and let rise at room temperature for 2 hours or until dough has risen nearly to the top of the bowl and has a sponge-like appearance. Continue with rest of recipe or refrigerate, covered in plastic wrap, for up to three days to bake later.
3. To make the filling: Grind poppyseeds in a poppy seed grinder, or in a clean coffee or spice grinder or by hand. In a small saucepan, combine ground poppyseeds, milk, sugar, honey and allspice. Bring to a boil over medium-high heat, reduce heat and simmer 10 minutes, stirring frequently, until sugar and honey are dissolved and mixture has thickened slightly. Remove from heat and let cool. Use right away or transfer to an airtight container and refrigerate for up to 1 week.
4. To form the dough: Place dough on a floured surface and working the dough as little as possible, roll into a 12x8-inch rectangle. Spread the poppyseed filling over dough, leaving a 1/2-inch border. Starting with a short end, roll the dough into a cylinder. Using a pastry brush, brush off any exess flour. Slice the cylinder into 1-inch pieces.
5. Butter an 8-inch round cake pan. Place rolls, cut side up in the pan so they are almost touching. Cover with a towel and let rest at room temperature 40 minutes.
6. Meanwhile, prepare the oven for artisan baking. About 30 minutes before baking, place the broiler pan on the lower shelf and a baking stone on the middle shelf of the oven. Heat to 425 degrees.

1. When ready to bake, place the cake pan on the hot baking stone. Pull the lower rack out, and pour 2 cups hot water into the broiler pan, push the rack back in and quickly close the door so the steam doesn't escape.
2. Bake 8 minutes, then reduce temperature to 350 degrees and bake for another 24 to 26 minutes or until crust is a medium-dark brown and an instant-read thermometer registers 190 degrees. Transfer to a wire rack to cool in pan.
3. To make the glaze: In a small bowl, whisk together confectioners' sugar and milk until smooth. Whisk in lemon extract and brush on cooled poppyseed rolls.

Apple Slices

 

Ingredients

• Pastry Dough:
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup butter-flavored shortening
• 4 large egg yolks
• 1 teaspoon vanilla
• 1 tablespoon sugar
• Apple Filling:
• 3 pounds apples of choice, peeled, cored and chopped into 1-inch pieces
• 1 or more cups sugar, based on sweetness of apples
• 1 teaspoon cinnamon
• 1 tablespoon all-purpose flour
• Topping:
• 4 large egg whites
• 1 cup sugar

 

Preparation

1. To make the pastry dough: In a large bowl, mix the flour and salt and cut in the shortening until large pea-sized pieces form. In a separate bowl, beat the egg yolks with the vanilla and sugar until well combined. Add to the flour and mix together, bringing to a ball. (This can be made in a food processor with good results. Divide dough in half and press half into an 11x9-inch pan. Refrigerate the rest of the dough while you make the filling.
   To make the filling: Heat oven to 350 degrees. In a large bowl, mix together the apples, sugar, cinnamon and flour. Pour the apple filling into the prepared pan. Set aside.
2. Roll out second half of pastry dough between parchment paper, adding flour, if necessary. Lay on top of apples. No need to make a fancy fluted edge.
3. To make the topping: In a medium bowl, with a fork or whisk, combine the egg whites with 1 cup sugar. Do not beat or make a meringue. Pour over crust and place baking ban on a sheet pan to catch any drips. Bake about 1 hour or until apples are tender and bubbly.

Drunkard's Cake

 

 

Ingredients

• 1 recipe Cocoa Sponge Cake (see below)
• 1 recipe Poppyseed Sponge Cake (see below)
• .
• 2 cups whole-berry cherry preserves (not jam or jelly)
• .
• 1 recipe Vanilla Pastry Cream (see below)
• .
• 1 cup dark rum
• 1 (17-ounce) package ladyfingers
• 1 cup semisweet chocolate chips melted with 1 teaspoon canola oil
• 1/2 cup chopped walnuts

Preparation

1. Prepare Cocoa Sponge Cake Recipe, and Poppyseed Sponge Cake Recipe. Note: You may prepare double recipes of the cocoa and poppyseed sponge cakes to make thicker layers (as shown in this photo), but then you will have to bake them longer.
2. Prepare Vanilla Pastry Cream Recipe
3. To assemble: On a serving platter or in a clean 13x9-inch cake pan, lay down cocoa sponge cake layer. Spread with cherry preserves and top with poppyseed cake layer.
4. Top with cooled and thickened vanilla pastry cream, cover with plastic wrap and refrigerate for 1 hour.
5. Place rum in a small bowl and quickly dip each side of ladyfingers in it. Arrange in a single row on top of the pastry cream layer, cutting ladyfingers to fit, if necessary. You may not use all the ladyfingers. Refrigerate for one hour.
6. Spread melted chocolate-oil mixture evenly over top of ladyfingers and sprinkle with chopped nuts. Refrigerate for several hours or overnight. Cut into small squares and serve cold or at room temperature. Refrigerate leftovers

Cocoa Sponge  

 

Ingredients

• 3 large room temperature eggs
• 1/3 cup sugar
• 1/3 cup cake flour + 1 tablespoon cake flour
• 2 tablespoons Dutch-processed cocoa powder
• Pinch salt

Preparation

1. Place rack in middle of oven and heat to 350 degrees. Lightly butter a 13x9-inch pan and line with parchment.
2. Combine eggs and sugar in stainless-steel bowl or stand mixer bowl. Place over (not in) a simmering pot of water on medium heat, whisking constantly, until eggs are warm to the touch and sugar has dissolved, about 1 minute.
3. Using the whisk attachment of a stand mixer or electric handheld mixer on high speed, beat until the egg-sugar mixture has tripled in volume, about 3 minutes
4. Meanwhile, in a medium bowl, combine flour, cocoa powder and salt. In two additions, sift the flour-cocoa powder-salt mixture over the egg-sugar mixture, carefully folding it in so as not to deflate the batter.
5. Spread the batter evenly in the prepared pan and bake about 12 minutes or until the center springs back when lightly pressed. Remove from oven and cool in pan 3 minutes.
6. Run a knife around the edge of the sponge cake to loosen it. Then cover the pan with a sheet of parchment paper and another baking sheet and invert the sponge cake. Lift off the 13x9-inch pan and carefully peel off the parchment paper. Let cool completely.

Poppy seed Sponge

Ingredients

• 3 large room-temperature eggs
• 1/3 cup sugar
• 1/2 cup cake flour
• Pinch salt
• 1/2 cup poppyseeds
• 1/2 cup dried, sweetened flaked coconut

 

Preparation

1. Place rack in middle of oven and heat to 350 degrees. Lightly butter a 13x9-inch pan and line with parchment.
2. Combine eggs and sugar in stainless-steel bowl or stand mixer bowl. Place over (not in) a simmering pot of water on medium heat, whisking constantly, until eggs are warm to the touch and sugar has dissolved, about 1 minute.
3. Using the whisk attachment of a stand mixer or electric handheld mixer on high speed, beat until the egg-sugar mixture has tripled in volume, about 3 minutes
4. Meanwhile, in a medium bowl, combine flour, salt, poppyseeds and coconut. In two additions, sift the flour mixture over the egg-sugar mixture, carefully folding it in so as not to deflate the batter.
5. Spread the batter evenly in the prepared pan and bake about 12 minutes or until the center springs back when lightly pressed. Remove from oven and cool in pan 3 minutes.
6. Run a knife around the edge of the sponge cake to loosen it. Then cover the pan with a sheet or parchment paper and another baking sheet and invert the sponge cake. Lift off the 13x9-inch pan and carefully peel off the parchment paper. Let cool completely.

Vanilla Pastry Cream

Ingredients

• 4 cups whole milk
• 1 vanilla bean, split lengthwise
• 1 tablespoon powdered gelatin
• 2 tablespoons cold water
• 12 large egg yolks
• 1 1/3 cups granulated sugar

Preparation

1. Have ready a large bowl filled 3/4 full with ice and covered with ice water. In large saucepan over medium-high heat, bring milk and vanilla bean to a boil. Once it comes to a boil, turn off the heat and let vanilla steep in milk for 10 minutes. Remove vanilla bean.
2. In small bowl, gradually sprinkle gelatin over cold water and set aside to soften.
3. In medium bowl, whisk egg yolks with granulated sugar for about 1 minute to combine. Gradually pour in hot milk, whisking continuously.
4. Return mixture to saucepan and, stirring constantly with wooden spoon, cook over medium heat until sauce has thickened and is 180 degrees on an instant-read thermometer, being careful not to over cook or you will have scrambled eggs! Turn off heat.
5. Immediately stir softened gelatin into pastry cream until dissolved. Strain mixture through a fine-mesh sieve into medium bowl. Place bowl of pastry cream into bowl of ice water and stir frequently until it starts to cool and thicken. If not using immediately as part of a layered dessert, chill in refrigerator for at least 4 hours.

Traditional Polish Apple Tart

 

 

Ingredients

• Tart Dough:
• 13 tablespoons cold butter, cut into pieces
• 1/3 cup confectioners' sugar
• 1 1/2 cups all-purpose flour
• 1 large egg yolk
• 1 tablespoon heavy cream
• Apple Filling:
• 3 pounds tart apples like Granny Smith, peeled, cored and cut into 1/2-inch cubes
• 1 teaspoon lemon juice
• 1 cup sugar or more to taste
• 1 teaspoon cinnamon, optional
• .Glaze:
• 2 tablespoons heavy cream

 

Preparation

1. To make the tart dough: In a large bowl, combine sugar and flour and cut in butter as for pie dough. Combine egg yolk with 1 tablespoon heavy cream. Add to flour-sugar-butter mixture and bring pastry to a ball. Wrap in plastic and refrigerate for 2 hours.
    
2. Meanwhile, for the filling, mix the cubed apples with the lemon juice and place in a nonstick skillet and sauté until most of the juices have evaporated and the apples are just starting to soften but are still raw. Remove from heat and let cool. When cool, combine with sugar and cinnamon, if using.
3. On a lightly floured surface roll 2/3 of pastry dough to a 14-inch circle and fit into a 12-inch tart pan, doubling the side walls. Or fit into a 10-inch deep-dish pie pan. Return to refrigerator and chill for 30 minutes. Roll 1/3 of pastry dough to 1/4-inch thickness and, using a pizza cutter, make enough 1/2-inch strips for a lattice top. Place on flat surface and refrigerate for 30 minutes. You might have dough left over, which is great for small tarts.
    
4. Heat oven to 375 degrees. Place lined tart pan on a baking pan and top the pastry with a piece of parchment paper and pie weights or dried beans. Bake blind for 15-20 minutes or until pastry is light golden. Remove from oven and remove the parchment and pie weights.
    
5. Add the cooled apple filling to the parbaked crust. Remove pastry dough strips from refrigerator and make a lattice top over the filling. Brush lattice strips with heavy cream and bake an additional 25-30 minutes or until filling is bubbly. Remove from oven and let cool.

Serve warm, at room temperature or chilled. A dollop of whipped cream never hurts!

Poppy seed Roll

 

 

Ingredients

• Dough:
• .926 ounces active dry yeast or 2.4 ounces fresh yeast
• 1/2 cup full-fat sour cream
• 21 ounces all-purpose flour
• 7 ounces softened butter
• 3 large egg yolks
• 1 large whole egg
• 1 cup sugar
• .
• Poppy seed Filling:
• 14 ounces poppy seeds
• 7 ounces softened butter
• 2/3 cup sugar
• 1 cup light raisins
• 5 large egg yolks
• 1 cup sweet whole-berry cherry preserves
• 3/4 teaspoon almond extract
• 2 tablespoons canola oil or softened butter or lard
• 5 large stiffly beaten egg whites

 

Preparation

1. To make the dough: In a small bowl, mix the yeast with the sour cream. In a large bowl or stand mixer, combine the flour, butter, egg yolks, whole egg and sour cream-yeast mixture until well mixed. Gather into a ball. Fill a deep bowl with enough cold water to cover the dough ball by several inches and drop it in.
2. When the dough ball rises to the surface (it usually takes about 20 minutes), remove it from the water and dry it off slightly with paper towels. Place back in the mixing bowl and add the 1 cup sugar until well combined.
3. Divide the dough into 3 pieces and roll each out on parchment paper to about 1/4-inch thick. Spread with filling.
4. To make the filling: Place poppy seeds in a large bowl and pour boiling water over to soften for 20 minutes. Drain and grind poppy seeds in a mortar and pestle or poppy seed grinder.
5. Place ground poppy seeds in a large bowl and add 7 ounces softened butter, 2/3 cup sugar, raisins, 5 egg yolks, cherry jam, almond extract and oil. Mix well. Fold in egg whites.
6. Heat oven to 325 degrees. Using the parchment paper as an aid, roll the dough away from you until you have a cylinder. Wrap this same parchment paper loosely around the roll. Repeat with remaining dough.
7. Place 3 poppyseed cylinders on baking sheet, spaced 2 inches apart. Let rise 30 minutes in a warm place. Bake 50 minutes. Cool in paper on the pan. Cut paper away, slice and serve.

Cat's Eye Sandwich Cookies

 

 

 

Ingredients

• 3 cups all-purpose flour
• 1/2 pound (2 sticks) cold butter, cut into cubes
• 2 tablespoons vanilla sugar
• 1 cup sour cream
• Jam of choice
• Confectioners' sugar

Preparation

1. Heat oven to 425 degrees. In a large bowl, cut butter into flour as for pie dough. Add vanilla sugar and sour cream, and bring together quickly. Wrap dough in plastic and refrigerate for 2 hours.
2. On a parchment-lined baking sheet, roll dough thinly and cut into circles of the diameter you wish, leaving 1 inch between. Using a smaller, round cutter, cut the center out of half the circles. Remove scraps, reroll and cut more cookies. Bake 10-15 minutes or until turning lightly brown around the edges

When the cookies have cooled, sprinkle confectioners' sugar on those with holes and spread a light layer of jam on the whole cookies. Press them together lightly, confectioners' sugar and jam sides up. When set, store tightly covered

 

 

 

Polish Plum Cake

 

 

Ingredients

• 2 1/3 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 3/4 + 1/4 cup sugar
• 1/2 cup (1 stick) soft butter + 3 tablespoons cold butter, cut into pieces
• 3/4 cup milk
• 2 large eggs
• 40 fresh any variety plums, pitted and halved
• 1/4 teaspoon cloves

 

Preparation

1. Lightly coat a 13"x9" pan with cooking spray. Heat oven to 350 degrees. In large bowl, combine flour, baking powder, salt and 3/4 cup sugar. Add 1/2 cup softened butter, milk and eggs. Beat at medium speed 4 minutes.
2. Pour batter into prepared pan. Place plums on top, cut side up, pushing down slightly into batter.
3. Cut remaining 1/4 cup sugar and cloves into 3 tablespoons cold butter and sprinkle over plums. Bake about 40 minutes or until a toothpick tests clean.

Let the cake cool in the pan so the plum juices will be reabsorbed to create a moist cake. Sprinkle with confectioners' sugar, if desired, and cut into 12 squares.

Polish Blueberry Roulade

 

 

Ingredients

• Sponge Cake:
• 3.5 ounces/100g cake flour
• 1.76 ounces/50g potato flour
• 1 teaspoon baking powder
• 3 large eggs
• 5 tablespoons boiling water
• 5.30 ounces/150g sugar
• 1 teaspoon vanilla sugar
• Filling:
• 1 cup/237ml heavy whipping cream
• 3 tablespoons sugar
• 1 cup washed, stemmed and dried blueberries
• Garnish:
• Confectioners' sugar

 

Preparation

1. Heat oven to 350F/180C. Prepare a jellyroll pan (15 1/2 x 10 1/2 x 1 inches) by coating lightly with cooking spray, laying down a piece of parchment paper and again coating lightly with cooking spray. Set aside.
2. In a medium bowl, whisk together the cake flour, potato flour and baking powder, and set aside.
3. In a large bowl or stand mixer, whisk the eggs. Add the boiling water a tablespoon at a time while the mixer is running at high speed. Add the sugar and vanilla sugar while continuing to mix at high speed. Reduce the speed to low and add the flour-baking powder mixture all at once. Continue to mix until smooth.
4. Pour the batter into the prepared pan and bake 12 to 15 minutes or until edges are turning light brown and a toothpick tests clean in the middle of the cake. While cake is baking, spread a clean, lint-free tea towel on a counter and dust it with confectioners' sugar. When cake is finished baking, remove it from the oven and immediately flip it over onto the prepared towel. Remove the pan and carefully peel off the parchment paper. Roll the sponge cake and the towel together from the short side. Let cool completely.
5. While the sponge cake is cooling, whip the heavy cream with 3 tablespoons sugar until thick. Unroll the cooled cake and remove the towel. Use a spatula to spread the cream evenly over the cake. Scatter the blueberries on top of the cream. Then carefully roll the cake back up again. refrigerate until ready to serve. Dust with confectioners' sugar and serve

Polish Strawberry Roulade

 

 

Ingredients

• 3 large eggs, lightly beaten
• 4 ounces/110g superfine sugar (also known as caster sugar or bar sugar)
• 4 ounces/110g self-rising flour
• 17 ounces/500ml heavy whipping cream
• 9 ounces/250g strawberries
• Confectioners' sugar (also known as icing sugar)

Preparation

1. Heat oven to 350F/180C. Beat the sugar and eggs until almost white, then fold in the flour.
2. Pour the mix into a shallow pan (12x10x1-inch/30x25x2cm) lined with parchment paper and bake for 12 minutes. Remove from oven, turn out of pan onto a clean, lint-free tea towel. Carefully peel off the parchment paper. Roll the sponge cake and the towel together from the short side. Let cool completely.
3. While the sponge cake is cooling, stir a tablespoon of sugar into the heavy cream and whip until thick. Unroll the cake and remove the towel. Use a spatula to spread the cream over the cake. Slice some of the fresh strawberries and scatter them on top of the cream. Then carefully roll the cake back up again.
   Decorate with more strawberries on the top and dust with confectioners' sugar. Slice thickly and serve with a cup of coffee or tea.

Traditional Polish Cheesecake

 

 

Ingredients

• Crust:
• 2 cups all-purpose flour
• 1/2 cup sugar
• 3/4 teaspoon baking powder
• 5 ounces (1 1/4 sticks) cold butter
• 2 large egg yolks (leftover egg white recipes)
• 3 tablespoons sour cream
• Filling:
• 5 ounces (1 stick + 2 tablespoons) softened butter
• 2 cups sugar
• 4 large eggs, separated
• 1 teaspoon vanilla
• 2 pounds dry curd cheese or quark cheese, passed through a sieve or processed in a blender until smooth

Preparation

1. To make the crust: In a large bowl or food processor, mix flour, 1/2 cup sugar and baking powder. Cut in butter as for pie dough. In a separate bowl, mix together egg yolks and sour cream and add to flour, mixing only until combined. If dough is too dry, add an extra whole egg. If dough is too soft to roll, refrigerate for 1 hour. Lightly grease a 13x9-inch pan with butter. Roll dough large enough to line the pan and come up the sides. Fit into pan, making a crimped or rolled edge. (Note: If you have leftover dough, roll it into pencil shapes to decorate the top of the filled cheesecake.)

Heat oven to 350 degrees. In a large bowl, cream 5 ounces butter with 2 cups sugar until light and fluffy. Beat in 4 egg yolks and vanilla until well incorporated. Thoroughly mix in the cheese. In a separate bowl, beat the egg whites to stiff peaks. Fold them into the cheese mixture. Pour filling into prepared pan. If you have leftover dough, roll into pencil shapes and lay them diagonally across the top of the cheesecake. Bake 50-60 minutes or until center is only slightly jiggly. Don't let the top brown. Let cool completely before serving. Refrigerate leftovers.