Rurki z kremen are sweet Polish cream horns that are perfect as a snack or dessert. Make your own rurki with this traditional Polish recipe!
These Authentic Polish Pierogi with Potatoes and Cheese (Pierogi Ruskie) are the real deal. Traditional Polish dish at its best! Try this recipe and never buy pierogi again. They are amazing.
Looking for easy-to-make Polish desserts? From cake to cookies to crepes, these traditional Polish dessert recipes couldn't be better.
This hearty Polish split pea soup is a comforting and traditional dish. This recipe for Polish Grochówka brings a taste of Poland to your kitchen.
Looking for easy-to-make Polish desserts? From cake to cookies to crepes, these traditional Polish dessert recipes couldn't be better.
Light and airy donuts made with farmer's cheese, the traditional Polish oponki are popular for Fat Thursday! Easy to make in just 10 minutes, they're perfect for a quick snack any time of the year!
An old Polish flatbread that's so simple and easy to make at home, the podplomyki Polish flatbread recipe is so tasty!
This hearty Polish split pea soup is a comforting and traditional dish. This recipe for Polish Grochówka brings a taste of Poland to your kitchen.
My version of the light and fluffy Polish cheesecake. Slight changes made based on available ingredients.
This mouth-watering version of the Russian Salad or Polish potato salad called Jarzynowa Salad is Pyszne! That means Yum!
easy recipe for Polish ptysie
Looking for easy-to-make Polish desserts? From cake to cookies to crepes, these traditional Polish dessert recipes couldn't be better.
Polish cream papal cake is an easy recipe when you use store bought pastry dough. The sweet custard & pastry combination is a perfect snack.
Based on the legend of an old frightening witch, the Polish Baba Yaga's Hut cake is made with cream cheese custard, tea biscuit, and a chocolate glaze. You'll love the simplicity of this difficult-looking cake. Enjoy cold!
The Polish alternative to mashed potatoes, prazoki are potato dumplings topped with fried bacon and onions. Serve this with meaty dinner or soups for a hearty and filling meal!
Polish food. Savory and sweet goodies including some Polish dishes you probably did not know about.
Polish food. Savory and sweet goodies including some Polish dishes you probably did not know about.
Loved by everyone from toddlers to adults, the Polish apple pancakes are delicious. Super easy to make, fluffy, soft, and sweet, you can make this racuchy recipe every week!
A traditional dish eaten for Easter, Zurek is probably the most popular Polish soup. The rye starter fermented soup is often served with white sausages, boiled potatoes, or eggs.
If you don't know what to do from the rosół leftovers (meat and veggies), you will love this Polish pasztet recipe! It's quick to make and absolutely delicious.
In this post, we’ll share the traditional Polish Bigos recipe and show you everything there is to know about this delicious, hearty stew, including its origins, variations, and much more!
Placek (plah-sek) in Polish just means cake, but placek around Buffalo (and probably other cities with a high Polish population) refers to a sweet yeast bread topped with sugary crumble, with or without golden raisins served on Easter. It seems like paczki have found their way around the blog world fairly easily (I assume because everyone has an obsession with doughnuts and things cooked in hot oil), but you hardly see placek, which is a shame! Placek dough is a unique combination of a fermented yeast sponge (warm milk, yeast, a bit of sugar and flour) combined with a creamed butter, sugar, flour and egg mixture. Even though I've made so many other bread recipes over the years, the smell of yeast still reminds me of placek - every year when my mom would bring out the biggest bowl in the kitchen, I knew it was time to make Easter placek. Although the representation of yeast breads on this blog isn't much, I love working with yeast a great deal, but the problem with bread is that it makes quite a bit and stales quickly. Around holidays this seems to be an easier issue to tackle since more people are around to eat things. I know Easter isn't for a couple of weeks, but I think yeast breads can seem daunting to people so it might be easier to spread the workload over a few days. This bread can also be wrapped well and frozen, then taken out as necessary for eating and giving away, meaning it can be made ahead of time! Placek is the kind of bread that begs to be spread with butter - it's not like a moist sour cream coffee cake. It has a drier crumb, making it an even better partner to coffee or tea. Traditionally, my mom always added sliced almonds to the crumb topping and golden raisins to the bread dough but I've also seen recipes without them. Either way, I'm proud to present this placek recipe - a true family tradition I can't imagine an Easter morning without! Easter Placek Sponge: 2 cups milk, around 105 degrees to 115 degrees F. 2 packages active dry yeast, or 5 teaspoons 1 1/2 tablespoons granulated sugar 2 cups of flour In a large bowl, dissolve the yeast in the warm milk with the sugar and let stand until foamy, about 10 to 15 minutes. Stir in the flour, then cover the bowl and let the sponge rise until doubled in size, 30 minutes to an hour. Dough: 1 cup (2 sticks) unsalted butter, at room temperature 2 cups granulated sugar 6 large eggs, at room temperature 1 teaspoon salt Dash of ground nutmeg Zest of one orange or lemon 4 cups all-purpose flour 1 to 1 1/2 cups golden raisins In a mixing bowl, cream together the butter and sugar, then add the eggs in one at a time and beat until fluffy. Add in the salt, nutmeg, zest and 2 cups of flour, then beat well. When the sponge has risen, add that to the creamed mixture along with the last 2 cups of flour and the golden raisins, then knead or use the dough hook on a mixer for 5 minutes, until you have a very smooth, elastic, sticky dough. Using greased hands, place the dough into a large greased or buttered bowl. Cover the bowl and let the dough rise until doubled in size, an hour to 2 1/2 hours. You can also refrigerate the dough at this point up to 3 days. When you're ready to shape the loaves, let the dough come to room temperature first. Crumble topping: 1/2 cup (1 stick) unsalted butter, softened 1 cup granulated sugar 2 cups all-purpose flour 1 to 2 cups sliced almonds Cut the butter into the sugar and flour until it's fully mixed in and crumbly, then stir in the almonds. When the dough has risen, use greased or wet hands to remove portions of it and divide it among 4 greased 9x5" loaf pans (or mini loaf and cake pans, as I like to do. My mom tended to do 1 9x5" and 2 9" cake pans, it doesn't really matter, use what works for you!) Divide the crumb mixture over the loaves, pressing in lightly (you will almost definitely have some left over, I always do and you can see how much I use.) Cover the pans, then let the dough rise until doubled or until they're almost risen to the top. Preheat the oven to 325 degrees F. and when the loaves have risen, bake for 30 to 45 minutes, until golden brown on top. Let them cool on wire racks, then invert them and cool completely before wrapping and freezing or keeping airtight at room temperature. I won't lie and say there's an easy way to get these out of the pan without all of the crumbs coming off, but that's why the crumb recipe makes so much! Enjoy sliced and slathered with butter :)
The creamy Polish cheesecake also known as Sernik is our favorite dessert! This recipe for sernik is very simple to make, wich makes it perfect for family cooking.
If you're unfamiliar with Polish food, then you're in for a treat. This rich European cuisine is full of succulent meats and hearty dishes for foodies from all walks of life.
Crispy on the outside, sweet and fluffy on the inside, these Polish Apple Pancakes are sure to become a favorite fall treat! The batter for these yeast-raised pancakes need to rise in a warm, draft-free place for 1 - 1 1/2 hours before making your pancakes.
Never cooked Polish food before? Start with these simple recipes that are both delicious and easy to make.
Get an authentic taste of Poland with these recipes for Polish breads. You'll love sampling traditional baked goods like potato bread, sauerkraut bread, soda bread, and more!
Blueberry Pierogi are classic Polish dumplings filled with sweet, juicy blueberries, straight off the bush. Perfect for lunch or dessert.
Recipe video above. Pierogi Ruskie's are Polish dumplings filled with cheesy, creamy mashed potatoes served with an onion butter sauce. They are even more delicious than they sound! Traditionally made with quark which is an European fresh cheese which isn't easily found in Australia, so I've used cheddar because I want this recipe to be as accessible as possible to many people to experience the greatness that is Pieorgis!!! More in Note 2.Excellent weekend project – eat some today and freeze some for later (they cook from frozen). Makes a nice big batch of 30 pierogis. For more dumplings of the world - head here!
This is Karpatka. Karpatka is like a polish version of vanilla slice, or millefeuille, only instead of the puff pastry, you have layers of choux pastry. Imagine one, big, rectangular profiterole fi…
Looking for easy-to-make Polish desserts? From cake to cookies to crepes, these traditional Polish dessert recipes couldn't be better.
