This is a list of Polish desserts. Polish cuisine has evolved over the centuries to become very eclectic due to Poland's history. Polish cuisine shares many similarities with other Central European cuisines, especially German, Austrian and Hungarian cuisines,[1] as well as Jewish,[2] Belarusian, Ukrainian, Russian,[3] French and Italian culinary traditions.[4]

Polish desserts

Name Image Description
Andruty kaliskie Light sweet, flat waffles
Babka
Babka, Múnich, Alemania, 2013-04-01, DD 01.JPG
A sweet yeast cake that's also consumed in other areas of Eastern Europe
Chałka
Chałka.jpg
Sweet white wheat bread from Jewish cuisine
Chocolate-covered prune (śliwki w czekoladzie)
Plums in chocolate, Wawel.jpg
Chocolate with an entire dried plum as a filling
Ciepłe lody
Warm ice cream.JPG
Waffle infilled and topped with mousse
Drożdzówka
Drozdzowka, Polish sweet roll.jpg
Sweet roll
Faworki (or chrust)
Faworki (plate).jpg
Angel wings
Kisiel
Red Currant Kissel.jpg
A viscous fruit dish, popular as a dessert.
Keks
Traditional English Fruitcake.jpg
Cake with candied and dried fruit.
Kogel mogel
Kogel mogel.JPG
An egg-based homemade dessert popular in Eastern Europe made from egg yolks, sugar, and flavorings such as honey, cocoa or rum. It is similar to eggnog. A Polish variation includes the addition of orange juice, creating a taste similar to an Orange Julius.
Kołacz
Kołacz.JPG
A traditional Polish pastry, originally a wedding cake
Krakow gingerbread (krakowskie pierniki) A variety of gingerbread from Kraków, Poland.
Kremówka
00861 Cakes in Sanok, kremówka.jpg
A Polish cream pie made of two layers of puff pastry, filled with whipped cream, creamy buttercream, vanilla pastry cream (custard cream) or sometimes egg white cream, and is usually sprinkled with powdered sugar.[5]
Krówki
Wyborowa krowka belchatowska (edit) (cropped).jpg
Polish fudge; semi-soft milk toffee candies.
Kutia
Kutya.jpg
A sweet grain pudding, traditionally served in Ukraine, Belarus and some parts of Poland.
Makowiec
Makowiec.jpg
Polish poppy seed roll. A pastry consisting of a roll of sweet yeast bread (a viennoiserie) with a dense, rich, bittersweet filling of poppy seed.
Makówki
2012-12 Mohnpielen anagoria.jpg
A traditional poppy seed-based dessert from Central Europe.
Mazurek
91365 Mazurek.jpg
A variety of pastry (a cake) baked in Poland, both at Easter, and also at Christmas and holiday season.[6] Pictured is traditional home-made mazurek.
Mieszanka Wedlowska E. Wedel mix; assorted chocolate covered candy
Miodek turecki
Miodek turecki by Maire
Candy sold during All Saints' Day and All Souls' Day at cemeteries in Kraków
Pączki
Polskie pączki.jpg
Pastries traditional in Polish cuisine; the Polish word pączki is often translated to English as "doughnuts".
Pańska Skórka Hard taffy sold at cemeteries during Zaduszki and at Stare Miasto (Old Town) in Warsaw
Pawełek Chocolate bar with a flavored filling that contains a small amount of alcohol.
Prince Polo
Prince-Polo-Hazl-Split.jpg
A mass-produced candy bar made in Poland. Pictured is the milk chocolate and hazelnut variety.
Ptasie mleczko
Ptasie mleczko 2007 by RaBoe 02.jpg
A soft chocolate-covered candy filled with soft meringue (or milk soufflé).[7]
Ptyś
Cream puff (cropped and edited).jpg
A round small cake, filled with cream (made with whiped cream) and sprinkled with powdered sugar.
Racuchy
Polish pastries.jpg
Small pancakes often made with yeast dough stuffed with apples and served with powdered sugar.
Rogal świętomarciński
Rogale świętomarcińskie RB1.JPG
Croissant stuffed with white poppy seeds, traditionally prepared in Poznań on the occasion of Saint Martin's Day
Ruchanki
Wdzydze skansen ruchanka.jpg
Flat, oval racuchy from bread dough or sponge cake, hot fried on fat.
Sękacz
Šakotis 3799.jpg
A popular Lithuanian-Polish traditional cake
Sernik
Polish cheesecake.jpg
A cheesecake that's one of the most popular desserts in Poland, made primarily using twaróg, a type of fresh cheese.
Szarlotka
POL szarlotka (1).JPG
Apple cake called szarlotka or jabłecznik is made from sweet crust pastry and spiced apple filling. It can be topped with kruszonka (crumbles), meringue, or a dusting of caster (powdered) sugar. An additional layer of budyń (a Polish variation of custard) sometimes can be found. In restaurants and cafes, it is usually served hot with whipped cream and coffee.
Toruń gingerbread (toruńskie pierniki)
PL gingerbread from Torun.jpg
A traditional Polish gingerbread
Torcik Wedlowski E. Wedel tart; a large, circular, chocolate covered wafer with hand-made decorations
Wuzetka
Wuzetka edit.JPG
A chocolate sponge and cream pie originating from Warsaw
Zygmuntówka A cake on a crispy almond crust filled with chocolate mousse and cranberry jam and whipped cream and meringue on top. Traditionally prepared in Warsaw.

See also

References

  1. ^ Diebold, Ruth (15 November 1985). "Polish Cookery". Library Journal. 110 (19): 97. Poland's cuisine, influenced by its German, Austrian, Hungarian, Russian, and other conquerors over the centuries.
    See also: Eve Zibart, The Ethnic Food Lover's Companion, p. 114. "Polish cuisine displays its German-Austrian history in its sausages, particularly the garlicky kielbasa (or kolbasz), and its smoked meats." (p. 108.)
  2. ^ Polish & Russian-Jewish Cuisine - My Jewish Learning
  3. ^ Nigel Roberts (12 April 2011), The Bradt Travel Guide 2, Belarus, page 81, (2nd), ISBN 1841623407. "Like Ukrainians, Russians and Poles, Belarusians are still fond of borscht with a very large dollop of sour cream (smyetana) and it is particularly warming and nourishing in the depths of winter."
  4. ^ Jerzy Pasikowski (2011). "Wpływy kuchni innych narodów na kształt kuchni polskiej (Influences of cuisines of other nations in Polish cuisine)". Portal Gastronomiczny NewsGastro. Archived from the original on 27 March 2012. Retrieved 16 July 2011.
  5. ^ Flis, Krystyna; Procner, Aleksandra. "Wyroby z ciasta francuskiego". Technologia gastronomiczna z towaroznawstwem: podręcznik dla technikum. Część 2 (in Polish) (Wydanie XVIII, 2009 ed.). Wydawnictwa Szkolne i Pedagogiczne SA. p. 179. ISBN 978-83-02-02862-5.
  6. ^ "Liturgical Year Recipes: Mazurek". Source: Feast Day Cookbook by Katherine Burton & Helmut Ripperger, David McKay publishing, New York. Catholic Culture. 2013. Retrieved 24 December 2013.
  7. ^ Candy That's Dandy. Rick Kogan. Chicago Tribune. MAGAZINE; ZONE: C; SIDEWALKS.; Pg. 6. 11 February 2001.