Sweet snatch


Date sweets (kutia)

Ingredients for 20 balls:

  • 250 grams (9 oz.) of pitted dates, preferably Medjool
  • 1 teaspoon cinnamon
  • 150 grams (2 ½ cups) finely chopped walnuts
  • Zest of two lemons
  • 1 peeled and coarsely grated Granny Smith apple

+ Finely chop dates with lemon zest and transfer to a bowl. Add walnuts, cinnamon and apple, and mix well with a wooden spoon. With wet hands, create balls 3 cm (1 inch) in diameter. (To make an example like in the photo, use an appropriately-sized food ring or flatten the mixture to a thickness of 1 ½ cm and cut with a well-oiled knife. Cool the mixture before cutting).

+ Keep refrigerated in a closed container for up to a week.


Orange cheesecake (sernik)

Ingredients for 10 inch round or square pan


  • 150 grams (1 ¾ cups) flour
  • 190 grams (13.5 tablespoons) cold butter cubed
  • 100 grams (1/2 cup) sugar

Zest of one orange


  • Peel of two oranges (peel with a peeler)
  • 250 grams (1 ¼ cup) sugar
  • 20 ml (1/4 cup + one tablespoon) water
  • 800 grams (3 ½ cups) 30% fat cream cheese at room temperature
  •  3 containers sour cream
  • 3 eggs


+ Prepare the crust: preheat oven to 180⁰C (350⁰F).

+ Use food processor to combine flour, butter and orange zest. Process until mixture forms small crumbs. Press crumbs into pan and use the back of a spoon to compress well.

+ Bake for approximately 12 minutes until golden brown and let cool. Reduce oven heat to 150⁰C (300⁰F).

+ Wrap the pan in aluminum foil so water cannot penetrate during baking.

+ Prepare the filling: In a small pot, combine water with 50 grams (1/4 cup) sugar and orange peel. Bring to a boil, then reduce heat and simmer for approximately 15 minutes until mixture turns to syrup. Cool the syrup with the peel, then strain. Cut the peel into ½ cm (0.2 inch) squares. (The syrup can be used in other dishes).

+ Combine cream cheese and sugar in stand mixer bowl. Use paddle attachment to mix until sugar is well-incorporated into cream cheese. Add sour cream and mix until well-combined. Gradually add eggs and mix until just combined. Turn off mixer.

+ Fold orange peel into the mixture. Pour the mixture onto the crust and place the pan into a somewhat deep oven pan.

+ Fill the oven pan with boiling water to half the height of the cake plan.

+ Bake for approximately 1 ½ hours until the cake is firm around the edges and soft in the middle. Cool to room temperature and refrigerate for at least four hours before serving.

+ Keep refrigerated in a closed container for up to four days.


Yeast and black sesame seed spirals (makowiec)

Ingredients for 6-8 12 cm (5 inch) diameter pastries


  • 300 grams (2 cups + 2 tablespoons) bread flour
  • 5 grams dry yeast
  • 1 tablespoon milk
  • ½ teaspoon salt
  • 50 grams (1/4 cup) sugar
  • 2 eggs
  • 150 grams (10 ½ tablespoons) cold butter cubed


  • 100 grams (1 cup) black sesame seeds
  • 20 grams (1 tablespoon) honey
  • 50 grams (1/4 cup) sugar
  • 150 ml (2/3 cup minus one tablespoon) milk
  • Egg wash:
  • One beaten egg


+ Prepare the dough: Combine all of the ingredients except for the butter in the bowl of a stand mixer. Use paddle attachment to knead until dough forms. Add butter gradually and knead until the butter is well-incorporated. Continue kneading for another five minutes. Cover the bowl in plastic wrap and refrigerate overnight.

+ Prepare the filling: Combine all of the ingredients in a pot and bring to a boil. Reduce heat and simmer for approximately 10 minutes while stirring occasionally until mixture thickens.

+ Use a stick blender to blend the contents of the pot to a smooth puree. Cool.

+ Assemble the pastries: roll out the dough on a floured surface to a large rectangle 3-4 mm thick. Spread the sesame filling on the dough and roll into a tight cylinder. Slice the roll into 3 cm (1 inch) thick slices and arrange three slices in 12 cm (5 inches) diameter oiled food rings. Gently flatten the slices into the rings.

+ Cover and let rise approximately 40 minutes until doubled.

+ Preheat oven to 170⁰C (340⁰F).

+ Brush pastries with egg wash.

+ Bake for 17-20 minutes until golden brown and done on the inside. Serve hot or at room temperature.


Ginger bacon cookies (piernik)

Ingredients for about 40 cookies:

  • 50 grams (1/4 cup) finely chopped bacon
  • 30 grams (1/8 cup) sugar
  • 280 grams (2 cups) flour
  • 1 teaspoon ground ginger
  • ½ teaspoon cinnamon
  • ½ teaspoon baking soda
  • 80 grams (1/3 cup) dark brown sugar
  • 100 grams (7 tablespoons) melted butter
  • 20 grams (1 tablespoon) honey


+ Preheat oven to 180⁰C (350⁰F).

+ Heat bacon and 30 grams sugar in frying pan over medium heat for five minutes until sugar melts and covers the bacon. Let cool.

+ Combine flour, spices, brown sugar, baking soda and sugared bacon in a bowl.

+ Combine melted butter and honey in a separate bowl. Add the butter mixture to the bowl of dry ingredients and mix with a wooden spoon until a soft dough forms.

+ Divide dough into three and roll out each section between two sheets of parchment paper into a rectangle ½ cm thick. Remove the top sheet of parchment paper and transfer to oven plan.

+ Bake for approximately 12 minutes until dough hardens. Remove from oven and cut immediately with a sharp knife into equally-sized diamond shapes.


Pączki doughnuts (dominikia)

Ingredients for 30 doughnuts:

  • 750 grams (5 1/3 cup) flour
  • 60 grams (2 oz.) fresh yeast
  • 450 m (2 cups minus 2 tablespoons) milk at room temperature
  • 150 grams (2/3 cup) sugar
  • 150 grams (2/3 cup) melted butter at room temperature
  • 5 eggs
  • Pinch of salt
  • ½ teaspoon vanilla extract

For frying:

  • Neutral oil


  • 1 ½ cups of your favorite red jam
  • Frosting:
  • 300 grams (2 2/5 cups) powdered sugar
  • 100 ml (1/2 cup) water


+ Proof yeast: combine yeast and milk in bowl. Add 100 grams flour and mix lightly. Set aside for 10 minutes until mixture bubbles.

+ Prepare dough: combine yeast mixture and remaining ingredients except for butter in stand mixer bowl. Mix with paddle attachment until well-incorporated into loose dough. Add the butter and continue kneading for an additional 5 minutes, until the dough becomes elastic and very sticky. Cover bowl with towel and let rise until doubled, about an hour.

+ Filling: with floured hands, roll dough into 6 cm (2 ½ inch) balls.

+ Flatten the balls into a sort of small pita bread and spoon a teaspoon of jam in the middle of each. Form secure balls and place on floured surface with the side you closed facing down. Cover and let rise for about half an hour until almost doubled.

+ Prepare frosting: combine powdered sugar and water in a small pot and bring to a boil. Reduce heat and simmer for approximately eight minutes.

+ Fry and apply frosting: heat oil for deep frying in a pot on medium heat and fry the doughnuts in batches for about three minutes on each side until golden brown. Cool for two minutes on a plate covered in a paper towel.

+ Brush doughnuts with frosting and serve warm or at room temperature.

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