Famous Polish desserts: the Szarlotka and the Pierogi

Polish Apple Pie or Szarlotka

Polish Apple Pie or Szarlotka ©secretlondon123/Flick

The Polish kitchen becomes more and more popular in recent times, but the Polish couisine has always been famous for its pastries. We would like to present two famous Polish deserts that you really have to try: the Szarlotka at the Pierogi.

The Szarlotka or the Polish apple pie is an indispensable piece of the cake assortment, is the star of the pastry shops and lodges. In winter it is best with whipped cream, in summer with vanilla ice cream.

The Pierogi has sweet and savory versions.

 

Out of the sweet ones the more frequent are the ones with sweet cottage cheese or with fruit, which in summer is filled with fresh seasonal fruits and in winter with jam. In Krakow it is organized a Pierogi Festival in every August that last for several days.

The Szarlotka

If you feel comfortable in the kitchen you don’t have to wait to eat Szarlotka until you visit Poland.

Polish Apple Pie or Szarlotka

Polish Apple Pie or Szarlotka ©secretlondon123/Flick

For the dough of this Polish apple pie you will need 33 grams of flour, 16 g of sugar, 1/2 teaspoon cinnamon, 1/2 teaspoon of nutmeg, a pinch of salt, 1/2 cup of sour cream, 1 tablespoon butter, 1/2 dl milk and 1 large egg yolk. You have to sprinkle the flour into a large bowl. Add sugar, spices, and a little salt. The egg yolk is has to be mixed with sour cream and milk, then we add the melted butter and then all of this has to be mixed with dry ingredients. We wrap the finished dough in kitchen film leave it to rest in the fridge for an hour.

For the filling of the Szarlotka we need 4 large slightly sour apples, 6 grams of sugar, 1 spoon of vanilla sugar, the peel of 1 lemon, 1/2 teaspoon nutmeg and 1 pinch of cloves. We peel the apples, cut into small cubes, add the spices and the sugar and fry it in pan a little. We take out the dough from fridge, cit it into two parts, and then we knead them into one finger thick sheets. We lie one of the sheets in greased, floured sheet pan, then we put the  spicy apple cubes on the sheet with a spoon and then we finally cover it with the other sheet of dough. We bake it in an oven of 190 Celsius degrees for about 40 minutes until it has a nice brown color. We serve it with whipped cream or vanilla ice cream.

The Blueberry Pierogi

Pierogi with blueberries

Pierogi with blueberries ©moroccan_spirit/Flick

For the Blueberry Pierogi we will need 50 grams of flour, boiled hot water, a pinch of salt and 40 dkg of blueberries (fruit or dense jam).

We sift the flour into a large mixing bowl, then add a pinch of salt. We prepare a hole in the middle of the flour, and pour into the hole a small amount of boiling water. We start to mix it with a fork and keep adding little amounts of water. When the dough has a good consistency, we knead on a pastry board, and then we put it in a mixing bowl, cover with a cloth and leave it to rest for at least half an hour.

Then we stretch the dough on a floured board until it is thin and then we cut out large circles of it. We put a teaspoon of jam or some pieces of fresh fruit in the center of the circles. Then we fold the circles in half, being sure that it is not remaining fruit of jam under the edges of it. We thoroughly tamp the edges together, then we place the finished pieces on a floured tray.

Pierogi

Pierogi ©cwisnieski/Flick

When every Pierogi is done, we boil a lightly salted water in a saucepan, and we cook in it two or three pieces of Pierogi at once. After the Pierogi comes to the surface of the water we cook it for another 2 minutes, then we remove it with a filter spoon. When serving we decorate it with melted butter, fruit, jam, or with whipped cream or toasted bread crumbs.

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