24 Delicious Polish Dessert Recipes Traditional

Oh, the sweet, irresistible charm of Polish desserts! From the honey-kissed layers of miodownik to the fluffy, fruit-filled pączki, Poland’s traditional treats are a treasure trove of flavors waiting to be discovered. Whether you’re a seasoned baker or just starting out, these 24 delicious recipes will transport your kitchen straight to the heart of Eastern Europe. Ready to indulge? Let’s dive into the world of Polish sweets together!

Polish Apple Pie

Slice into this Polish Apple Pie, where buttery crust meets spiced apple magic. No fluff, just layers of comfort you’ll wanna devour straight outta the oven.

Ingredients

• 2 cups all-purpose flour, plus a lil extra for dusting
• A stick of cold butter, cubed
• A splash of ice water
• 4 medium apples, peeled and thinly sliced
• A couple of tbsp sugar
• 1 tsp cinnamon
• A pinch of salt

Instructions

1. Preheat your oven to 375°F—get it hot for that perfect golden crust.
2. Toss flour, salt, and butter in a bowl. Rub ’em together till it looks like breadcrumbs.
3. Drizzle in ice water, a tbsp at a time, till the dough just comes together. Pro tip: Don’t overmix, or the crust gets tough.
4. Roll out 2/3 of the dough on a floured surface. Fit it into a 9-inch pie dish, trimming the edges.
5. Mix apples, sugar, and cinnamon in a bowl. Pile ’em high into the crust.
6. Roll out the remaining dough, lay it over the apples, and crimp the edges to seal. Slit the top for steam to escape.
7. Bake for 45-50 mins, till the crust is golden and juices bubble. Tip: Cover edges with foil if they brown too fast.
8. Let it cool for at least 20 mins—this patience pays off with cleaner slices.

Unbelievable how the crust stays flaky while the apples turn jammy. Serve warm with a scoop of vanilla ice cream for that hot-cold thrill.

Polish Cheesecake

Polish Cheesecake packs a creamy punch with a twist—think less sweet, more tang, and a texture that’s somehow both dense and light. Perfect for those who swear by dessert but skip the sugar coma.

Ingredients

• 2 cups of graham cracker crumbs (because every great cake starts with a solid base)
• A stick of butter, melted (go for the good stuff)
• 4 packs of cream cheese, room temp (non-negotiable for smoothness)
• A cup of sugar (keep it sweet but not too sweet)
• A splash of vanilla extract (for that hint of fancy)
• 4 eggs, one at a time (patience is key)
• A couple of tbsp of lemon juice (for the tang)
• A pinch of salt (to balance it all out)

Instructions

1. Preheat your oven to 325°F—no rushing, it needs to be just right.
2. Mix graham cracker crumbs with melted butter until it feels like wet sand. Press firmly into your pan. Tip: Use a glass to smooth it out for an even layer.
3. Beat the cream cheese until it’s smooth—no lumps allowed. Add sugar, vanilla, and lemon juice, mixing well after each.
4. Add eggs one at a time, fully incorporating each before the next. Tip: Scrape the bowl sides to ensure everything mixes evenly.
5. Pour over your crust, smoothing the top. Bake for 50 minutes or until the edges are set but the center jiggles slightly. Tip: A water bath prevents cracks, but if you’re lazy, just don’t overbake.
6. Cool in the oven with the door cracked, then fridge for at least 4 hours. Patience pays off with the perfect texture.

Dense yet creamy, this cheesecake’s slight tang makes it a standout. Serve with fresh berries or a drizzle of honey for a twist that’ll have everyone asking for seconds.

Polish Poppy Seed Roll

Hungry for something sweet with a twist? This Polish Poppy Seed Roll is your next baking project—packed with nutty, earthy flavors and a soft, fluffy dough that’s impossible to resist.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1/2 tsp salt
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 cup warm milk (about 110°F)
• 1/4 cup unsalted butter, melted
• 1 egg
• 1 cup ground poppy seeds
• 1/2 cup honey
• A splash of vanilla extract
• 1 egg yolk (for brushing)

Instructions

1. In a large bowl, mix flour, sugar, salt, and yeast.
2. Add warm milk, melted butter, and egg. Stir until a dough forms.
3. Knead the dough on a floured surface for about 5 minutes until smooth. Tip: If the dough sticks, add a little more flour.
4. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size.
5. While the dough rises, mix ground poppy seeds, honey, and vanilla extract in a bowl for the filling.
6. Roll out the dough on a floured surface into a rectangle about 1/4 inch thick.
7. Spread the poppy seed filling evenly over the dough, leaving a small border around the edges.
8. Roll the dough tightly from the long side, pinch the seam to seal, and place on a baking sheet lined with parchment paper.
9. Cover and let it rise for another 30 minutes. Tip: For a shiny finish, brush the top with egg yolk before baking.
10. Preheat your oven to 350°F and bake for 25-30 minutes until golden brown. Tip: Let it cool slightly before slicing to keep the filling from oozing out.

This roll is all about contrast—the soft, slightly sweet dough against the rich, nutty filling. Serve it warm with a dusting of powdered sugar or a dollop of whipped cream for extra indulgence.

Polish Honey Cake

Bake your way to bliss with this Polish Honey Cake—layers of spiced goodness drenched in honey, because why settle for basic when you can have legendary?

Ingredients

• 2 cups of all-purpose flour
• 1 cup of honey (the darker, the better for that deep flavor)
• A splash of vanilla extract
• 3 eggs (room temp, always)
• A couple of tsp of baking soda
• 1 tsp of cinnamon (for that warm hug feeling)
• 1/2 cup of sugar (because sweet is the name of the game)
• A pinch of salt (to balance the sweet)
• 1/2 cup of unsalted butter (melted, because we’re not monsters)

Instructions

1. Preheat your oven to 350°F—no guessing, just set it.
2. Whisk together the flour, baking soda, cinnamon, and salt in a bowl. Keep it aside.
3. In another bowl, beat the eggs and sugar until they’re fluffy and light—about 3 minutes should do it.
4. Slowly drizzle in the honey and vanilla while mixing. Tip: Warm the honey a bit if it’s too thick to pour.
5. Fold in the dry ingredients gently. Overmixing is the enemy of fluffy cakes.
6. Pour in the melted butter and mix until just combined. See? Easy.
7. Pour the batter into a greased 9-inch pan. Smooth the top like you’re frosting a cake.
8. Bake for 25-30 minutes. Do the toothpick test—clean means it’s done.
9. Let it cool in the pan for 10 minutes, then transfer to a wire rack. Patience is key.

Witness the magic as each bite delivers a moist, spiced crumb with a honey kick. Serve it warm with a dollop of whipped cream or go rogue with a drizzle of extra honey on top.

Polish Doughnuts

These Polish doughnuts, or pączki, are your next obsession. Transform your kitchen into a bakery with this foolproof recipe that’s all about fluffy, jam-filled goodness.

Ingredients

• 2 cups of all-purpose flour
• 1/4 cup of granulated sugar
• a pinch of salt
• 1 packet (2 1/4 tsp) of active dry yeast
• 3/4 cup of warm milk (about 110°F)
• 2 egg yolks
• a splash of vanilla extract
• 4 tbsp of unsalted butter, melted
• your favorite jam for filling
• oil for frying (enough to fill a pot with 2 inches)
• powdered sugar for dusting

Instructions

1. In a large bowl, whisk together flour, sugar, salt, and yeast.
2. Pour in warm milk, egg yolks, vanilla, and melted butter. Mix until a dough forms.
3. Knead the dough on a floured surface for about 5 minutes until smooth. Tip: If the dough sticks, add a bit more flour.
4. Place the dough in a greased bowl, cover, and let it rise in a warm spot for 1 hour or until doubled.
5. Punch down the dough and roll it out to 1/2-inch thickness. Cut out circles using a 3-inch cutter.
6. Place a small spoonful of jam in the center of half the circles, top with another circle, and pinch edges to seal. Tip: Don’t overfill to avoid leaks.
7. Heat oil in a deep pot to 350°F. Fry doughnuts in batches for 2 minutes per side until golden. Tip: Keep an eye on the temperature to prevent burning.
8. Drain on paper towels and dust with powdered sugar while still warm.

Hot out of the fryer, these pączki are irresistibly soft with a sweet jam surprise. Serve them stacked high on a plate for a show-stopping breakfast or dessert.

Polish Plum Cake

Make this Polish Plum Cake the star of your dessert table. Juicy plums meet buttery cake in a match made in heaven.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup sugar
• 1/2 cup unsalted butter, cold and cubed
• 1 egg
• A pinch of salt
• A splash of vanilla extract
• A couple of ripe plums, sliced
• A dusting of powdered sugar for serving

Instructions

1. Preheat your oven to 350°F and grease a 9-inch baking pan.
2. In a bowl, mix flour, sugar, and salt. Add cubed butter and blend until crumbly.
3. Beat in the egg and vanilla extract until the dough just comes together. Tip: Don’t overmix to keep the cake tender.
4. Press the dough into the pan. Arrange plum slices on top in a pretty pattern.
5. Bake for 40 minutes or until golden. Tip: Check at 30 minutes to avoid overbaking.
6. Let cool slightly, then dust with powdered sugar. Tip: Serve warm for extra comfort.

Expect a buttery base with juicy plum bursts. Perfect with a dollop of whipped cream or a scoop of vanilla ice cream.

Polish Chocolate Babka

**S**wipe right if you’re ready to dive into the swirls of this Polish Chocolate Babka—a buttery, chocolatey masterpiece that’s easier to make than you think.

Ingredients

• 2 cups of all-purpose flour
• 1/2 cup of sugar
• A pinch of salt
• 1 packet of active dry yeast
• 1/2 cup of warm milk (about 110°F)
• 2 eggs
• 1/2 cup of unsalted butter, melted
• A splash of vanilla extract
• 1 cup of chocolate chips
• A couple of tablespoons of cocoa powder

Instructions

1. In a large bowl, mix flour, sugar, salt, and yeast.
2. Pour in warm milk and stir until just combined. Let it sit for 5 minutes until bubbly.
3. Beat in eggs, melted butter, and vanilla extract until the dough comes together.
4. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size.
6. Roll out the dough into a rectangle, sprinkle with chocolate chips and cocoa powder, then roll it up tightly from the long side.
7. Twist the roll a couple of times, then place it in a greased loaf pan. Cover and let it rise for another 30 minutes.
8. Preheat your oven to 350°F and bake the babka for 30-35 minutes until golden brown.
9. Let it cool in the pan for 10 minutes, then transfer to a wire rack.

**C**raving a slice? This babka is all about the soft, fluffy layers with a rich chocolate swirl. Serve it warm with a dusting of powdered sugar or toast a slice for breakfast—trust us, it’s a game-changer.

Polish Strawberry Kissel

You’ve gotta try this Polish Strawberry Kissel—it’s like summer in a bowl, sweet, tangy, and oh-so-sippable. Perfect for those lazy afternoons when only something fruity will do.

Ingredients

– A couple of cups of fresh strawberries, hulled and halved
– A splash of water
– A tablespoon of cornstarch
– A quarter cup of sugar
– A squeeze of lemon juice

Instructions

1. Toss the strawberries into a blender and puree until smooth. Tip: If you prefer a chunkier texture, pulse lightly.
2. Pour the puree into a saucepan, add a splash of water, and bring to a simmer over medium heat. Keep an eye on it to prevent boiling over.
3. In a small bowl, mix the cornstarch with a couple of tablespoons of cold water until dissolved. This prevents lumps in your kissel.
4. Slowly stir the cornstarch mixture into the simmering strawberry puree. The sauce will start to thicken—keep stirring for about 2 minutes.
5. Add the sugar and a squeeze of lemon juice, stirring until the sugar completely dissolves. Tip: Taste and adjust sweetness if needed, but remember it’ll thicken more as it cools.
6. Remove from heat and let it cool slightly before serving. Tip: For an extra chill, refrigerate for an hour.
Creamy yet light, this kissel dances between sweet and tart. Serve it over vanilla ice cream or with a dollop of whipped cream for a decadent twist.

Polish Walnut Roll

Hungry for a sweet, nutty delight that’s as fun to make as it is to eat? This Polish Walnut Roll is your next kitchen adventure—packed with flavor and perfect for sharing.

Ingredients

• 2 cups of all-purpose flour
• 1/2 cup of sugar
• 1 stick of butter, softened
• 3 eggs
• a splash of vanilla extract
• 1 packet of active dry yeast
• 1/4 cup of warm milk
• a couple of cups of ground walnuts
• 1/2 cup of honey
• a pinch of salt

Instructions

1. Dissolve the yeast in warm milk with a teaspoon of sugar, let it sit until frothy, about 5 minutes.
2. In a large bowl, mix flour, sugar, and salt. Cut in the butter until the mixture resembles crumbs.
3. Beat in eggs one at a time, then stir in the yeast mixture and vanilla to form a dough.
4. Knead the dough on a floured surface until smooth, about 10 minutes. Tip: If the dough sticks, add a bit more flour.
5. Let the dough rise in a greased bowl, covered, until doubled, about 1 hour.
6. Roll out the dough into a rectangle on a floured surface. Tip: Aim for about 1/4 inch thickness for even baking.
7. Spread a mixture of ground walnuts and honey evenly over the dough.
8. Roll the dough tightly from the long side, pinch the ends to seal. Tip: Use a bit of water to help seal the edges if needed.
9. Place the roll on a baking sheet, let it rise again for 30 minutes.
10. Bake at 350°F for 25-30 minutes, until golden brown.

Unwrap the magic to reveal a soft, fluffy interior with a crunchy walnut filling. Serve warm with a dusting of powdered sugar or a dollop of whipped cream for an extra treat.

Polish Blueberry Pierogi

Forget everything you know about pierogi—these Polish Blueberry Pierogi are a sweet, summery twist on the classic. Packed with juicy blueberries and a hint of lemon, they’re a dessert dream.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1/2 cup warm water
• 1 large egg
• A pinch of salt
• 2 cups fresh blueberries
• 1/4 cup sugar
• A splash of lemon juice
• 2 tbsp unsalted butter, melted
• A dollop of sour cream for serving

Instructions

1. In a large bowl, mix 2 cups flour, warm water, egg, and salt until a dough forms. Tip: If it’s too sticky, add a bit more flour.
2. Knead the dough on a floured surface for 5 minutes until smooth. Cover and let it rest for 30 minutes.
3. While the dough rests, toss blueberries with sugar and lemon juice in a bowl. Set aside.
4. Roll out the dough to 1/8-inch thickness. Use a glass to cut out circles.
5. Place a teaspoon of blueberry mix in the center of each circle. Fold and pinch edges to seal. Tip: Wet your fingers to help seal if needed.
6. Boil a large pot of water. Cook pierogi in batches for 3-4 minutes until they float. Tip: Don’t overcrowd the pot.
7. Drain and toss with melted butter.
8. Serve warm with a dollop of sour cream.

Soft, pillowy dough gives way to bursts of blueberry goodness in every bite. Try serving them with a sprinkle of powdered sugar for an extra sweet finish.

Polish Cherry Strudel

Buckle up for a flaky, fruity ride with this Polish Cherry Strudel that’s about to become your next baking obsession.

Ingredients

• 2 cups of all-purpose flour, plus a little extra for dusting
• A pinch of salt
• 1/2 cup of water, just enough to bring the dough together
• 1/4 cup of unsalted butter, melted, because everything’s better with butter
• 2 cups of pitted cherries, because we’re here for that tart sweetness
• 1/2 cup of sugar, to sweeten the deal
• A splash of vanilla extract, for that cozy aroma
• 1 tbsp of lemon juice, to brighten up the filling
• 1 egg, beaten, for that golden shine

Instructions

1. Preheat your oven to 375°F (190°C) – no guessing, just precise heat.
2. Mix the flour and salt in a big bowl, then slowly add water and melted butter until a dough forms. Tip: Don’t overmix; keep it tender.
3. Roll the dough on a floured surface into a thin rectangle. Thinner means flakier, so go for it.
4. Toss cherries with sugar, vanilla, and lemon juice. Spread this juicy mix over the dough, leaving a border.
5. Carefully roll the dough around the filling, sealing the edges with a bit of beaten egg. Tip: Use a fork to crimp the edges for a pro look.
6. Brush the top with more beaten egg for that irresistible golden finish.
7. Bake for 25-30 minutes until it’s golden and you can hear the cherries bubbling. Tip: Let it cool a bit before slicing to avoid a fruity avalanche.

Out of the oven, this strudel is a masterpiece of contrasts – crispy layers give way to a jammy, tangy cherry heart. Serve it warm with a dollop of whipped cream or go rogue with a scoop of vanilla ice cream.

Polish Rhubarb Cake

Kick off your baking adventure with this Polish Rhubarb Cake—tangy, sweet, and downright irresistible. Perfect for those who love a dessert that’s as easy to make as it is to devour.

Ingredients

• 2 cups of all-purpose flour
• 1 cup of sugar, plus a couple of tablespoons for sprinkling
• 1/2 cup of unsalted butter, cold and cubed
• 1 large egg
• A splash of vanilla extract
• 3 cups of rhubarb, chopped into 1/2-inch pieces
• 1/2 cup of sour cream
• 1 tsp of baking powder
• A pinch of salt

Instructions

1. Preheat your oven to 350°F and grease a 9-inch springform pan.
2. In a large bowl, mix flour, 1 cup of sugar, baking powder, and salt.
3. Add the cold butter cubes and use your fingers to rub them into the flour until the mixture resembles coarse crumbs.
4. Press half of this crumbly mixture into the bottom of your greased pan to form the base.
5. Spread the chopped rhubarb evenly over the base.
6. In a small bowl, whisk together the egg, sour cream, and vanilla extract until smooth.
7. Pour this over the rhubarb layer, then sprinkle the remaining crumb mixture on top.
8. Bake for 45-50 minutes, or until the top is golden and the edges are bubbly.
9. Let it cool in the pan for 10 minutes before slicing.

Zesty rhubarb pairs perfectly with the buttery crumb topping, creating a cake that’s both tart and sweet. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.

Polish Sernik

Zesty and rich, Polish Sernik is the cheesecake that’ll steal your heart with its creamy texture and subtle vanilla vibes. No fuss, just pure indulgence.

Ingredients

• 2 cups of graham cracker crumbs (because who’s measuring exactly?)
• A stick of butter, melted (go for the good stuff)
• 4 packs of cream cheese, room temp (non-negotiable)
• 1 cup of sugar (sweet but not too sweet)
• A splash of vanilla extract (the secret weapon)
• 4 eggs (farm-fresh if you can swing it)
• A pinch of salt (to balance the sweet)

Instructions

1. Preheat your oven to 325°F—no guessing, use that oven thermometer.
2. Mix graham cracker crumbs with melted butter until it feels like wet sand. Press into a 9-inch springform pan like you mean it.
3. Bake the crust for 10 minutes until it’s just golden. Let it cool like it’s sunbathing.
4. Beat cream cheese until it’s smoother than your pickup lines. Add sugar, vanilla, and salt, then eggs one at a time—patience is key.
5. Pour filling over crust, smooth the top like you’re icing a cake. Tap the pan to say goodbye to air bubbles.
6. Bake for 50-55 minutes until the edges are set but the center jiggles like a TikTok dance.
7. Turn off the oven, crack the door, and let it chill for an hour—no rushing perfection.
8. Refrigerate for at least 4 hours, but overnight is the real MVP move.

Lusciously creamy with a hint of vanilla, this Sernik is a dream. Serve it with a drizzle of raspberry sauce or just dive in fork-first.

Polish Mazurek

Rush to your kitchen—this Polish Mazurek is about to become your new obsession. It’s sweet, it’s crunchy, and it’s ridiculously easy to make.

Ingredients

• 2 cups of all-purpose flour
• 1 cup of unsalted butter, softened
• a splash of vanilla extract
• 3/4 cup of granulated sugar
• a couple of eggs
• 1/2 cup of your favorite jam (apricot or raspberry works great)
• a handful of chopped nuts (almonds or walnuts)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the flour, softened butter, vanilla extract, and sugar until it forms a crumbly dough. Tip: If the dough feels too dry, add a tiny bit of cold water.
3. Press the dough evenly into the prepared baking sheet. Use your fingers or a flat-bottomed cup to make it smooth.
4. Bake for 20 minutes or until the edges are just starting to turn golden. Tip: Keep an eye on it—overbaking makes it too hard.
5. While the base is still warm, spread the jam evenly over the top. Tip: Warming the jam slightly makes it easier to spread.
6. Sprinkle the chopped nuts over the jam layer, pressing them in gently so they stick.
7. Let it cool completely before cutting into squares or rectangles.

Wow, that was easy, right? The Mazurek comes out with a buttery, crumbly base that contrasts perfectly with the sweet jam and crunchy nuts. Try serving it with a dollop of whipped cream for an extra indulgent treat.

Polish Angel Wings

Buckle up for a crispy, sugary ride with these Polish Angel Wings. They’re light, they’re flaky, and they’re about to become your new obsession.

Ingredients

• 2 cups of all-purpose flour
• A pinch of salt
• 3 egg yolks
• A splash of sour cream
• A couple of tablespoons of sugar
• 1/2 cup of unsalted butter, chilled and cubed
• Oil for frying (enough to fill a deep pan to about 2 inches)
• Powdered sugar for dusting

Instructions

1. In a large bowl, whisk together the flour and salt.
2. Add the egg yolks, sour cream, and sugar to the bowl. Mix until just combined.
3. Toss in the cubed butter. Use your fingers to rub the butter into the flour mixture until it resembles coarse crumbs.
4. Knead the dough gently on a floured surface until smooth. Tip: Don’t overwork the dough to keep it tender.
5. Roll the dough out to about 1/4 inch thickness. Cut into diamond shapes. Tip: A pizza cutter makes this step a breeze.
6. Heat the oil in a deep pan to 350°F. Fry the diamonds in batches until golden brown, about 2 minutes per side. Tip: Keep an eye on the temperature to avoid burning.
7. Drain on paper towels and dust generously with powdered sugar while still warm.

Yield to the crunch of these angel wings, their buttery layers giving way to a sweet, melt-in-your-mouth finish. Serve them stacked high on a platter or sneak them one by one straight from the cooling rack.

Polish Kolaczki

Hungry for a buttery, flaky pastry that’s stuffed with sweet jam? Polish Kolaczki are your next baking project—easy, elegant, and endlessly customizable.

Ingredients

• 2 cups of all-purpose flour (because we’re keeping it classic)
• 1 cup of unsalted butter, chilled and cubed (go for the good stuff)
• 8 oz of cream cheese, softened (this is the secret to tenderness)
• A splash of vanilla extract (for that sweet aroma)
• A couple of tablespoons of your favorite jam (think apricot or raspberry for a tart contrast)
• A pinch of salt (to balance the sweetness)
• Powdered sugar for dusting (because everything’s better with a little snow)

Instructions

1. Preheat your oven to 350°F—no guessing, just set it and forget it.
2. In a large bowl, mix the flour and salt. Toss in the butter cubes and cream cheese. Use your fingers to blend until it looks like coarse crumbs. Tip: Keep everything cold for the flakiest dough.
3. Add the vanilla extract, then knead the dough just until it comes together. Overworking = tough cookies, so be gentle.
4. Roll the dough out on a floured surface to about 1/4 inch thick. Cut into 2-inch squares—precision matters here for even baking.
5. Place a small dollop of jam in the center of each square. Fold two opposite corners to the center, pressing lightly to seal. Tip: Don’t overfill, or you’ll have a sticky situation.
6. Bake for 12-15 minutes, until the edges are just golden. They’ll firm up as they cool, so resist the urge to overbake.
7. Let them cool on the tray for a minute, then transfer to a wire rack. Dust with powdered sugar while still warm for that picture-perfect finish. Tip: Serve slightly warm for the best flavor and texture.

These Kolaczki are a dream—crisp edges give way to a tender, melt-in-your-mouth center, with the jam adding a bright pop. Try serving them with a dollop of whipped cream for an extra indulgent twist.

Polish Makowiec

Let’s dive into the world of Polish desserts with Makowiec, a poppy seed roll that’s as fun to make as it is to eat. This sweet, nutty swirl is a showstopper at any gathering.

Ingredients

• 2 cups of poppy seeds, ground
• 1 cup of milk
• 1/2 cup of honey
• A splash of vanilla extract
• 3 cups of all-purpose flour
• A pinch of salt
• 1/2 cup of sugar
• 1 packet of active dry yeast
• 1/2 cup of butter, melted
• A couple of eggs
• 1/2 cup of raisins (optional)

Instructions

1. Warm the milk to 110°F and mix in the yeast and a tablespoon of sugar. Let it sit for 5 minutes until frothy.
2. In a large bowl, combine flour, salt, and the remaining sugar. Make a well in the center and pour in the yeast mixture, melted butter, and eggs. Knead until smooth.
3. Cover the dough and let it rise in a warm place for about 1 hour, or until doubled in size.
4. While the dough rises, simmer poppy seeds with milk and honey over low heat for 10 minutes. Stir in vanilla and raisins if using. Cool slightly.
5. Roll out the dough on a floured surface into a rectangle. Spread the poppy seed mixture evenly over the dough.
6. Roll the dough tightly from the long side, sealing the edges. Place on a baking sheet lined with parchment paper.
7. Let the roll rise for another 30 minutes. Preheat your oven to 350°F.
8. Bake for 25-30 minutes, or until golden brown. Let it cool before slicing.

Velvety poppy seed filling wrapped in soft, sweet dough—this Makowiec is a textural dream. Serve it with a dusting of powdered sugar or a dollop of whipped cream for extra decadence.

Polish Paczki

Stuff your face with these fluffy, jam-packed Polish Paczki—your new obsession for National Doughnut Day and beyond.

Ingredients

• 2 cups of all-purpose flour, because we’re keeping it classic
• 1/2 cup of milk, warmed up just enough to say ‘hello’ to the yeast
• 1/4 cup of sugar, for that sweet, sweet love
• 2 eggs, because binding is caring
• 1/4 cup of butter, melted like your heart will be
• A splash of vanilla extract, for the aroma
• A pinch of salt, to balance the sweetness
• 1 packet of active dry yeast, the magic maker
• Your favorite jam, for the surprise inside
• Oil for frying, deep enough to swim in
• Powdered sugar, for the snowy finish

Instructions

1. Mix the warm milk, sugar, and yeast in a bowl. Let it sit for 5 minutes until it’s frothy—like a tiny yeast party.
2. Add the eggs, melted butter, vanilla, and salt to the yeast mixture. Whisk it like you mean it.
3. Gradually stir in the flour until the dough comes together. It should be sticky but manageable—think playful, not messy.
4. Knead the dough on a floured surface for about 5 minutes until smooth. Pro tip: If it sticks, add a bit more flour, but don’t go overboard.
5. Place the dough in a greased bowl, cover, and let it rise in a warm spot for 1 hour or until doubled in size. Patience is key here.
6. Punch down the dough (therapeutic, right?) and roll it out to 1/2-inch thickness. Cut out circles using a glass or cookie cutter.
7. Place a teaspoon of jam in the center of half the circles, top with another circle, and pinch the edges to seal. No jam leaks allowed!
8. Heat oil in a deep fryer or large pot to 350°F. Fry the paczki in batches for 2-3 minutes per side until golden brown. Keep an eye on them—they brown fast.
9. Drain on paper towels and dust generously with powdered sugar while still warm. The sugar will melt slightly, creating a delicate glaze.

Enjoy these pillowy paczki with a crisp exterior and a gooey jam center. Serve them warm with a side of coffee for the ultimate indulgence, or get creative by filling them with different jams or even custard for a twist.

Polish Szarlotka

Dive into the cozy vibes of Polish Szarlotka, a rustic apple cake that’s like a hug in dessert form. Perfect for those ‘need something sweet stat’ moments.

Ingredients

• 2 cups of all-purpose flour
• 1 cup of sugar, plus a sprinkle for the top
• 1 stick of butter, cold and cubed
• 1 egg
• A splash of vanilla extract
• A pinch of salt
• 4-5 apples, peeled and sliced thin
• A couple of tsp of cinnamon
• 1 tbsp of lemon juice

Instructions

1. Preheat your oven to 350°F. Grease a 9-inch springform pan.
2. In a bowl, mix flour, sugar, and salt. Add butter and rub until crumbly.
3. Whisk egg and vanilla in a cup, then stir into the flour mix to form a dough.
4. Press half the dough into the pan. Chill the rest.
5. Toss apples with cinnamon and lemon juice. Layer over the dough.
6. Crumble the remaining dough on top. Sprinkle with sugar.
7. Bake for 45 minutes until golden. Tip: Let it cool slightly before slicing.

Nothing beats the contrast of the buttery crust with the spiced, tender apples. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

Polish Kremowka

Craving something sweet and impressive? Polish Kremowka is your answer—a luscious custard slice that’s all about creamy layers and flaky pastry.

Ingredients

• 2 cups of all-purpose flour, plus a little extra for dusting
• A stick of butter, cold and cubed
• A splash of cold water
• 4 egg yolks
• A cup of granulated sugar
• 3 cups of whole milk
• A couple of tablespoons of cornstarch
• A teaspoon of vanilla extract
• A pinch of salt

Instructions

1. Preheat your oven to 375°F. Grab your flour, butter, and a pinch of salt. Crumble them together until it looks like breadcrumbs.
2. Add a splash of cold water, just enough to bring the dough together. Wrap it in cling film and chill for 30 minutes.
3. Roll out the dough on a floured surface to about 1/8 inch thick. Prick with a fork and bake for 20 minutes until golden. Let it cool.
4. Whisk egg yolks and sugar in a bowl until pale. Mix in cornstarch and a bit of milk to make a smooth paste.
5. Heat the rest of the milk in a pan until just boiling. Slowly whisk into the egg mix, then pour back into the pan. Cook on low, stirring constantly, until thick. Stir in vanilla.
6. Cut the pastry in half. Spread the custard on one piece, top with the other. Chill for at least 2 hours before dusting with powdered sugar.

Absolute perfection! The Kremowka is a dreamy combo of crisp pastry and velvety custard. Serve it chilled with a drizzle of raspberry sauce for an extra pop of color and flavor.

Polish Faworki

Crispy, golden, and impossibly light, these Polish Faworki are the fried dough dreams are made of. Think of them as the love child of a churro and a funnel cake—**but better**.

Ingredients

• 2 cups all-purpose flour
• 3 large egg yolks
• a splash of sour cream
• a couple of tbsp powdered sugar
• 1 tbsp butter, melted
• a pinch of salt
• oil for frying (enough to fill your pot about 2 inches deep)

Instructions

1. In a large bowl, mix the flour, egg yolks, sour cream, melted butter, and salt until a dough forms. Tip: If the dough feels too sticky, add a bit more flour.
2. Knead the dough on a floured surface for about 5 minutes until smooth. Tip: Let it rest under a towel for 30 minutes to relax the gluten.
3. Roll the dough out super thin (about 1/8 inch thick), then cut into strips about 1 inch wide and 4 inches long.
4. Make a small slit in the center of each strip and pull one end through to create a twist.
5. Heat the oil in a deep pot to 375°F. Tip: Use a candy thermometer to keep the temp steady.
6. Fry the faworki in batches until golden brown, about 1-2 minutes per side. Don’t overcrowd the pot!
7. Drain on paper towels and dust generously with powdered sugar while still warm.

Golden and crisp on the outside, tender inside, these faworki are best served warm. Try them with a drizzle of honey or a side of fruit compote for an extra indulgent twist.

Polish Racuchy

Polish Racuchy are your new breakfast obsession—fluffy, apple-packed pancakes that fry up golden and delicious. Perfect for lazy weekends or when you need a sweet start to your day.

Ingredients

• 1 cup all-purpose flour
• A pinch of salt
• 1 tbsp sugar
• 1 tsp baking powder
• 1 egg
• A splash of milk (about 1/2 cup)
• 1 apple, grated
• A couple of tbsp vegetable oil for frying
• A dusting of powdered sugar for serving

Instructions

1. In a large bowl, whisk together the flour, salt, sugar, and baking powder.
2. Crack in the egg and pour in the milk, then stir until just combined—lumps are okay!
3. Fold in the grated apple gently to keep the batter light.
4. Heat a non-stick pan over medium heat and add a tbsp of oil, swirling to coat.
5. Drop spoonfuls of batter into the pan, cooking for about 2-3 minutes until bubbles form on top.
6. Flip carefully and cook for another 2 minutes until golden and cooked through.
7. Repeat with the remaining batter, adding more oil as needed.
8. Serve warm with a dusting of powdered sugar.

Outrageously tender with crispy edges, these racuchy are a dream with a dollop of sour cream or a drizzle of honey. Try stacking them high for an Instagram-worthy breakfast plate!

Polish Karpatka

Zesty and utterly indulgent, this Polish Karpatka is your next dessert obsession. Layers of choux pastry meet creamy custard in a dance of textures that’s downright addictive.

Ingredients

• 1 cup water
• 1 stick (1/2 cup) butter
• A pinch of salt
• 1 cup all-purpose flour
• 4 large eggs
• 2 cups milk
• A splash of vanilla extract
• 1/2 cup sugar
• 3 tbsp cornstarch
• A couple of egg yolks

Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a saucepan, bring water, butter, and salt to a boil. Tip: Ensure the butter is fully melted before adding flour.
3. Add flour all at once, stirring vigorously until the mixture forms a ball. Cook for another 2 minutes to remove excess moisture.
4. Remove from heat. Beat in eggs one at a time until smooth. The dough should be glossy and sticky.
5. Spread half the dough onto the prepared baking sheet. Bake for 25 minutes until golden and puffed. Repeat with the remaining dough.
6. For the custard, heat milk and vanilla in a saucepan until steaming. Tip: Don’t let it boil to avoid curdling.
7. Whisk sugar, cornstarch, and egg yolks in a bowl. Gradually whisk in hot milk.
8. Return the mixture to the saucepan. Cook over medium heat, stirring constantly, until thick. Tip: A silicone spatula prevents lumps.
9. Cool the custard slightly. Assemble by layering one pastry sheet, all the custard, then the second sheet.
10. Chill for at least 2 hours before serving. Dust with powdered sugar for extra flair.

Golden and glorious, this Karpatka boasts a crisp shell with a cloud-like custard center. Serve it chilled with a drizzle of chocolate or fresh berries for a show-stopping finish.

Polish Ptasie Mleczko

This Polish Ptasie Mleczko is your next must-try dessert—light, fluffy, and utterly addictive. Think marshmallow meets chocolate, but better.

Ingredients

• 2 cups of sugar
• a splash of vanilla extract
• 3 egg whites
• a couple of tbsp of gelatin
• 1 cup of water
• a pinch of salt
• 2 cups of dark chocolate, chopped
• a drizzle of vegetable oil

Instructions

1. Bloom the gelatin in 1/2 cup of water for 5 minutes—it should look spongy.
2. Whip the egg whites with a pinch of salt until stiff peaks form. Tip: Ensure your bowl is grease-free for maximum volume.
3. In a saucepan, dissolve sugar in 1/2 cup of water over medium heat, stirring until it hits 240°F (use a candy thermometer).
4. Slowly pour the hot syrup into the egg whites while mixing on low speed, then crank it up to high for a glossy meringue.
5. Microwave the bloomed gelatin for 15 seconds until liquid, then fold into the meringue with vanilla. Tip: Fold gently to keep the air in.
6. Pour into a lined pan and chill for 4 hours—it should be firm but jiggly.
7. Melt chocolate with a drizzle of oil, then pour over the set meringue. Chill again until the chocolate sets.
8. Cut into squares with a hot knife for clean edges. Tip: Wipe the knife between cuts for perfection.

Outrageously smooth with a crackly chocolate shell, these squares are a dream. Serve them chilled with a dusting of cocoa for extra flair.

Conclusion

You’ve just discovered a treasure trove of Polish culinary delights with our 24 Delicious Polish Dessert Recipes Traditional. Each recipe is a gateway to exploring rich flavors and traditions. We invite you to whip up these treats, share your favorites in the comments, and spread the sweetness by pinning this article on Pinterest. Happy baking!