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List of Polish desserts

This is a list of Polish desserts. Polish cuisine is a style of cooking and food preparation originating in or widely popular in Poland. 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
Babka (cake) 130px A sweet yeast cake that's also consumed in other areas of Eastern Europe
Chałka 130px Sweet white wheat bread from Jewish cuisine
Chocolate-covered prune (śliwki w czekoladzie) 130px Chocolate with an entire dried plum as a filling
Faworki 130px (Angel wings)
Kisiel 130px A viscous fruit dish, popular as a dessert.
Kogel mogel 130px 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 130px A traditional Polish pastry, originally a wedding cake
Krakow gingerbread (krakowskie pierniki) A variety of gingerbread from Kraków, Poland.
Kremówka 130px 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 130px Polish fudge; semi-soft milk toffee candies.
Kutia 130px A sweet grain pudding, traditionally served in Ukraine, Belarus and some parts of Poland.
Makowiec (pastry) 130px 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 130px A traditional poppy seed-based dessert from Central Europe.
Mazurek (cake) 130px 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
Pączki 130px Pastries traditional to Polish cuisine, the Polish word pączki is often translated to English as "doughnuts".
Pańska Skórka, Miodek 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 130px A mass-produced candy bar made in Poland. Pictured is the milk chocolate and hazelnut variety.
Ptasie mleczko 130px A soft chocolate-covered candy filled with soft meringue (or milk soufflé).[7]
Sękacz 130px A popular Lithuanian-Polish traditional cake
Sernik 130px A cheesecake that's one of the most popular desserts in Poland, is made primarily using twaróg, a type of fresh cheese.
Toruń gingerbread (toruńskie pierniki) 130px A traditional Polish gingerbread
Torcik Wedlowski E. Wedel tart. A large, circular, chocolate covered wafer with hand-made decorations

See also


  1. ^ Melvil Dewey, Richard Rogers Bowker, L. Pylodet, Library Journal, Volume 110, 1985; "Poland's cuisine, influenced by its German, Austrian, Hungarian, Russian, and other conquerors over the centuries."[page needed]
    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 (Apr 12, 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. Retrieved July 16, 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. February 11, 2001.

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