List of Polish desserts
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, as well as Jewish, Belarusian, Ukrainian, Russian, French and Italian culinary traditions.
|Andruty kaliskie||Light sweet, flat waffles|
|Babka||A sweet yeast cake that's also consumed in other areas of Eastern Europe|
|Chałka||Sweet white wheat bread from Jewish cuisine|
|Chocolate-covered prune (śliwki w czekoladzie)||Chocolate with an entire dried plum as a filling|
|Ciepłe lody||Waffle infilled and topped with mousse|
|Kisiel||A viscous fruit dish, popular as a dessert.|
|Kogel mogel||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||A traditional Polish pastry, originally a wedding cake|
|Krakow gingerbread (krakowskie pierniki)||A variety of gingerbread from Kraków, Poland.|
|Kremówka||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.|
|Krówki||Polish fudge; semi-soft milk toffee candies.|
|Kutia||A sweet grain pudding, traditionally served in Ukraine, Belarus and some parts of Poland.|
|Makowiec||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||A traditional poppy seed-based dessert from Central Europe.|
|Mazurek||A variety of pastry (a cake) baked in Poland, both at Easter, and also at Christmas and holiday season. Pictured is traditional home-made mazurek.|
|Mieszanka Wedlowska||E. Wedel mix; assorted chocolate covered candy|
|Miodek turecki||Candy sold during All Saints' Day and All Souls' Day at cemeteries in Kraków|
|Pączki||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||A mass-produced candy bar made in Poland. Pictured is the milk chocolate and hazelnut variety.|
|Ptasie mleczko||A soft chocolate-covered candy filled with soft meringue (or milk soufflé).|
|Racuchy||Small pancakes often made with yeast dough stuffed with apples and served with powdered sugar.|
|Ruchanki||Flat, oval racuchy from bread dough or sponge cake, hot fried on fat.|
|Sękacz||A popular Lithuanian-Polish traditional cake|
|Sernik||A cheesecake that's one of the most popular desserts in Poland, made primarily using twaróg, a type of fresh cheese.|
|Toruń gingerbread (toruńskie pierniki)||A traditional Polish gingerbread|
|Torcik Wedlowski||E. Wedel tart; a large, circular, chocolate covered wafer with hand-made decorations|
- 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.)
- Polish & Russian-Jewish Cuisine - My Jewish Learning
- 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."
- 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 March 27, 2012. Retrieved July 16, 2011.
- 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.
- "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.
- Candy That's Dandy. Rick Kogan. Chicago Tribune. MAGAZINE; ZONE: C; SIDEWALKS.; Pg. 6. February 11, 2001.