What are the different types of Polish desserts?
Poland, in addition to many indigenous spicy foods, boasts many native desserts that can be baked at home, purchased from a bakery or supermarket, or enjoy in a restaurant or café. Some of these desserts are available throughout the year, while others are associated with certain holidays. The most popular everyday Polish desserts are Sernik, Budyn and Piernik. Poor Polish desserts, which are usually used only during certain holidays, include Paczki, Faworki and Makowiec.
Sernic, a type of cottage cheese, is one of the most common everyday Polish desserts. This cake is usually made of sweet tasty cottage cheese known as Twogog. After mixing with other ingredients to create the filling, this cheese is often baked at the top of the thin cortex. Components such as chocolate, poppy or fruit can be used to increase the taste of the cake.
Budyn or pudding is also one of the most popular everyday Polish desserts. In general, it is prepared with the use of milk, thickening agents such as egg yolks and sugar. In addition to this basic recipe, it is something like a "empty slate" to which you can add a number of different flavors such as chocolate, cherry or caramet. Budyn is often served warm.
Another daily dessert, which is quite well known in Poland, is a piercing or gingerbread. Piernik usually has the shape of dark colored, somewhat solid biscuits, which are sweet and spicy at once to include sugar and honey and a series of spices. These biscuits can be immersed in chocolate or full jam or marzipan.
Some of the most famous Polish desserts are used only during certain holidays. These include Paczki or sweet yeast donuts, which are fried and then filled with a number of different fillers, such as steamed plums, chocolate cream, jam or sweet cheese. Traditionally, Paczki consumes the use of Thursday, which precedes the beginning of the Catholic seasonOhny Lent. One day it was believed that eating paczki on this day can bring happiness for the coming year.
Faworki is another Polish dessert, which is usually consumed in the management for Lent. This dessert is made of pastry dough, which has been cut into extremely thin strips and then fried, causing to become light and crispy. Before serving, Faworki is often sprinkled with powder sugar.
In the end, many poles and Polish origin are known with a dessert known as Makowiec or seed poppy. This dessert consists of a yeast cake in the Jellyroll style, which is filled with poppy seeds, nuts and dried fruit. It is usually ice and sometimes it is also poured with an orange peel. Makowiec is generally associated with Christmas and Easter, although some individuals can eat it all year round.