Jill Sarah - Tasty Polish Dessert Cookbook: Quick And Delicious Polish Desserts Recipes to Try at Home

Tasty Plh Drt Cookbook

Quk And Dlu Plh Desserts R to Try at Hm

Polish Desserts Recipes

Plh Mzurk

S ervings:

Ingrdnt

Cookie:

• 2 cups ll-ur flour
• 1/2 teaspoon baking wdr
• 1/4 tn fn lt
• 1 u unltd buttr, ft, but tll l
• 1 cup ugr
• 1 large egg
• 1 1/2 tn pure vnll xtrt

Fruit:

• 4 teaspoons rntrh
• 4 tn sugar
• 1 cup rng ju
• 1/2 cup dried rt, dd
• 1/2 u dried dt, quartered
• 1/2 u drd hrr, h hlvd
• 1/2 cup dark or golden rn
• 3 tablespoons ndd rng l, dd
• 1/2 cup rw peeled th
• Fnl grtd zt of 1/2 lemon

Instructions

1. Prht oven to 375 degrees F. Ct a 9 by 13-nh baking n wth butter r nntk r. Ln th bottom f the pan wth rhmnt r.
2. Fr th cookie: Whk th flur, baking powder nd lt n a bwl.
3. Beat th buttr nd ugr n a large bwl, wth n electric mixer, t mdum-hgh d until rm, but 2 mnut. Scrape down th d and dd th egg nd vnll xtrt. Beat well, nd thn r dwn th d.
4. Whl mixing n lw d, add th dry ngrdnt n 3 bth. Scrape down the bwl btwn h addition, and mx until just blndd.
5. Transfer the dugh t th rrd n and rd vnl wth a spatula. Bk untl lght gldn brwn wth t f drkr golden brown and darker edges, about 30 minutes. Cl mltl, but 45 minutes.
6. Mnwhl, rr th fruit: Whk th rntrh nd sugar together in a mll saucepan. Whk in orange juice untl mxtur dlv. Str n the frut nd candied rng l. Bring t a mmr over mdum, trrng ftn; ntnu to cook, trrng until thknd nt a mt, but 3 mnut mr. You huld b able to drw th n lng the bttm f th n and th n wth n liquid ng back. Rmv from heat nd trnfr to a bwl. Str n th nut and lmn zt.
7. Srd fruit vnl over the t f the ld rut.
8. Heat vn t 350 degrees F. Bake mzurk untl gldn brwn rund edges nd frut t but tll lghtl glossy and jwl-lk, but 10 mnut. Cool n pan n rack.
9. Cut, using n ld knf, into 24 bars. Srv.
10. Busy bkr t: Whn dubl-wrd, th cookie b k at rm temperature for 3 days or frzn fr 1 mnth. The fruit mt can b md u t 1 wk hd nd rfrgrtd. Str mltd cookies n n airtight container, layers separated wth rhmnt paper, for u to 5 days.

Karpatka Polish Muntn Ck

S ervings:

Ingredients

For Crm:

• 235 ml milk + 125ml mlk
• 200g caster ugr
• 2 tb custard wdr
• 1/2 tbsp flur
• 2 tb icing ugr
• 1 t rnflur
• 220g butter, cut into ub

For Ptr:

• 250ml wtr
• 125g buttr
• 150g flur
• 5 gg
• t baking powder

Intrutn

Mthd fr th rm:

1. Put 235ml mlk and ugr into a n and n a mdum to high ht, bring t a boil
2. Mix th custard powder, flur, icing ugr and rnflur wth 125ml ld milk untl mltl incorporated
3. Pur th cold mx mixture into th pan wth th ht milk nd whisk until thickened, th huld tk a few mnut. Yu wnt it t b th ntn of thk custard.
4. Allow t l mltl (put some lng film vr th t to rvnt a skin frm frmng)
5. On l, whk in th cubed buttr. Mx n until mltl smooth thn t d

Method for the tr:

1. Preheat th vn t 200c nd line two large trays (25cx30cm) with bkng paper
2. Boil the wtr in a lrg n, thn dd the buttr nd flur and whk untl t thkn
3. Transfer to a large bowl and leave to l for 10 r so mnut
4. Add th eggs, one at a time whkng untl full incorporated. Finally, dd the bkng wdr
5. Dvd the mx btwn th two tr nd bk fr 25 mnut r untl gldn brwn. Lv to l bfr mblng

T mbl:

1. Place n ht of ld tr onto a lrg hng brd. T wth th rm, mkng sure t is mltl vrd, thn add the nd sheet of tr n top. Lv n the fridge for 30 minutes bfr lng nt br wth a sharp knife. Dut with ng ugr.

Polish Poppy Seed Roll

S rvng: 12

Ingrdnt

For Yt Dugh

• 4 u (500 g) ll-ur flour
• a nh f salt
• 1 stick (100-113 g) butter
• cup (100 g) ugr
• 2 gg yolks
• cup (120 ml) mlk
• 1.4 z (40 g) fresh yeast r 0.4 z (jut vr 4 tsp, 12 g) tv dry yeast

For the Filling

• 1.3 lb (600 g) P Seed filling (recipe here)
• 2 gg wht, tnl

For drtn

• 1 cup powdered / ng sugar
• 1 tb lmn ju
• 1 tbsp dr d
• 1 tbsp ndd rng l, dll hmmd (optional)

Intrutn

Mthd for the rm:

Fr Yt Dugh

1. Pl n tk f buttr, 1/2 u f mlk nd 1/2 u f ugr n a un. Wrm t u (n a lw ht) untl buttr mlt.
2. Set th saucepan aside t l dwn, rughl t 104F/40C - u n check wth your fngr, t huld be lghtl wrm.
3. Separate gg wht from lk, lv gg wht d.
4. Move two yolks nt a lrg bwl, dd t (frh r dr). Cmbn tgthr wth a frk.
5. Sift fur u f flur nt th bwl, dd a nh f lt and dd wrm wt mlk mxtur.
6. Knead tgthr fr but 5 mnut. I like t knd th dugh b hnd, but fl fr t u a tnd mxr wth a dugh hook.
7. Frm a mth dugh bll, l t n a lrg bwl nd vr wth a lth. Lv n a wrm l fr 2 hur t r. Idll, th dugh huld trl t z.

Fr th Fllng

Otn A: Ung a tr-bught Fllng

• If u are ung a rd-md P Sd fllng frm a n - hk its tt frt. If its t wt nd/r t l, fr t n a lw ht (wthut a ld) wth n tn f buttr. Th x wtr wll vrt nd th fllng wll thkn. Yu n l dd mr hd nut nd drd frut to th m.
• Whn th fllng l dwn, dd th whd wht f th tw gg. Gently fld n th gg fm nt th mixture. Thanks t th gg wht, th fllng wnt rumbl whn the rll is ld.

Otn B: Ung a hmmd Fllng

• Fllw th ntrutn frm th Hmmd P Sd Fllng r. Yu can u u th rmnng 2 egg wht fr th.
• Fr th r ull nd 1.3 lb (600 g) f fllng - tht hlf a rtn. But u n make mr (kng th gg) nd frz hlf fr ltr.

Ck Ambl

NOTE: Th Rll vr lng (rughl 20 in / 50 m) nd m nt ft n your vn. If t doesn't, ut th dugh n hlf nd mk tw mllr rll.