Best Babeczki Orzechowe Polish Nut Cups Recipes

14 MOST POPULAR POLISH DESSERT COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Polish treat in 30 minutes or less!

LITTLE NUT CUPS

Steps:

• In a medium bowl, mix together the butter, cream cheese and sugar until smooth. Stir in the flour and mix thoroughly. The dough should be somewhat firm. Roll into 36 small balls, place them on a plate and refrigerate for one hour.
• Make the filling in a medium bowl. Beat the eggs, melted butter, vanilla and brown sugar until smooth and well blended. Stir in the nuts. Preheat oven to 375 degrees F (190 degrees C). Press the chilled dough balls into the bottom and up the sides of tart pans or mini muffin cups. Fill each shell with filling almost to the top. Use a squeeze top honey container if you have one, to drip about 1/2 teaspoon of honey onto the top of each cup.
• Bake for 15 to 20 minutes in the preheated oven, until crust is lightly browned. Allow to cool in the tins completely before removing.

BABECZKI ORZECHOWE (POLISH NUT CUPS)

Steps:

• In bowl mix together to make dough - butter, flour, confectioners sugar, egg yolks and vanilla; on floured board roll out dough 1/4 inch thick.
• Cut out circles to fit into individual tart pans.
• Bake in a 400 degree oven for 10 minutes or until nicely golden; cool.
• Prepare filling - separate eggs beat egg yolks with sugar and vanilla for five minutes.
• Beat egg whites (stiff) - fold the stiffly beaten whites and walnuts in small portions alternately and mix slightly
• Spread some jam on the bottom of each cup and fill with the filling mixture.
• Bake another 15 minutes ( I bake this part at a lower temperature - but ovens do vary) They are baked much like tarts.

WALNUT CUPS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line mini muffin pans with paper liners.
• In a medium bowl, stir together the cream cheese, 1/2 cup butter and flour until a dough forms. Roll into 1 inch balls and press them into the bottom and up the sides of the prepared muffin cups.
• In a small bowl, blend together the egg, butter, vanilla and brown sugar until smooth. Stir in walnuts. Spoon the mixture into the muffin cups, but do not fill all the way to the top or the mixture will bubble over.
• Bake for 15 to 20 minutes in the preheated oven, until the crusts are golden.

CHRISSI'S CREAM CHEESE NUT CUPS (MINI PECAN PIES)

Steps:

• Dough: Combine ingredients. Roll dough into balls and press into mini muffin tins. Place in freezer for 30 minutes.
• Filling: Combine all ingredients.
• Fill dough in muffin tins 3/4 of the way with filling - DO NOT OVERFILL to the top.
• Bake at 350 degrees for 30 minutes. Enjoy.

APRICOT NUT CUPS

Steps:

• Prepare dough by mixing the cream cheese, butter and flour. Pat into the bottom and sides of 48 mini tart wells.
• Mix filling ingredients and fill tarts with 1-2 teaspoons filling.
• Bake at 350* for 20 minutes.

VICTORIA SKONIECZKI'S (GRANDMOM'S) NUT ROLL (MAKOWIEC)

Steps:

• Place walnuts in a food processor. Process until roughly ground.
• Melt 3/4 cup butter in a skillet over medium heat. Stir in 1/2 cup sugar until dissolved, about 1 minute. Remove from heat. Add ground walnuts and maple flavoring; stir to combine.
• Mix 2 cups flour, yeast, 3 tablespoons sugar, and salt together in a bowl.
• Combine sour cream, 1 cup butter, and water in a saucepan over low heat. Warm until melted, about 2 minutes; do not boil. Remove from heat; let stand until cool enough to dip a finger in, about 3 minutes.
• Add sour cream mixture to the flour mixture slowly. Beat with an electric mixer on medium speed for 2 minutes, scraping the bowl as you go. Add eggs and 1 additional cup flour; stir briefly to combine. Beat on high speed for 2 minutes more. Stir in remaining flour 1 cup at a time until a soft dough forms.
• Turn dough out onto a floured surface; knead several times and roll into a ball. Let rise for 10 minutes. Grease 2 jelly roll pans.
• Divide dough into 4 pieces; roll each out to a 14x12-inch rectangle. Spread 1/4 of the filling over each rectangle, leaving a 1-inch space around all edges. Roll each up lengthwise, jelly-roll fashion; pinch seams closed. Place, seams down, on the prepared pans. Cover with a damp cloth; let rise in a warm place for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden, about 35 minutes. Place rolls on a rack to cool completely, 2 to 3 hours.

WALNUT NUT ROLLS (NUT ROLL)

Steps:

• Dough: Dissolve yeast in milk with sugar. Add butter, salt, and egg yolks.
• Stirring to mix. Add 2 cups flour and mix well, add remaining flour. Knead 5 minutes.
• Divide dough into 3-4 parts, cover and let rise while preparing filling.
• Filling: Heat all ingredients in a sauce pan until butter melts and sugar dissolves. Remove from heat and let cool.
• Roll out each portion of dough to an 1/8 inch thickness in a rectangle shape. Spread an equal amount of filling on each portion on dough. Roll up jelly roll fashion and let raise 15-20 minutes.
• Brush with egg whites before baking. (I accidentally forgot to do this one year and have decided we like it better without the egg wash.) Bake at 350°F for 30 minutes.
• Once cool, top with icing, if desired.
• Icing: Cream butter and egg yolk. Then add confectioner's sugar a cup at a time beating on medium speed. Add vanilla and milk 1 Tbls. at a time and beat on high until fluffy.

GRANDMA'S POLISH COOKIES

Steps:

• In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, beat egg yolks until foamy; add milk and vanilla. Stir into crumb mixture until dough is stiff enough to knead. , Turn onto a lightly floured surface; knead 8-10 times. Divide dough into 4 pieces. Roll each portion into a 1/4-in.-thick rectangle; cut into 4x1-1/2-in. strips. Cut a 2-in. lengthwise slit down the middle of each strip; pull one of the ends through the slit like a bow., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry dough strips, a few at a time, until golden brown on both sides. Drain on paper towels. Dust with confectioners' sugar.

MINI CHOCOLATE-RASPBERRY NUT CUPS

Steps:

• Place chocolate chips in a glass bowl (I used a 1-cup glass measuring cup) for 45 seconds on High power in microwave oven. Add raspberry preserves and chopped nuts, and stir well. If chocolate is not completely melted, return bowl to microwave and continue to heat on High at 15-second intervals, stirring each time, until chocolate is completely melted.
• Spoon about 1 teaspoon of the melted chocolate mixture into 12 foil-lined candy cups, filled about ¾ full. Refrigerate for 10 minutes to allow the individual desserts to "set".
• Optional: Garnish each with a fresh raspberry or fresh chocolate shavings for added appeal.

DELICIOUS NUT CUPS

Steps:

• 1. With your hands, work the first three ingredients together until well mixed. Make 24, walnut size balls. Press into mini muffin pans.
• 2. Now for the filling. Mix the filling ingredients together. Fill each cup with 1 teaspoon of filling.
• 3. Bake at 350 degrees for 20 to 25 minutes. Let cool in pans for a bit, remove, and enjoy!