Best Polish Poppy Seed Cookies Recipes

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POLISH CREAM CHEESE COOKIES



Polish Cream Cheese Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield About 36 cookies

Number Of Ingredients 8

1 8-ounce package cream cheese, at room temperature
2 sticks unsalted butter, at room temperature
3 tablespoons granulated sugar
2 3/4 cups all-purpose flour, plus more for dusting
1/2 teaspoon salt
1/2 cup apricot preserves
1/2 cup raspberry preserves
Coarse sugar, for sprinkling

Steps:

  • Beat the cream cheese, butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes, scraping down the bowl as needed. Reduce the mixer speed to low and beat in the flour and salt until combined. Divide the dough between 2 large pieces of plastic wrap. Flatten into 1/2-inch-thick disks and wrap. Refrigerate until firm, at least 1 hour or overnight.
  • Preheat the oven to 350˚. Line 2 baking sheets with parchment paper. Roll out 1 disk of dough on a lightly floured surface until about 1/8 inch thick, dusting with more flour as needed. Cut out 2 1/2-inch squares using a sharp knife or a 2 1/2-inch square cutter. Lift the cutouts using an offset spatula and arrange 2 inches apart on one of the prepared pans. Gather the scraps and refrigerate.
  • Spoon 1 teaspoon preserves onto the center of each cutout. Fold in two opposite corners to overlap in the middle and press down to seal, spreading the preserves slightly. Sprinkle the dough with coarse sugar.
  • Bake, rotating the pan halfway through, until the cookies are puffed and the edges are golden, 20 to 25 minutes. Let cool 5 minutes on the pan, then remove the cookies to a rack to cool completely.
  • Repeat with the other disk of dough, plus the reserved scraps, to make more cookies.

POLISH POPPYSEED MELTAWAY COOKIES



Polish Poppyseed Meltaway cookies image

Another Christmas Favorite in my family and very different from the other poppyseed cookies we make.

Provided by Deneece Gursky

Categories     Cookies

Number Of Ingredients 11

1/2 c butter, softened at room temp
1/2 c sugar
1 1/2 tablespoons poppyseeds
1/8 teaspoon baking soda
1 tablespoon milk
1 egg yolk
3/4 teaspoon vanilla
2 1/4 teaspoons shredded lemon peel
1 1/2 c flour
FOR ROLLING COOKIES IN:
confectioners sugar

Steps:

  • 1. Beat butter on high for about 30 seconds in a medium sized mixing bowl.
  • 2. Now add sugar, baking soda and the poppyseeds and beat until combined
  • 3. Beat in milk, egg yolk, vanilla and lemon peel
  • 4. Now beat in as much flour as you possibly can using your mixer, then you will stir in all remaining flour with a wooden spoon
  • 5. Divide your dough in half and then shape each half into a roll about 9 inches in lenghth. (should resemble a log)
  • 6. Wrap the logs in palstic wrap and refrigerate for at least 4 to 5 hours.
  • 7. Once dough has been refrigerated cut it into slices using a very sharp knife. Put the slices on an ungreased cookie sheet, leaving about an inch in between each slice. Bake cookies at 375 degrees for 7 to 10 minutes or until the edges of cookies are firm.
  • 8. While cookies are still warm roll them in the confectioners sugar. Then place on wire racks to cool completely.
  • 9. When cookies are cooled completely roll them again in the confectioners sugar
  • 10. Enjoy these wonderful meltaways with your family

POLISH POPPY SEED ROLLS



Polish Poppy Seed Rolls image

A real Polish poppy seed roll is actually baked in a loaf, then sliced and served, but here I tried to do individual rolls instead, as well as tweak a few other things. So, while not 100% authentic, these were 100% amazing.

Provided by Chef John

Categories     Ingredients     Herbs and Spices Recipes     Spices Recipes     Poppy Seed Recipes

Time 3h40m

Yield 8

Number Of Ingredients 16

½ cup whole milk, warmed
2 teaspoons active dry yeast
1 ½ cups all-purpose flour, divided, or more as needed
2 large egg yolks
3 tablespoons white sugar
3 tablespoons unsalted butter, melted
½ teaspoon kosher salt
⅛ teaspoon pure vanilla extract
3 tablespoons unsalted butter
¼ cup milk
¼ cup honey
3 tablespoons white sugar
2 tablespoons water
1 ½ cups poppy seeds
3 tablespoons powdered sugar, or as needed
1 teaspoon milk, or as needed

Steps:

  • Combine warm milk, yeast, and 1/2 cup of flour for dough in the bowl of a stand mixer and whisk to combine. Let sit until a "sponge" forms, about 30 minutes.
  • Add egg yolks, sugar, melted butter, salt, and vanilla extract to the "sponge" and whisk until combined. Add remaining 1 cup flour and mix using a dough hook attachment on low speed, scraping down the bowl occasionally with a spatula, until a soft, smooth, slightly elastic dough forms, about 5 minutes. Add more flour and continue to knead if the dough seems too wet and sticky.
  • Remove dough from the bowl and knead by hand, checking consistency, about 1 minute, adding a little more flour if necessary.
  • Transfer the dough to a lightly greased bowl. Toss to coat, cover, and let rise in a warm spot until doubled in size, about 2 hours.
  • While the dough is rising, add butter, milk, honey, sugar, and water to a saucepan and place over medium-high heat; bring to a simmer. Add poppy seeds and cook, stirring, until the mixture thickens up to a spreadable texture, about 5 minutes. Turn off the heat and allow to cool to room temperature before using, 20 to 30 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone baking mat (such as Silpat®).
  • Once the dough has risen, transfer to a lightly floured surface and use your hands to roll into a log shape, about 15 inches long. Switch to a rolling pin and roll the dough out into a 10x18-inch rectangle, about 1/8-inch thick.
  • Spread cooled filling over top, leaving about 1 1/2 inches of dough exposed on the longer side that you'll be rolling towards. Brush the exposed edge of dough very lightly with water.
  • Roll up the dough and filling toward the edge you just brushed, finishing with the seam on the bottom. Seal the ends and use your hands to shape the roll as evenly as possible. If you have lots of excess dough on either end, it can be trimmed off.
  • Cut the roll into 8 even pieces and lay flat on the prepared baking sheet. If possible, tuck any seams under the dough spiral as it's placed down. Let sit for 5 minutes.
  • Bake in the center of the preheated oven until well-browned, 20 to 25 minutes. Transfer to a cooling rack and allow to cool to room temperature.
  • While rolls are cooling, combine powdered sugar and milk in a bowl for glaze. Brush warm rolls with the glaze and serve.

Nutrition Facts : Calories 404.9 calories, Carbohydrate 46.3 g, Cholesterol 76.3 mg, Fat 21.9 g, Fiber 3.4 g, Protein 8.9 g, SaturatedFat 7.5 g, Sodium 139.5 mg, Sugar 25.4 g

POLISH POPPY SEED CAKE



Polish Poppy Seed Cake image

This traditional Polish cake is rich with poppy seeds and usually served for special occasions like Christmas and Easter, but it's wonderful any time. A short crust base is topped with a poppy seed mixture, then glazed. Unique, delicious, and quite easy to do!

Provided by Olenka

Categories     World Cuisine Recipes     European     Eastern European     Polish

Time P1DT5h25m

Yield 15

Number Of Ingredients 19

3 ½ cups poppy seeds
boiling water to cover
5 eggs, divided
9 tablespoons margarine
1 cup white sugar
1 ½ cups all-purpose flour
¾ cup margarine
⅓ cup white sugar
1 large egg
1 teaspoon baking powder
1 teaspoon almond extract
2 apple - peeled, cored, and grated
3 tablespoons honey
3 tablespoons dry bread crumbs
½ cup raisins
½ cup chopped walnuts
1 teaspoon almond extract
2 cups confectioners' sugar
⅓ cup boiling water

Steps:

  • Place poppy seeds in a small pot, cover with boiling water and set aside for 24 hours.
  • Line a colander with a cheesecloth and spoon in the poppy seeds. Allow to drain for several hours. Once drained, transfer to a food processor and process until fine.
  • Combine 1 1/2 cups flour, 3/4 cup margarine, 1/3 cup sugar, 1 egg, and baking powder in a large bowl and knead into a smooth dough.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a deep quarter sheet pan (9x13-inches) and line with parchment paper.
  • Roll out dough on a slightly floured surface and place in the prepared sheet pan.
  • Combine egg yolks, 9 tablespoons margarine, and 1 cup sugar in a large bowl; beat with an electric mixer until light and fluffy. Beat in drained poppy seeds gradually. Add apples, honey, breadcrumbs, walnuts, and raisins and mix well.
  • Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Fold egg whites into poppy seed mixture; spread over base in sheet pan.
  • Bake in the preheated oven for 1 hour until cake is set; transfer to a wire rack to cool.
  • Mix enough boiling water with confectioner's sugar to form a smooth icing. Spread generously over cooled cake.

Nutrition Facts : Calories 581.2 calories, Carbohydrate 63.7 g, Cholesterol 67 mg, Fat 34 g, Fiber 4.5 g, Protein 10.4 g, SaturatedFat 5 g, Sodium 256.2 mg, Sugar 47.6 g

OLD WORLD POPPY SEED ROLL



Old World Poppy Seed Roll image

Tender, soft, sweet yeast bread swirled with a creamy homemade poppy seed filling. Growing up, my mother and aunts always made this Eastern European bread for Easter and Christmas. Looks complicated, but is easy enough to make for an Old-World treat. I like it best after the second day.

Provided by Linda

Categories     Bread     Yeast Bread Recipes

Time 2h50m

Yield 16

Number Of Ingredients 12

½ pound poppy seeds
¾ cup white sugar
1 tablespoon butter, melted
1 teaspoon lemon juice
½ cup hot milk
1 (.25 ounce) package active dry yeast
½ cup warm water (100 degrees F/38 degrees C)
2 tablespoons white sugar
2 cups all-purpose flour, or more if needed
½ teaspoon salt
¼ cup butter
1 egg, separated - white reserved

Steps:

  • Place poppy seeds into a food processor and process until seeds are ground, about 1 minute.
  • Mix poppy seeds with 3/4 cup sugar, 1 tablespoon melted butter, lemon juice, and hot milk in a bowl; stir to combine. Cover poppy seed filling and refrigerate while making bread (filling will set up and thicken as it chills).
  • Mix yeast with water and 2 tablespoons sugar in a small bowl. Allow to stand until the yeast forms a creamy layer.
  • Whisk flour with salt in a bowl; use a pastry cutter to cut 1/4 cup butter into the flour mixture until the mixture resembles coarse crumbs.
  • Pour yeast mixture and egg yolk into flour mixture and stir to make a soft dough.
  • Turn dough out onto a floured work surface and knead until smooth and slightly springy, about 5 minutes. If dough is too sticky, knead in more flour, about 2 tablespoons at a time.
  • Cut dough into 2 equal pieces. Roll each piece out into a 12x16-inch rectangle.
  • Spread half the poppy seed filling over each rectangle, leaving a 1-inch border. Fold the 1-inch border back over the filling on all sides and press down.
  • Pick up the shorter side of a dough rectangle and roll it like a jelly roll; repeat with second rectangle. Pinch ends together or tuck ends under to prevent filling from leaking out.
  • Line a baking sheet with parchment paper; place rolls seam sides down on the baking sheet and allow to rise in a warm place until doubled, about 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat egg white in a bowl until frothy; brush the rolls with beaten egg white.
  • Bake in preheated oven until dark golden brown on top, 30 to 40 minutes. Remove from oven and cover rolls with a clean kitchen towel until cool to keep crust soft. Cool completely before slicing.

Nutrition Facts : Calories 216.3 calories, Carbohydrate 26.8 g, Cholesterol 21.8 mg, Fat 10.6 g, Fiber 1.9 g, Protein 5 g, SaturatedFat 3.2 g, Sodium 109.5 mg, Sugar 13.3 g

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