Strucle z Makiem

Strucle z Makiem Recipe - Traditional Polish Pastry with Poppy Seeds and Honey

Region / culture: Poland | Servings: 8

Introduction

Strucle z Makiem, also known as Polish Poppy Seed Strudel, is a traditional Polish pastry that is often enjoyed during holidays and special occasions. This sweet and nutty dessert is made with a flaky dough filled with a mixture of ground poppy seeds, honey, and citrus peel. Topped with a lemon icing, this strudel is a delicious treat that is sure to impress your family and friends.

History

The origins of Strucle z Makiem can be traced back to Poland, where poppy seeds have been a popular ingredient in traditional desserts for centuries. Poppy seeds are often used in Polish cuisine to add a unique flavor and texture to baked goods. This recipe has been passed down through generations and is a beloved treat in Polish households.

Ingredients

Dough

0.5 oz (14 g) active dry yeast (two standard envelopes)
0.5 cup warm water
4.5 cups all-purpose flour
0.75 cup sugar
0.5 tsp salt
0.5 cup butter
2 eggs
2 egg yolks (save whites for the filling)
0.5 cup sour cream
1 tsp vanilla

Filling

2 tbsp butter
10 oz (283 g) coarsely ground poppy seeds
2 tbsp honey
2 tsp lemon juice
2 egg whites
0.5 cup sugar
0.25 cup finely chopped candied orange peel
0.25 cup raisins (steamed or soaked in hot water until soft)

Icing

2 tsp grated lemon peel
1 cup powdered sugar
2 tbsp lemon juice

How to prepare

Dough

Soften the yeast in warm water in a bowl.
Mix flour with sugar and salt. Cut in the butter until the mixture has a fine, even crumb.
Beat eggs and extra yolks; mix with yeast, then stir into the flour mixture.
Add the sour cream and vanilla and mix well. Knead the dough on a floured surface for 5 minutes.
Divide the dough in half and roll each half into a 12-inch square. Cover.

Filling

Melt butter in a large pan.
Add poppy seeds and stir-fry for 3 minutes.
Add honey, lemon juice, and raisins to the poppy seeds. Cover and remove from heat.
Let it stand for 10 minutes. Beat egg whites with sugar until stiff moist peaks form.
Fold in orange and lemon peels, and then gently fold in the poppy seed mixture.
Spread half of the filling on each dough square (after uncovering them).
Roll up as you would for a jelly roll and seal the edges.
Place on greased baking sheets and cover. Let rise until doubled in bulk (approximately 1.5 hours).

Icing

Mix powdered sugar and lemon juice until smooth.
Spread this mixture evenly over the rolls.
Preheat the oven to 350°F (177°C). Bake for about 45 minutes, then remove from the oven and cool.

Variations

Add chopped nuts or dried fruits to the filling for added texture and flavor.
Substitute the poppy seed filling with a sweet cheese filling for a different twist on this classic recipe.

Cooking Tips & Tricks

Make sure to let the dough rise until doubled in bulk to ensure a light and airy texture.

- Be sure to seal the edges of the strudel tightly to prevent the filling from leaking out during baking.

- When rolling up the strudel, be gentle to avoid tearing the dough.

- Allow the strudel to cool completely before slicing to ensure clean and neat slices.

Serving Suggestions

Serve Strucle z Makiem warm with a cup of coffee or tea for a delightful afternoon treat. It can also be enjoyed as a dessert after a traditional Polish meal.

Cooking Techniques

Be sure to knead the dough well to develop gluten and create a light and flaky texture.

- When rolling up the strudel, use a gentle touch to avoid tearing the dough.

Ingredient Substitutions

If you cannot find poppy seeds, you can substitute with ground almonds or walnuts for a different flavor profile.

- Sour cream can be replaced with Greek yogurt for a lighter alternative.

Make Ahead Tips

Strucle z Makiem can be prepared ahead of time and stored in the refrigerator for up to 2 days before baking. Simply cover the unbaked strudel with plastic wrap and refrigerate until ready to bake.

Presentation Ideas

Serve slices of Strucle z Makiem on a decorative platter dusted with powdered sugar for an elegant presentation. Garnish with fresh berries or mint leaves for a pop of color.

Pairing Recommendations

Pair Strucle z Makiem with a glass of sweet dessert wine or a hot cup of tea for a delightful combination of flavors. It also pairs well with a scoop of vanilla ice cream for a decadent treat.

Storage and Reheating Instructions

Store leftover Strucle z Makiem in an airtight container at room temperature for up to 3 days. To reheat, place slices in a preheated oven at 350°F (177°C) for 5-10 minutes, or until warmed through.

Nutrition Information

Calories per serving

Each serving of Strucle z Makiem contains approximately 320 calories. Calories provide the body with energy to perform daily activities and maintain overall health.

Carbohydrates

Each serving of Strucle z Makiem contains approximately 45 grams of carbohydrates. Carbohydrates are the body's main source of energy and are essential for overall health and well-being.

Fats

Each serving of Strucle z Makiem contains approximately 12 grams of fat. Fat is important for providing energy, supporting cell growth, and aiding in the absorption of vitamins.

Proteins

Each serving of Strucle z Makiem contains approximately 6 grams of protein. Protein is essential for building and repairing tissues, as well as supporting immune function.

Vitamins and minerals

Strucle z Makiem is a good source of iron, magnesium, and zinc. These minerals are important for various bodily functions, including energy production, muscle function, and immune health.

Alergens

This recipe contains eggs, dairy, and wheat. It may not be suitable for those with allergies to these ingredients.

Summary

Strucle z Makiem is a delicious pastry that provides a good balance of carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals, making it a nutritious treat to enjoy in moderation.

Summary

Strucle z Makiem is a delicious and traditional Polish pastry that is perfect for special occasions or holiday celebrations. With a flaky dough and a sweet poppy seed filling, this strudel is sure to impress your family and friends. Enjoy a slice with a cup of coffee or tea for a delightful treat that will transport you to Poland with every bite.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It takes me back to a time when I was just a young girl, eager to learn the art of cooking from my own grandmother. She was a formidable woman, with a wealth of knowledge when it came to traditional Polish dishes. One day, as I sat at her kitchen table, she pulled out an old, tattered notebook and handed it to me with a twinkle in her eye.

"Here, my dear," she said, "this is a recipe for Strucle z Makiem. It's a classic Polish dessert that has been in our family for generations. Take good care of that recipe, and one day you'll be able to make it just like me."

I eagerly opened the notebook and studied the recipe. It was written in my grandmother's elegant cursive handwriting, with detailed instructions on how to make the delicate pastry filled with poppy seeds. I had never heard of Strucle z Makiem before, but I was determined to master it.

I spent hours in the kitchen with my grandmother, watching her work her magic as she rolled out the dough and carefully spread the poppy seed filling. She explained each step to me, patiently guiding me through the process until I felt confident enough to try it on my own. And when I finally took a bite of the finished Strucle z Makiem, I knew that I had found a recipe worth cherishing.

As the years passed, I continued to make Strucle z Makiem for my family and friends, always thinking of my grandmother and the time we spent together in her kitchen. I added my own touches to the recipe, experimenting with different spices and fillings to make it my own. But no matter how many variations I tried, the original recipe remained close to my heart.

One summer, I had the opportunity to visit Poland and explore the country's rich culinary heritage. I traveled to small villages and bustling cities, sampling traditional dishes and learning new techniques from local chefs. Everywhere I went, I was reminded of my grandmother and the lessons she had taught me in her kitchen.

In a quaint little bakery in Krakow, I came across a version of Strucle z Makiem that was unlike any I had ever tasted before. The pastry was flakier, the filling more fragrant, and the whole dessert simply melted in my mouth. I immediately knew that I had to learn the secret behind this delicious creation.

I struck up a conversation with the baker, an elderly woman with a twinkle in her eye that reminded me of my own grandmother. She shared with me her own family recipe for Strucle z Makiem, passed down through generations of skilled bakers. It was a labor of love, requiring hours of kneading and rolling, but the end result was more than worth it.

I returned home with a newfound appreciation for the art of Polish cooking, armed with a new and improved recipe for Strucle z Makiem. I couldn't wait to share it with my family and friends, to pass down the tradition to the next generation and keep the memory of my grandmother alive.

And so, every time I make Strucle z Makiem, I am transported back to that moment in my grandmother's kitchen, when she first handed me that tattered notebook and set me on a path of culinary discovery. I am grateful for the lessons she taught me, for the memories we shared, and for the legacy of delicious recipes that she passed down to me. And as I take that first bite of the sweet, flaky pastry filled with poppy seeds, I know that her spirit lives on in every delicious bite.