I’ve only seen this pastry at the annual food and wine festival that takes place in the old market square every August in Poznan. It was so interesting to watch it being made. A yeast dough is rolled out and then cut into a spiral shaped ribbon of dough. The dough is then wound onto a bobbin-like piece of wood on a skewer. It’s then rolled over hot coals, then in sugar and back on the coals . The outside bakes with a crisp crust, and caramelized sugar. The inside stays soft and tender. When it’s ready to come off the coals, it’s finished in more sugar, cinnamon-sugar, or nuts.
A delicious treat – both visually and in the traditional sense. I may have to sacrifice my rolling pin to try this at home. 😉
Seems like something you could experiment with, too. I’m seeing it filled with a sort of chocolate cream, chilled, and cut into slices. Top with whipped cream. Yum!
And some sort of liquor!!!
It sounds pretty good as originally made, but I like Sue’s
suggestions, too. Most everything is better with chocolate, whipped cream and booze.
That was Kim’s thought when we first tried it, to serve it filled with whipped cream and berries, but they never seem to last long enough.
This is made in Zakopane perhaps because the boundary between Poland and Hungary used to be there. In Hungary more than sugar. Some in cinnamon, some in chocolate powder– anything that sounds good. I got some with nuts in Zakopane and all the Americans liked it a lot!