I’m calling this Polish Poppy Seed Danish because a danish is something known to English speakers, especially in the States. It’s a laminated dough with a sweet topping or filling. The Polish recipe, from Moje Wypiki (which means my baked goods) which inspired this post, refers to them as Poppy Envelopes because of the way they’re folded. You may call them whatever you like.
There is a definite international spin on this pastry. Apparently, the Danish pastry is originally from Austria, made famous in Denmark, and now I’m calling it Polish because. . . well, poppy seeds!
I started looking around for this after Aimee asked about a pastry she used to get at a Polish bakery. It was one of the questions for the Ask Me Anything #ama that I did with Anna from Polish Your Kitchen. I hope this is close to what you remember, Aimee. Hopefully at least close enough that you can fine-tune it from here.
I must say that Ed and I enjoyed them, and I thought they were easy to prepare. Part of that is because I had a can of Solo poppy seed filling in the pantry.
Amazon links are part of their associate’s program. Your purchases generate a commission for this website at no additional cost to you.
I’ve heard many people say they’re having trouble finding Solo fillings. According to the Solo website, they are in most supermarkets. If you don’t find them, they recommend trying Amazon, Where they are usually in stock, but perhaps a little dear.
This recipe only uses about 1/3 cup poppy seed filling, so it’s a good one to use up the last little bit filling from another baking project. You can freeze the filling until you’re ready to bake these. You could use other fillings too. It would be delicious with a nut filling or sweet cheese.
I’ve just made 6 pastries using one sheet of frozen puff pastry. You can easily double the recipe if you have enough filling and use both sheets of pastry from the box. If you have a spare sheet of puff pastry, try of this recipe for sausage rolls – something I fell in love with when I lived in England.
Frozen puff pastry is easy to use and gives you a fancy finished product. What’s not to like. We all benefit from Aimee’s memory from a Polish bakery.
A quick and easy way to transform leftover poppy seed filling into an elegant pastry
- 1 sheet frozen puff pastry, thawed
- 6 tablespoons poppy seed filling
- 6 teaspoons jam
- 1 egg
- 1 tablespoon water
- 6 maraschino or glace cherries, or 6 halves
- powdered sugar, for dusting
- Preheat the oven to 425.
- Roll the thawed pastry into a 10-inch x 15-inch rectangle. Cut into 6 squares that are approximately 5 x 5 inches. Place the squares on a parchment-lined baking pan.
- In the center of each square, place 1 tablespoon of poppy seed filling, and 1 teaspoon of jam. Fold the corners of the dough to the center, using a dab of water to seal the points together, pressing down to help seal.
- Beat the egg with the water, brush pastry with the egg wash, covering all of the top and sides. Press a cherry (or a half) into the center.
- Bake for 13 – 15 minutes, until the pastry is golden brown. Cool for 10 minutes, lightly dust with powdered sugar.
Keywords: Polish poppy seed danish