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Polish Poppy Seed Danish

June 1, 2020 by Lois Britton 10 Comments

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.

Polish poppy seed danish on a cloth napkin beside a Polish pottery mug

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.

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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.

Polish poppy seed danish pastry on a napkin beside a Polish pottery mug.

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.

Smacznego!

Lois

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Polish poppy seed danish on a cloth napkin beside a Polish pottery mug

Polish Poppy Seed Danish

  • Author: polishhousewife
  • Prep Time: 15 min
  • Cook Time: 15 min
  • Total Time: 30 minutes
  • Yield: 6 pastries 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Polish
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Description

A quick and easy way to transform leftover poppy seed filling into an elegant pastry


Ingredients

Scale
  • 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

Instructions

  1. Preheat the oven to 425.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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Lois Britton

An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com,  she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.

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Filed Under: Dessert, Easy, Polish, Polish Desserts

Previous Post: « Strawberry Jam (Dżem truskawkowy)
Next Post: Polish Cheesecake »

Reader Interactions

Comments

  1. JAMES

    June 3, 2020 at 11:12 am

    can these be made with a different filling like pecan or almond

    Reply
    • polishhousewife

      June 9, 2020 at 12:01 pm

      Absolutely!

      Reply
  2. Paulette

    June 15, 2020 at 7:51 am

    What kind of jam would you use? Can you just use poppy seed and forget about the jam?

    Reply
    • polishhousewife

      June 18, 2020 at 11:48 am

      Hi Paulette, I tried two flavors of jam. I had seedless blackberry preserves and also an orange marmalade. Both were delicious. You could omit the jam. I kind of like the additional flavor though.

      Reply
  3. Annmarie Kaszubinski

    June 20, 2020 at 7:03 am

    Do you have the recipe for the poppyseed filling?

    Reply
    • polishhousewife

      June 20, 2020 at 9:14 am

      I have filling recipes on the blog, Annmarie. https://polishhousewife.com/makowiec-polish-poppy-seed-roll/
      https://polishhousewife.com/rogale-swietomarcinskie-st-martins-croissants/

      Reply
      • polishhousewife

        June 20, 2020 at 9:14 am

        But I should say that I’m a big fan of the prepared filling.

        Reply
  4. Carol Machos ( polish)

    November 2, 2020 at 6:23 pm

    I have not heard of poppy seed filling were in the store would I fine it (like Kroger or walmart)

    Reply
    • polishhousewife

      November 3, 2020 at 11:25 am

      Some stores carry it, some only around the holidays. Solo is the most common brand in the USA. They also make fruit and nut fillings. You might find the near canned fruits. near baking supplies, or sometimes with displays devoted to holiday foods. If you have a Polish deli nearby, you might find Polish brands of poppy seed filling there.

      Reply
  5. Thank you all your recipe sounds delicious and I love baking And I am a Polish dissent and I cook Polish plus other things

    September 10, 2021 at 5:08 am

    Thank you all your recipe sounds delicious and I love baking

    Reply

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