Probably the most popular pastry is poppy seed roll, also known as poppy seed strudel and known variously as makowiec in Poland, mákos bejgli in Hungary, bulochki s makom in Russia, makový závin in the Czech Republic, makovník in Slovakia, aguonu; vyniotinis in Lithuania, makovnjača in Croatia, and ruladă cu nuci in Romania. Poppy seed roll is an indispensable dessert for the holidays, especially Christmas and Easter.
Served either with melted butter or vanilla sauce and poppy seeds crushed with sugar, Germknödel are popular at Austrian ski resorts. Try these dumplings on a cold day, after a bowl of vegetable soup for a delightful meal.
A hamantash (or hamentasch), is a filled-pocket cookie or pastry in Ashkenazi Jewish cuisine recognisable for its three-cornered shape. The shape is achieved by folding in the sides of a circular piece of dough, with a filling placed in the centre. It is traditionally eaten during the Jewish holiday of Purim.
A Slavic Christmas concoction of poppy seeds, honey, wheat, nuts and fruit was consumed on the longest night of the year, during a ritual to remember family ancestors. The dish has survived for millennia and has been adopted as part of the Christian Christmas Eve tradition.
A Serbian pie could, in general, be named in two ways: according to its mode of preparation, or according to its filling (although not every pie is prepared with every filling). For example, a Bundevara is a pie filled with pumpkin and could refer to either a savijača (made of rolled filo) or a štrudla (made of rolled dough). Both sweet and salty pies are made, and some pies could be prepared in the same way with either sweet or salty filling.
How to make Makówki, a traditional poppy seed-based dessert from Central Europe. It is most notable in Silesia, where it is served almost exclusively on Christmas Eve. Try our delightful Poppy Seed Bread Pudding Recipe this Christmas.
Kolache (also spelled kolace, kolach, or kolacky, from the Czech and Slovak plural koláče) is a type of pastry that holds a dollop of fruit rimmed by a puffy pillow of supple dough. Originating as a semisweet wedding dessert from Central Europe.
Measurements can differ from country to country, so below we have outlined the measurements that we use at Aussie Taste. There is a dropdown selector you can use to have the recipe converted between metric and imperial. Most recipes have temperatures converted also.
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20°C.
Australian spoons and cups: 1 teaspoon equals 5 ml; 1 dessertspoon equals 15 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml.
All herbs are fresh (unless specified) and cups are lightly packed.
All vegetables are medium size and peeled, unless specified.