Tag: Polish Pastries

Walnut filling for Rogaliki

  • Several recipes mentionned using a walnut filling rather than poppy seed or jam for Polish pastries.
  • It was hard to find a definative recipe so I had to think up the amounts myself.
  • The ingredients were: walnuts, milk, sugar and butter; I experimented to find the right propotions.
  • The amounts given are not set in stone, you need the milk to heat the nuts in but the butter and sugar can be adjusted to taste.
  • This mixture can be used for rogaliki   – 
  • Or for other pastries similar to poppy seed roll.
  • The mixture is usually used with pastry that is not sweet so can be quite sweet – depends on you liking.

INGREDIENTS

  • 150g walnuts – chopped fine or even part ground
  • 250 ml of milk
  • 3 -4 tablespoonfuls of granulated sugar
  • 1 – 2 tablespoonfuls of butter

METHOD

  • Place all the ingredients into a small saucepan.
  • Heat gentley whilst stirring all the time.
  • Heat until all the milk is absorbed.
  • Check the sweetness – add more sugar if needed.
  • Leave to cool completly before using.
  • *
  • This mixture can be frozen for later use.