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A recipe for Makowiec or Polish poppy seed cake.

Polish poppy seed cake, or Makowiec, may look the same where ever you see it, but the taste will differ based on how the filling is made. This is a recipe for one variant. Use is as a starter to finally make your own favorite filling.

Prepare the Makowiec filling ahead of time.

Combine 1/2 kilogram poppy seed, 1 cup sugar, 150 g butter, 100 g almonds or walnuts, 4 tablespoons honey, 3/4 cup raisins, 1 tablespoon candied orange peel. Flavor with vanilla and or rum. You might add some currants.

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Heat in a frying pan for a few minutes to combine the flavors. Allow to cool. Then add slightly beaten egg whites.

You can store this in the refrigerator for a couple days until you are ready to use it.

The dough is made from 400 g flour, 150 g butter, 100g sugar, 5Og fresh yeast, 2 eggs, 1/3 cup sour cream, 1 tablespoon grated lemon peel, salt. Knead and let rest 1/2 hour.

Then roll out into a square. Apply poppy seed paste to the dough and roll up.

Allow the Makowiec to raise.

Bake at 350 degrees for about an hour.

Use an apple glaze when it comes out of the oven.


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