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<\/a>\nA few of my favorite neighborhood bakeries haven\u2019t survived, but that doesn\u2019t spell the absence of authentic Polish goodies. And speaking of spelling and authentic Polish goodies, this is Dro\u017cd\u017c\u00f3wka z Makiem: \u201cbun with poppy seeds\u201d. Polish bakeries typically offer an assortment of sweet poppy seed pastries. The seeds are ground and cooked together with sugar and other ingredients to make a distinctive coarse paste used in dozens of Eastern European dessert recipes. If your only contact with poppy seeds is in the form of a scattering on top of a Kaiser\/Vienna roll or a bagel, understand that those savory sprinkles and this sweet poppy seed filling are Poles apart. (Sorry, not sorry.) My recommendation: the more plentiful the poppy seed filling in the pastry you choose, the happier you\u2019ll be.<\/p>\n
And of course we\u2019ll sample p\u0105czki if I do a Greenpoint food tour \u2013 but that\u2019s up to you. I\u2019ll do one more post after this one (Kielbasi!) and after that I\u2019m looking forward to hearing from you to see if you\u2019d like to join me on a Little Poland ethnojunket.<\/p>\n Stay tuned! Dro\u017cd\u017c\u00f3wka z Makiem and P\u0105czki, authentic Polish baked goods. Want to know more? Or at least get a translation? Read on…. Continue reading <\/a>
\nThese are freshly baked P\u0105czki, genuine Polish jelly donuts that frequently come coated with a sugar glaze; you\u2019ll find that the distinctive dough differs a bit from most American jelly donuts. It seems that they\u2019re available just about everywhere that sells fresh food in the neighborhood \u2013 even if it\u2019s not a bakery \u2013 if you just look for them. The filling in these tasted somewhat like apple, but I suspect there\u2019s more to it than that.<\/p>\n
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