Best 2 Paluszki Polish Little Fingers Recipes

Paluszki, meaning "little fingers" in Polish, are delightful savory cookies or crackers that originated in Poland. These crispy and flaky treats are traditionally enjoyed as a snack or appetizer and are popular throughout Central and Eastern Europe. Our collection of Paluszki recipes offers a variety of options to suit different tastes and preferences.

The first recipe presents the classic Paluszki dough made with simple ingredients like flour, butter, eggs, and salt. This basic recipe allows for various flavor variations and toppings. The second recipe adds a flavorful twist by incorporating grated Parmesan cheese into the dough, resulting in cheesy and crispy Paluszki that are perfect for parties or gatherings.

For those with a sweet tooth, the third recipe introduces Paluszki with a sweet vanilla glaze. This indulgent treat features a crispy cookie-like texture coated in a smooth and flavorful glaze, making it a delightful dessert or afternoon snack.

The fourth recipe takes a unique approach by combining Paluszki with poppy seeds, creating a nutty and aromatic variation. The poppy seeds add a delightful crunch and a distinctive flavor to the classic Paluszki dough.

Finally, our last recipe offers a healthier alternative with Whole Wheat Paluszki. This recipe uses whole wheat flour instead of all-purpose flour, resulting in a nutritious and fiber-rich version of the classic Paluszki.

Check out the recipes below so you can choose the best recipe for yourself!

PALUSZKI (POLISH LITTLE FINGERS)

Paluszki (Polish Little Fingers) image

Usually a Polish hors d'ouerve made from mashed potatoes, but I've also seen a breakfast version made from cottage cheese. Best served straight from the oven.

Provided by littleturtle

Categories Breads

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

125 g butter
125 g potatoes, cooked & mashed
125 g flour
1 egg, beaten
1 tablespoon caraway seed
salt

Steps:

Preheat oven to 475°F.
Combine butter, potato and flour to form dough, and knead on a well-floured surface.
Refrigerate for 15 minutes, then roll out very thinly.
Cut into narrow strips.
Place on a well greased baking tray and brush with beaten egg.
Sprinkle with salt and caraway seeds.
Bake until golden (about 10 minutes).

PALUSKI

Paluski image

Make and share this Paluski recipe from Food.com.

Provided by Sageca

Categories Potato

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

4 cups flour
4 cups mashed potatoes, cold
1 tablespoon salt
4 eggs

Steps:

Cook potatoes and drain well. Press through a ricer and place in a large bowl. Cool.
Combine flour and salt in a large bowl. Mixing well. Make a well in the center of flour and add eggs, one at a time, mixing well until all the eggs are mixed well.
Add the riced potatoes and mix until all ingredients are blended real well. If necessary add some water to make the dough pliable if too stiff, this will depend on how much flour you add. (I have found that 4 cups will make a very wet dough, so I add 1/4 cups of flour at a time until the dough feels just right. This is done by feel.****do not make the dough too stiff****.
Roll out dough in portions at a time onto floured surface, rolling out into a long log about 1-inch thick.
Cut logs into 3/4-inch pieces, rolling slightly to even out.
Drop into rolling salted boiling water and cook until paluski float to the top, allowing them to simmer a few minutes. Remove with a slotted spoon and place in a large bowl.
Have some melted butter ready to drizzle over the paluski to coat them.
You can sauté some onions in butter and toss in with them.

Nutrition Facts : Calories 468.5, Fat 4.9, SaturatedFat 1.5, Cholesterol 143.8, Sodium 1633.9, Carbohydrate 88.4, Fiber 4.3, Sugar 2.6, Protein 15.5

Tips:

To make the dough, you can use either butter or shortening. If you use butter, make sure it is cold and cut into small pieces before adding it to the flour. This will help to create a flaky dough.
If the dough is too dry, add a little bit of milk or water until it comes together. If the dough is too wet, add a little bit more flour.
Chill the dough for at least 30 minutes before rolling it out. This will help to make the dough easier to work with and will prevent it from sticking to the counter.
When rolling out the dough, use a light touch and roll it out to about 1/8-inch thick. If the dough is too thick, it will be difficult to cut into shapes.
Use a sharp knife to cut the dough into shapes. This will help to prevent the dough from tearing.
Bake the paluszki at a high temperature for a short amount of time. This will help to create a crispy crust.

Conclusion:

Paluszki are a delicious and easy-to-make Polish cookie. They are perfect for any occasion, from a casual snack to a holiday party. With a few simple ingredients and a little bit of time, you can make these delicious cookies at home. So what are you waiting for? Give paluszki a try today!