Here’s a classic, home-kitchen version (the kind that shows up at holidays and disappears fast).
Polish Poppyseed Cookies with Jam (Baletki)
Ingredients
Dough
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2 cups all-purpose flour
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½ cup powdered sugar
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1 cup cold butter, cubed
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2 egg yolks
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1 tsp vanilla
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Pinch of salt
Poppyseed filling
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1 cup ground poppyseeds
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⅓ cup milk
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⅓ cup sugar
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1 tsp vanilla
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Optional: lemon zest or a spoon of honey
Jam
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Thick plum, apricot, or blackcurrant jam (very traditional)
Finish
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Powdered sugar for dusting
Instructions
1) Make the dough
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Combine flour, powdered sugar, and salt.
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Cut in butter until crumbly (or pulse in a food processor).
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Add egg yolks and vanilla.
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Gently bring together into a dough.
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Flatten into a disc, wrap, and chill 30–45 minutes.
2) Poppyseed filling
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Heat milk and sugar until warm (not boiling).
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Stir in ground poppyseeds and vanilla.
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Cook 2–3 minutes until thick.
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Cool completely.
3) Shape the baletki
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Roll dough about ⅛ inch thick.
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Cut into rectangles or ovals (ballet slipper vibes).
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Place on parchment-lined baking sheet.
4) Fill & fold
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Spoon a thin line of poppyseed filling down the center.
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Add a tiny dab of jam on top.
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Fold the long sides inward slightly so the filling peeks through.
5) Bake
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350°F / 175°C
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12–15 minutes, just until the bottoms are lightly golden
(They should stay pale.)
6) Finish
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Cool completely.
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Dust generously with powdered sugar.
Tips from Polish grandmas everywhere
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Grind poppyseeds very fine or the filling will be gritty.
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Jam must be thick—watery jam = cookie heartbreak.
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These get better after a day as flavors meld.
If you want, I can:
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Make them extra traditional (with honey + citrus peel)
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Do a modern shortcut version
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Or help you pair them with the right tea or coffee ☕