Busia’s Best Polish Desserts

From the Recipe Creator: I love this stunning cake in autumn with apples and pears, but each year I secretly can't wait for summer to roll back around so I can make plum kuchen. —Anna Daley, Montague, Prince Edward Island

From the Recipe Creator: These sweet pastries have Polish and Czech roots and can also be spelled "kolaches." They are usually filled with poppy seeds, nuts, jam or a mashed fruit mixture. The ice cream is a unique twist on traditional kolachkes, and it's simplest to use a square cookie cutter to cut the dough. —Diane Turner, Brunswick, Ohio

From the Recipe Creator: These elegant blintzes can be served as an attractive dessert or a brunch entree. The bright cherry sauce gives them a delightful flavor. I sometimes substitute other fruits, such as raspberries, blueberries or peaches. —Jessica Vantrease, Anderson, Alaska

From the Recipe Creator: This traditional khruchiki recipe has been handed down through my mother's side from my great-grandmother. As a child, it was my job to loop the end of each cookie through its hole. —Sherine Elise Gilmour, Brooklyn, New York

From the Recipe Creator: Here's a light and airy dessert that I first tried in Ireland. When I got home, I made this berry pavlova for my kids, who loved to build their own with their favorite fruits. The whipped cream makes for icing on the cake! —Norma Stevenson, Eagan, Minnesota

From the Recipe Creator: There's no need to run to the bakery for delicious jelly doughnuts! These sweet treats are lighter than air. I've been fixing them for 25 years for my husband, our two daughters and their families. They disappear almost as fast as I make them. —Kathy Westendorf, Westgate, Iowa

From the Recipe Creator: Rugelach is a classic addition to holiday trays. The flaky, buttery pastry slices encase a spiced fruit and walnut filling. —Laurie Klett, Hamilton, Michigan

From the Recipe Creator: These buttery little rounds add beautiful color to a platter of treats. Fill the thumbprint in the center with any fruit preserves you like. —Taste Recipes Test Kitchen

From the Recipe Creator: A perfect partner for your Christmas goose, this warm and fruity side dish can simmer while you prepare the rest of your menu, or make it a day ahead and reheat before serving. —Shirley A. Glaab, Hattiesburg, Mississippi

From the Recipe Creator: While traditionally known as palmiers, these puff pastry-based cookies (French in origin) are popular in Poland! —Taste Recipes Test Kitchen

From the Recipe Creator: When my boys were young, they couldn’t drink milk but they could have yogurt. This was a cake they could eat. And it’s one dessert that doesn’t taste overly sweet, which is always a nice change of pace. —Linda Leuer, Hamel, Minnesota

From the Recipe Creator: These traditional Polish treats will keep for a long time in an airtight container. One year, I sent a batch to my sister, but the box got lost. She received it 12 days later and reported that the cookies were worth the wait! —Jean Doxon, Omaha, Nebraska

From the Recipe Creator: A Swedish friend shared this recipe with me many years ago. A chocolate glaze tops tender cookies filled with apricot jam. —Beverly Stirrat, Mission, British Columbia

From the Recipe Creator: These sweet little swirls are light as can be. They're all you need after a big, special dinner. —Jenni Sharp, Milwaukee, Wisconsin

From the Recipe Creator: Filled with fruit, nuts, chocolate and loads of flavor, these traditional Italian treats hit the spot. We enjoy them at Christmas with a hot beverage.

From the Recipe Creator: My oldest son is a huge fan of these thumbprints, so I make sure they're on my baking list every Christmas. Lemon zest and poppy seeds help give this crisp cookie fantastic flavor. —Kelly Pember, Wheeler, Wisconsin

From the Recipe Creator: A fellow home cook shared this recipe for a sweet, fruit-filled pastry. My son, who isn’t a dessert fan, was disappointed when he came home to find his dad had polished off the last kolache in the batch. —Ann Johnson, Evansville, Indiana

From the Recipe Creator: Pear lovers will find it hard to resist going back for seconds (and maybe even thirds) of this old-fashioned cake. Almond extract beautifully complements the pears and tender cake.—Roxanne Chan, Albany, California

From the Recipe Creator: When I came across the recipe for this unique appetizer, I knew I just had to try it. Although I prepare these squares regularly, no one tires of them. —Jo Baden, Independence, Kansas

From the Recipe Creator: This recipe originated in Croatia and has been in my husband's family for generations. I was thrilled when my mother-in-law shared it with me. —Beverly Williams, Rhinelander, Wisconsin