For those of you who don’t know much about it, Pączki is a deliciously addictive Polish pastry. Pączki Day is celebrated just before the beginning of Lent, and the baking of Pączki was traditionally a way to use up all of the fat (lard – now vegetable shortening), sugar and fruit in the house as they were forbidden during Lent.

Said to have originated in the Middle Ages, Pączki is an extra large doughball, rich in egg yolks and deep fried, like a donut. Overfilled with raspberry, strawberry, custard, lemon, cream cheese and the traditional filling of prune, they are topped with a smooth sugar glaze or fine granulated sugar.

In Poland, Pączki Day is celebrated on the Thursday before Ash Wednesday. In Polish communities in America, it is celebrated on Fat Tuesday (the Tuesday before Ash Wednesday). Polish Pączki were traditionally eaten on this day in Poland. The custom continued after Poles immigrated to America, and over time the celebrated date changed from Tuesday to Thursday (According to The Polish Museum of America, Chicago, IL).

While Pączki can be a bit on the difficult side to make, they can be bought inexpensively at any reputable Polish Bakery! You can find a basic listing of Polish Bakeries here or you can just google one in your area.

However if you would like to try your hand at creating these confectionary delights, here is a fantastic recipe that I got from the Polish Easter Traditions Homepage. This is a recipe that I am sure you will add to your family’s collection!

As for myself, I will be heading over to CIESLAK’S bright and early to stock up!  ENJOY!! 🙂

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