Pieguski – Polish Freckle Cookies with Walnuts, Raisins & Chocolate

Pieguski are charming little Polish cookies studded with chocolate, nuts, and raisins—each “freckle” adding bursts of flavor to a buttery, crumbly dough. Lightly sweet and crisp around the edges, yet tender inside, these cookies are perfect for snacking, tea time, or packing for lunchboxes.

Traditionally, pieguski are simple, rustic cookies that highlight the combination of textures and flavors rather than elaborate decoration. In this version, walnuts add crunch, raisins add chewiness, and chocolate chunks create little pockets of indulgence, making every bite satisfying and nostalgic. Easy to make and perfect for sharing, pieguski are a beloved classic in Polish home baking.

Ingredients (Yield: about 20-30 cookies)

- 200g cake flour

- 120g unsalted butter

- 70g sugar

- 1 egg

- 2g baking powder

- 50g walnuts

- 50g raisins

- 80g chocolate chips / chunks

Instructions

1. Preheat the oven to 180°C (top & bottom heat). Line two baking trays with parchment paper.

2. Roughly chop the hazelnuts and raisins. Chop the milk chocolate into small chunks. Set aside

3. In a large bowl, beat the butter with the sugar until smooth and creamy. This should take about 2 minutes.

4. Add the egg and mix just until combined.

5. Sift the flour and baking powder into the butter mixture and mix again until a smooth dough forms. Do not overmix.

6. Gently fold in the walnuts, raisins, and the chocolate chunks.

7. Scoop portions of dough about the size of a walnut and place them on the baking trays, leaving space between each cookie.

8. Lightly flatten each one and press a few reserved chocolate pieces on top.

9. Bake for about 15 minutes, until lightly golden around the edges.

10. Remove the cookies from the oven. After a few minutes, transfer them to a wire rack to cool completely.

Notes

- These cookies are crisp and crumbly, similar to shortbread.

- They store well in an airtight container for several days.

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Oat Walnut Bread

Oat flour walnut bread is a hearty and nutritious loaf made with oat flour and studded with crunchy walnuts. It has a soft, moist texture and a slightly nutty flavor, perfect for a healthy breakfast or snack. This bread is rich in fiber, vitamins, and minerals, making it a wholesome option for those seeking a nutritious diet. It pairs well with butter, honey, or cream cheese, and can also be enjoyed on its own.

Ingredients

- 220g bread flour  

- 80g oat flour  

- 15g honey  

- 4g instant yeast  

- 6g salt  

- 185g lukewarm water  

- 40g walnuts  

Instructions

1. Mix the Dough:

   - In a large mixing bowl, combine the bread flour, oat flour, salt, and yeast.  

   - Gradually add the warm water and honey.  

   - Knead the dough using a stand mixer with a dough hook or by hand for about 10 minutes, until it becomes smooth and elastic.  

2. First Rise:

   - Place the kneaded dough in a greased bowl and cover it with a kitchen towel.  

   - Let it rise for 1 to 1.5 hours, or until doubled in size.  

3. Deflate and Shape:  

   - After the dough has risen, gently punch it down to deflate.  

   - Knead in the walnuts until evenly distributed.  

   - Shape the dough into a log or your preferred bread shape.  

   - (Optional) Roll out the dough into a rectangle, add walnuts, then roll it tightly into a log for better layering.  

   - Dust a baking tray with flour and place the shaped dough on the tray.  

   - Lightly dust the top of the dough with flour and cover it with a kitchen towel.  

4. Second Rise:

   - Let the dough rise again for 30-40 minutes, until slightly puffed.  

5. Bake:

   - Preheat the oven to 230°C (450°F).  

   - Place the bread in the oven and bake for 20–25 minutes.  

   - The bread is ready when the crust is golden and crispy.  

   - (Tip) Tap the bottom of the loaf - if it sounds hollow, it’s done.  

6. Cool and Enjoy:

   - Let the bread cool completely on a wire rack before slicing.  

   - The crust should be crispy, with a soft, airy interior.  

7. Storage:

   - Room Temperature: Store cooled bread in a paper bag at room temperature. It will stay fresh for 2–3 days. Avoid plastic bags to prevent the crust from softening.  

   - Freezing for Long-Term Storage: For longer storage, wrap the bread tightly in plastic wrap or foil and place it in a freezer-safe bag. Freeze for up to 3 months.  

   - To enjoy later, thaw at room temperature or reheat in the oven for a freshly baked feel.  

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Christmas Walnut Roll

A nut roll is a sweet pastry made from yeast dough, typically enriched with milk, that is rolled thin and filled with a nut paste sweetened with ingredients like honey. The dough is rolled into a log shape, which can be baked straight, bent into a horseshoe, or shaped in various ways. After baking, the nut roll is sliced to reveal a spiral of filling. 

Nut rolls resemble jelly rolls or strudels but usually feature more layers of dough and filling. Common fillings include ground walnuts or poppy seeds. The pastry is popular in the United States and Central Europe, with regional names like orechovník (Slovak), makowiec (Polish), potica (Slovenian), and bejgli (Hungarian). These pastries are often prepared for celebrations, weddings, and holidays such as Easter and Christmas.

The original recipe called for butter, but I replaced it with oil and adjusted the milk amount accordingly. The dough turned out fine. However, I encountered another issue: the original recipe instructed brushing the roll with egg yolk and egg white separately, which I followed. Unfortunately, I didn’t like the appearance after baking, as it looked uneven and not as beautifully browned as the walnut rolls I’ve seen in pictures. 

The uneven browning didn’t affect the taste, though, so apart from the appearance, everything was fine. To hide the unevenness, I dusted the roll with icing sugar. The result was super tasty in my opinion, and both my husband and son loved it. So, despite the minor flaw, I’d call it a success!

Ingredients:

Dough

- 100g milk, warm

- 5g instant yeast  

- 330g cake flour  

- 90ml oil

- 60g sugar  

- 3g salt  

Egg Wash

- 1 large egg (separated into white and yolk)  

Filling

- 320g walnuts (two-thirds finely chopped, one-third roughly chopped)  (220 ground, 100chopped)

- 80g breadcrumbs  

- 1g cinnamon 

- 100g honey  

- 60g sugar

- 90g vegetable oil  

- 75g water  

- 50g raisins  

Instructions:

1. Prepare the dough:

- Mix the dough ingredients and knead until a smooth dough forms, about 10 minutes.

- Cover the dough with plastic wrap and refrigerate for an hour.

2. Prepare the filling:

- In a bowl, mix the chopped walnuts with the bread crumbs.

- In a cooking pot, combine honey, sugar water, oil, cinnamon, and raisins.

- Bring the mixture to a boil.

- Pour the hot syrup over the walnut and breadcrumb mixture and stir well.

- Let the filling cool completely.

3. Assemble the rolls:

- Once the dough is chilled, divide it into two portions.

- Roll each portion into a rectangle, approximately 25 cm x 30 cm.

- Spread the cooled filling evenly over the dough, leaving about a 2-3 cm gap on one long side.

- Starting from the short edge nearest you, roll the dough tightly into a cylinder.

- Place each roll seam-side down on a parchment-lined baking sheet.

4. Prepare for baking:

- Beat the egg yolk and brush it over each roll.

- Cover the rolls loosely with greased plastic wrap and let them rest for 40 minutes.

- Brush the rolls with egg white and chill uncovered for an additional 30 minutes for a crackled finish.

5. Bake:

- Preheat the oven to 175°C (350°F).

- Pierce each roll deeply with a fork (about 15 holes per roll) to release steam.

- Bake for 20 minutes, then reduce the heat to 165°C (330°F) and bake for another 35-40 minutes, or until the rolls are mahogany brown.

6. Cool and store:

- Let the rolls cool completely before slicing.

- Store at room temperature for a few days or freeze for longer storage.

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Banana Walnut Cake

This is a modified version of banana chocolate chip cake that includes walnuts, adding an extra crunch to each bite. The cake is moist and has a delightful fruity flavor from the bananas, making it perfect for fans of banana desserts. The combination of chocolate and walnuts enhances the richness, creating a delicious treat.

Ingredients

- 2 bananas, mashed (about 200g)

- 2 eggs

- 80g brown sugar

- 150g flour

- 80g oil

- 8g baking powder

- 80g walnuts 

Instructions

1. Preheat the oven to 180°C (356°F) and prepare a 6-inch cake tin by greasing and lining it with parchment paper.

2. In a large bowl, mash the ripe bananas until smooth and creamy.

3. Add the eggs, brown sugar, all-purpose flour, vegetable oil, and baking powder to the mashed bananas.

4. Mix all the ingredients together thoroughly until well combined and no lumps remain, ensuring a smooth batter.

5. Gently fold in most of the walnuts, reserving some for topping the cake.

6. Pour the batter into the prepared baking tin, spreading it evenly with a spatula.

7. Add walnuts on top of the batter.

8. Place the cake tin in the preheated oven and bake at 180°C (356°F) for approximately 40 minutes or until a toothpick inserted into the center comes out clean.

9. Once baked, remove the cake from the oven and allow it to cool in the tin for a few minutes before transferring it to a wire rack to cool completely. 

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Banana Brownie With Walnuts

My husband isn't a big fan of baked bananas, but from time to time I still try to make desserts with them if I have some overripe bananas at home. I made a banana chocolate chip cake before and it tasted really good. This time I wanted to incorporate even more chocolate into the batter, so I made these banana brownies. I was worried about skipping the egg, as typically I make cakes with eggs and have no experience using other ingredients to bind the cake together. The brownie is fudgy and has a mild banana aroma. I think they taste delicious.

Ingredients

- 100g semi-sweet chocolate chips, melted

- 70g oil

- 80g brown sugar

- 1 large egg

- 120g overripe banana, mashed

- 40g cocoa powder

- 80g flour

- 60g chopped walnuts, divided

Instructions

1. Preheat your oven to 200°C (392°F). Line a 6-inch baking pan with parchment paper.

2. In a large bowl, mash the banana until smooth.

3. Melt the chocolate chips, let it cool slightly.

4. Add the melted chocolate, oil, egg and brown sugar to the mashed banana. Mix until well combined.

5. Sift the cocoa powder and flour into the wet mixture. Stir gently until just combined.

6. Fold in half of the chopped walnuts into the batter.

7. Pour the batter into the prepared baking pan and spread it evenly.

8. Sprinkle the remaining chopped walnuts on top of the batter.

9. Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

10. Allow the brownies to cool in the pan before slicing them into squares. 

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Beetroot and Walnut Salad

An easy beetroot salad, sweetened with honey, with crunchy walnuts added inside. You can use beetroots left from cooking soup, boiled, or baked beetroots.

Ingredients

- 350g beetroot

- 40g walnuts, chopped

- 30g honey

- Salt and pepper to taste

- 15ml vinegar (such as balsamic or apple cider vinegar)

- 2 cloves garlic, minced

- Spring onion or parsley leaves for decoration (optional)

Instructions

1. Prepare the Beetroot:

   - Cook the beetroot by boiling or roasting until tender. 

   - Once cooked, allow the beetroot to cool slightly before peeling.

   - Peel the cooked beetroot and grate it using a box grater or food processor.

2. Combine Ingredients:

   - In a mixing bowl, combine the grated beetroot and chopped walnuts.

   - Add the minced garlic, spring onions, honey, vinegar, salt, and pepper to the bowl.

   - Stir all the ingredients together until well combined and evenly coated.

   - Taste the salad and adjust the seasoning if needed, adding more according to your preference.

3. Serve:

   - Transfer the beetroot and walnut salad to a serving dish.

   - Garnish with spring onion or parsley leaves for decoration, if desired.

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