Christmas Pastries with Mushroom and Sauerkraut Filling (Paszteciki Wigilijne)Intermediate
BakingChristmasPolishSideSnacksVegetarian

Christmas Pastries with Mushroom and Sauerkraut Filling (Paszteciki Wigilijne)

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Christmas pastries with mushroom and sauerkraut filling are small baked yeast rolls prepared from soft dough and a savory filling made from sauerkraut and mushrooms. After baking, pastries develop a lightly crisp exterior and a soft interior, making them suitable for serving warm or at room temperature.

These pastries are traditionally prepared ahead of time and served during Christmas Eve meals, often alongside clear beet soup. Because they keep well and reheat easily, they are commonly baked in larger batches for holiday gatherings.

By Karel R.
Total2 hrs 5 mins
Prep45 mins
Cook1 hr 20 mins
Servings10
DifficultyIntermediate

Preparation

10 steps · tap a step to mark it done

  1. Filling

  2. If sauerkraut is very sour, rinse briefly and squeeze dry. Place sauerkraut in a pot with a small amount of water. Cook for about 20 minutes, then drain well.

  3. If using dried mushrooms, soak in hot water, then cook until tender and chop finely. If using fresh mushrooms, cook until soft and finely chop.

  4. Heat butter or oil in a pan. Add onion and cook until soft. Add sauerkraut and mushrooms. Season with salt and black pepper. Cook together for several minutes, stirring often. Let filling cool completely.

  5. Dough

  6. Dissolve yeast and sugar in warm milk. Let stand until foamy.

  7. In a bowl, combine flour and salt. Add yeast mixture, egg, and melted butter. Mix until soft dough forms. Knead for about 5-7 minutes until smooth and elastic.

  8. Cover and let rise in a warm place until doubled in size, about 1 hour.

  9. Shape pastries

  10. Punch down dough and divide into portions. Roll dough into rectangles. Spread filling evenly over dough. Roll tightly into logs and cut into small pieces.

  11. Second rise

  12. Place pastries on baking sheet lined with parchment paper. Cover and let rest for 15 minutes.

  13. Bake

  14. Preheat oven to 350°F (175°C). Brush pastries with beaten egg. Sprinkle in middle with sesame or caraway. Bake for 20-25 minutes, until golden.

  15. Serve warm or at room temperature. ENJOY!

Cook’s note

Filling must be completely cooled before shaping pastries.
Pastries can be reheated briefly in oven before serving.
Best served with clear beet soup.
Can be frozen after baking.

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