Nick Malgieri’s Faschingskrapfen recipe:
Ponchiki, made in Ukraine and Russia
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In addition to the customary pączki, we were able to try a new treat this Fat Thursday—something its creator called “Polish cannoli.” A local pierogi maker combined his chruściki dough and farmer’s cheese recipes to create these.
The filling of sweetened farmer’s cheese was delightfully tangy and even richer than a ricotta-based Italian cannoli filling.
Fun indulgence. We hope he makes them again sometime.
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I’d hit that for sure. I miss polish farmers cheese.
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It is pretty easy to make these sorts of cheeses.
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I’ve thought about it
I ended up having a Portuguese Sonho in lieu of a Paczek or Fasnacht on the weekend
I’m familiar with (western/catholic) lent but had never heard of cheesefare week, thanks for sharing.
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You’re welcome! the Greek newspaper in Toronto had a recipe for Peinirli, cheese filled flat breads, this week. They are a lot like Khachapuri.
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Did you toss them in the air? On Shrove Tuesday, primary schools in England often have these pancake races where hapless parents have to race while tossing a pancake in a pan. It wasn’t my preferred sport.
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This was my first time making English Pancakes . I’m not confident enough to toss them in the air. Maybe next time!
I’m not crazy about races of any kind, so I’m glad I didn’t have to take part in that!
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This is a crêpe cake available at the Russian grocery store in the suburbs north of Toronto this week.
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Carnaval is no more but a big festival is coming up in Valencia and it’s time for buñuelos (traditional Valencian pumpkin fritters). Sofa king good! Ate them today with orxata but tomorrow I’ll dip them in hot chocolate like Valencians do.
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