ana Christmas Eve paszteciki are classic yeast‑based rolls filled with an aromatic mixture of sauerkraut and mushrooms. In this version, the filling is enriched with cranberries and bay boletes, making the paszteciki exceptionally flavorful. They are perfect served with beetroot borscht, great for reheating and freezing. You can also prepare them with any other filling you like.
Ingredients
Dough
- 350 g wheat flour
- 7 g instant yeast or 35 g fresh yeast
- 3/4 teaspoon salt
- 1 tablespoon sugar
- 250 ml warm milk
- 3 egg yolks
- 100 g soft butter or margarine
Filling
- cabbage with mushrooms (according to your favorite recipe)
Topping
- 2 tablespoons milk
- for sprinkling: nigella seeds, caraway seeds, etc.
Prepare the cabbage with mushrooms the way you like (I use sautéed sauerkraut with pre‑cooked dried mushrooms and onion).
Starter (for fresh yeast):
If using fresh yeast, prepare the starter first: crumble the yeast into a cup, add sugar and rub together. Add 1/3 of the milk and 2 tablespoons of flour. Mix and set aside for 10 minutes.
Melt the butter or margarine in a small saucepan.
Place the flour in a large bowl, add the starter or instant yeast, salt, and sugar.
Gradually add the warm milk, mixing with a spoon or a dough hook. Then add the egg yolks and mix.
Add the melted butter or margarine and knead until the dough is smooth and starts to pull away from your hand.
Cover and set aside in a warm place for 1 hour.
Transfer the risen dough onto a pastry board and divide it into 2 or 3 parts. Roll each part into a rectangle.
Place the filling in the center of each rectangle, then seal the edges and form a roll. Using a blunt knife, cut into smaller pieces to create paszteciki.
Transfer them onto a baking tray lined with parchment paper, brush with milk, and sprinkle with nigella or caraway seeds.
Preheat the oven to 180°C (356°F). Bake for about 30 minutes, until golden.
You can enjoy the paszteciki right away or freeze them!
