Ah, Karpatka—a classic Polish dessert that looks like the craggy peaks of the Carpathian Mountains! 🏔️ It’s a heavenly combination of light choux pastry and creamy custard filling, usually dusted with powdered sugar. Here’s a traditional recipe:
Karpatka (Polish Mountain Cake)
Serves 8–10
Ingredients
For the Choux Pastry (2 layers):
- 1 cup water
- 1/2 cup (1 stick) butter
- 1 cup all-purpose flour
- 4 large eggs
- Pinch of salt
For the Custard Filling:
- 2 cups milk
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 2 tbsp cornstarch
- 2 tsp vanilla extract
- 1/2 cup (1 stick) unsalted butter, softened
Optional Topping:
- Powdered sugar, for dusting
Instructions
- Prepare the choux pastry:
- Preheat oven to 400°F (200°C).
- In a saucepan, combine water, butter, and a pinch of salt. Bring to a boil.
- Remove from heat, add flour all at once, and stir vigorously until the dough forms a ball.
- Let cool slightly, then beat in eggs one at a time until smooth and glossy.
- Bake the layers:
- Divide dough into two greased or parchment-lined 9×13-inch baking pans (or one pan at a time).
- Spread dough unevenly for a “mountainous” look.
- Bake 25–30 minutes, until golden brown and puffed. Let cool completely.
- Make the custard filling:
- In a saucepan, combine milk, sugar, flour, and cornstarch. Cook over medium heat, whisking constantly, until thickened. Remove from heat and stir in vanilla.
- Let custard cool slightly, then beat in softened butter until smooth and creamy.
- Assemble the Karpatka:
- Place one choux layer on a serving tray. Spread the custard filling evenly.
- Top with the second choux layer.
- Dust generously with powdered sugar.
- Chill:
- Refrigerate for at least 2 hours to let the flavors meld and the custard firm up.
✅ Pro tips:
- For extra flavor, fold a bit of rum or lemon zest into the custard.
- The uneven, craggy top of the choux layer is part of the charm—don’t worry about perfection.
- Slice carefully with a serrated knife to prevent the custard from spilling out.
If you want, I can give a quick “mini Karpatka cupcakes” version that’s perfect for individual servings and easier to share.
Do you want me to do that?
