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Polish Nalesniki Prune Filling Recipe


Nalesniki or Blintzes

Nalesniki or Blintzes

© flickr by CoolA122

Fruit filling goes well with sweet Polish nalesniki, also known as Polish blintzes or filled crepes. Once filled and rolled, they can be baked or pan fried, or dipped in beaten egg and bread crumbs and fried.

Naleski fillings are ideal for any type of filled Polish dumpling, like pierogi, uszka, koldunai and kulebiak.

This alesniki filling is a good option for a vegetarian meal or dessert.

Makes about 1 1/2 cups Nalesniki Prune Filling

Cook Time: 20 minutes

Total Time: 20 minutes


  • 2 cups dried prunes (with pits for best flavor)
  • 1 tablespoon lemon juice (optional)
  • 2 tablespoons sugar


  1. Place prunes in a medium saucepan and cover with water. Bring to a boil. Cover, remove from heat and let stand 20 minutes. Remove pits.

  2. Add lemon juice, if using, and sugar, stirring thoroughly. Cook until prunes have thickened and almost all the liquid has evaporated.

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