The story behind the recipe
Mrowisko came to the Sejny region from Lithuanian tradition and is listed on the Polish List of Traditional Products for Podlasie. Its hallmark is a tall mound made of very thin dough, drizzled with honey and sprinkled with poppy seeds and raisins. The shared heritage of the borderland is more important here than attributing the dessert to just one country.
The homemade version requires patient rolling and careful layering. It creates a different effect than a bowl of regular faworki dusted with powdered sugar: the honey binds the irregular flakes into a lace-like, decorative structure. We prepare a moderate mound for a family occasion, without the promise of a perfectly even pastry tower.
Ingredients
Dough
- 350 g plain flour (plus a little for dusting)
- 3 pcs egg
- 2 pcs egg yolk
- 40 g sour cream 18%
- 5 ml 10% spirit vinegar
- 2 g salt
Frying
- 1 l rapeseed oil (for deep frying; amount depends on the pot)
Glaze
- 200 g liquid honey
- 80 g sugar
- 40 g butter
- 20 ml water
Finishing
- 25 g dry poppy seeds
- 60 g raisins
Method, step by step
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Combine the flour with salt, eggs, yolks, sour cream, and vinegar. Knead into a firm, elastic dough. If it's very dry, add a teaspoon of water; if it slightly sticks to your hands, do not immediately dust with flour.
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Knead for about 8–10 minutes. Flatten the dough with a rolling pin and fold it several times to aerate it. Cover and let it rest for 30 minutes.
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Divide into four parts. Roll one very thin, about 1 mm or less, and keep the other three covered. Brush off excess flour from the surface to prevent it from burning in the oil.
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Cut the rolled dough into irregular diamonds, triangles, or wide strips about 6–10 cm long. You do not need to twist them like classic faworki. Loose, wavy pieces make it easier to build the mound.
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In a wide pot, heat the oil to 170–175°C, leaving plenty of space above the fat. Prepare a rack or towels for draining, as well as a metal slotted spoon.
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Fry a few pieces at a time, briefly, usually for 20–40 seconds on each side, until they become light golden and bubbly. The time depends on the thickness. Drain and let cool completely, without stacking them tightly right away.
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In a pot with a capacity of at least 1 liter, combine honey, sugar, butter, and water. Heat until the sugar dissolves. Simmer gently for a few minutes until you have a sticky, liquid glaze, about 108–110°C; do not let it reach hard caramel. Let it cool slightly.
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On a wide platter, spread the first layer of dough about 20 cm in diameter. Drizzle with part of the warm glaze, sprinkle with a little poppy seeds and raisins. Leave small gaps between the pieces.
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Add subsequent layers, each slightly narrower. Drizzle with thin streams and distribute the poppy seeds and raisins. Do not press down hard and do not build a very high, unstable tower.
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Drizzle the remaining glaze on top, adding the rest of the poppy seeds and raisins. Leave for at least 30–45 minutes for the layers to bind together. If the glaze in the pot has thickened too much, gently warm it before use.
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Serve on a shared platter, tearing off small portions or separating the mound with wide utensils. It is most crispy fresh after binding; store under a dry cover.
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