Traditional Polish desserts are apple cakes (szarlotka), cheesecake (sernik) and poppy seed rolls (makowiec). There are also layer cakes, apple tarts, Easter cakes, cream cakes and doughnuts.

Polish Dried Fruit Compote (Kompot z Suszonych Owocow)  
 

1 cup pitted prunes 1 lb Mixed dried fruit   (pears, figs, apricots and peaches) 5 cups water 1/2 cup raisins 1 lemon peel 1 teaspoon lemon juice (optional) 6 cloves, whole 1 tablespoon sugar 1 cinnamon stick

Heart Bowl

Combine water, mixed dry fruits, prunes, and raisins in a pot large enough to hold all the ingredients. Let stand for 2 hours. Stir in sugar, cinnamon and cloves. Bring to a boil, cover and then simmer for about 25 minutes (or until the fruits are plump and tender). At the end stir in the lemon peel. Add the lemon juice to taste. Let stand 15 minutes.

Polish Apple Cake  (Szarlotka)  

6 medium apples (washed, peeled and  chopped)
1/2 cup sugar
3/4 cup raisins 
3/4 cup toasted almonds 1 teaspoon lemon juice

2 eggs
2 tablespoons ground up flax seeds
1/2 cup oil
2 cups flour
1/2 cup quick cooking oats
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon almond extract
ground cinnamon (optional)

Place the apples in a large bowl and sprinkle with sugar and lemon juice. Set aside. Mix the flour, oats, baking soda and baking powder in a medium bowl. Add cinnamon. In a separate bowl mix the eggs, flax seeds, oil and almond extract. Combine egg and flour mixture and mix well. Fold in the fruit, nuts and raisins. Mix very well. You can add some more if the mixture is extremely wet (but it WILL be wet).
Put into a Large Baking Dish and smooth out the top. Bake in a preheated oven at 350F for about 1 hour until risen and skewer inserted into the center comes out clean. Take out of the oven and cool in the baking dish.